FRENCH SHRIMP SALAD
A cool shrimp salad with asparagus and artichokes. Canned artichoke hearts are fine, but fresh cooked can be great.
Provided by Inga
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
- Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
- In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
- Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
- Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 13.9 g, Cholesterol 186 mg, Fat 33 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 5.7 g, Sodium 690 mg, Sugar 8.9 g
EASY CLASSIC SHRIMP SALAD
Steps:
- Enjoy.
Nutrition Facts : Calories 436 kcal, Carbohydrate 23 g, Cholesterol 251 mg, Fiber 2 g, Protein 30 g, SaturatedFat 4 g, Sodium 1505 mg, Sugar 3 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
FRENCH-STYLE SHRIMP SALAD
This salad is a twist on the classic salade nicoise with tuna. This can be individual servings or arranged on a platter and served family style. Nicoise olives are a small purplish-black variety or kalamata olives can be substituted. Add crusty french bread for a lovely meal. This recipe was adapted from a popular cooking magazine and posted for the 2006 Zaar World Tour - FRANCE.
Provided by lauralie41
Categories European
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To prepare vinaigrette, turn on food processor and drop garlic thru chute. Process until minced and add broth along with next 7 ingredients. Process until well blended.
- For salad, combine 2 tablespoons vinaigrette and shrimp into a large ziploc bag. Seal refrigerate for 20 minutes, turning bag occasionally to coat shrimp.
- In a large saucepan add potatoes and cover with water. Bring water to a boil and cook 8 minutes. Add haricots verts to pan and cook for approximately 2 minutes longer or until haricots verts are tender crisp and potatoes are tender. Drain, rinse with cold water, drain again and cut potatoes into 1/4 inch thick slices. Set aside.
- Heat a large grill pan over medium high heat and coat with cooking spray. Remove shrimp from bag and discard marinade. Cook shrimp for approximately 3 minutes on each side or until done.
- In a large bowl, combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes. Add remaining vinaigrette and toss gently. Place salad on serving platter, arrange shrimp and eggs over lettuce, sprinkle with olives and capers, serve immediately.
Nutrition Facts : Calories 570.4, Fat 9.8, SaturatedFat 1.9, Cholesterol 284, Sodium 1141.5, Carbohydrate 88.4, Fiber 17, Sugar 11.2, Protein 36.9
FRENCH SHRIMP SALAD
Make and share this French Shrimp Salad recipe from Food.com.
Provided by Parsley
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the asparagus pieces in boiling salted water just until fork- tender, but still a little crisp. Drain and rinse under cold water.
- In a large bowl, toss together asparagus, onion, shrimp. chopped hard-cooked eggs, and coarsley chopped artichoke hearts.
- In a small seperate bowl, stir together mayo, lemon juice, french dressing, tarragon, parsley and salt and pepper.
- Pour dressing over salad mixture and toss well to coat evenly.
- Place greens on a serving platter/bowl, place salad on top, and garnish with slices of hard-cooked egg.
Nutrition Facts : Calories 483.7, Fat 26.9, SaturatedFat 4.4, Cholesterol 336.9, Sodium 947.8, Carbohydrate 29.6, Fiber 8.2, Sugar 10.7, Protein 34.7
SHRIMP FRANCESE
Butterflied shrimp are dipped in flour and egg, then pan-seared until browned on the outside and tender and juicy inside. A quick, buttery white wine sauce and wilted baby spinach complete this easy, elegant dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
- Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
- Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
- Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.
SHRIMP MACARONI SALAD
Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread. -Barbara Robbins Cave Junction, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.
Nutrition Facts : Calories 389 calories, Fat 25g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 551mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein.
NEW SHRIMP LOUIE (POACHED SHRIMP SALAD)
In this spirit of classics like shrimp Louie or niçoise salad, this is a fairly basic, highly customizable salad-for-dinner deal, in which the nonnegotiables are fresh seafood (shrimp or salmon), crunchy lettuce (romaine or Little Gems) and tons of lemon (which comes in a tangy vinaigrette made with shallot and tarragon). From there, you can add any number of raw or lightly blanched vegetables, like shaved radish, sliced avocado or blanched green beans. To make things easy and efficient, the shrimp, eggs and green beans can all be cooked in the same pot of boiling water, so it's not much of a fuss.
Provided by Alison Roman
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool. (No need to use an ice bath, but if you want to, go for it.)
- Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
- Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
- Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
- To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.
PASTA SHRIMP SALAD
"I prepared a similar version of this seafood salad years ago for my daughter's graduation," notes Mary Ann Berquam from her home in Turtle Lake, Wisconsin. "Since then, I've substituted low-fat ingredients, and I still get many requests for the recipe."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 165 calories, Fat 6g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 392mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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FRENCH-STYLE SHRIMP SALAD - FOOD, GLORIOUS FOOD! - IDEAS2LIVE4
From food.ideas2live4.com
Servings 6Total Time 18 minsCategory Main CourseCalories 366 per serving
- Step 1 To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.
- Step 2 To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.
- Step 3 Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.
- Step 4 Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.
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