Gulf Coast Shrimp Caprese Salad Recipes
CAPRESE SHRIMP SALAD
This is a seafood caprese salad for special occasions, such as Christmas eve in Italy when we have one fish course after the other! It is made up of caramelized tomatoes, poached prawns, and buffalo mozzarella, with an added crunch from toasted breadcrumbs.
Provided by Roberta
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
- Bake in the preheated oven until completely wilted, about 1 hour.
- Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
- Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
- Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
- Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 14.8 g, Cholesterol 86.1 mg, Fat 9.7 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 4.6 g, Sodium 268.4 mg, Sugar 4.4 g
GULF COAST SHRIMP SALAD (TEXAS STYLE!)
Make and share this Gulf Coast Shrimp Salad (Texas Style!) recipe from Food.com.
Provided by Texas Pete
Categories < 15 Mins
Time 15m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dice and slice veggies.
- mix to combine.
- Chill in icebox for two hours.
- Serve on top of peices of iceberg lettuce.
Nutrition Facts : Calories 563.7, Fat 25.8, SaturatedFat 3.9, Cholesterol 130.8, Sodium 832, Carbohydrate 58.2, Fiber 5.8, Sugar 8.8, Protein 25.2
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SHRIMP CAPRESE SALAD WITH HONEY BALSAMIC REDUCTION
From seasonedsprinkles.com
Cuisine ItalianEstimated Reading Time 4 minsCategory SaladTotal Time 15 mins
- Preheat a grill pan sprayed with nonstick spray to medium heat. In a small bowl, season the shrimp with garlic cloves, salt, pepper, olive oil and lemon juice. Let sit for about 5 minutes. When the pan is hot, place the shrimp on and cook for about 90 seconds to 2 minutes per side or until each shrimp is opaque and pink. Remove from heat.
- Half the cherry tomatoes and toss them with the mini mozzarella balls, basil, crushed garlic and olive oil. Season with salt and pepper to taste and add the cooled shrimp. Set aside.
- In a small sauce pan over medium low heat combine the balsamic vinegar and the honey. Stir consistently for about 5 minutes or until the vinegar mixture reduces by a third and will coat a spoon. Do not bring to a boil or the mix will caramelize. Drizzle over the salad.
LOADED AVOCADO CAPRESE SALAD WITH SHRIMP
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4.8/5 (12)Total Time 15 minsCategory Main Course, Salad, Side DishCalories 470 per serving
- Once the olive oil has heated, add the shrimp and season with salt, pepper, and garlic powder. Squeeze 1 tablespoon of fresh lemon juice over the top.
- Cook 1-2 minutes per side and flip, cooking an additional 1-2 minutes or until cooked through and pink. Remove from burner and toss with 1 tablespoon of basil pesto. Allow to cool to room temperature and then place in the fridge to cool even further while you prepare the salad. *SEE NOTES BELOW.
- To a large salad bowl combine tomatoes, mozzarella pearls, cucumber, red onion, and basil. Combine the ingredients for the dressing in a small mixing bowl and pour over the salad.
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From robustrecipes.com
Cuisine Gluten FreeTotal Time 25 minsCategory Entree
- Season the shrimp with salt and pepper. Heat a large skillet over medium high heat, once heated melt the butter. Add the shrimp and arrange in a flat, even layer. Saute for 3 to 4 minutes per side. Or until the shrimp curls up, turns pink and is opaque. Remove from pan and allow to cool,
- Add all of the ingredients to a high speed blender of a food processor (for the small amount of dressing I found my food processor to work best). Blend until smooth. Taste and adjust the seasonings and blend again if needed. Set aside.
- To a serving bowl add the mixed greens. Then arrange the cherry tomatoes, avocado, cucumbers, mozzarella, and sprinkle the basil on top.
- Just before serving the salad drizzle the basil dressing on top and toss to coat the salad in the dressing. Serve immediately. If you want to store any leftovers, they are best stored in separate containers and without the dressing.
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Servings 2Calories 504 per servingEstimated Reading Time 1 min
- Reduce the balsamic vinegar. Add 1 tsp of honey and one bay leaf. Cover and put in the refrigerator to cool.
- Over medium heat, melt the butter in a pan. Add the garlic and shrimp. Lay the shrimp flat and let it cook for 3-4 minutes. Flip over and cook for another 3-4 minutes or until slightly golden and cooked thorough.
- Drizzle a plate with some of the balsamic reduction. Add the tomatoes to the plate and then drizzle with olive oil. Add the shrimp and mozzarella. Sprinkle with basil and then drizzle more of the balsamic reduction on top. Store any remaining balsamic reduction in a container in the refrigerator.
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