Neil Perrys Italian Bread Salad With Lemon Pepper Shrimp Recipes

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FATTOUSH SALAD BY NEIL PERRY (LEBANESE)



Fattoush Salad by Neil Perry (Lebanese) image

Entered for ZWT, from Australian chef Neil Perry, "Fresh and Fast". This version of the Lebanese dish uses mint, Italian parsley and cilantro (fresh coriander) instead of romaine or other lettuces. Sumac comes in berry or ground form; the berries last longer. Sumac has a sour, tart (lemony) and salty taste; (it is an important ingredient in Za'atar seasoning mixture). There is no good substitute for sumac; it is available through mail-order or at Middle Eastern grocers.

Provided by KateL

Categories     Greens

Time 12m

Yield 4 serving(s)

Number Of Ingredients 15

1 piece fresh pita bread
1 tablespoon olive oil
5 cherry tomatoes, sliced
1 Spanish onion, roughly chopped
1 teaspoon sumac
1 lebanese cucumber, roughly chopped
sea salt, to taste
fresh ground black pepper, to taste
3/4 bunch mint, picked from stems
1/3 bunch flat leaf parsley, picked from stems
1/3 bunch fresh coriander or 1/3 bunch fresh cilantro, picked from stems
1 garlic clove
1 lemon, juiced
100 ml extra virgin olive oil (3.5 oz.)
fresh ground black pepper, to taste

Steps:

  • Heat a little olive oil in a pan and fry the pita bread until crispy.
  • Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.
  • In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.
  • Add the dressing to the salad and serve straight away.

Nutrition Facts : Calories 297.1, Fat 25.4, SaturatedFat 3.5, Sodium 90.6, Carbohydrate 16.7, Fiber 2.2, Sugar 3.6, Protein 2.9

SHRIMP PASTA SALAD WITH ITALIAN DRESSING



Shrimp Pasta Salad with Italian Dressing image

Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread...great for outdoor summer meals. Can also be used as a side dish.

Provided by CallaLily

Categories     Shrimp Salad

Time 1h35m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package tri-color rotini pasta
1 pound cooked shrimp, chilled
2 tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ red onion, thinly sliced
2 cups broccoli florets
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons Italian seasoning (such as Mrs. Dash®)
⅛ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
  • Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
  • Serve cold; sprinkle Parmesan over individual servings.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 49.8 g, Cholesterol 149 mg, Fat 4.1 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 212.5 mg, Sugar 5 g

LEMON-PEPPER SHRIMP AND STRAWBERRY SALAD



Lemon-Pepper Shrimp and Strawberry Salad image

I have not tried this, I am posting it on a lark having found it online after Lennie mentioned a love of Strawberries and Shrimp

Provided by Steve P.

Categories     Lunch/Snacks

Time 26m

Yield 2-3 serving(s)

Number Of Ingredients 13

1/2 cup light vegetable oil
1 teaspoon lemon juice
1/2 cup strawberry
1 dash lemon-pepper seasoning
1 dash sugar
salt
pepper
2 teaspoons poppy seeds (optional)
8 jumbo shrimp, shelled and deveined
1/2 lemon, juice of
3/4 teaspoon lemon-pepper seasoning
2 1/2 cups mixed greens, torn
1/2 pint strawberry, halved

Steps:

  • Combine the oil, 1-teaspoon lemon juice, 1/2 cup strawberries, and dash of lemon-pepper, sugar, salt and pepper in a blender.
  • Blend well, then add the poppy seeds.
  • Sprinkle the shrimp with juice of 1/2 lemon, 3/4 teaspoon lemon-pepper, and salt and pepper.
  • Thread on skewers.
  • Grill on a hot greased grill for 6 minutes or until firm to the touch and opaque throughout, turning once.
  • Toss torn greens with vinaigrette to coat.
  • Top with the shrimp and garnish with the strawberries and additional vinaigrette.

Nutrition Facts : Calories 606.9, Fat 56.1, SaturatedFat 4.2, Cholesterol 141.1, Sodium 635.5, Carbohydrate 12.2, Fiber 2.8, Sugar 6.5, Protein 16.2

NEIL PERRY'S ITALIAN BREAD SALAD WITH LEMON PEPPER SHRIMP



Neil Perry's Italian Bread Salad with Lemon Pepper Shrimp image

Toss grilled shrimp with olive oil, chunks of crusty Italian bread, fresh vegetables, and basil, and the results are irresistible.

Provided by Allrecipes Member

Time 50m

Yield 4

Number Of Ingredients 10

8 each large shrimp (21-25 per pound), peeled and deveined
1 teaspoon Bertolli® Extra Virgin Olive Oil
⅓ cup Bertolli® Extra Virgin Olive Oil
1 ½ teaspoons Lawry's® Lemon Pepper
3 tablespoons red wine vinegar
1 medium cucumber, chopped
½ cup chopped red onion
1 large tomato, chopped
2 large slice (4-1/2" x 3-1/4" x 3/4")s thick slices crusty Italian bread, torn into chunks
8 leaf (blank)s fresh basil leaves, torn into pieces

Steps:

  • For Salad, in large resealable plastic bag, combine shrimp, 1 teaspoon Olive Oil and 1 teaspoon Lawry's® Lemon Pepper; turn to coat. Close bag and marinate in refrigerator 30 minutes.
  • Remove shrimp from marinade, discarding marinade. Grill, turning once, until shrimp turn pink.
  • Meanwhile, for dressing, in small bowl with wire whisk, combine remaining 1/3 cup Olive Oil, remaining 1/2 teaspoon Lemon Pepper and vinegar.
  • In large bowl, combine cucumber, onion and tomato. Add bread, basil and shrimp. Toss with dressing and serve immediately.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 13.9 g, Cholesterol 64 mg, Fat 20.9 g, Fiber 1.6 g, Protein 9.2 g, SaturatedFat 3 g, Sodium 285.2 mg, Sugar 3 g

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