Orange Shrimp Salad With Ripe Olives In Vinaigrette Recipes

SHRIMP SALAD WITH VINAIGRETTE

Steps:

• In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.

SHRIMP, ORANGE AND OLIVE SALAD WITH SHERRY VINAIGRETTE

Steps:

• Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.
• Add lettuces and green onions to dressing mixture and toss well.

WARM SHRIMP AND ORANGE SALAD

Steps:

• Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and saute for 1 minute. Add the beans and saute for a minute. Add the vinegar and immediately remove the skillet from the heat and season to taste with salt and pepper.
• Transfer the mixture to a bowl and add the smoked mussels and oranges and toss. Set on a bed of mixed greens and serve at room temperature.

ORANGE-SHRIMP SALAD WITH RIPE OLIVES IN VINAIGRETTE

Steps:

• Combine first four ingredients in large bowl. Mix well.
• In a separate bowl, combine vinegar, mustard and shallot. Whisk until blended. Slowly add both oils into bowl, whisking continually until mixture is well blended. Add salt and pepper.
• Pour dressing over shrimp mixture. Toss well. Adjust seasoning with salt and pepper. Arrange 1 1/2 cups field greens on each plate. Top with 1 cup of salad mixture and sprinkle with scallion greens.

ORANGE AND OLIVES SALAD

Steps:

• Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.

SHRIMP AND RICE PACKETS WITH OLIVES AND ORANGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
• Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
• Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
• Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
• Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
• Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Steps:

• Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
• Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
• When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
• Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
• When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.

SHRIMP/PRAWNS AND OLIVES SALAD.

Steps:

• Remove tails from prawns or shrimp and cut each one in half or thirds, depending on the size.
• Add the olives, onions and eggs.
• Mix the Mayonnaise, pickle juice and olive juice together in a cup or small bowl.
• Stir the Mayonnaise mixture into the prawn/shrimp mixture and mix well.
• Cover and refrigerate at least 1 hour before serving.
• Serve with crackers.

MANDARIN ORANGE SHRIMP SALAD

Steps:

• Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator.
• Toast almonds and sesame seeds in frying pan.
• Chop salad into bite-size pieces.
• Slice onion into thin rings.
• Cut avocado into 1/2 inch cubes.
• Sprinkle lemon juice on avocado if not serving immediately.
• Combine all salad ingredients including drained oranges and shrimp.
• Toss, dress and serve.