SHRIMP AND PAPAYA SALAD
This summer salad can make a light but satisfying lunch or supper. You buy the shrimp already cooked. Serve the salad with a small bowl of broth and some buttered warm crackers. For something sweet to finish this light meal, I love to get a good thick bar of chocolate, break it into chunks and serve it with iced coffee topped with whipped cream.
Provided by Food Network
Categories main-dish
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preparing the Shrimp
- Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
- Preparing the Papaya
- Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.
- Finishing the Salad
- Rinse the lettuce leaves and pat dry with paper towels.
- Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
- Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
- Stir the milk into the mayonnaise to thin it.
- Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.
PANCETTA WRAPPED SHRIMP WITH CHIPOTLE VINAIGRETTE AND CILANTRO OIL
This dish makes a hearty and filling main dish and is also great to serve as an appetizer or hors d'oeuvre.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
- Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
- Preheat a grill for medium heat.
- Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
- To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.
Nutrition Facts : Calories 838.7 calories, Carbohydrate 2.8 g, Cholesterol 300.5 mg, Fat 73.2 g, Fiber 0.4 g, Protein 41.9 g, SaturatedFat 9.7 g, Sodium 1183.2 mg, Sugar 1.1 g
RED PEPPER VINAIGRETTE
This is a Andrew Weil,MD recipe. This version has no oil making it extremely low in calories, but don't worry, it's very high in flavor!
Provided by Happy Harry 2
Categories Peppers
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a blender.
- Blend until thoroughly mixed.
GRILLED SHRIMP WITH PAPAYA SALSA
Provided by Marian Burros
Categories appetizer, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.
- Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 307 milligrams, Sugar 34 grams, TransFat 0 grams
GREEN PAPAYA SALAD WITH SHRIMP
Categories Salad Herb Quick & Easy Lunch Papaya Peanut Shrimp Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
- Make dressing:
- In a large bowl whisk together dressing ingredients until sugar is dissolved.
- Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
- Serve salad sprinkled with peanuts.
PAPAYA CITRUS VINAIGRETTE
Use this vinaigrette to dress mixed greens, sliced avocado, or our Easter Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, whisk together Dijon mustard and 1 tablespoon olive oil. Whisk in lemon juice. Whisk in another tablespoon olive oil. Whisk in orange juice and another tablespoon olive oil. Whisk in vinegar, honey, salt, pepper, and remaining 2 tablespoons olive oil.
- Gently stir reserved papaya seeds into salad dressing. Use immediately, or store in an airtight container in the refrigerator for up to 1 day.
SARASOTA'S ROASTED RED PEPPER VINAIGRETTE
Easy quick and a great alternative to everyday Italian dressing. A quick puree with the food processor and dressing is done. Chill in the refrigerator until later and you have an amazing dressing.
Provided by SarasotaCook
Categories Salad Dressings
Time 10m
Yield 1 Salad dressing, 4 serving(s)
Number Of Ingredients 9
Steps:
- Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.
Nutrition Facts : Calories 143.5, Fat 13.7, SaturatedFat 1.9, Sodium 681.7, Carbohydrate 5.5, Fiber 0.6, Sugar 2.3, Protein 0.6
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