Potted Shrimp Tart With Shaved Rainbow Beet Salad Recipes

POTTED SHRIMP TART WITH SHAVED RAINBOW BEET SALAD

Steps:

• To make the pastry, tip the flour into a large bowl, add 1/ 2 tsp salt and mix through with the cayenne and mustard powder. Add the butter and use your fingertips to rub it into the flour until the mixture resembles damp sand. Mix through the cheese, then drizzle in 2-3 tbsp cold water. Squash the crumbs together until you have a smooth ball of pastry, tip onto your work surface and knead a few times to incorporate any dry crumbs. Wrap in cling film, pat into a flat disc shape and chill for at least 30 mins. Can be made up to a day before (or make and freeze for up to two months).
• While the pastry chills, put the potatoes in a pan of cold, salted water, bring to the boil and simmer for 10-12 mins or until tender - a knife should easily pierce the potatoes when they are cooked. Drain and set aside until cool enough to handle. Slice the potatoes into 0.5cm discs and set aside to cool completely.
• Remove the pastry from the fridge 10 mins before you're ready to roll it. Heat oven to 180C/160C fan/gas 4, with a baking sheet heating up on the middle shelf. Lightly flour the work surface and roll the pastry until it's large enough to line a deep 23cm fluted tart tin - the pastry should be about the thickness of a £1 coin. Carefully lift the pastry into the tin and press it into the corners, patching up any holes with spare scraps of pastry. Trim the excess with a pair of scissors, but leave about 1cm overhanging. Line the case with baking parchment (it'll be more pliable if you scrunch it up in your hands first) then fill with baking beans. Place on the baking in the oven and bake for 15 mins, then remove the beans and parchment and return to the oven for a further 10 mins or until biscuity. Use a small serrated knife to trim the pastry flush with the tart tin. Reduce the oven temperature to 160C/140C fan/gas 3.
• Mix the eggs, yolk, cream, milk, mustard and nutmeg in a jug with some seasoning. Toss the cooked potatoes, shrimps, herbs and some seasoning in a bowl, then pack into the tart case. Pour in the egg mixture, filling with the last few drops once the tart is back in the oven, to avoid spillages. Scatter with a pinch of cayenne, then bake for 50-55 mins or until just set- give the tart a shake, it should still have a slight wobble in the centre. Leave to cool to room temperature.
• Now make the salad. Wear rubber gloves to peel the beetroot (to stop your hands straining), then slice as thinly as you can, using a mandolin if you have one. Whisk the oil, mustard and vinegar with some seasoning, and drizzle over the beets, then toss together. Serve on top of the cooled tart, or on the side in a big bowl, scattered with cress.

LAYERED SHRIMP SALAD

Steps:

• Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
• To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad. Alternately, you can layer this salad in a large glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour.

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD

Steps:

• For dressing:
• Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
• For salad:
• Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
• Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
• Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
• Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

SHAVED GOLDEN BEET SALAD

Steps:

• Combine all of the ingredients in a small bowl and toss to coat.

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

RAW BEET SALAD

Steps:

• Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!