Seared Shrimp With Warm New Potato Salad Recipes

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WARM SHRIMP-AND-POTATO SALAD



Warm Shrimp-and-Potato Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small red-skinned potatoes, halved
1 green bell pepper, thinly sliced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled, deveined and halved crosswise
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
1 small head radicchio, torn into bite-size pieces
1 romaine heart, torn into bite-size pieces
1 1/2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
  • Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
  • Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

SEARED SHRIMP WITH WARM NEW POTATO SALAD



Seared Shrimp with Warm New Potato Salad image

Categories     Salad     Leafy Green     Potato     Shellfish     Shrimp     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 pound uncooked large shrimp, peeled, deveined
3 tablespoons olive oil (preferably extra-virgin)
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
1 teaspoon grated lemon peel
2 garlic cloves, pressed
2 pounds small red-skinned potatoes, unpeeled, quartered
1/2 cup dry white wine
3 tablespoons fresh lemon juice
6 cups (packed) baby salad greens
1 cup quartered cherry tomatoes
Lemon wedges

Steps:

  • Mix shrimp, 1 tablespoon oil, thyme, lemon peel and garlic in medium bowl. Season with salt and pepper. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.
  • Cook potatoes in boiling salted water just until tender, about 15 minutes. Drain. Transfer potatoes to bowl; cover and keep warm.
  • Meanwhile, heat large nonstick skillet over high heat. Add shrimp mixture and cook just until shrimp are cooked through, about 2 minutes per side. Transfer shrimp to plate. Add wine to skillet and boil until reduced by half, about 1 minute. Remove from heat; add 1 tablespoon oil and 2 tablespoons lemon juice to wine in skillet and stir to blend. Pour dressing over potatoes. Season with salt and pepper.
  • Mix greens, remaining 1 tablespoon oil and 1 tablespoon lemon juice in large bowl. Divide greens among 4 plates. Place potatoes in center of greens. Top with shrimp. Garnish with cherry tomatoes and lemon wedges and serve.

GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD



Garlic Shrimp with Potato-Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds baby red-skinned or Yukon Gold potatoes, halved or quartered if large
Kosher salt
1/4 cup white wine vinegar
Freshly ground pepper
2/3 cup plain Greek yogurt
1/4 cup mayonnaise
1 shallot, very thinly sliced
1 1/4 pounds peeled and deveined large shrimp
2 teaspoons paprika
5 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3 Persian cucumbers, sliced
1/2 cup roughly chopped fresh mint (or 1/4 cup each chopped fresh parsley and mint)

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
  • Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
  • Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
  • Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.

Nutrition Facts : Calories 570, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 692 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 37 grams, Sugar 3 grams

SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY



Seared Shrimp And Avocado Salad Recipe by Tasty image

Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19

½ lb private selection argentine shrimp, frozen
2 tablespoons olive oil
1 garlic, minced
½ teaspoon kosher salt
pepper, to taste
1 teaspoon lemon zest
4 cups mesclun greens
½ cup quinoa, cooked
½ cup cherry tomato, halved
½ cup avocado, diced
¼ cup chickpeas, roasted
2 tablespoons scallions, sliced, white part only
1 tablespoon shallot
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons dijon mustard
kosher salt, to taste
pepper, to taste
½ cup olive oil

Steps:

  • Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
  • In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
  • Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
  • Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
  • To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
  • Enjoy!

Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams

SHRIMP POTATO SALAD



Shrimp Potato Salad image

Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4-6 servings.

Number Of Ingredients 12

1 pound cooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1 garlic clove, minced, optional

Steps:

  • In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

SEARED SHRIMP SALAD



Seared Shrimp Salad image

This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season. Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 12

1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1 teaspoon honey
3/4 teaspoon crushed red pepper
1/2 teaspoon soy sauce
1/2 teaspoon plus a pinch of salt
1/4 cup plus 2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
One 5-ounce bag prewashed mixed greens (about 8 cups)
2 oranges, peeled and segmented
1/2 cup thinly sliced red onion
1 ripe avocado, halved, seeded, and thinly sliced

Steps:

  • Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and 1/4 teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside.
  • Heat 1 tablespoon of the remaining olive oil in a 12- inch saute pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel-lined plate and reserve.
  • In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.

SEARED SHRIMP WITH CUCUMBER SALAD



Seared Shrimp with Cucumber Salad image

Delicate-tasting hearts of palm are low in fat and calories and high in fiber-they pair nicely with the shrimp in this Seared Shrimp with Cucumber Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 12

1/2 cucumber, peeled, quartered lengthwise, and thinly sliced
1/2 small red onion, minced
1 jalapeno chile pepper, ribs and seeds removed, minced
1 can (15 ounces) hearts of palm, drained and thinly sliced
1/4 cup fresh orange juice
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined (tails removed)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
4 teaspoons olive oil

Steps:

  • In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
  • Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
  • Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
  • To serve, spoon shrimp over cucumber salad.

Nutrition Facts : Calories 195 g, Fat 7 g, Fiber 2 g, Protein 25 g

WARM SHRIMP SALAD



Warm Shrimp Salad image

A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.

Provided by Lizzard

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 3

Number Of Ingredients 10

1 pound medium shrimp - peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads butter lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
2 stalks celery, chopped
1 cucumber, cleaned and chopped
½ cup shredded carrots
⅓ cup vinaigrette salad dressing

Steps:

  • In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
  • In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g

WARM SHRIMP SALAD



Warm Shrimp Salad image

For a delicious change of pace, try this zesty shrimp mixture spooned over fresh salad greens. The blend of herbs provides plenty of zippy flavor. Serve it with thick slices of Italian or garlic bread for an easy supper. -Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
4 cups torn mixed salad greens

Steps:

  • In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.

Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 180mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 24g protein.

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