COLD SHRIMP SALAD WITH CAPERS AND DILL
If you can only have one shrimp salad recipe, this could be it. ;) I love the herby mayonnaise with capers and jalapenos! It makes a terrific dressing for the shrimp. Adapted from Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson. (Cook time does not include time to cool the shrimp.)
Provided by rickoholic83
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy skillet over high heat.
- Add shrimp and saute until done.
- Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
- Cool and refrigerate at least 1 hour.
- Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
- Whisk mayonnaise and remaining ingredients in a large bowl.
- Add shrimp and onion; mix to coat shrimp with dressing.
CHILLED SHRIMP, CAPER, AND ORZO SALAD WITH SWEET CORN AND CHERRY TOMATOES
Steps:
- Bring a large saucepan 3/4 full of salted water to a boil over high heat.
- Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
- Meanwhile, in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes along with orzo.
- In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.
- To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.
MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE
Categories Salad Leafy Green Tomato Scallop Shrimp Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
- Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
- Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.
SHRIMP AND CAPER SALAD
Wonderful salad for an afternoon luncheon. Great if made the night before. I serve croissants with the salad. I have had many requests by guests for the recipe. They LOVED it!!! Serve on crisp salad greens and garnish with tomato wedges, hard cooked egg wedges and parsley.
Provided by Lorraine Friberg
Categories Shrimp Salad
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 6.9 g, Cholesterol 180.4 mg, Fat 23.2 g, Fiber 1.3 g, Protein 24 g, SaturatedFat 3.4 g, Sodium 690.1 mg, Sugar 2.4 g
SAUTéED SHRIMP WITH CAPERS AND OLIVES
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 20m
Number Of Ingredients 6
Steps:
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
- Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
MEDITERRANEAN SALAD WITH LEMON CAPER VINAIGRETTE
Feta and kalamata olives unite with an excellent dressing for a refreshing and simple salad. Can add some chicken or shrimp for a one dish meal
Provided by Vicki in CT
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.
- Divide salad greens into four dishes. Top with tomatoes, olives, feta, and onion.
- Shake dressing and pour over salad. (You may not need all the dressing).
Nutrition Facts : Calories 334.7, Fat 33.1, SaturatedFat 6.8, Cholesterol 16.7, Sodium 472.9, Carbohydrate 8, Fiber 1.7, Sugar 2.2, Protein 3.7
SHRIMP AND CAPER SALAD
Wonderful salad for an afternoon luncheon. Great if made the night before. I serve croissants with the salad. I have had many requests by guests for the recipe. They LOVED it!!! Serve on crisp salad greens and garnish with tomato wedges, hard cooked egg wedges and parsley.
Provided by Lorraine Friberg
Categories Shrimp Salad
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 6.9 g, Cholesterol 180.4 mg, Fat 23.2 g, Fiber 1.3 g, Protein 24 g, SaturatedFat 3.4 g, Sodium 690.1 mg, Sugar 2.4 g
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Category Cookstr RecipesEstimated Reading Time 3 mins
- Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
- Meanwhile, in a bowl, combine the garlic, lemon juice, and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes.
- In a large bowl, toss together the shrimp with the marinade, the scallions, red onion, capers, celery, and tomatoes.
- To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.
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