Shrimp And Latin Frisée Salad Recipes

LATIN SHRIMP, RICE AND CORN SALAD

Steps:

• Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
• In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
• In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
• On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.

FRISEE SALAD WITH SHRIMP, FENNEL AND MANDARIN ORANGES

Steps:

• In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
• Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
• Remove the shrimp to a bowl and toss with half of the dressing.
• Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
• Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.

INA GARTEN'S SHRIMP SALAD (BAREFOOT CONTESSA)

Steps:

• In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
• Combine with the shrimp.
• Add the red onion and celery and check the seasonings.
• Serve or cover and refrigerate for a few hours.
• Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.

FRISéE, RADICCHIO AND MIXED GREEN SALAD WITH SHRIMP AND MUSHROOMS

Steps:

• Whisk vinegar, tarragon and shallot in small bowl to blend. Gradually whisk in 2/3 cup oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
• Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Season to taste with salt and pepper. Cool.
• Combine shrimp, baby greens, frisée, radicchio and mushrooms in large bowl. Add vinaigrette and toss to coat. Season salad with salt and pepper.

FRISEE SALAD WITH DIJON VINAIGRETTE

Steps:

• In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
• Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.