Shrimp And Latin Frisée Salad Recipes

ABSOLUTELY FABULOUS FRISE-EASY SALAD

Steps:

• Cut goat cheese into 4 equal portions and reserve.
• Divide the frisee among 4 plates. Scatter the cucumber, chives, tomatoes, nuts, onions and tarragon equally among the portions of lettuce. Crumble a 2-ounce portion of cheese over each salad.
• Place shallot in a small bowl with vinegar and lemon juice. Let vinegar stand 5 to 10 minutes. Whisk in extra-virgin olive oil in a slow stream. Drizzle dressing over each salad, then season with salt and pepper.

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.

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.

SHRIMP AND LATIN FRISéE SALAD

Steps:

• Thread 2 shrimp onto each of 8 small skewers; place in shallow dish. Mix next 5 ingredients until blended. Reserve 1/2 cup oil mixture for later use. Pour remaining oil mixture over shrimp. Refrigerate 1 hour to marinate, turning occasionally.
• Heat grill to medium heat. Remove shrimp skewers from marinade; discard marinade. Grill shrimp 5 min. on each side or until shrimp turn pink.
• Toss frisée with cilantro leaves, onions and sliced peppers in large bowl.
• Add shallots and black pepper to reserved oil mixture; mix well. Pour over frisée mixture; toss lightly. Top with shrimp.
• Serve topped with guacamole and salsa.

RADICCHIO SALAD WITH FRISEE AND APPLES

Steps:

• 1. In a large salad bowl, combine radicchio frisse and apple.
• 2. Drizzle salad with olive oil and vinegar and toss.
• 3. Toss walnuts over salad.
• 4. Serve.