SHRIMP AND PEAR SALAD
I combined two weightwatchers recipes to make this salad, using up some ingredients that I needed to use. It worked out very well for us.
Provided by ellie_
Categories Pears
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium glass bowl combine the marinade ingredients (oil - pepper) and add shrimp, toss. Let shrimp marinate for 15-30 minutes.
- Remove from marinade and sauté shrimp until pink and done. Set aside.
- Make salad by combining dressing ingredients (yogurt - pepper) in a small bowl.
- Make salad by combining the greens and pears in a large salad bowl - toss.
- Add shrimp to salad. Toss.
- Pour on the dressing and toss and then sprinkle with the walnuts.
Nutrition Facts : Calories 360.4, Fat 16.8, SaturatedFat 4.6, Cholesterol 156.5, Sodium 1196.1, Carbohydrate 32.6, Fiber 6.2, Sugar 19.7, Protein 22.8
SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
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
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
HIDDEN PEAR SALAD
Light and fluffy, this colorful salad is a very flavorful family favorite. When I made it for my husband's family before we were married, we all joked about not being able to find any pears, so the name stuck.
Provided by Taste of Home
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved. Remove from the heat; cool at room temperature until syrupy. Meanwhile, puree pears in a blender. , In a bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pureed pears and mix well. Prepare whipped topping according to package directions; fold into pear mixture. Fold in cooled gelatin. , Pour into a 4-1/2-cup mold that has been coated with cooking spray. Chill overnight. Just before serving, unmold salad onto a lettuce-lined platter.
Nutrition Facts :
EASY SHRIMP AND PEA SALAD
Make and share this Easy Shrimp and Pea Salad recipe from Food.com.
Provided by Marsha D.
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
- Drain in a colander
- Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
- Thaw peas under warm to hot water,drain well.
- Place shrimp and peas in a large bowl.
- Add red onion and dressing and toss lightly.
- Arrange lettuce on plates
- Add shrimp mixture to top of lettuce and enjoy.
SHRIMP AND PEA SALAD RECIPE
Turn everyday ingredients into something special with our Shrimp and Pea Salad Recipe. Even better, our Shrimp and Pea Salad Recipe is ready in 10 minutes!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Place shrimp and peas in colander; rinse under cool water until thawed. Drain well. Place in large bowl.
- Add onions and dressing; mix lightly.
- Arrange lettuce on 4 plates to resemble cups; fill with shrimp mixture.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 235 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
SHRIMP AND SCALLOP SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 35m
Yield Four to six servings
Number Of Ingredients 20
Steps:
- Put the shrimp, celery, bay leaf, garlic, salt and pepper in a saucepan. Add water to cover. Bring to the boil and remove from the heat. Let stand.
- Put the scallops in a saucepan and add three-quarters of a cup of the liquid in which the shrimp cooked. Bring to the boil and let simmer one minute. Remove from the heat and let stand briefly. Drain.
- Cut the celery cabbage into very fine shreds. There should be about six cups.
- Cut away and discard the core of the tomatoes. Peel the tomatoes and cut them into quarters. Cut the quarters into very thin wedges.
- Peel the onions and cut crosswise in half. Cut each half crosswise into very thin slices. There should be about two cups.
- Cut away and discard the stems of the mushrooms. Cut the caps into very thin slices. There should be about one and one-quarter cups. Sprinkle the slices with lemon juice and toss.
- Peel and devein the shrimp. Split them lengthwise in half. There should be about two cups. Cut the scallops into rounds.
- Put the celery cabbage in a bowl, add the onions and mushrooms and toss. Arrange the shrimp and scallops neatly over all. Garnish all around with the tomato wedges. Sprinkle with one tablespoon chopped dill.
- To make the salad dressing, put the mustard in a mixing bowl and add the vinegar and sugar. Start beating with a wire whisk and gradually add the oil. Beat in the dill, salt and pepper.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 38 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 0 grams
SHRIMP AND PEA SALAD
Nice cool shrimp salad on a hot summer day.
Provided by Crystal
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
- Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
- Arrange lettuce onto 4 plates; top with shrimp mixture.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 14.8 g, Cholesterol 225.4 mg, Fat 9.5 g, Fiber 4.5 g, Protein 29.2 g, SaturatedFat 1.6 g, Sodium 487.4 mg, Sugar 6.3 g
CRISPY SHRIMP CAESAR SALAD
My friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and pre-washed lettuce. -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess., In a deep skillet, heat 1/4 in. oil to 375°. Fry shrimp, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels., Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.
Nutrition Facts : Calories 405 calories, Fat 31g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 680mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
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