WARM ARUGULA, SHRIMP & POTATO SALAD
Roasting the shrimp in their shells keeps them moist and juicy.
Provided by Ali Edwards
Categories First course
Yield two.
Number Of Ingredients 11
Steps:
- Heat the oven to 425°F. In a medium bowl, toss the shrimp with 1/2 Tbs. of the oil, and season with salt and pepper. Pour onto one side of a large rimmed baking sheet and arrange in a single layer. In the same bowl, toss the potatoes with another 1/2 Tbs. olive oil, 1/4 tsp. of the minced rosemary, and more salt and pepper. Pour onto the other side of the baking sheet and arrange in a single layer. Roast until the shrimp are cooked through and opaque, 7 to 8 minutes. Remove the shrimp from the oven and set aside to cool. Return the potatoes to the oven and continue to roast until tender and slightly crisp around the edges, about 15 minutes longer. When the shrimp are cool enough to handle, peel them and set aside.
- Meanwhile, chop the garlic, add two good pinches salt, and mince to a coarse paste. In a small bowl, combine the minced garlic, lemon zest and juice, the remaining 1/4 tsp. rosemary, a pinch more salt, and a few grinds of pepper. Whisk in the remaining 3 Tbs. olive oil. Taste and add more lemon juice if needed.
- When the potatoes are done, put them in a medium bowl, along with the shrimp, parsley, and olives. Add half the dressing; toss to coat. In another bowl, toss the arugula with the remaining dressing. Arrange the dressed arugula on dinner plates, top with the shrimp and potatoes, and serve.
Nutrition Facts : ServingSize two., Calories 600 kcal, Fat 380 kcal, SaturatedFat 6 g, TransFat 42 g, Carbohydrate 30 g, Fiber 4 g, Protein 27 g, Cholesterol 200 mg, Sodium 1560 mg, UnsaturatedFat 35 g
SHRIMP AND POTATO SALAD
Provided by Food Network
Yield 8 to 10 as part of a selection
Number Of Ingredients 10
Steps:
- Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
- In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
- Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.
SHRIMP PESTO SALAD
A delicious, refreshing salad. Easy to make, always a hit! Makes a great luncheon or side dish. To make it even easier pick up some ready-to-eat cooked shrimp.
Provided by Alskann
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first six (onion, celery, shrimp, chives, pesto, mayonnaise) ingredients together in a small bowl.
- Peel and halve the avocados. Carefully remove the seed.
- Slice a thin layer off the bottom of each avocado so it will sit flat.
- Using a medium scoop, fill the four avocado halves evenly with shrimp mixture.
- Squeeze lime juice over each salad.
- Top with chopped tomato.
- Serve and enjoy!
SHRIMP POTATO SALAD
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
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.
SHRIMP AND POTATO SALAD
Categories Salad Potato Fourth of July Quick & Easy Backyard BBQ Lunch Shrimp Spring Summer Healthy Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
- Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
- Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.
ARUGULA PESTO POTATO SALAD
Categories Salad Blender Potato Side Fourth of July Picnic Vegetarian Quick & Easy Parmesan Pine Nut Arugula Summer Gourmet
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a blender purée the arugula with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt and pepper to taste, add the pesto to the potatoes, and combine the salad well.
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