Shrimp Goat Cheese Salad In Romaine Recipes

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SHRIMP GOAT CHEESE SALAD IN ROMAINE



Shrimp Goat Cheese Salad in Romaine image

Make and share this Shrimp Goat Cheese Salad in Romaine recipe from Food.com.

Provided by Derf2440

Categories     Canadian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb small baby shrimp, cooked
1/4 cup mayonnaise, I use no fat
1/4 cup soft fresh goat cheese
1/4 teaspoon cajun seasoning, more if you wish
1/4 cup hard goat cheese, crumbled
1 green onion, finely chopped
1 head romaine lettuce
paprika (to garnish) (optional)

Steps:

  • Rinse and dry shrimp.
  • Combine the mayonnaise, soft goat cheese and cajun seasoning in a mixer until smooth.
  • Add the crumbled hard goat cheese.
  • Add the shrimp and green onion; lightly mix.
  • Wash and dry romaine lettuce, use the inner curled leaves as a holder and fill with shrimp mixture, sprinkle with patrika if desired. Cover and refrigerate until ready to serve.
  • Reserve the larger leaves for another use.

Nutrition Facts : Calories 197.3, Fat 6.6, SaturatedFat 1.1, Cholesterol 224.8, Sodium 371.4, Carbohydrate 8.9, Fiber 3.4, Sugar 2.9, Protein 25.8

GRILLED ROMAINE WITH SHRIMP AND GREEN GODDESS DRESSING



Grilled Romaine with Shrimp and Green Goddess Dressing image

Provided by Stuart O'Keeffe

Time 20m

Yield 2 servings

Number Of Ingredients 18

1/2 cup flat-leaf parsley leaves
1/2 cup spinach leaves
2 tablespoons snipped chives
1 tablespoon tarragon leaves
2 cloves garlic
1/4 cup mayonnaise
1/4 cup canola oil
2 tablespoons fresh lime juice
1 1/2 teaspoons red wine vinegar
1 tablespoon olive oil
1 lemon, juiced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine lettuce hearts, sliced in half lengthwise, stem attached
1 pound shrimp, peeled and deveined (16 to 21 shrimp)
Canola oil, for coating
1/4 cup store-bought croutons
1/4 cup shaved Parmesan

Steps:

  • For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up.
  • For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
  • For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
  • For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.

ROMAINE HEARTS WITH GOAT CHEESE DRESSING



Romaine Hearts with Goat Cheese Dressing image

This dish is inspired by the classic wedge salad; the goat cheese gives the creamy dressing dressing body, but with less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 6

2 slices bacon, thinly sliced
3 ounces fresh goat cheese, room temperature
1/4 cup milk
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
2 hearts romaine lettuce, halved lengthwise

Steps:

  • In a skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.
  • In a bowl, whisk together cheese, milk, and vinegar; season with salt and pepper. Drizzle romaine with dressing, and top with bacon.

Nutrition Facts : Calories 106 g, Fat 6 g, Fiber 1 g, Protein 7 g

SHRIMP GOAT CHEESE WATERMELON SALAD STACK



Shrimp Goat Cheese Watermelon Salad Stack image

Refreshing take on a traditional caprese salad. If you don't have a ring mold cut into squares or triangles instead. The key is flat watermelon pieces 1/4-inch thick.

Provided by Noodles156

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

8 large shrimp, peeled and deveined
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon chipotle pepper powder
1 seedless watermelon, cut crosswise into 2-inch thick slices
1 (8 ounce) goat cheese log, cut into 8 slices
2 teaspoons balsamic vinegar
4 sprigs fresh basil

Steps:

  • Preheat oven to 430 degrees F (220 degrees C).
  • Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish.
  • Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes.
  • Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices.
  • Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.

Nutrition Facts : Calories 584.2 calories, Carbohydrate 88 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 4.7 g, Protein 26.3 g, SaturatedFat 12 g, Sodium 669 mg, Sugar 71.9 g

SHRIMP ROMAINE SALAD



Shrimp Romaine Salad image

A refreshing dinner awaits when this shrimp-topped entree salad is on the menu. Brown rice increases the nutrition, and citrus flavors make it a delight any time of year. -Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2 cups cooked brown rice
2 cups torn romaine
1-1/2 cups orange segments
1 cup halved cherry tomatoes
1/2 cup sliced red onion
3 tablespoons orange juice concentrate
2 tablespoons cider vinegar
1 tablespoon olive oil
3/4 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound cooked medium shrimp, peeled and deveined

Steps:

  • In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.

Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 166mg cholesterol, Sodium 498mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

SHRIMP PRIMAVERA WITH GOAT CHEESE



Shrimp Primavera with Goat Cheese image

This dish is one of my favorites. If you like goat cheese it will become one of yours as well. I was inspired to make this dish after trying a similar one made with chicken at a local restaurant. Serve with a nice crusty loaf of french bread, a garden salad, and a glass of your favorite red wine!

Provided by Luna's Mom

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

½ (16 ounce) package whole wheat rotini pasta
2 teaspoons olive oil
3 green onions, slivered
2 cloves garlic, minced
1 (8 ounce) jar quartered marinated artichoke hearts, drained
1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
2 tablespoons capers
¼ teaspoon chipotle chile powder
1 pound large shrimp, peeled and deveined
⅓ pound crumbled goat cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  • Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 55.3 g, Cholesterol 202.5 mg, Fat 18.7 g, Fiber 8.2 g, Protein 38.2 g, SaturatedFat 8.6 g, Sodium 750.1 mg, Sugar 3.7 g

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