Shrimp Orange And Olive Salad With Sherry Vinaigrette Recipes

SHRIMP WITH ORANGE BUTTER AND FENNEL AND ORANGE SALAD

Shrimp With Orange Butter and Fennel and Orange Salad image

Provided by Food Network Kitchen

Time 28m

Number Of Ingredients 7

Ingredients

2 oranges
1 large bulb fennel, thinly sliced (about 2 cups)
4 teaspoons plus 1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
Kosher salt
12 large shrimp, peeled and deveined
2 tablespoons butter

Steps:

Zest and juice 1 orange; reserve. Cut the peel and white pith from the remaining orange. Slice the orange into half-moons and put into a bowl. Add the fennel, 4 teaspoons olive oil, vinegar, and 1 teaspoon salt; toss to coat and set aside.
Toss the shrimp with the remaining 1 tablespoon olive oil; sprinkle with salt. Sear the shrimp in a hot skillet for 45 seconds, then flip. Add 2 tablespoons orange juice, 1 teaspoon orange zest, and butter; cook until the shrimp is opaque in the center, 1 to 2 minutes.
Serve the fennel salad with the shrimp.

Nutrition Facts : Calories 355 calorie, Fat 26 grams, SaturatedFat 9 grams, Cholesterol 83 milligrams, Sodium 1020 milligrams, Carbohydrate 24 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams

SHRIMP SALAD WITH VINAIGRETTE

Shrimp Salad with Vinaigrette image

"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated orange zest
3 tablespoons olive oil
2 medium navel oranges, peeled
1 pound cooked medium shrimp, peeled and deveined
1 tablespoon diced pimientos
5 cups torn Bibb or Boston lettuce
5 cups torn leaf lettuce
1/4 cup sliced green onions

Steps:

In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.

Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

SHRIMP, ORANGE AND OLIVE SALAD WITH SHERRY VINAIGRETTE

Shrimp, Orange and Olive Salad with Sherry Vinaigrette image

Categories Salad Leafy Green Olive No-Cook Quick & Easy Lunch Orange Shrimp Summer Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup plus 2 tablespoons olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
1 garlic clove, pressed
1 teaspoon sugar
1 teaspoon grated orange peel
2 oranges
1 pound medium-size cooked shrimp, peeled, deveined
1 cup sliced green olives
8 cups mixed baby lettuces
2 green onions, minced

Steps:

Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.
Add lettuces and green onions to dressing mixture and toss well.

WARM SHRIMP AND ORANGE SALAD

Warm Shrimp and Orange Salad image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
1 small clove garlic, cut into thin slices
8 ounces calamari cut into rings
8 ounces (net) peeled and deveined shrimp, cut in half, along the vein line
1/2 cup cooked Great Northern beans (if canned, get from health food store)
2 to 3 tablespoons sherry wine vinegar
Salt and freshly ground black pepper
2 (4-ounce) cans smoked mussels
2 navel oranges, cut into supremes
4 cups mixed greens such as frisee, bibb, red leaf lettuce washed, dried and torn into pieces lightly dressed with olive oil and sherry wine vinegar

Steps:

Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and saute for 1 minute. Add the beans and saute for a minute. Add the vinegar and immediately remove the skillet from the heat and season to taste with salt and pepper.
Transfer the mixture to a bowl and add the smoked mussels and oranges and toss. Set on a bed of mixed greens and serve at room temperature.

ORANGE-SHERRY VINAIGRETTE

Orange-Sherry Vinaigrette image

Make and share this Orange-Sherry Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/4 cup sherry wine vinegar
1 shallot, peeled
1 garlic clove, peeled
2 teaspoons Dijon mustard
1 teaspoon grated orange zest
salt
fresh ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Process vinegar, shallot, garlic, mustard, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
With the blender running, add oil and continue to process on high speed until smooth and emulsified, about 15 seconds.

Nutrition Facts : Calories 1459.5, Fat 162.3, SaturatedFat 22.4, Sodium 118.2, Carbohydrate 5.6, Fiber 0.6, Sugar 0.3, Protein 1.1

SHRIMP/PRAWNS AND OLIVES SALAD.

Shrimp/prawns and Olives Salad. image

I came up with this recipe a few days ago when I wanted to make a shrimp salad that did not have pasta or salad greens in it. I added things as I went along. The olives add a unique taste to the salad. The recipe calls for pickle juice even though it does not contain any pickles. If you don't have pickle juice, just add more olive juice. This salad tastes better if it is refrigerated for several hours or overnight. Since both olive and pickle juices have a lot of salt in them, there is no salt listed in the ingredients list. This can be served as a meal or as an appetizer at a party. Cook time is refrigeration time and is the minimal time it should be refrigerated for best flavor.

Provided by AuntWoofieWoof

Categories Savory

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb cooked and peeled large shrimp or 3/4 lb prawns
1/4 cup black olives
1/4 cup green olives
2 tablespoons red pimientos, chopped (optional)
1/4 cup chopped green onion (scallions)
2 hard-boiled eggs, chopped (remove yolks if desired)
1/2 cup mayonnaise or 1/2 cup Miracle Whip
1 tablespoon olive juice
1 tablespoon pickle juice or 1 tablespoon olive juice

Steps:

Remove tails from prawns or shrimp and cut each one in half or thirds, depending on the size.
Add the olives, onions and eggs.
Mix the Mayonnaise, pickle juice and olive juice together in a cup or small bowl.
Stir the Mayonnaise mixture into the prawn/shrimp mixture and mix well.
Cover and refrigerate at least 1 hour before serving.
Serve with crackers.

Nutrition Facts : Calories 475.4, Fat 31, SaturatedFat 5.3, Cholesterol 416.6, Sodium 1831.8, Carbohydrate 18.8, Fiber 1.4, Sugar 4.7, Protein 30.6

SHRIMP WITH ORANGES AND ROSEMARY VINAIGRETTE

Shrimp With Oranges And Rosemary Vinaigrette image

Provided by Craig Claiborne

Categories salads and dressings

Time 15m

Yield Two servings

Number Of Ingredients 12

Ingredients

1/2 cup chopped celery
Salt to taste, if desired
2 small oranges, peeled and sliced
3/4 pound cooked shrimp with spices (see recipe)
1 bunch watercress, rinsed and drained well, tough stems trimmed and discarded
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1/4 teaspoon paprika
Salt to taste, if desired
Freshly ground pepper to taste
1/2 teaspoon finely chopped garlic
1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried

Steps:

Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 19 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1653 milligrams, Sugar 9 grams, TransFat 0 grams

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