SHRIMP ROMAINE SALAD
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
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
CAESAR SALAD WITH SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the garlicky croutons: Preheat the oven to 250 degrees F.
- Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
- For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
- For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
- Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.
STRAWBERRY ROMAINE SALAD I
For my wedding shower everyone brought a few recipes and this is one of my favorites. It is refreshing and pretty. This salad also travels well, just save the dressing and use it just before serving.
Provided by Mary J
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
- In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 25.1 g, Cholesterol 7.8 mg, Fat 16.8 g, Fiber 5.5 g, Protein 5.5 g, SaturatedFat 2.6 g, Sodium 204.8 mg, Sugar 17 g
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
- In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
- Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
- Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
CREAMY SHRIMP SALAD ON ROMAINE
Make and share this Creamy Shrimp Salad On Romaine recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions.
- Add the dressing and stir until the shrimp-mixture is coated.
- Cover and chill in the refrigerator about 30 minutes to blend the flavors.
- To serve, divide the lettuce among four plates.
- Then top with shrimp mixture.
GRILLED ROMAINE WITH SHRIMP AND GREEN GODDESS DRESSING
Provided by Stuart O'Keeffe
Time 20m
Yield 2 servings
Number Of Ingredients 18
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.
SHRIMP GOAT CHEESE SALAD IN ROMAINE
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
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
ROMAINE WITH SNAP PEAS, BULGUR, AND SHRIMP
Craving a break from your old pals Caesar and Cobb? When you have your pick of seasonal produce, you can spin salads all kinds of ways. Here, crisp romaine mingles with nutty bulgur, sweet snap peas, and briny shrimp for a brand new salad that will soon become an old favorite.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Boil bulgur in salted water until just tender, 15 minutes. Drain well, transfer to a plate, and let cool. Mash garlic and 1/2 teaspoon salt with the side of a heavy knife to create a paste. Toss 1 teaspoon garlic paste with 1 tablespoon oil and shrimp.
- Place remaining garlic paste in a bowl; add lemon juice and zest and Dijon. Slowly whisk in 6 tablespoons oil; season with more salt and pepper; set aside.
- Heat a large nonstick skillet over medium-high. Swirl in remaining 1 tablespoon oil. Add shrimp in a single layer and cook, turning once, until cooked through, about 3 minutes total. Toss romaine hearts, bulgur, cheese, snap peas, and mint with dressing. Season with salt and pepper; serve with shrimp and more cheese.
ROMAINE PECAN SALAD WITH SHRIMP SKEWERS
This colorful salad is nice to serve in the winter when oranges are in season and at their peak. The pleasing dressing recipe, provided by the Canola Info Association, takes just seconds to whirl together in a blender.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a blender or food processor, combine first seven ingredients. Cover and blend until smooth and creamy. Reserve 1/4 cup dressing; set aside. Cover and refrigerate remaining dressing., On metal or soaked bamboo skewers, thread shrimp. Brush shrimp with one-half of reserved dressing. Sprinkle with pepper if desired. Arrange skewers on rack in broiler pan. Broil 3-4 in. from heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining reserved dressing halfway through cooking time. Serve warm or refrigerate shrimp until serving., In a salad bowl, combine lettuce, orange segments and pecans. Drizzle dressing over salad; toss gently to coat. Divide salad among serving plates. Arrange shrimp skewers over salad. Serve immediately.
Nutrition Facts :
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