Shrimp Salad With Basil Recipes

SHRIMP SALAD WITH BASIL

Steps:

• In a large bowl, combine the shrimp, tomatoes, avocados, shallot, and basil.
• In a separate bowl, whisk together zest of one lemon, 2 tablespoons lemon juice, garlic, vinegar, salt and pepper to taste; slowly pour in olive oil, while whisking until combined.
• Pour dressing over shrimp mixture and serve.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP AND MELON SALAD

Steps:

• Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking.
• In a large bowl, combine watermelon, honeydew, onion and jalapeno.
• In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper
• Drizzle over melon salad and toss to combine.

SHRIMP SALAD WITH ZUCCHINI AND BASIL

Steps:

• Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
• Whisk in oil, then basil.
• Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
• Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
• Drain well.
• Transfer to large bowl.
• Add 1/3 cup of dressing and toss to coat.
• Season to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat.
• Divide greens among 4 plates.
• Arrange shrimp and zucchini atop greens.
• Pass Parmesan cheese separately if desired.

SHRIMP SALAD WITH ZUCCHINI AND BASIL

Steps:

• Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
• Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.

ROCK SHRIMP WITH BASIL OIL AND WARM BEAN SALAD

Steps:

• To make the bean salad, combine the beans and 4 cups water in a large saucepan and bring to a boil. Boil 1 minute, remove from the heat and set aside for 1 hour. Drain the beans and return them to the pan. Stick the cloves into the onion and add it to the pan along with the garlic, bay leaf and 4 more cups water. Place the pan over high heat, bring to a boil, adjust the heat and simmer, covered, until the beans are tender but not mushy, about 40 minutes to 1 hour.
• Drain, discard the onion, garlic and bay leaf and transfer the beans to a large bowl. Whisk together the oil, lemon juice, salt, pepper and shallots and pour over the hot beans. Toss to coat. Add the olives, bell pepper, parsley and thyme and toss to coat. Set aside and keep warm.
• To make the shrimp, in a large skillet, heat the basil oil over high heat until very hot. Add the shrimp, garlic and salt and pepper and cook, tossing, until the shrimp are just cooked through, about 3 to 4 minutes. (Do not overcook.)
• To serve, place a generous amount of warm bean salad in the middle of each of 4 plates. Surround the salad with shrimp. Garnish with basil and serve immediately.

POACHED SHRIMP WITH THAI BASIL AND PEANUTS

Steps:

• Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
• Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.