Shrimpspinachsaladwithvinaigrette Recipes

SHRIMP & SPINACH SALAD WITH VINAIGRETTE

Steps:

• Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
• Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
• Let stand an hour.
• Mix salad ingredients together in a bowl.
• Dress w/ vinaigrette.

TARRAGON SHRIMP SALAD

Steps:

• Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
• Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
• Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

SHRIMP SALAD WITH VINAIGRETTE

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.

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.

SPINACH SALAD WITH SHRIMP

Steps:

• In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.

SHRIMP SPINACH SALAD

Steps:

• In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.

SAUTEED SHRIMP SALAD WITH GINGER-CILANTRO DRESSING

Steps:

• Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
• Season with salt and pepper.
• Refrigerate until ready to use.
• Heat olive oil in a large sauté pan over high heat.
• Cook shrimp 3 to 4 minutes, until just pink.
• Add garlic and lime juice and cook 30 more seconds.
• Season with salt and pepper.
• Remove from pan and refrigerate until ready to use.
• Fill a medium saucepan with water and bring to a boil.
• Using a small, sharp knife, make an X on each tomato.
• Fill a medium bowl with ice water.
• Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
• With a slotted spoon, remove tomatoes and drop into ice water.
• Peel skin; cut tomatoes in half and discard seeds.
• Dice into 1/4-inch pieces; set aside.
• Put avocado in a medium bowl and gently toss with lemon juice.
• Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
• Carefully remove cutter.
• Repeat on each plate, and refrigerate until ready to use.
• (Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
• Garnish with cilantro sprigs.

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

WARM SHRIMP SALAD

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

SHRIMPLY DELICIOUS SHRIMP SALAD

Steps:

• In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

BLUEBERRY SHRIMP SALAD WITH LEMON VINAIGRETTE

Steps:

• Vinaigrette: In a small bowl, whisk together vegetable oil, lemon juice, sugar, salt and cayenne pepper.
• Salad: In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame and salad greens. Evenly divide onto six plates; drizzle with vinaigrette. Sprinkle cheese around edges of salad.

SPINACH SHRIMP SALAD WITH HOT BACON DRESSING

Steps:

• Cook bacon in 10" skillet over med-high heat until crisp.
• Stir in vinegar, sugar and mustard; continue stirring til sugar is dissolved.
• Toss spinach, mushrooms, cheese and shrimp in large bowl.
• Drizzle hot bacon dressing over spinach mixture.
• Toss to coat.
• Serve immediately.

PANCETTA WRAPPED SHRIMP WITH CHIPOTLE VINAIGRETTE AND CILANTRO OIL

Steps:

• Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
• Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
• Preheat a grill for medium heat.
• Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
• To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

SHRIMP SALAD APPETIZERS

Steps:

• In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.

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.