Spinach Wild Rice And Shrimp Salad Recipes

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SHRIMP WITH TOMATOES, SPINACH, AND RICE



Shrimp with Tomatoes, Spinach, and Rice image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (about 1 cup)
Coarse salt and freshly ground pepper
1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped
3/4 cup long-grain white rice
1 pound fresh or thawed frozen large shrimp, peeled and deveined
1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture
Feta, crumbled, for serving
Fresh mint leaves, for serving (optional)

Steps:

  • Heat a large straight-sided skillet over medium-high heat; swirl in oil. Add onion, season with salt, and cook, stirring occasionally, until just softened, about 2 minutes. Add tomatoes and juices and simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.
  • Stir in rice and 2 1/2 cups water, then return to a simmer. Cover, reduce heat to low, and cook until rice is tender, about 12 minutes. Stir in shrimp and spinach and simmer, covered, until shrimp is just pink and opaque, about 4 minutes. Season with salt and pepper. Serve, sprinkled with feta and mint and drizzled with oil.

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING



Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

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.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

ONE-SKILLET SHRIMP AND RICE WITH SPINACH AND ARTICHOKES



One-Skillet Shrimp and Rice with Spinach and Artichokes image

A hearty meal made in one skillet. Serve with a crusty bread. Great for an easy weeknight dinner, but special enough for holidays or dinner parties. Sprinkle grated Parmesan cheese on each serving as desired.

Provided by sarahhorton

Categories     Seafood     Shellfish     Shrimp

Time 37m

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 pound medium raw shrimp, peeled and deveined
1 lemon, zested and juiced
1 ¾ cups chicken broth
1 cup basmati rice
1 tablespoon butter
1 teaspoon salt
2 cups artichoke hearts
2 cups fresh baby spinach
½ cup sliced green onion

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add garlic; saute until fragrant, about 2 minutes. Add shrimp, lemon zest, and lemon juice; saute until shrimp turn opaque, about 2 minutes.
  • Stir chicken broth, basmati rice, butter, and salt into the skillet. Reduce heat to low; simmer until rice absorbs broth, about 15 minutes. Add artichokes on top; simmer until heated through, about 5 minutes. Spread spinach and green onion over artichokes. Cook until spinach wilts, 3 to 5 minutes; fold into the rice mixture.

Nutrition Facts : Calories 369.7 calories, Carbohydrate 43.9 g, Cholesterol 182.4 mg, Fat 11.6 g, Fiber 2.8 g, Protein 24.2 g, SaturatedFat 3.2 g, Sodium 1321.2 mg, Sugar 0.9 g

SPINACH RICE SALAD



Spinach Rice Salad image

If you are looking for a different and delicious salad, this is it. Cooked cold rice with crumbled bacon, slivers of fresh spinach, green onions and celery and mixed with an Italian dressing. Great make ahead.

Provided by Marie

Categories     Spinach

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup Italian salad dressing (I like Good Seasons prepared per pkg)
2 tablespoons soy sauce
1 teaspoon sugar
6 cups chilled cooked rice
4 cups thinly sliced fresh spinach
1 cup thinly sliced celery
1 cup sliced green onion
1 cup crumbled crisp cooked bacon

Steps:

  • Combine Italian dressing, soy sauce and sugar in a large salad bowl and mix well.
  • Add rice and mix.
  • Chill covered until ready to serve.
  • Add rest of ingredients just before serving and mix well.

SHRIMP & SPINACH SALAD WITH VINAIGRETTE



Shrimp & Spinach Salad with Vinaigrette image

Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.

Provided by Aroostook

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces baby spinach leaves
2 cups romaine lettuce leaves, torn into bite-sized pieces
6 ounces black olives, drained
1 cup chopped celery
1 sweet red pepper, cubed in ½ inch pieces
8 ounces cooked and frozen baby shrimp (rinsed and drained)
1/3 cup fresh lemon juice
salt and pepper
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons snipped fresh chives

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.

Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9

GARLIC SHRIMP & RICE SALAD



Garlic Shrimp & Rice Salad image

For this easy-to-make main dish salad, you can prepare the rice mixture and chop the vegetables ahead of time. Cook the shrimp at the last minute, then assemble it all together for a light yet satisfying meal. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 package (8.8 ounces) ready-to-serve brown rice
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced fresh basil or 1 teaspoon dried basil
2 tablespoons lemon juice
1 celery rib, chopped
1/4 cup minced fresh parsley
2 tablespoons chopped green pepper
4 cups fresh baby arugula or baby spinach

Steps:

  • Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice., In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.

Nutrition Facts : Calories 397 calories, Fat 23g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 232mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 2g fiber), Protein 22g protein.

SHRIMP & RICE SALAD



SHRIMP & RICE SALAD image

Categories     Rice     Shellfish

Yield 4

Number Of Ingredients 13

1 cup jasmine rice (uncooked)
1 small box frozen peas
2 cups small cooked baby shrimp
1 1/2 cups celery
1/2 cup green onion
Dressing:
1/2 cup olive oil
3 T red wine vinegar
1/2 T sugar
2 t soy sauce
1 t curry powder
1/2 t celery seed
1/2 t salt

Steps:

  • Cook the rice per instructions Defrost peas Dice celery and green onion Once rice is cooked put in bowl and put in refridgerator to cool (you can add the peas here to defrost them and cool the rice.) Wisk all the dressing ingredients together. Once the rice is cooled add the celery, green onion and shrimp. Pour the dressing over and mix until combined well. Put in the refridgerator again for about 20-30 minutes.

SPINACH, WILD RICE AND SHRIMP SALAD



Spinach, Wild Rice and Shrimp Salad image

Provided by Paula M. Shaw

Categories     Salad     Leafy Green     Rice     Shellfish     High Fiber     Lunch     Shrimp     Spinach     Healthy     Bon Appétit     California     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 13

4 cups water
1 cup wild rice
1 red bell pepper
3 cups fresh spinach leaves, chopped
1 8-ounce can sliced water chestnuts, drained, diced
1/2 pound cooked medium shrimp
2 celery stalks, sliced
2/3 cup chopped green onions
2 tablespoons red wine vinegar
1/4 teaspoon dry mustard
1/2 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon

Steps:

  • Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
  • Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
  • Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

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