SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING
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
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
TUNA MEDALLIONS WITH BACON VINAIGRETTE
Steps:
- Sear the tuna for 20 seconds on each side in a hot pan with the oil. The tuna should be seared on the outside and very rare in the middle. Hold at room temperature. Melt the butter in a small saucepot and add the 3 vegetables. Cook for 20 seconds and season with salt and pepper. Hold warm. Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat. Add soy sauce. Reserve warm. Assembly: Slice the tuna rectangles into 14 equal slices. Arrange 7 on each plate. Place a small mound of vegetables at the top of the plate. Dot each slice with a small ball of Wasabi paste. Spoon the bacon vinaigrette along the border of the tuna.
YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD
Provided by Food Network
Categories appetizer
Time 1h52m
Yield 6 appetizer servings
Number Of Ingredients 26
Steps:
- Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
- In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
- Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
- To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
- Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
- In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
- Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.
MEDALLIONS OF TUNA OR SWORDFISH WITH SALSA
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 26m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the fish into pieces of equal size, about two inches square. You should have eight to 12 pieces. Remove any skin from the fish. Brush the fish with a tablespoon of the lime juice and allow to marinate to while preparing the salsa.
- Drain the tomatoes very well, piercing them so the liquid drains from inside, then chop them. Mix with onion, scallions, chili peppers, coriander and salt and pepper to taste. Add one teaspoon of the olive oil. Set aside.
- Heat a cast-iron skillet to very hot. Brush with the remaining teaspoon of olive oil. Dry the fish, place in the skillet and sear three to four minutes on each side, until the fish is lightly browned and cooked to the desired degree of doneness. These types of fish are best if cooked medium-rare.
- Top each medallion of fish with a spoonful of the salsa and serve at once.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 1 gram, Sodium 813 milligrams, Sugar 6 grams, TransFat 0 grams
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