WARM SHRIMP AND ESCAROLE SALAD
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Provided by Bon Appétit Test Kitchen
Categories Salad Sauté Quick & Easy High Fiber Dinner Lunch Parmesan Shrimp Winter Escarole Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
- Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
- Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
- Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.
WARM SHRIMP-AND-POTATO SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
- Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
- Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.
WARM SHRIMP AND ORANGE SALAD
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and saute for 1 minute. Add the beans and saute for a minute. Add the vinegar and immediately remove the skillet from the heat and season to taste with salt and pepper.
- Transfer the mixture to a bowl and add the smoked mussels and oranges and toss. Set on a bed of mixed greens and serve at room temperature.
ESCAROLE SALAD WITH PARMESAN DRESSING
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
- In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
- Grate more Parmesan on top and serve.
WARM SHRIMP SALAD
A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.
Provided by Lizzard
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g
WARM SHRIMP SALAD
For a delicious change of pace, try this zesty shrimp mixture spooned over fresh salad greens. The blend of herbs provides plenty of zippy flavor. Serve it with thick slices of Italian or garlic bread for an easy supper. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.
Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 180mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 24g protein.
PASTA WITH ESCAROLE AND SHRIMP
Yogurt and feta create a bright, tangy sauce for this Greek-inspired dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add escarole and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, heat oil over medium-high. Add garlic and cook 30 seconds. Add shrimp, season with salt, and cook until opaque throughout, 4 minutes. Add pasta mixture and 1/4 cup pasta water and cook, stirring, 1 minute. Stir in yogurt, feta, and dill. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.
Nutrition Facts : Calories 646 g, Fat 24 g, Fiber 5 g, Protein 39 g, SaturatedFat 10 g
WARM SHRIMP AND ENDIVE SALAD
Steps:
- Peel and seed tomato and cut into 1/4-inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.
- Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
- In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
- Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.
- Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.
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WARM SHRIMP AND ESCAROLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 1 min
- Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
- Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
- Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
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