Warm Shrimp Nest Salad Ragu Recipes

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WARM SHRIMP SALAD



Warm Shrimp Salad image

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

1 pound medium shrimp - peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads butter lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
2 stalks celery, chopped
1 cucumber, cleaned and chopped
½ cup shredded carrots
⅓ cup vinaigrette salad dressing

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



Warm Shrimp Salad image

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

1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
4 cups torn mixed salad greens

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.

WARM SHRIMP-AND-POTATO SALAD



Warm Shrimp-and-Potato Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small red-skinned potatoes, halved
1 green bell pepper, thinly sliced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled, deveined and halved crosswise
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
1 small head radicchio, torn into bite-size pieces
1 romaine heart, torn into bite-size pieces
1 1/2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese

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.

CHEF JOHN'S DEVILED SHRIMP RAGU



Chef John's Deviled Shrimp Ragu image

This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 15

½ pound raw shrimp, peeled and deveined - shells reserved
1 bay leaf
1 pinch smoked paprika
1 cup water
½ lemon, juiced
¼ cup ketchup
1 tablespoon brown sugar
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
1 clove garlic, minced
salt to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons vegetable oil
1 tablespoon cold unsalted butter
1 tablespoon minced fresh chives

Steps:

  • Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
  • Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
  • Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
  • Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
  • Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
  • Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.

Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g

WARM SHRIMP AND ORANGE SALAD



Warm Shrimp and Orange Salad image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 small clove garlic, cut into thin slices
8 ounces calamari cut into rings
8 ounces (net) peeled and deveined shrimp, cut in half, along the vein line
1/2 cup cooked Great Northern beans (if canned, get from health food store)
2 to 3 tablespoons sherry wine vinegar
Salt and freshly ground black pepper
2 (4-ounce) cans smoked mussels
2 navel oranges, cut into supremes
4 cups mixed greens such as frisee, bibb, red leaf lettuce washed, dried and torn into pieces lightly dressed with olive oil and sherry wine vinegar

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.

WARM SHRIMP AND ENDIVE SALAD



Warm Shrimp and Endive Salad image

Categories     Salad     Herb     Mustard     Shellfish     Tomato     Appetizer     Sauté     Picnic     Low Cal     Seafood     Shrimp     Summer     Endive     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

1 medium vine-ripened tomato
2 teaspoons sesame seeds
3/4 pound large shrimp (about 16)
4 medium Belgian endives
1/2 cup house vinaigrette
2 teaspoons Dijon mustard
2 teaspoons coarse-grained mustard
2 teaspoons soy sauce
1 teaspoon fresh lemon juice
fine sea salt
freshly ground white pepper
1 tablespoon corn oil
2 tablespoons thinly sliced fresh cilantro leaves

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.

WARM SHRIMP AND FENNEL SALAD



Warm Shrimp And Fennel Salad image

Provided by Bryan Miller

Categories     easy, quick, salads and dressings, appetizer

Time 25m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons sherry vinegar
6 tablespoons olive oil
1 1/2 teaspoons hot mustard
1 12-ounce bottle of beer
2 cloves garlic, peeled and bruised
5 sprigs fresh dill
Salt and pepper to taste
3 tablespoons olive oil
3 bulbs fresh fennel, sliced thin and cut into bite-size pieces
1 pound shrimp (about 15 medium size), peeled
1 teaspoon chopped fresh dill for garnish

Steps:

  • Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.
  • Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper. Bring to boil, reduce heat and simmer for l0 minutes.
  • While beer is simmering, heat olive oil in skillet over medium flame and add fennel. Cook fennel for about 7 minutes; it should "sweat" but remain crisp. Remove fennel to warm serving bowl. Keep warm.
  • Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute. Remove shrimp with slotted spoon, drain well and arrange over fennel. Pour vinaigrette over ingredients. Sprinkle with dill. Toss well, taste for seasoning and serve immediately.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 32 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 969 milligrams, Sugar 7 grams, TransFat 0 grams

SANTE FE SHRIMP SALAD #RAGU



Sante Fe Shrimp Salad #Ragu image

Ragú® Recipe Contest Entry. South of the border flavors including avocado, black beans, shrimp and cilantro are featured in this salad dressed with a smoky spicy dressing.

Provided by RChan13

Categories     Sauces

Time 20m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

5 ounces mixed baby greens
1 cup shredded jicama
1 cup rinsed canned black beans
1 large avocado, diced
8 ounces cooked peeled medium shrimp
1/4 cup snipped cilantro
1/2 cup roasted red pepper, strips
1/2 cup Ragú® Pasta Sauce (chunky tomato garlic and onion pasta sauce)
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon chili pepper in adobo sauce
crumbled Cotija cheese, to garnish

Steps:

  • Combine the first 7 ingredients in a large bowl.
  • Mix together the pasta sauce and remaining ingredients till well combined.
  • Toss the dressing with the salad to evenly coat then garnish each serving with cheese.

WARM SHRIMP NEST SALAD #RAGU



Warm Shrimp Nest Salad #Ragu image

Ragú® Recipe Contest Entry. This Shrimp Nest Salad is lovely garlic shrimp served on top of spaghetti squash pancake served with Ragu sauce on a bed of baby arugula that was tossed in balsamic vinegar sprinkled with creamy goat cheese. A healthy option that tastes of a splurge.

Provided by Sherry A.

Categories     Sauces

Time 1h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 (24 ounce) jar Ragú® Pasta Sauce, 7 herb thick and chunky
1 spaghetti squash
1/2 cup parmesan cheese, grated
2 eggs
10 ounces shrimp, cleaned, deveined, butterfly
1/4 teaspoon of minced garlic
4 cups baby arugula (2 -4oz packages)
2 tablespoons balsamic vinegar
8 ounces goat cheese, crumbled
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven 350 degrees.
  • Cut spaghetti squash in half lengthwise, place face down in shallow glass pan, with water to cover bottom of pan ,.
  • Roast Squash in oven 45 min till skin is fork tender aka poke easily with fork . (I recommend roasting night before so has time to cool in refrigerator).
  • Scrape out the spaghetti squash into bowl (should be stringing) allow to cool.
  • Drain any liquid off squash, Add 2 eggs, parmareggio cheese, salt, and pepper mix.
  • In a preheated frying pan add pat of butter, Place small amounts of squash mixture flattening in to small (size of your palm) pancakes (too big can't flip them).
  • Fry carefully till both sides are golden brown, remove set on side in a warm oven.
  • ***Please note Spaghetti Squash Pancakes can be made ahead of time and reheated in oven.
  • At same time - Place Ragu in a pot and bring to temperature slowly.
  • Take shrimp seasoned with salt and pepper sauté in a pan with garlic till pink and non translucent cooked.
  • Lay baby arugula on plate, sprinkle with balsamic vinegar.
  • Stack Spaghetti Squash Pancake, Ragu Sauce, Shrimp, and sprinkle with goat cheese crumbles.

Nutrition Facts : Calories 272.2, Fat 18, SaturatedFat 11.1, Cholesterol 163.9, Sodium 740.8, Carbohydrate 6.8, Fiber 0.2, Sugar 2.2, Protein 20.6

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