ORZO SALAD WITH SHRIMP AND LEMON DRESSING
This simple shrimp and orzo salad is tossed with seasonal veggies and a bright, tangy dressing. Delicious at room temperature or chilled, it also makes a tasty lunch the next day if you have leftovers. You'll need three cups of vegetables for this dish, but you can adjust the amounts of asparagus, sugar snap peas, and English peas.
Provided by Julia Levy
Categories Pasta
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside.
- Prepare orzo according to package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
- While orzo cooks, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
- Add shrimp to boiling water. Cook until opaque, about 3 minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 3 minutes; drain.
- Toss together shrimp-vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, and tarragon, and toss to combine. Serve at room temperature or chilled.
SHRIMP AND FRESH ASPARAGUS SALAD
Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
- Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
- To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.
Nutrition Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g
SHRIMP, ASPARAGUS AND AVOCADO SALAD
This shrimp, asparagus and avocado salad is utterly delicious and perfect for spring. It's a light, vibrant, creamy and healthy avocado salad. Recipe inspired by Foodie Crush's Citrus Shrimp and Avocado Salad.
Provided by Lisa Bryan
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Bring both a medium pot of water and a medium sauté pan of water and to a boil. Add the shrimp to the pot and the asparagus to the sauté pan and cook for 2-3 minutes. Use a skimmer or tongs to transfer the shrimp and asparagus to an ice water bath. Drain and then slice the asparagus into 1 1/2 inch pieces.
- Add the shrimp, sliced asparagus, baby spinach, avocado and green onion to a salad bowl. Add the dressing, season with salt and pepper and toss it all together.
Nutrition Facts : Calories 233 kcal, Carbohydrate 7 g, Protein 25 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 916 mg, Fiber 4 g, ServingSize 1 serving
RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
- Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
- Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.
SHRIMP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a blender, combine the dressing and the avocado, and puree until smooth.
- In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
- On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
- Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
- Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
- Yield: 1 1/4 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved
CHILLED SHRIMP AND ASPARAGUS SALAD
Categories Salad Shellfish Side Fourth of July Thanksgiving Quick & Easy Healthy
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Boil and peel and De vein the Shrimp and put in Bowl and cool in Refrigerator Break the Tips off the Asparagus stalk about halfway Down the Stalk Blanch the Tips in Boiling water for 45 Secs then plunge in Bowl of ice water to stop Cooking Process Cut Red Onion rings in quarters Slice Cherry Tomatoes in half and toss in Salad Bowl with Asparagus,Onions,Garlic,Shrimp,Black pepper,salt to taste Throw in the rosemary and basil Quarter Cup Virgin Olive oil and Balsamic Vinegar to taste Toss with the Feta Cheese Throw in the Sliced Sun Dried Tomatoes Chill for 4 hours then Server Cold
CHILLED MARINATED ASPARAGUS
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.
Nutrition Facts :
EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES
This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!
Provided by Saveur
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
- Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
- Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.
Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g
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