Best Shrimp And Mushroom Salad Recipes

SWEET SANTA BARBARA SHRIMP WITH ROASTED PORTOBELLO MUSHROOM AND HARICOTS VERTS SALAD WITH HEIRLOOM TOMATOES AND A BANYULS VINAIGRETTE

Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette image

Provided by Food Network

Categories main-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 to 4 portobello mushrooms, cleaned and stemmed
1 finely diced garlic clove, plus 1 smashed
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar, plus 1 3/4 cups
Salt and freshly ground black pepper
1 small sweet onion
1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)
1/8 pound baby lettuces
12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)
Olive oil
1 1/2 ounces Banyuls vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 cup grapeseed oil
1 ounce canola oil
2 heirloom tomatoes, cut into 1/4-inch cubes
1 bunch chives, chopped
2 shallots, peeled and brunoised
1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled

Steps:

Chill 4 salad plates. Preheat the oven to 250 degrees F.
In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.
Cut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.
Mix the peppercress and baby lettuce together in a large bowl and set aside.
Season shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside.
Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.

SHRIMP AND MUSHROOM SALAD

Shrimp and Mushroom Salad image

This is a quick, easy and festive salad or appetizer. I like to serve it with triangles of whole wheat pita bread to scoop up the dressing and call it dinner.

Provided by Karens Krazy Kitchen

Categories Lunch/Snacks

Time 1h20m

Yield 2 pounds, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb cooked shrimp
1 lb mushroom
2 lemons
1/2 cup extra virgin olive oil
5 garlic cloves, pressed
1/8 teaspoon red pepper flakes
1/8 teaspoon black pepper
sea salt
4 tablespoons fresh Italian parsley, chopped
extra virgin olive oil, to taste

Steps:

Wipe mushroom, trim stems and slice thinly. Place on a large platter.
Zest and juice the two lemons.
Combine the olive oil, lemon zest and juice, red pepper flakes, pressed garlic and black pepper (do not add salt yet).
Toss the dressing with the sliced mushrooms and refrigerate for an hour.
Just before serving, take the mushrooms out of the fridge and broil, bake or boil the shrimp to your liking.
Add the shrimp to the mushroom mix, sprinkle lightly with sea salt, garnish with the parsley, drizzle with a little more olive oil and toss.
Enjoy with some type of bread to soak up the dressing!