Best Shrimp And Radicchio Salad Recipes

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GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE



Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 small shallot, finely chopped
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head radicchio, cut into 8 wedges
16 large shrimp, peeled and deveined
1/4 cup fresh parsley leaves

Steps:

  • Prepare a grill for medium heat.
  • Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
  • Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
  • Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
  • Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.

PROSCIUTTO-WRAPPED HEAD-ON SHRIMP WITH A WARM FENNEL, RADICCHIO AND GRAPEFRUIT SALAD



Prosciutto-Wrapped Head-On Shrimp with a Warm Fennel, Radicchio and Grapefruit Salad image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

1 Yukon gold potato, diced
Kosher salt
1 clove garlic, smashed
6 head-on shrimp (21/25 count)
3 ounces thinly sliced prosciutto
Olive oil, for cooking
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1/4 bulb fennel, cored and julienned, fronds reserved for garnish
1 grapefruit, cut into supremes (segments cut free of their membranes), juice reserved
Pinch red pepper flakes
1/2 head radicchio, cored and cut into chiffonade
Handful arugula

Steps:

  • Put the potatoes in a small, heavily salted pot of cold water with the smashed garlic. Bring the water to a boil, then cook until the potatoes are tender, 4 to 5 minutes. Drain and cool on a quarter sheet tray.
  • Using kitchen shears and starting below the head, slide a blade along the back of a shrimp until you reach the tail. Peel the skin off, being careful to keep the head and tail intact. Devein if necessary and very briefly rinse. Repeat with the remaining shrimp.
  • Wrap each piece of shrimp with a slice of prosciutto and secure with a toothpick. Thinly slice the remaining prosciutto and set aside.
  • Heavily coat a pan in olive oil and place over medium-high heat. Working in batches, saute the shrimp until the prosciutto is crisp and the shrimp has turned pink, about 2 minutes per side. Remove the shrimp from the pan and let cool, then remove the toothpicks.
  • Using the same pan and additional olive oil if necessary, fry the extra prosciutto slices until crisp, about 2 minutes. Turn down the heat to medium and add the potatoes. Cook for 2 minutes, then add the red onion. Cook until the onions are soft, about 4 minutes, then add the red wine vinegar and lightly mix. Turn the heat to low and add the fennel, reserved juice from the grapefruit and the red pepper flakes. Reduce for an additional minute or two. Add the radicchio and arugula and gently toss to coat. Season to taste.
  • Plate a large spoonful of warm salad and top with 3 pieces of shrimp. Garnish with a couple grapefruit supremes and fennel fronds. Repeat to make one more serving

FRISéE, RADICCHIO AND MIXED GREEN SALAD WITH SHRIMP AND MUSHROOMS



Frisée, Radicchio and Mixed Green Salad with Shrimp and Mushrooms image

Categories     Salad     Leafy Green     Mushroom     Appetizer     Low/No Sugar     Shrimp     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 10

Number Of Ingredients 9

3 tablespoons raspberry vinegar
3 tablespoons minced fresh tarragon
2 tablespoons minced shallot
2/3 cup plus 2 tablespoons extra-virgin olive oil
12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
1 pound cooked deveined large shrimp
6 cups mixed baby greens
4 cups bite-size pieces frisée or curly endive
1 head radicchio, torn into bite-size pieces

Steps:

  • Whisk vinegar, tarragon and shallot in small bowl to blend. Gradually whisk in 2/3 cup oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
  • Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Season to taste with salt and pepper. Cool.
  • Combine shrimp, baby greens, frisée, radicchio and mushrooms in large bowl. Add vinaigrette and toss to coat. Season salad with salt and pepper.

FAVA BEAN AND GRILLED SHRIMP SALAD IN RADICCHIO CUPS



Fava Bean and Grilled Shrimp Salad in Radicchio Cups image

Removing the skins from the shelled fava beans is a necessary task but worth the effort. Courtesy of Cooking Light.

Provided by rickoholic83

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups fava beans, shelled (about 2 lbs unshelled)
1 lb medium shrimp, peeled and deveined
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
cooking spray
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoons fresh flat-leaf parsley, chopped
4 leaves radicchio

Steps:

  • Cook beans in boiling water 1 minute; drain.
  • Plunge beans into ice water; drain.
  • Remove tough outer skins from beans; discard skins.
  • Place beans in a large bowl; set aside.
  • Prepare grill.
  • Thread shrimp evenly onto 6 (12-inch) skewers; brush with 1 tsp oil.
  • Sprinkle shrimp evenly with 1/4 tsp salt and 1/8 tsp pepper.
  • Place skewers on a grill rack coated with cooking spray and grill 1 1/2 minutes on each side or until shrimp are done.
  • Cool slightly and remove shrimp from skewers. Add shrimp to beans.
  • Combine remaining 5 tsp oil, remaining 1/4 tsp salt, remaining 1/8 tsp pepper, lemon juice and garlic in a small bowl, stirring with a whisk.
  • Drizzle juice mixture over shrimp mixture and toss to coat. Stir in parsley.
  • Place 1 radicchio leaf on each of 4 salad plates and spoon 1 cup shrimp mixture into each leaf.

Nutrition Facts : Calories 216.4, Fat 8.2, SaturatedFat 1.1, Cholesterol 143.2, Sodium 941, Carbohydrate 14.9, Fiber 3.7, Sugar 1.4, Protein 20.6

SHRIMP AND RADICCHIO SALAD



Shrimp And Radicchio Salad image

Number Of Ingredients 10

1/4 cup olive oil
2 tablespoons red wine vinegar
3 cloves garlic (medium), minced
1 medium shallot, minced
2 teaspoons Dijon style mustard
1 teaspoon prepared horseradish
Fresh ground pepper
1/2 pound cooked bay shrimp
1 head Boston lettuce (medium), shredded
1 head radicchio lettuce (medium), shredded

Steps:

  • 1. In a medium bowl, combine all the dressing ingredients. Add the shrimp and toss well. Refrigerate for 30 minutes.2. Just before serving, combine the lettuce and radicchio in a serving bowl. Place the shrimp mixture on top, toss, and serve.EXCHANGES1 Vegetable2 Lean Meat1 1/2 FatNUTRITION FACTSCalories 202 Calories from Fat 130Total Fat 14 grams Saturated Fat 2 gramsCholesterol 111 milligramsSodium 186 milligramsTotal Carbohydrate 5 grams Dietary Fiber 2 grams Sugars 2 gramsProtein 14 grams

Nutrition Facts : Nutritional Facts Serves

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