Best Shrimp And Strawberry Salad Recipes

SAUTEED STRAWBERRY, SAUSAGE AND SHRIMP SALAD

Sauteed Strawberry, Sausage and Shrimp Salad image

Provided by Robert Irvine : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons grapeseed oil
1 pound 26/30 shrimp, peeled, deveined
1/4 cup small-diced yellow onion
1 teaspoon sea salt
1/2 teaspoon ground white pepper
6 ounces precooked Italian sausage, diced small
1/4 cup white wine, such as a Riesling
1 pint strawberries, quartered
1/4 cup white balsamic vinegar
6 tablespoons unsalted butter
4 ounces feta cheese, crumbled
1 cup shredded romaine lettuce
2 ounces basil leaves, thinly sliced
2 ounces olive oil
1 teaspoon sea salt

Steps:

For the shrimp:
In a large saute pan over medium-high heat, allow the grapeseed oil to heat until warmed. Then add the shrimp and onions. Stir the shrimp and onions, allowing to cook for 2 minutes. Then add the salt and pepper. Again, stir and cook until the onions are caramelized, 2 to 3 minutes. Next, add the sausage, again stir, and cook for 2 minutes. Add the wine and deglaze, allowing the wine to reduce by half the original volume. Once the wine reduces, reduce the heat to low and add the strawberries and balsamic. Finish for 2 additional minutes. Once cooked, add the butter and stir into the cooked items, stirring until smooth. Finish with the feta cheese.
For the salad:
Mix the lettuce, basil, olive oil and salt in a bowl.
To serve:
Plate the shrimp and sausage mixture and add the lettuce mixture on top.

SHRIMP AND STRAWBERRY SALAD

Shrimp and Strawberry Salad image

This is a very different and delicious salad. I know it sounds strange, but try it, I think you will be pleasantly surprised. This is from our Church cookbook. Serving amount is a guess as it depends on if you are serving this as a main meal or a side.

Provided by Leslie

Categories Strawberry

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked rice
1/2 lb peeled de-veined shrimp
3/4 cup thinly sliced celery
2/3 cup low-fat mayonnaise
1/2 cup low-fat strawberry yogurt
1 teaspoon dry mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1 1/2 cups sliced fresh strawberries
romaine lettuce

Steps:

Combine rice, shrimp and celery in a large bowl.
Whisk together mayonnaise, yogurt, mustard, lemon juice and salt in a medium bowl.
Add yogurt mixture to rice mixture and stir until well combined.
Fold in strawberries.
Cover and chill until serving time.
Arrange lettuce on individual serving plates; top with chilled salad.

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