Best Shrimpprawns And Olives Salad Recipes

MARINATED SHRIMP AND OLIVES

Marinated Shrimp and Olives image

This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.-Carol Gawronski, Lake Wales, Florida

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 20 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
1 can (6 ounces) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons olive oil
1-1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Steps:

Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

Nutrition Facts : Calories 71 calories, Fat 4g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 292mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

GREEK PASTA SALAD WITH SHRIMP & OLIVES

Greek Pasta Salad with Shrimp & Olives image

Make and share this Greek Pasta Salad with Shrimp & Olives recipe from Food.com.

Provided by Cindy Hartlin

Categories Greek

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb tomatoes, chopped
1 large red bell pepper, chopped
1/4 lb feta cheese, crumbled
2 tablespoons dry white wine
1 tablespoon thyme
6 green onions, chopped
1/2 cup olive oil
3 cloves garlic, minced
1/2 cup kalamata olive, chopped
1/4 cup lemon juice
3/4 lb pasta, cooked
3/4 lb bay shrimp, cooked

Steps:

Mix first 10 ingredients in large bowl.
Add pasta and shrimp and
toss to blend.
Season to taste with salt and pepper.

GREEK PASTA SALAD WITH SHRIMP AND OLIVES

Greek Pasta Salad with Shrimp and Olives image

Provided by Scott Snyder

Categories Salad Olive Pasta Tomato No-Cook Picnic Quick & Easy Lunch Feta Shrimp Spring Summer Healthy Bon Appétit Portland Oregon

Yield Serves 6

Number Of Ingredients 12

Ingredients

3/4 pound tomatoes, chopped
1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled
1/2 cup olive oil
1/2 cup chopped pitted black olives (preferably brine-cured)
1/4 cup fresh lemon juice
2 tablespoons dry vermouth or dry white wine
1 tablespoon dried thyme
6 green onions, chopped
3 large garlic cloves, chopped
3/4 pound linguine, freshly cooked
3/4 pound cooked bay shrimp

Steps:

Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)

SHRIMP BATHED IN OLIVE OIL AND LEMON

Shrimp Bathed in Olive Oil and Lemon image

A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.

Provided by Julia Moskin

Categories brunch, dinner, easy, lunch, quick, snack, weeknight, seafood, appetizer, main course

Time 20m

Yield 8 to 10 servings as an appetizer, 4 to 6 servings as an entree

Number Of Ingredients 6

Ingredients

3/4 cup extra-virgin olive oil, plus more as needed
1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
2 pounds medium-large shrimp (about 26-30 per pound), peeled and deveined (tails optional)
Flaky sea salt and coarsely ground black pepper
1 large pinch freshly chopped flat-leaf parsley
Torn or sliced crusty bread, for serving

Steps:

Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.

SAUTéED SHRIMP WITH CAPERS AND OLIVES

Sautéed Shrimp With Capers and Olives image

Provided by Mark Bittman

Categories dinner, easy, lunch, quick, main course

Time 20m

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
3 sliced garlic cloves
2 tablespoons capers
1/2 cup chopped pitted black olives
1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes
Basil

Steps:

Put 1/4 cup olive oil in a large skillet over medium-low heat.
Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.