Best Warm Shrimp And Escarole Salad Recipes

WARM SHRIMP SALAD

Warm Shrimp Salad image

A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.

Provided by Lizzard

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 3

Number Of Ingredients 10

Ingredients

1 pound medium shrimp - peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads butter lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
2 stalks celery, chopped
1 cucumber, cleaned and chopped
½ cup shredded carrots
⅓ cup vinaigrette salad dressing

Steps:

In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g

WARM ESCAROLE SALAD

Warm Escarole Salad image

Charred-but-crisp escarole gets a hint of sweetness from a raisin vinaigrette and a dash of crunch from toasted almonds.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 head escarole (about 1 pound)
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup golden raisins
1/4 cup toasted chopped almonds

Steps:

Preheat the broiler.
Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well.
Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes.
Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds.
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