Best Warm Shrimp Salad With Kamut Red Chile And Tarragon Recipes

Warm Shrimp Salad image

Provided by MizzNezz

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup chopped onion
1 teaspoon minced garlic
1 tablespoon butter
1 lb cooked medium shrimp
1/2 cup chicken broth
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/8 teaspoon crushed red pepper flakes
5 cups salad greens

Steps:

Nutrition Facts : Calories 169.9, Fat 5.2, SaturatedFat 2.3, Cholesterol 180.4, Sodium 309.8, Carbohydrate 5, Fiber 1.4, Sugar 1.2, Protein 25.1

Tangy Tarragon Shrimp Salad image

Provided by KathyP53

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shrimp, peeled and deveined (21-25 shrimp or lb.)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon finely minced fresh tarragon
1 teaspoon fresh lemon juice
1 teaspoon tarragon vinegar
1/4 cup finely diced celery
1/4 cup finely minced scallion
1 teaspoon coarse salt
1/2 teaspoon fresh ground white pepper

Steps:

In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.

Nutrition Facts : Calories 128.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 147.9, Sodium 1287.1, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 16.1

Warm, Spicy, Shrimp Salad image

Provided by AmyEMurphy

Categories Healthy

Time 30m

Yield 1 serving(s)

Number Of Ingredients 14

2 tablespoons fat-free Miracle Whip
1 tablespoon lime juice
1 tablespoon red wine vinegar
1 teaspoon sugar (or subsitute)
1/4 teaspoon chipolte chili powder
salt and pepper (to taste)
romaine lettuce
Baby Spinach
1/2 ripe mango, chopped
1 garlic clove, minched
1/2 orange bell pepper, cut into strips
1/4 purple onion, cut into strips
1/2 teaspoon chili flakes
15 -20 raw shrimp (thawed, if frozen)

Steps:

Mix all dressing ingredients and set aside.
Add lettuce, spinach and mango to a large salad bowl.
Spary a non-stick frying pan with an olive oil spritzer. Add garlic, pepper, onion and crushed chilies. Stir fry on med-high until veggies are cooked. Add to salad.
Spary same pan again. Add shrimp and cook until pink. Add shrimp to salad.
Top with dressing and serve.

Nutrition Facts : Calories 254.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 116.3, Sodium 802, Carbohydrate 44.6, Fiber 5.8, Sugar 34.5, Protein 15.1