WARM SHRIMP SALAD
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
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 CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS
Categories Salad Leafy Green Quick & Easy Scallop Shrimp Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
- In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.
WARM ORZO SALAD WITH GRILLED SHRIMP AND FETA DOWNER-HAZELL
Steps:
- Prepare shrimp:
- Mince garlic and in a bowl whisk together with lemon juice, oil, oregano, pepper, and salt to taste. Shell shrimp and devein, if desired, and add to marinade, stirring to coat well. Marinate shrimp, covered and chilled, 1 hour. Prepare grill. Soak skewers in warm water 30 minutes.
- While grill is heating, fill a 6-quart kettle three fourths full with salted water and bring to a boil for orzo. Trim sugar snap peas. Chop tomatoes and thinly slice white and pale green parts of scallions. Finely chop parsley.
- Make dressing:
- Chop garlic and in a blender blend with remaining dressing ingredients until dressing is emulsified.
- Stir orzo into boiling water and cook until al dente. Add snap peas and cook 15 seconds. Drain pasta and peas and transfer to a large bowl. Cool pasta 5 minutes and stir in feta, tomatoes, scallions, and parsley. Add dressing to salad and toss well. Season salad with salt and pepper.
- Thread shrimp onto skewers, discarding marinade. Grill shrimp on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 1 to 2 minutes on each side. (Alternatively, grill shrimp in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Push shrimp off skewers into salad and toss gently.
WARM JASMINE RICE SALAD WITH SHRIMP AND THAI HERBS
Provided by Bruce Cost
Categories Salad Leafy Green Pepper Rice Side Lunch Mint Shrimp Cucumber Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 15
Steps:
- When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
- Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice. Toss in the black pepper and shrimp. Serve on a bed of greens.
WARM SHRIMP SALAD
For a delicious change of pace, try this zesty shrimp mixture spooned over fresh salad greens. The blend of herbs provides plenty of zippy flavor. Serve it with thick slices of Italian or garlic bread for an easy supper. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.
Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 180mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 24g protein.
SPINACH SALAD WITH SHRIMP AND WARM BACON DRESSING RECIPE - (4.2/5)
Provided by CarolineNGa
Number Of Ingredients 15
Steps:
- GRILL THE SHRIMP: Place grill pan on grill and set burners to high. Sprinkle shrimp with Old Bay seasoning and toss to coat. Place shrimp on grill pan. Grill shrimp 2-3 minutes per side. They will be firm and white when fully cooked-check often, being careful not to overcook. MAKE THE DRESSING: In a small bowl, mix vinegar, sugar, honey and mustard. Heat bacon drippings in sauce pan on low. When drippings are warm, slowly pour in the vinegar mixture. Whisk all ingredients together until mixed well. Keep whisking on low temp til the dressing is emulsified. PREPARE THE SALAD: Place spinach on large platter. Arrange the grilled shrimp,crumbled bacon, and onion on top of greens. Gently drizzle with warm dressing. Add egg slices. Toss gently to serve.
WARM SHRIMP-AND-POTATO SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
- Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
- Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.
WARM SHRIMP AND ESCAROLE SALAD
Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté.
Provided by Bon Appétit Test Kitchen
Categories Salad Sauté Quick & Easy High Fiber Dinner Lunch Parmesan Shrimp Winter Escarole Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
- Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
- Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
- Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.
WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS
From wholefoods.com. This is similar to either fried rice or a pilaf, but using quinoa instead of rice. The lemon and garlic is very tasty with the shrimp. To prepare the quinoa, I always wash it very well and then toast it for about 10 minutes on medium heat in a small non-stick pan first. Even though I have made this recipe, I am not 100% sure on the total time it takes to prepare this dish, so consider it an estimated time.
Provided by VegSocialWorker
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
- Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
- Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
- Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
- Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
- Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
- Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.
Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 2.4, Cholesterol 86.4, Sodium 249.3, Carbohydrate 33.8, Fiber 5.4, Sugar 6.3, Protein 20.6
WARM THAI SQUID AND SHRIMP SALAD
Rice noodles turn this warm salad into a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment heart near the crease. Fold the other half of parchment over ingredients. Make small overlapping folds to seal edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
- Place the packet on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 15 minutes or until fully puffed. Remove from the oven, and let sit while preparing the dressing. Whisk together the sesame oil, rice-wine vinegar, salt, and pepper in a small bowl. Open the packet carefully, and transfer the mixture to a serving plate, discarding the cooking juice. Drizzle with the dressing, and serve hot or at room temperature.
Nutrition Facts : Calories 185 g, Cholesterol 132 g, Fat 11 g, Fiber 2 g, Protein 10 g, Sodium 510 g
WARM SZECHUAN SHRIMP AND SPINACH SALAD
A warm ginger-flavored dressing prepared with just a few ingredients tops this fresh and fun salad that's special enough for guests. The slight hint of heat beautifully complements shrimp and veggies. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp., In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
WARM SHRIMP AND ENDIVE SALAD
Steps:
- Peel and seed tomato and cut into 1/4-inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.
- Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
- In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
- Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.
- Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.
WARM SHRIMP AND FENNEL SALAD
Provided by Bryan Miller
Categories easy, quick, salads and dressings, appetizer
Time 25m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.
- Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper. Bring to boil, reduce heat and simmer for l0 minutes.
- While beer is simmering, heat olive oil in skillet over medium flame and add fennel. Cook fennel for about 7 minutes; it should "sweat" but remain crisp. Remove fennel to warm serving bowl. Keep warm.
- Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute. Remove shrimp with slotted spoon, drain well and arrange over fennel. Pour vinaigrette over ingredients. Sprinkle with dill. Toss well, taste for seasoning and serve immediately.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 32 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 969 milligrams, Sugar 7 grams, TransFat 0 grams
PROSCIUTTO-WRAPPED HEAD-ON SHRIMP WITH A WARM FENNEL, RADICCHIO AND GRAPEFRUIT SALAD
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
SEARED SHRIMP WITH WARM NEW POTATO SALAD
Categories Salad Leafy Green Potato Shellfish Shrimp Summer Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Mix shrimp, 1 tablespoon oil, thyme, lemon peel and garlic in medium bowl. Season with salt and pepper. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.
- Cook potatoes in boiling salted water just until tender, about 15 minutes. Drain. Transfer potatoes to bowl; cover and keep warm.
- Meanwhile, heat large nonstick skillet over high heat. Add shrimp mixture and cook just until shrimp are cooked through, about 2 minutes per side. Transfer shrimp to plate. Add wine to skillet and boil until reduced by half, about 1 minute. Remove from heat; add 1 tablespoon oil and 2 tablespoons lemon juice to wine in skillet and stir to blend. Pour dressing over potatoes. Season with salt and pepper.
- Mix greens, remaining 1 tablespoon oil and 1 tablespoon lemon juice in large bowl. Divide greens among 4 plates. Place potatoes in center of greens. Top with shrimp. Garnish with cherry tomatoes and lemon wedges and serve.
WARM WHITE BEAN AND SHRIMP SALAD WITH LIME VINAIGRETTE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h10m
Yield Four servings
Number Of Ingredients 20
Steps:
- To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste.
- Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside.
- To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside.
- To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 teaspoon salt.
- Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp.
- Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 20 grams, Carbohydrate 32 grams, Fat 25 grams, Fiber 9 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 1640 milligrams, Sugar 3 grams, TransFat 0 grams
WARM SHRIMP SALAD
Make and share this Warm Shrimp Salad recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in butter 1 minute.
- Add shrimp; cook for 2 minutes.
- Stir in broth and seasonings.
- Bring to a boil.
- Reduce heat and simmer for 4 minutes.
- Place greens on plates; top with shrimp mixture.
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
WARM SPINACH SALAD WITH CANNELLINI BEANS AND SHRIMP
Steps:
- Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach. In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve.
WARM JASMINE RICE SALAD WITH SHRIMP AND HERBS
This recipe courtesy of a restaurant called Big Bowl, which is a casual pan-Asian type of bistro where customers eat savory dishes with noodles or rice.
Provided by Juenessa
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- When the rice is just cooked and has sat 10 to 20 minutes, combine it with the chile, dried shrimp, peanuts, cucumber, cilantro leaves, and mint.
- Combine the lime juice, fish sauce, oils, and sugar, and mix into the rice.
- Toss in the black pepper and shrimp.
- Serve on a bed of greens.
- **Cook time does not include poaching the shrimp or cooking the rice and letting it sit for 10-20 minutes.
Nutrition Facts : Calories 253.4, Fat 13.7, SaturatedFat 2.1, Cholesterol 25.7, Sodium 1426.9, Carbohydrate 25.9, Fiber 2, Sugar 4.8, Protein 8
WARM SHRIMP AND SPINACH SALAD
Steps:
- Heat oil on medium high heat; add mushrooms, and sautee' for 2 minutes. Add shrimp, and sautee' until opaque; add pignolis, and garlic. Sautee 30 seconds, then add soy sauce, brown sugar, salt and pepper. Stir just long enough to incorporate. Spoon 2/3 c. of mixture over fresh baby spinach leaves. Top with red seedless grapes and parmesan. Over all, drizzle 2 tbsp. Balsamic Dijon dressing. Serve immediately, and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #lunch #main-dish #salads #seafood #shrimp #stove-top #dietary #one-dish-meal #shellfish #equipment
You'll also love