Chilled Shrimp And Chopped Tomato Salad With Crisp Garlic Croutons Recipes

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

CHILLED SHRIMP AND CHOPPED-TOMATO SALAD WITH CRISP GARLIC CROUTONS

Steps:

• Prepare an ice bath; set aside. In a 5-quart stockpot, combine the water with 2 tablespoons salt, peppercorns, paprika, bay leaves, and lemon juice; bring to a boil. Reduce heat to medium; simmer 5 minutes. Add shrimp; stir once. Cook until shrimp are pink and opaque, about 1 1/2 minutes. With a large sieve, transfer shrimp to ice bath. Chill thoroughly, at least 2 minutes, and drain in sieve. Cut each shrimp in half crosswise. Place in a bowl, cover with plastic wrap, and refrigerate until ready to use.
• In a food processor fitted with the metal blade, chop garlic. Remove 2 teaspoons; set aside. Quarter 1 red pepper and 1 tomato; add to remaining garlic in processor. Pulse until a coarse puree forms. Pour into a large mixing bowl.
• Cut remaining red pepper and 3 tomatoes into 1/4-inch dice, and add to bowl along with cucumber, green pepper, red onion, marjoram, vinegar, and 1/4 cup olive oil; stir to combine.
• Meanwhile, in a large saute pan, heat 2 tablespoons olive oil over medium heat, and fry half the bread cubes until they just begin to turn crisp and golden brown, about 3 minutes. Add half the reserved chopped garlic and a pinch of salt; cook, stirring frequently, until garlic is fragrant and bread cubes are golden brown, about 1 minute more. Transfer to a large plate, and repeat process with remaining garlic and bread cubes. Just before serving, toss the shrimp and half the croutons into salad mixture, season with salt and pepper, and drizzle with more olive oil, if desired. Serve remaining croutons on the side or on top of each portion.

SHRIMP, TOMATO AND FETA SALAD

Steps:

• Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
• Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
• Mmmmmm...salad!

TOMATO AND GARLIC CROUTON SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
• Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
• In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
• In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.

CHILLED SHRIMP SALAD

Steps:

• Combine all dressing ingredients in a blender. Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.