CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE
Steps:
- Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
- Prepare all the vegetables and toss together.
- Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
- Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.
Nutrition Facts : ServingSize 2.5 cups, Calories 300 cal, Carbohydrate 11 g, Fat 18 g, Protein 25 g, Fiber 6 g, SaturatedFat 3 g, Cholesterol 183 mg, Sodium 176 mg, Sugar 3 g
CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE
Serve shrimp coated with Progresso® bread crumbs over spinach and oranges to make a citrusy salad - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or deep-sided skillet on medium-high heat.
- Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
- Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
- Gently toss the red onion with the orange segments and their juices; add spinach and toss. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 10 g, TransFat 0 g
SHRIMP SALAD WITH VINAIGRETTE
"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
CHIARELLO'S CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE
Make and share this Chiarello's Crispy Seafood Salad With Citrus Vinaigrette recipe from Food.com.
Provided by Progresso Recipe St
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or deep-sided skillet on medium-high heat.
- Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
- Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
- Gently toss the red onion with the orange segments and their juices; add spinach and toss. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper. Serve immediately.
- *Tip: In place of purchased citrus salad dressing you can make Michael's Whole Citrus Vinaigrette (see napastyle.com).
- Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
Nutrition Facts : Calories 567, Fat 40.2, SaturatedFat 7.2, Cholesterol 183.6, Sodium 364.9, Carbohydrate 24.5, Fiber 3.1, Sugar 10.5, Protein 28.3
CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
- Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.
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SEAFOOD SALAD WITH CITRUS VINAIGRETTE RECIPE | EATINGWELL
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- Slice 1/4 inch off the bottom and top of the grapefruit; stand it on a cutting board. Using a sharp paring knife, remove the peel and pith. Hold the fruit over a medium bowl and cut between the membranes to release individual grapefruit sections into the bowl, collecting any juice as well. Discard membranes, pith, peel and any seeds. Transfer just the grapefruit sections to a serving bowl.
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- Add lettuce, tomatoes and avocado to the bowl with the grapefruit; toss to combine. Add the seafood and dressing; toss gently.
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