SHRIMP, WATERCRESS AND FARRO SALAD
Provided by Food Network
Time 1h20m
Yield 4 large servings or 6 small servings
Number Of Ingredients 10
Steps:
- Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
- Preheat the broiler.
- Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
- Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
- Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.
FIRECRACKER SHRIMP SALAD
Make and share this Firecracker Shrimp Salad recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 55m
Yield 6-10 serving(s)
Number Of Ingredients 12
Steps:
- To make Firecracker Shrimp:.
- Mix sriracha and sauces for coating. Bread shrimp in cornstarch. Deep fry the shrimp until cooked and drain on paper towel. Place shrimp in a bowl and coat with the sauce.
- To Prepare Purple Potatoes:.
- After cubed, coat potatoes with olive oil and salt. Bake at 375F for 10-15 minutes.
- To Prepare Greens:.
- Dress mixed greens, avocados and cucumbers with olive oil and rice wine vinegar.
- To Assemble:.
- In a large sheet pan (16"Lx12"Wx1.5H), make a layer with the greens. Set the purple potatoes on the upper left corner, making the blue box portion of the American flag.
- Lay down a row of shrimp for the red stripe, lay down a row of blue cheese for the white stripe, and repeat until the tray is covered with stripes, making the American flag.
Nutrition Facts : Calories 332.7, Fat 18.7, SaturatedFat 9.2, Cholesterol 129, Sodium 1212.7, Carbohydrate 20.3, Fiber 3.5, Sugar 3.3, Protein 21.5
FIREHOUSE SHRIMP BOWL SALAD
This shrimp grain bowl is a true recipe from the firehouse and is one of the most frequently requested meals among the troops.
Provided by fiermedic
Categories Shrimp Salad
Time 1h40m
Yield 8
Number Of Ingredients 24
Steps:
- Combine shrimp, lime juice, garlic, salt, black pepper, cumin, and chili powder in a bowl and marinate for at least 30 minutes.
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Set aside to cool.
- Preheat the oven to 425 degrees F (220 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until starting to brown, 4 to 5 minutes. Add shrimp; cook until opaque, 3 to 5 minutes. Remove from heat and let shrimp continue to cook, 1 to 2 minutes. Drain any excess grease and liquid.
- Coat tortillas lightly with cooking spray. Place tortillas in an oven-safe metal or glass bowl to hold the shape.
- Bake tortillas in the preheated oven until golden brown, about 10 minutes.
- Mix lime juice, yogurt, chipotle peppers, and chicken bouillon together to make the sauce.
- Add rice equally to the bottoms of the tortilla bowls. Cover with beans; add cabbage, lettuce, tomatoes, red onions, and bell peppers. Top with the shrimp-chorizo mixture, avocados, and sauce. Sprinkle paprika on top.
Nutrition Facts : Calories 868.8 calories, Carbohydrate 86.8 g, Cholesterol 224.5 mg, Fat 37.6 g, Fiber 15.7 g, Protein 47.7 g, SaturatedFat 11.3 g, Sodium 1675.8 mg, Sugar 12.9 g
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