PALM HEART AND SHRIMP SALAD
Each January at Mar del Plata, on the Atlantic coast of Argentina, the Festival of the Fisherman is celebrated with many delectable seafood dishes. This is one introduced at the golf club resort there almost 100 years ago and featured in the Food and Cooking of Argentina.
Provided by Carolyn Haas
Categories Lettuce Salads
Time 15m
Number Of Ingredients 13
Steps:
- 1. DRESSING: Squeeze juice from half of the lemon. Wisk together the lemon juice, mayonnaise, ketchup, Worcestershire sauce, brandy, hot sauce, salt and pepper. Set aside
- 2. SALAD: Peel and slice avocados. Toss them with the lemon juice from the other half.
- 3. Cut palm hearts in slices. Tear lettuce into bite-sized pieces, if using whole bibb lettuces.
- 4. Arrange lettuce on serving plates and top with avocado, palm hearts and shrimp. Drizzle dressing over salad and sprinkle with chopped chives. Garnish with slices of lemon.
BLESS YOUR HEARTS OF PALM SALAD WITH SHRIMP
From Sunset 2005. If you can find Argentinan red shrimp (I buy it at Trader Joe's) try it! It is lobster, masquerading as shrimp!
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large non-reactive bowl combine the broth, olive oil, vinegar, capers, lemon juice, shallots, and mustard.
- Boil the eggs. Shell the eggs and separate the whites from the yolk. Chop both the whites and yolks finely with a fork, keeping them separate. Set aside.
- Rinse the hearts of palm in cold water and drain. Cut the hearts of palm in half lengthwise, if desired. Place the hearts in the dressing and toss to coat. Let marinate 10-15 minutes.
- In a saute pan, heat up about 1 tablespoon of olive oil and cook the shrimp for 5 minutes on both sides, until lightly browned. Drain on paper towel.
- Arrange one large loose leaf on each individual salad plate. With slotted spoon, divide up the hearts of palm onto each plate. Add the parsley and shrimp to the prepared dressing in the bowl and mix.
- Pit, peel then thinly slice the avocado; arrange on plates. Spoon shrimp and all the dressing equally over the hearts of palm and avocado slices.
- Sprinkle each serving with egg whites then the yolks.
- Season with salt and pepper.
Nutrition Facts : Calories 172.5, Fat 13.8, SaturatedFat 2.3, Cholesterol 116.7, Sodium 208.6, Carbohydrate 5.1, Fiber 2.8, Sugar 0.8, Protein 8.4
PALM HEART SALAD
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
- Assemble all the salad ingredients in a bowl and serve the dressing on the side.
KAUAI PRAWNS, MANGO AND HEARTS OF PALM SALAD
Steps:
- To prepare the prawns: Combine the lemon juice, paprika, and sambal in a medium bowl. Season with salt and pepper. Add the prawns, turning them in the marinade so they are well coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the prawns and cook, turning them once or twice, until they are opaque throughout, 4 to 8 minutes. Allow the prawns to cool, then slice each in 1/2 lengthwise and reserve.
- To make the dressing: Scrape the seeds from the vanilla bean into a small bowl. Add the mango puree. Gradually whisk in the grapeseed oil and rice vinegar. Season with salt, pepper, and ginger (alternatively grate the ginger into a clean towel then squeeze the juice into the dressing).
- Arrange a 3-inch ring mold in the center of 4 plates. Put 1/4 of the hearts of palm in each of the rings and gently press down. Cover each layer of palm with 3 to 4 tablespoons of diced mango, then top with 5 prawn-halves, cut side down. Combine the arugula and baby greens in a medium bowl. Add dressing, salt and pepper and mix well.
- Carefully lift the ring molds off the salads. Top each salad with greens. Drizzle dressing around the plates, garnish with edamame beans, diced tomato, and fried shrimp heads (if using) and serve.
SHRIMP AND HEARTS OF PALM RéMOULADE
Provided by Bon Appétit Test Kitchen
Categories Food Processor Appetizer New Year's Eve Mayonnaise Shrimp Boil Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- For rémoulade:
- Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- For shrimp:
- Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
- Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.
AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD
Make and share this Avocado, Shrimp, and Hearts of Palm Salad recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
- In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.
Nutrition Facts : Calories 606.6, Fat 53, SaturatedFat 8, Cholesterol 165, Sodium 854.9, Carbohydrate 22.4, Fiber 13.6, Sugar 2.5, Protein 17.3
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