Sauteed Strawberry Sausage And Shrimp Salad Recipes

STRAWBERRY SALAD WITH SPECK AND HALLOUMI

Steps:

• Most people think of strawberries as something they'd only eat for dessert, but they work so well in salads. Especially when paired with halloumi cheese, which I just love. It's a Cypriot cheese made from goat's or sheep's milk and you can get it from all good supermarkets. It's like a chewy feta but one you can cook with. When fried or broiled it goes all crispy on the outside and soft and slightly chewy on the inside. A brilliant thing to eat.
• In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices.
• Preheat a large nonstick frying pan to medium hot and add a splash of olive oil. Press a basil leaf onto each slice of halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp.
• Get yourself 4 plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra-virgin olive oil.
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

STEAMBOAT NATCHEZ SAUTEED SHRIMP

Steps:

• Melt butter in a large saute pan over medium heat. Add most of the shallots (saving some for garnish) and garlic to the pan. Cook until shallots become soft, about 6 minutes. Add oregano, thyme, red pepper flakes, minced onion, salt, and lemon juice to the mixture and simmer approximately 10 minutes. Add white wine and shrimp to the pan and simmer for 2 minutes on each side. Allow shrimp to rest for approximately 2 minutes to absorb flavors.
• To serve as an appetizer, plate 4 shrimp over fresh cuts of French bread. Ladle excess sauce over the dish. To serve as an entree, plate 8 shrimp over 4 ounces of linguine. Ladle excess sauce over the dish.

CALAMARI, SCUNGILI AND SHRIMP SALAD

Steps:

• In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
• In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
• In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.