Seared Shrimp With Warm New Potato Salad Recipes

WARM SHRIMP-AND-POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
• Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
• Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

SHRIMP POTATO SALAD

Steps:

• In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

SHRIMP AND POTATO SALAD

Steps:

• Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
• In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
• Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.

SPICY SHRIMP AND CHICKPEA SALAD

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
• In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
• Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
• Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
• To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
• Enjoy!

SEARED SHRIMP SALAD

Steps:

• Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and 1/4 teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside.
• Heat 1 tablespoon of the remaining olive oil in a 12- inch saute pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel-lined plate and reserve.
• In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.