Shrimp And Vegetable Salad With Roast Tomato Vinaigrette Recipes

SMOKED SHRIMP SALAD WITH SMOKED TOMATO VINAIGRETTE

Steps:

• SALAD: Place shrimp in stovetop smoker. Season with salt and pepper. Smoke on medium heat for 15 minutes, using maple wood chips, and set aside. Reserve 1/4-cup and toss remainder with baby spinach in a large bowl. Arrange spinach on salad plates, top with shrimp and drizzle shrimp with remaining vinaigrette before serving.
• VINAIGRETTE: Cut tomatoes in half and place cut side up on smoker rack. Sprinkle exposed sides with sherry vinegar, salt and pepper. Smoke for 12-15 minutes on medium low. Remove smoker from heat and let rest with lid closed for another three minutes. Remove tomatoes from smoker and slip off skins with your hands, holding tomatoes over a food processor work bowl to catch juices. Discard skins. Squeeze roasted garlic cloves from their skins into food processor work bowl and process mixture for about 30 seconds to combine and puree. With processor running, add oil slowly in a thin stream until vinaigrette is emulsified. Season vinaigrette with additional salt and pepper, taste and add a few additional drops of sherry vinegar if needed to give vinaigrette a mild tanginess.

ROASTED VEGETABLE & SHRIMP SALAD RECIPE - (4.5/5)

Steps:

• Heat oven to 450˚F. Spray two 15 x 11-inch baking pans with nonstick cooking spray. Place zucchini, squash, carrots and red peppers in a large bowl. Toss with 2 tablespoons of the dressing. Spoon vegetables evenly into prepared baking pans and season with pepper and salt. Roast at 450°F for 30 minutes, turning once after 15 minutes. While vegetables are roasting, place shrimp in a resealable plastic food-storage bag with 2 tablespoons of the dressing. Shake to coat. Marinate in refrigerator 15 minutes. Grill or broil shrimp for 2 minutes per side. Set aside. Evenly distribute watercress among 6 large salad plates and top with roasted vegetables. Drizzle each with 1 tablespoon of remaining dressing. Scatter cooked shrimp and feta over each salad. Serve immediately.

SHRIMP AND VEGETABLE SALAD WITH ROASTED-TOMATO VINAIGRETTE

Steps:

• Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.

SHRIMP VEGGIE SALAD

Steps:

• Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!

SHRIMP AND VEGETABLE SALAD WITH ROAST-TOMATO VINAIGRETTE

Steps:

• Heat oven to 350°F. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 6 ingredients in a chilled bowl and toss. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.