GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium heat.
- Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
- Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
- Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
- Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.
TAGLIOLINI WITH RADICCHIO AND SHRIMP
from remi resteraunt in nyc, courtesy of the NY Times. this dish pairs well with a nice glass of pinot grigio.
Provided by chia2160
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil for pasta.
- Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
- Heat oil in a large, heavy skillet.
- Add radicchio, and sauté over medium heat, stirring, until it wilts.
- Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink.
- Remove from heat.
- Add tagliolini to boiling water, and cook about 3 minutes.
- Drain, reserving about a half cup cooking water.
- Transfer pasta to skillet with radicchio and shrimp.
- Toss.
- Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more.
- Moisten with cooking water if needed.
- Season to taste with salt and pepper.
- Add parsley.
- Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese.
- Lightly brown under preheated broiler.
Nutrition Facts : Calories 498.8, Fat 15.2, SaturatedFat 3.7, Cholesterol 60.3, Sodium 154.3, Carbohydrate 65.7, Fiber 2.8, Sugar 2.3, Protein 18.2
TAGLIOLINI WITH RADICCHIO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
- Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.
- Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.
- Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 4 grams, Carbohydrate 66 grams, Fat 8 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams
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