SHRIMP AND FRESH ASPARAGUS SALAD
Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
- Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
- To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.
Nutrition Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g
ASPARAGUS SALAD WITH SHRIMP
Simple Asparagus and Shrimp Salad with thinly sliced asparagus, shrimp, garlic, parsley, and dressed with olive oil and lemon juice.
Provided by Elise Bauer
Categories Salad Quick and Easy Asparagus Salad Shrimp
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Boil the asparagus: Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl of ice water to cool.
- Add the shrimp: to the pot of boiling water. If they are pre-cooked, remove after 30 seconds-this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.
- Slice the asparagus spears thinly on the diagonal: until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.)
- Toss everything to combine: Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste. Links: Skillet Shrimp and Asparagus here on Simply Recipes Asparagus Salad with Broccolini and Radishes - from 101 Cookbooks Quinoa Salad with Shrimp and Asparagus - from House of Annie
SHRIMP AND ASPARAGUS SALAD
Make and share this Shrimp and Asparagus Salad recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook green asparagus in boiling salted water until barely tender, about 1 minute.
- If purple asparagus is tender, don't cook at all.
- In mixing bowl, combine asparagus, shrimp and bell pepper.
- In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
- Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.
Nutrition Facts : Calories 155.1, Fat 3.9, SaturatedFat 1, Cholesterol 235.9, Sodium 985.6, Carbohydrate 9.4, Fiber 3.4, Sugar 3.9, Protein 21.6
SOBA SALAD WITH ASPARAGUS AND SHRIMP
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
- Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.
Nutrition Facts : Calories 482 g, Fat 6 g, Fiber 3 g, Protein 39 g
BIBB LETTUCE WITH SHRIMP, ASPARAGUS, AND CHIVE AïOLI
Steps:
- Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.
- Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)
- Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.
EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES
This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!
Provided by Saveur
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
- Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
- Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.
Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g
WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS
From wholefoods.com. This is similar to either fried rice or a pilaf, but using quinoa instead of rice. The lemon and garlic is very tasty with the shrimp. To prepare the quinoa, I always wash it very well and then toast it for about 10 minutes on medium heat in a small non-stick pan first. Even though I have made this recipe, I am not 100% sure on the total time it takes to prepare this dish, so consider it an estimated time.
Provided by VegSocialWorker
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
- Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
- Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
- Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
- Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
- Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
- Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.
Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 2.4, Cholesterol 86.4, Sodium 249.3, Carbohydrate 33.8, Fiber 5.4, Sugar 6.3, Protein 20.6
SHRIMP, AVOCADO & ASPARAGUS SALAD
This is a beautiful and refreshing salad fo any occasion. This is simply yummy at it's best! Cooking with Passion, sw:)
Provided by Sherri Williams
Categories Salads
Time 20m
Number Of Ingredients 14
Steps:
- 1. Gently toss salad ingredients together. Drizzle with dressing and enjoy!
ORZO AND SHRIMP SALAD WITH ASPARAGUS
This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!
Provided by FOXLAIRFARM
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Peel shrimp, reserving the shells. In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.
- Bring water to a boil in a Dutch oven over high heat. Add shrimp shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve, and rinse in cold water.
- Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 33.5 g, Cholesterol 86.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 18.6 g, SaturatedFat 1.6 g, Sodium 111.9 mg, Sugar 4 g
SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD
Categories Salad Bean Leafy Green Mustard Shellfish Lunch Lime Shrimp Asparagus Spring Healthy Honey Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make dressing:
- In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
- Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
- Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
- In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.
RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
- Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
- Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.
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- Meanwhile, combine the dressing ingredients in a blender and process until smooth, about 20-30 seconds. Set aside.
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