Balsamic Shrimp Salad Recipe 435 Food

OLD BAY SHRIMP SALAD

Steps:

• Fill a large bowl with ice and cold water and set next to the sink.
• Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes (the water needn't return to a boil).
• Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
• In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

BALSAMIC SHRIMP SALAD RECIPE - (4.3/5)

Steps:

• Balsamic reduction: Whisk balsamic vinegar and 1 tsp of honey in a small sauce pot, over medium-high heat, and bring mixture to simmer. Once it starts to simmer, turn the heat down to medium. Let vinegar slow simmer, stirring occasionally, until the mixture coats the spoon. It will take 7-10 minutes but please note, that it will start to thicken fast during the last couple of minutes so keep an eye on it. Set aside once it reaches the right thickness. 2.Shrimp: Preheat a medium saute pan on medium heat. Make sure all your ingredients are ready, at hand. Add oil, balsamic vinegar, honey and garlic to the pan and quickly stir all together. Add shrimp and some salt. Saute shrimp until turns pink on one side, flip and cook until shrimp turn pink on the other side as well. Don't walk away as shrimp cooks very fast. 3.Top lettuce with some sliced strawberries, feta cheese, sliced toasted almonds, shrimp and drizzle with balsamic reduction.

GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE

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.

BASIC AND SIMPLE SHRIMP SALAD

Steps:

• Peel and devein shrimp (if necessary); cut in half.
• Combine well with remaining ingredients.
• Chill mixture for 1 hour.
• Yum! Enjoy!

REFRESHING SHRIMP SALAD

Steps:

• On each of 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.

BALSAMIC SHRIMP SAUTE

Steps:

• In fry pan, over medium heat, melt butter.
• Add minced garlic, cook 1 minute, don't let it brown.
• Add Vinegar, hot sauce & seasoning.
• Bring to boil and add shrimp.
• Cook until shrimp are just done, 2 to 3 minutes.
• Remove & keep warm.
• Reduce sauce by about 1/3, pour over shrimp & serve.
• Goes well with some bread to "Sop up the Sauce"!

GAZPACHO SHRIMP SALAD

Steps:

• combine salad greens, tomato, avocado and cucumber in a large bowl.
• combine salsa, balsamic vinegar, garlic and olive oil in a small bowl.
• add salt and black pepper if desired
• add dressing to salad greens and toss well.
• transfer to salad plates, top salads with shrimp.
• sprinkle with cilantro.

BALSAMIC SAUTEED SHRIMP

Steps:

• Heat 1 tbsp butter in a sauté pan sprinkle shrimp with salt& pepper, sauté 5 minutes, stirring, until shrimp are cooked through.
• Remove to a dish. Set aside and cover with foil. Pour any excess liquid out of pan, return to heat and add butter, swirling in pan until light brown. Add balsamic vinegar and scrape bottom of the pan. Reduce slightly until sauce thickens and begins to glaze.
• Add shrimp back to pan, stir to coat sprinkle with fresh herbs.
• Serve with lemon.

SHRIMP & SPINACH SALAD WITH VINAIGRETTE

Steps:

• Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
• Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
• Let stand an hour.
• Mix salad ingredients together in a bowl.
• Dress w/ vinaigrette.

BALSAMIC MARINATED SHRIMP WITH LINGUINI

Steps:

• Toss dressing over shrimp in small bowl; cover.
• Refrigerate 20 minutes to marinate.
• Remove shrimp from marinade and pour off excess liquid.
• In a large pot of boiling, salted water, cook linguini until al dente, about 7 minutes.
• Heat large skillet on medium heat; add shrimp.
• Cook 3 minutes or until shrimp turn pink, stirring frequently.
• Remove shrimp from skillet and cover to keep warm.
• Add tomatoes and half of the basil to same skillet; cook and stir 3 minutes.
• Stir in cream cheese until well blended.
• Add shrimp; cook until heated through, stirring occasionally.
• *Note: I kept 3-4 ladles of the salted pasta water aside, before I drained the linguini, in case the pasta sauce became thick (just to help coat the linguini evenly).
• In a large serving dish, toss the hot fettuccine with the shrimp and sauce mixture.
• Sprinkle with the remaining chopped basil and shredded cheese.

SHRIMP AND BALSAMIC BUTTERNUT SQUASH SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
• Bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. Remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces.
• Whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified.
• Bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice, salt, and pepper.
• Divide lettuce between 2 serving plates; top with butternut squash, tomatoes, and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.