CAPRESE SHRIMP SALAD
This is a seafood caprese salad for special occasions, such as Christmas eve in Italy when we have one fish course after the other! It is made up of caramelized tomatoes, poached prawns, and buffalo mozzarella, with an added crunch from toasted breadcrumbs.
Provided by Roberta
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
- Bake in the preheated oven until completely wilted, about 1 hour.
- Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
- Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
- Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
- Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 14.8 g, Cholesterol 86.1 mg, Fat 9.7 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 4.6 g, Sodium 268.4 mg, Sugar 4.4 g
GULF COAST SHRIMP CAPRESE SALAD
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare marinade, combine 2 tablespoons olive oil and next six ingredients (oil through pepper) in a mixing bowl. Whisk well. Add shrimp and stir to coat well. Let marinate 15 minutes. Drain, discarding marinade.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add shrimp and cook 2 minutes on each side or until shrimp is done. Do not overcook. Remove shrimp from pan.
- To prepare salad, combine tomatoes, basil and cheese in a salad bowl. Mix well. Combine olive oil, lime juice, vinegar, salt and pepper in a measuring cup. Whisk and pour over tomato mixture. Toss. Divide among 4 serving plates and top with shrimp.
CAESAR SALAD WITH SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the garlicky croutons: Preheat the oven to 250 degrees F.
- Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
- For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
- For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
- Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.
CAPRESE SALAD
For something fresh and Italian, make Rachael Ray's Caprese Salad recipe from 30 Minute Meals on Food Network; it's filled with tomatoes, mozzarella and basil.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
CAPRESE SALAD
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.
Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.
OLIVE GARDEN SHRIMP CAPRESE
Make and share this Olive Garden Shrimp Caprese recipe from Food.com.
Provided by chachi13084
Categories Spaghetti
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
- Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
- Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
- Transfer pasta and sauce to serving platter and top with mozzarella cheese.
- Grill or sauté shrimp until internal temperature reaches 150°F and set aside.
- Place serving platter in broiler for 2-3 minutes, or until cheese has melted.
- Top pasta with cooked shrimp and serve.
ULTIMATE CAPRESE SALAD
Steps:
- Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
- Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.
- Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.
CAPRESE MACARONI SALAD
When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.
Nutrition Facts : Calories 397 calories, Fat 31g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
TRADITIONAL CAPRESE SALAD
Caprese salad is a great main dish (lunch) or appetizer for a summer dinner. It goes best with a white wine, and is amazing when preceding a light pasta dish. When using as a main dish for lunch, double up the portions. This is a recipe that has been handed down through the generations in my family as long as anyone can remember. My grandmother (peacefully rest her soul) recalled learning this recipe from her grandmother. She also told stories of her grandmother recalling learning it from her grandmother. This is a truly old-world Italian version of this recipe. Many of the versions that people know have been Americanized or have been updated in some way. As best I can tell, this recipe is about as traditional as it gets.
Provided by Obsidian468
Categories Cheese
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Slice tomatoes and mozzarella cheese to 1/4" thick slices.
- Place tomatoes and mozzarella alternately in a pattern around the perimeter of a small serving dish. Alternatively, for single serving dishes, place the mozzarella slices on top of the tomato slices, arranging for 8 servings (arrange for four servings, if using it as a main dish).
- Sprinkle the the salad sparsely with the olive oil.
- Sprinkle the salad lightly (or to taste) with the salt and ground black pepper.
- Place whole (or torn) basil leaves on top of the tomatoes and mozzarella, using pieces that roughly match the size of the tomato and mozzarella slices.
- Serve immediately.
- Note: do NOT allow the tomatoes and mozzarella sit in the oil for more than a short few minutes. The oil will just soak into the tomato and mozzarella and ruin the flavor. The oil is intended to be a garnish, and not a primary flavor in the dish.
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SHRIMP CAPRESE SALAD - THIS GAL COOKS
From thisgalcooks.com
Servings 2Calories 504 per servingEstimated Reading Time 1 min
- Reduce the balsamic vinegar. Add 1 tsp of honey and one bay leaf. Cover and put in the refrigerator to cool.
- Over medium heat, melt the butter in a pan. Add the garlic and shrimp. Lay the shrimp flat and let it cook for 3-4 minutes. Flip over and cook for another 3-4 minutes or until slightly golden and cooked thorough.
- Drizzle a plate with some of the balsamic reduction. Add the tomatoes to the plate and then drizzle with olive oil. Add the shrimp and mozzarella. Sprinkle with basil and then drizzle more of the balsamic reduction on top. Store any remaining balsamic reduction in a container in the refrigerator.
LOADED CAPRESE SALAD WITH SHRIMP - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeTotal Time 25 minsCategory Entree
- Season the shrimp with salt and pepper. Heat a large skillet over medium high heat, once heated melt the butter. Add the shrimp and arrange in a flat, even layer. Saute for 3 to 4 minutes per side. Or until the shrimp curls up, turns pink and is opaque. Remove from pan and allow to cool,
- Add all of the ingredients to a high speed blender of a food processor (for the small amount of dressing I found my food processor to work best). Blend until smooth. Taste and adjust the seasonings and blend again if needed. Set aside.
- To a serving bowl add the mixed greens. Then arrange the cherry tomatoes, avocado, cucumbers, mozzarella, and sprinkle the basil on top.
- Just before serving the salad drizzle the basil dressing on top and toss to coat the salad in the dressing. Serve immediately. If you want to store any leftovers, they are best stored in separate containers and without the dressing.
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