Sauteed Shrimp And Bacon Garden Salad Food

SHRIMP GARDEN SALAD

Steps:

• In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

WARM SHRIMP SALAD

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

SHRIMP SAUTEED WITH BACON AND HERBS

Steps:

• In a medium bowl, toss shrimp, garlic, rosemary, thyme, and oil. Set aside to marinate at room temperature for 30 minutes.
• Place bacon in a large skillet, and place over medium-high heat. Cook bacon, stirring occasionally, until almost all the fat is rendered, 6 to 7 minutes. Pour off and discard all but about 2 tablespoons of the bacon fat. Add the shrimp, marinade ingredients, and salt and freshly ground pepper to taste; saute, turning frequently, until the shrimp are opaque and just cooked through, about 5 minutes.
• Remove shrimp and bacon, and transfer to serving dish. Add lemon juice and stock to skillet; cook, stirring up cooked-on brown bits. Cook until liquid is reduced by half, about 2 minutes. Swirl in butter; cook, swirling skillet until butter has melted. Pour the sauce over shrimp, and serve with Lentils with Scallions and Peppers.

SAUTEED SHRIMP AND BACON GARDEN SALAD

Steps:

• Heat 1/3 tsp oil in a non-stick saute pan on medium-high setting.
• Add shrimp, bacon, 1 tsp cider vinegar and 1/4 tsp ginger to pan and saute for 4 minutes.
• Remove from heat.
• Add remaining oil, mint, ginger, cider vinegar and chicken stock to a small bowl and mix thoroughly with a whisk to prepare salad dressing.
• Combine lettuce, mandarin oranges, onion, kidney beans and chickpeas in a salad bowl.
• Add previously prepared shrimp and bacon.
• Pour on dressing and toss well.

ROASTED SHRIMP SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
• Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

SAUTéED SHRIMP WITH BACON AND MUSHROOMS

Steps:

• Brown the bacon in a large skillet over medium-high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until the vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.
• Add the shrimp to the skillet and cook for 3 minutes, or until just opaque. Stir all the ingredients to combine. Season with salt, pepper, and Tabasco sauce. Serve hot.

SUNDAY'S HEALTHY PARMESAN GARDEN SALAD

Steps:

• Mix the parmesan, basil, lemon juice, and olive oil together to create dressing.
• Rinse the tomatoes and the romaine.
• Tear or chop romaine.
• Halve tomatoes.
• Place romaine and tomatoes in a mixing bowl or salad bowl.
• Toss with the dressing.
• Serve and enjoy!

SAUTéED SHRIMP WITH CAPERS AND OLIVES

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
• Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.