Sauteed Shrimp Salad Food

SAUTéED SHRIMP WITH GARLIC, LEMON, AND HERBS

Steps:

• Heat the oil (2 tablespoons) in a large skillet (I prefer nonstick for this recipe) over medium heat. Add the minced garlic (2 cloves/1 teaspoon), dried oregano (1 teaspoon), and crushed red pepper if using (1/2 teaspoon). Sauté until fragrant and garlic is a little toasted, but not burned (turn heat down to medium-low if necessary), about 2-3 minutes.
• Meanwhile, pat shrimp dry and season with kosher salt (1/2 teaspoon) and black pepper (1/2 teaspoon).
• Add the shrimp to the skillet and sauté over medium-high heat, until almost cooked completely though and opaque, about 2 minutes on each side.
• Add the lemon juice and white wine (1/4 cup). Stir to coat the shrimp in everything, and continue cooking until liquid has reduced almost completely and thickened (about 2-3 minutes), coating the shrimp in a thick sauce. Transfer to a serving platter or individual plates, making sure to drizzle all the sauce from the skillet on top of the shrimp to serve.

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.

SAUTEED SHRIMP

Steps:

• Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
• Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
• Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

SEARED SHRIMP SALAD WITH SAUTEED RAMPS AND "PICKLE" VINAIGRETTE

Steps:

• 2 oranges, skinned and broken into sections
• Make the dressing: In a bowl, combine the white wine vinegar, lemon juice, honey and mustard. Whisk to blend. Season with salt and pepper, to taste. Slowly whisk in the olive oil and the vegetable oil. Stir in the pickle slices and taste for seasoning. Set aside.
• Cook the shrimp: Heat a large skillet, over medium heat, and add the vegetable oil. Season the shrimp on both sides with salt and pepper, to taste. When the oil begins to smoke lightly, add the shrimp, in a single layer. Cook for 1 to 2 minutes and then turn them on the other side. Cook for an additional 1 to 2 minutes. Transfer the shrimp, and a little bit of the oil from the pan, to a bowl. Drizzle them with some of the dressing and set aside.
• Cook the ramps: In a large skillet, add the olive oil and the ramps and season with salt and pepper, to taste. Cook over high heat for 30 seconds, stirring constantly, to wilt the ramps. Cook for an additional minute and then transfer them to a bowl.
• Arrange the ramps on 4 plates and drizzle with remaining dressing. (Or, alternatively, on a large serving platter.) Top each serving with some shrimp and sections of orange. Serve immediately.

SAUTEED STRAWBERRY, SAUSAGE AND SHRIMP SALAD

Steps:

• For the shrimp:
• In a large saute pan over medium-high heat, allow the grapeseed oil to heat until warmed. Then add the shrimp and onions. Stir the shrimp and onions, allowing to cook for 2 minutes. Then add the salt and pepper. Again, stir and cook until the onions are caramelized, 2 to 3 minutes. Next, add the sausage, again stir, and cook for 2 minutes. Add the wine and deglaze, allowing the wine to reduce by half the original volume. Once the wine reduces, reduce the heat to low and add the strawberries and balsamic. Finish for 2 additional minutes. Once cooked, add the butter and stir into the cooked items, stirring until smooth. Finish with the feta cheese.
• For the salad:
• Mix the lettuce, basil, olive oil and salt in a bowl.
• To serve:
• Plate the shrimp and sausage mixture and add the lettuce mixture on top.

SAUTEED SHRIMP

Steps:

• In a small bowl mix olive oil, lemon juice, honey, soy sauce, parsley and paprika. Add shrimp and toss to coat. Refrigerate 1 hour.
• In a large saucepan, sautee shrimp for approximately 5 to 6 minutes on low heat, stirring occasionally, until they are pinkish and cooked through.
• Serve with a garnish of lemon wedges or on top of fried rice, lo mein noodles, pasta, top of salad or with side dishes.
• Time does not include refrigeration time.

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.

SAUTéED SHRIMP WITH GARLIC AND SAFFRON

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.