Shrimp Salad Nicoise Food

GRILLED SPICE-RUBBED SHRIMP "NICOISE" SALAD

Steps:

• Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to a boil. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water a few minutes, then drain well.
• Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well; let cool slightly.
• Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified.
• Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper. Place on the grill cut-side down and grill until browned, 2 to 3 minutes. Flip and grill until tender, 1 to 2 more minutes. Keep the grill on.
• Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside at room temperature.
• Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and 1/2 teaspoon each salt and pepper in a bowl. Add the shrimp and toss to evenly coat. Add 1/4 cup olive oil and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred, 1 1/2 to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp.

NICOISE SALAD WITH GRILLED SHRIMP

Steps:

• Season shrimp with old bay and olive oil, then place on a hot grill. Grill on each side for 1-2 minutes. (Shrimp can be boiled or sauteed if you like)Allow shrimp to completely cool, then peel and devein.
• Wash romaine, dry leaves with paper towels and chop into bite-sized pieces
• Slice tomatoes into wedges and toss with olive oil, balsamic vinegar, chopped basil, and sea salt (all to taste)
• Place eggs in cold water and bring to a boil. Allow eggs to boil for 2 minutes then remove from the heat and allow them to sit in the hot water to finish cooking for 20 minutes. Rinse in cold water and peel immediately. Slice eggs in quarters.
• Boil potatoes until they are just tender, rinse in cold water and allow to cool. Slice potatoes in half and add olive oil sea salt, black pepper and fresh chopped Italian parsley (all to taste)
• Coat mushrooms with olive oil, sprinkle with sea salt and black pepper, Either sauté mushrooms, roast or grill until tender. Allow to cool.
• Add green beans to salted boiling water and allow to cook for 5-7 minutes, drain and rinse in cold water. Allow to cool.
• Place dried chopped romaine on a large platter
• begin by placing tomatoes in the center of the platter then work your way out to the edges making small piles with the other ingredients. There is no set pattern, you just want to make it appealing to the eye.
• Dress with olive oil, balsamic vinegar, sea salt and black pepper to taste, or use your favorite dressing.

GRILLED SHRIMP NICOISE SALAD RECIPE

Steps:

• Prepare the vegetables the day before to allow them to cool completely before assembly. Place the eggs and the potatoes in a large pot of cold water and bring to a boil. Once the water begins to boil, cook the eggs for 10 minutes. Remove from the pot and rinse in cold water until cool enough to handle. Peel and refrigerate. Continue to cook the potatoes until just barely fork tender. Drain and cool before refrigerating.
• Bring a large pot of water to a boil. Add the beans and cook 3 to 5 minutes or until they are crisp tender. Drain and cool before refrigerating.
• If you're grilling the shrimp - Preheat the grill (or broiler) to medium-high heat. Thread the shrimp on skewers and grill 1 to 2 minutes on each side or until no longer opaque in the center. Remove from the gill.
• Prepare the salad - Divide the lettuce evenly between four plates. Arrange the beans, potatoes, tomatoes, and onions evenly on the plates. Garnish with the 1 egg and 1/4 cup of green olives per plate. Top with the shrimp then drizzle with the dressing before serving.

GRILLED SPICE RUBBED SHRIMP "NICOISE" SALAD

Steps:

• Whisk together vinegar, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.
• Prepare a large bowl with ice water and set aside. Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Place potatoes in a medium saucepan, cover with cold water, season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer. Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley in a large bowl, add the vinaigrette and gently toss to combine, season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.
• Heat the grill to high. Combine the fennel, mustard, coriander, salt and pepper in a bowl. Place shrimp in a large bowl and toss with the spice rub until evenly coated. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. Arrange the vegetables on 4 large plates and top each salad with 5 to 6 shrimp.

GRILLED SEAFOOD SALAD NICOISE

Steps:

• Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
• Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
• Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
• Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
• Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.

CLASSIC NICOISE SALAD

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

GRILLED SPICE RUBBED SHRIMP "NICOISE" SALAD

Steps:

• Fill a large bowl halfway with ice water and set aside.
• Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
• Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly.
• Heat your grill to high.
• Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on.
• Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Ad the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.
• To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl.
• Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the 1/4 cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.
• Arrange the salad on 4 large plates and top with the shrimp.
• Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil.

SHRIMP SALAD NICOISE

Steps:

• Whisk together vinegar and mustard in small bowl. Slowly whisk in oil until emulsified and thickened. Whisk in water, then shallot; salt and pepper to taste, for vinaigrette.
• Bring large saucepan of water to boil; add salt. Add beans and cook, stirring occasionally until just tender, about 3 minutes. Transfer to a bowl filled with ice and cold water, reserving water in pan. Add shrimp to boiling water and cook until pink and opaque, about 3 minutes. Transfer to ice bath. Drain beans and shrimp; pat both dry.
• Place potatoes in clean saucepan. Cover with cold water by 2 inches and bring to boil; add salt. Simmer until potatoes are tender but not falling apart, about 15 minutes. Drain and rinse with cold water; halve. Separately arrange beans, shrimp, potatoes and lettuce on large serving plate. Peel and quarter eggs. Tuck into lettuce for presentation.
• Drizzle vinaigrette over all. Salt and pepper to taste. Serve with warm bread if desired.
• Enjoy!

SALADE NIçOISE

Steps:

• To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
• Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
• Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
• Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.

GRILLED SEAFOOD SALAD NIçOISE

Steps:

• Make the dressing:
• In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
• On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.