Spinach And Dried Shrimp Salad Food

SPINACH SALAD WITH SHRIMP

Steps:

• In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.

SHRIMP SPINACH SALAD

Steps:

• In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.

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.

SPINACH AND DRIED SHRIMP SALAD

Steps:

• Bring a large pot of water to a boil and add salt. Meanwhile, barely cover the shrimp with boiling water (it should be less than 1/2 cup) and soak while you prepare the rest of the salad.
• Plunge the spinach into the boiling water, then drain it immediately. Run it under cold water and drain again. Remove the shrimp from the soaking liquid and chop coarsely. Strain the soaking liquid into a large bowl; whisk with the soy sauce and sesame oil. Toss with the shrimp and spinach and serve within an hour.

TROPICAL SHRIMP SPINACH SALAD

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH

Steps:

• Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
• Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
• Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
• When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

CITRUS SHRIMP AND SPINACH SALAD

Steps:

• In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
• Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
• Season with salt and pepper to taste (I season as I layer).
• Sprinkle with pecans.
• Drizzle with honey mustard mixture.

SPINACH SALAD WITH SHRIMP AND FETA

Steps:

• In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add shrimp and stir-fry until opaque, 2 to 3 minutes.
• In a medium bowl, whisk together the shallot, vinegar, mustard, and honey. Season with salt and pepper.
• Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
• Arrange the spinach on a platter or individual plates. Place warm shrimp on top and drizzle with remaining dressing. Scatter feta cheese on top.

WARM SPINACH AND DRIED FIG SALAD FROM SUN-MAID

Steps:

• In a pan over medium heat, sautè onion in the olive oil until softened, approximately 2 minutes.
• Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
• In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
• Divide and place the salad on individual salad plates.
• Garnish with feta, hazelnuts and black pepper.
• Serve immediately.

SPINACH, WILD RICE AND SHRIMP SALAD

Steps:

• Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
• Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
• Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING

Steps:

• Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 Tbsp., about 6 minutes. Meanwhile, place spinach in large bowl, and set aside.
• Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
• Toss shrimp, orange segments, and scallions,with 2 tablespoons dressing in bowl and season with salt and pepper. . Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among 4 individual plates and top with shrimp and oranges. Serve.

SHRIMP W SPINACH & SUN-DRIED TOMATOES

Steps:

• Place chicken broth, oregano, garlic, red pepper flakes and sun dried tomatoes in 10 inch skillet. Simmer until tomatoes are soft.
• Add shrimp. Simmer until shrimp starts to turn pink. About 1 minute for medium shrimp.
• Turn shrimp and add spinach on top.
• Place lid on skillet and simmer until spinach is limp. Cooking time will depend on how done you prefer the spinach. I don't fully cook spinach.
• Place cooked pasta on plate or shallow soup bowl.
• Top with shrimp mixture.
• Sprinkle with parmesean cheese.