SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING
When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
TROPICAL SPINACH SALAD WITH GRILLED SHRIMP & FETA
Ridiculously easy with big flavor. Citrus vinaigrette and salty feta cheese bring it all together. A Mark Bittman recipe.
Provided by gailanng
Categories Strawberry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the citrus vinaigrette, combine zests, juices, 1/4 cup olive oil and honey in a small jar. Shake to combine and season to taste.
- Heat a grill pan over medium-high heat. Toss shrimp with remaining 1 tablespoon olive oil and season with salt and pepper. Grill for 2 - 3 minutes on each side, until opaque. Set aside.
- In a large bowl, combine strawberries, pineapple, onion, serrano peppers and basil. Season to taste.
- Place spinach in a large serving bowl or platter. Add fruit mixture, shrimp, feta, and toss with citrus vinaigrette.
Nutrition Facts : Calories 380.7, Fat 19.2, SaturatedFat 4.9, Cholesterol 123.8, Sodium 751.4, Carbohydrate 38.8, Fiber 6.1, Sugar 25.3, Protein 18.3
SPINACH SALAD WITH SHRIMP AND FETA
Make and share this Spinach Salad With Shrimp and Feta recipe from Food.com.
Provided by bricookie55
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 405.6, Fat 29.2, SaturatedFat 6.4, Cholesterol 237.6, Sodium 551.1, Carbohydrate 8.3, Fiber 1.4, Sugar 5.4, Protein 28.3
SHRIMP & FETA SALAD
Watermelon chunks and slivered red onions and toasted almonds give this Shrimp & Feta Salad its refreshing crunch.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings, 2-1/4 cups each.
Number Of Ingredients 7
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing; toss to coat.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 120 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
GREEK SHRIMP WITH SPINACH, FETA AND ORZO
Steps:
- Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain and return to the pot Meanwhile, preheat the oven to 400 degrees. Use a teaspoon of the oil to brush the inside of a medium baking sish (glass or ceramic) Coarsely chop the spinach. Stir in 1 tablespoon of the oil into the pot with the pasta, then add the spinach and the Parmigiano-Reggiano cheese. Crumble in half the feta. Transfer the pasta mixture to the bottom of the prepared baking dish; cover with aluminum foil to keep warm. Cut the garlic into very thin slices. Heat a tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook for about a minute, stirring, only until they start to turn opaque; the shrimp will finish cooking in the oven. Nestle the shrimp into the cooked orzo. Coarsely chop the tomatoes, reserving their resulting juices. Heat the remaining oil in the same skillet used to cook the shrimp, over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomatoes and their juices, the wine, oregano and crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally to form a slightly thickened sauce. Coarsely chop the parsley, then stir it into the sauce. Remove from the heat. Taste, and season with salt and pepper as needed. Spoon the sauce over the shrimp and orzo. Transfer to the oven; bake for about 10 minutes, until the shrimp are cooked through. Sprinkle with the remaining feta. Serve hot.
GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g
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