Warm Shrimp Arugula Salad Food

WARM ARUGULA, SHRIMP & POTATO SALAD

Steps:

• Heat the oven to 425°F. In a medium bowl, toss the shrimp with 1/2 Tbs. of the oil, and season with salt and pepper. Pour onto one side of a large rimmed baking sheet and arrange in a single layer. In the same bowl, toss the potatoes with another 1/2 Tbs. olive oil, 1/4 tsp. of the minced rosemary, and more salt and pepper. Pour onto the other side of the baking sheet and arrange in a single layer. Roast until the shrimp are cooked through and opaque, 7 to 8 minutes. Remove the shrimp from the oven and set aside to cool. Return the potatoes to the oven and continue to roast until tender and slightly crisp around the edges, about 15 minutes longer. When the shrimp are cool enough to handle, peel them and set aside.
• Meanwhile, chop the garlic, add two good pinches salt, and mince to a coarse paste. In a small bowl, combine the minced garlic, lemon zest and juice, the remaining 1/4 tsp. rosemary, a pinch more salt, and a few grinds of pepper. Whisk in the remaining 3 Tbs. olive oil. Taste and add more lemon juice if needed.
• When the potatoes are done, put them in a medium bowl, along with the shrimp, parsley, and olives. Add half the dressing; toss to coat. In another bowl, toss the arugula with the remaining dressing. Arrange the dressed arugula on dinner plates, top with the shrimp and potatoes, and serve.

WARM SHRIMP-AND-POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
• Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
• Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

FUSILLI WITH SHRIMP AND ARUGULA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

WARM SEAFOOD SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; add 2 teaspoons oil. Shake well; set aside., In a large skillet, cook the shrimp, scallops and garlic in remaining oil over medium heat for 5-6 minutes or until shrimp turn pink and scallops are firm and opaque., Divide the greens between two salad plates; top with seafood mixture. Shake dressing and drizzle over salads.

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 ARUGULA AND TOMATOES

Steps:

• In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.