Aegean Shrimp And Rice Salad Recipes

SHRIMP RICE SALAD

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

AEGEAN SHRIMP

Steps:

• Preheat oven to 475 degrees F.
• Heat olive oil in a large skillet over medium heat.
• Add onions and saute until soft.
• Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
• Add reserved tomato juice and wine, and cook for 4-5 minutes.
• Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
• Spread vegetables in the bottom of an 8"x8"x2" baking pan.
• Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
• Add shrimp to baking pan.
• Deglaze skillet with a little more wine, and pour over shrimp.
• Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
• Bake for 10-15 minutes.
• Remove from oven, and squeeze remaining lemon over top.
• Serve with rice or rice pilaf.
• Makes 4-5 servings.

AEGEAN SHRIMP SALAD

Steps:

• In a medium bowl combine vinegar, cilantro, 1/2 tsp.
• salt, and sugar.
• Slowly whisk in the 2 Tblsp.
• of oil.
• Set this aside.
• Heat the remainder 2 tsp.
• oil in medium skillet over medium heat add the next 3 ingredients and remaining 1/3 tsp salt.
• Cook 2-4 min.
• or until opaque.
• Combine with dressing and the greens.
• Toss well to coat then top your salad with the Feta Cheese and Serve--.

GARLIC SHRIMP & RICE SALAD

Steps:

• Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice., In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.