Asparagus Salad With Shrimp Recipes

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WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS



Warm Quinoa Salad With Shrimp and Asparagus image

From wholefoods.com. This is similar to either fried rice or a pilaf, but using quinoa instead of rice. The lemon and garlic is very tasty with the shrimp. To prepare the quinoa, I always wash it very well and then toast it for about 10 minutes on medium heat in a small non-stick pan first. Even though I have made this recipe, I am not 100% sure on the total time it takes to prepare this dish, so consider it an estimated time.

Provided by VegSocialWorker

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
2 garlic cloves, minced (1 tsp)
1/2 medium red onion, finely diced
1/2 cup sun-dried tomato, unreconstituted, julienned
1/2 cup vegetable stock or 1/2 cup water
1/2 cup white wine
1/8 cup fresh lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon fresh ground pepper
sea salt, to taste
1/2 cup quinoa
1/2 lb medium shrimp, peeled and deveined
1/2 lb asparagus, cut into 1-inch pieces, woody bottoms discarded
1/4 cup green peas (fresh or frozen)
1/2 cup roasted cashew pieces
6 scallions, minced
1/4 cup finely chopped parsley
sea salt, to taste
ground pepper, to taste

Steps:

  • In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
  • Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
  • Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
  • Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
  • Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
  • Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
  • Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

Nutrition Facts : Calories 349.4, Fat 14, SaturatedFat 2.4, Cholesterol 86.4, Sodium 249.3, Carbohydrate 33.8, Fiber 5.4, Sugar 6.3, Protein 20.6

SHRIMP AND FRESH ASPARAGUS SALAD



Shrimp and Fresh Asparagus Salad image

Let the delicate flavor of shrimp and tender-crisp asparagus shine through in a simple salad with lemon-mayonnaise dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
1 lb. asparagus spears, trimmed
1 medium red bell pepper, cut into thin bite-sized strips
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup light mayonnaise
1 tablespoon lemon juice
1/4 teaspoon paprika
1 garlic clove, minced
8 oz. shelled deveined cooked medium shrimp, tails removed
4 hard-cooked eggs, quartered

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
  • Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
  • To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

Nutrition Facts : Calories 315, Carbohydrate 10 g, Cholesterol 305 mg, Fat 4 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 7 g

SHRIMP AND ASPARAGUS SALAD



Shrimp and Asparagus Salad image

Make and share this Shrimp and Asparagus Salad recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb green asparagus or 1 lb purple asparagus, trimmed & cut in 1/2-inch pieces, cooked, peeled & cleaned
1 lb shrimp, cooked
1/2 cup red bell pepper, chopped
1 cup mayonnaise
1/4 cup parsley, finely chopped
1/2 teaspoon white pepper, freshly ground
1/2 teaspoon celery seed
1/2 teaspoon salt
1 tablespoon prepared horseradish
1/4 cup lemon juice, freshly squeezed
endive or green leaf lettuce
2 eggs, diced, hard-cooked
4 lemon wedges

Steps:

  • Cook green asparagus in boiling salted water until barely tender, about 1 minute.
  • If purple asparagus is tender, don't cook at all.
  • In mixing bowl, combine asparagus, shrimp and bell pepper.
  • In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
  • Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

Nutrition Facts : Calories 155.1, Fat 3.9, SaturatedFat 1, Cholesterol 235.9, Sodium 985.6, Carbohydrate 9.4, Fiber 3.4, Sugar 3.9, Protein 21.6

FRENCH SHRIMP SALAD



French Shrimp Salad image

A cool shrimp salad with asparagus and artichokes. Canned artichoke hearts are fine, but fresh cooked can be great.

Provided by Inga

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

1 pound fresh asparagus
¾ pound cooked shrimp - peeled and deveined
⅓ cup mayonnaise
1 tablespoon lemon juice
6 artichoke hearts, drained
1 cup French dressing
2 hard-cooked eggs, chopped
6 sprigs fresh parsley

Steps:

  • Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
  • Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
  • In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
  • Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
  • Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 13.9 g, Cholesterol 186 mg, Fat 33 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 5.7 g, Sodium 690 mg, Sugar 8.9 g

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