Chilled Shrimp And Chopped Tomato Salad With Crisp Garlic Croutons Recipes

CHILLED SHRIMP AND CHOPPED-TOMATO SALAD WITH CRISP GARLIC CROUTONS

Chilled Shrimp and Chopped-Tomato Salad with Crisp Garlic Croutons image

Chilled shrimp is a party favorite. Here, the shellfish is combined with a chopped salad and garlicky croutons.

Provided by Martha Stewart

Number Of Ingredients 18

Ingredients

3 quarts water
2 tablespoons coarse salt, plus more for seasoning
1/4 teaspoon whole peppercorns
1 teaspoon paprika
2 dried bay leaves
2 tablespoons freshly squeezed lemon juice
2 pounds large shrimp, peeled and deveined
5 garlic cloves
2 red bell peppers, seeds and ribs removed
4 ripe beefsteak tomatoes (about 1 3/4 pounds)
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice
1 green bell pepper, seeds and ribs removed, cut into 1/4-inch dice
1/2 small red onion, finely diced (about 3/4 cup)
2 tablespoons roughly chopped fresh marjoram or oregano
2 tablespoons plus 1 teaspoon red-wine vinegar
1/2 cup extra-virgin olive oil, plus more for drizzling, if desired
6 slices rustic bread, crusts removed, cut into 1/2-inch cubes (about 2 1/2 cups)
Freshly ground black pepper

Steps:

Prepare an ice bath; set aside. In a 5-quart stockpot, combine the water with 2 tablespoons salt, peppercorns, paprika, bay leaves, and lemon juice; bring to a boil. Reduce heat to medium; simmer 5 minutes. Add shrimp; stir once. Cook until shrimp are pink and opaque, about 1 1/2 minutes. With a large sieve, transfer shrimp to ice bath. Chill thoroughly, at least 2 minutes, and drain in sieve. Cut each shrimp in half crosswise. Place in a bowl, cover with plastic wrap, and refrigerate until ready to use.
In a food processor fitted with the metal blade, chop garlic. Remove 2 teaspoons; set aside. Quarter 1 red pepper and 1 tomato; add to remaining garlic in processor. Pulse until a coarse puree forms. Pour into a large mixing bowl.
Cut remaining red pepper and 3 tomatoes into 1/4-inch dice, and add to bowl along with cucumber, green pepper, red onion, marjoram, vinegar, and 1/4 cup olive oil; stir to combine.
Meanwhile, in a large saute pan, heat 2 tablespoons olive oil over medium heat, and fry half the bread cubes until they just begin to turn crisp and golden brown, about 3 minutes. Add half the reserved chopped garlic and a pinch of salt; cook, stirring frequently, until garlic is fragrant and bread cubes are golden brown, about 1 minute more. Transfer to a large plate, and repeat process with remaining garlic and bread cubes. Just before serving, toss the shrimp and half the croutons into salad mixture, season with salt and pepper, and drizzle with more olive oil, if desired. Serve remaining croutons on the side or on top of each portion.

CHILLED SHRIMP SALAD

Chilled Shrimp Salad image

Provided by Jennifer Iserloh

Categories Salad Tomato Picnic Quick & Easy Lunch Feta Watermelon Shrimp Spring Chill Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

Dressing:
1 clove garlic, chopped
1 tablespoon honey
1 teaspoon Dijon mustard
6 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
Salad:
Juice and rind from 1 lemon
1 clove garlic, crushed
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon salt
1 1/2 pound large shrimp (tail intact)
4 chunks watermelon (1 pound each), cut from the rind,
1 pound heirloom tomatoes, cut into wedges
1/3 cup crumbled feta
1/4 cup fresh basil, torn

Steps:

Combine all dressing ingredients in a blender. Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.

COLD SHRIMP SALAD

Cold Shrimp Salad image

A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

Provided by Allrecipes Member

Categories Shrimp Salad

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
½ cup olive oil
chili pepper flakes

Steps:

Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g

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