Firehouse Shrimp Bowl Salad Recipes

NEAPOLITAN CALAMARI AND SHRIMP SALAD

Steps:

• In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
• Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.
• Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

SESAME-LIME SHRIMP SALAD WITH LETTUCE WRAPS

Steps:

• Mix the honey, soy, lime juice and oils in a medium bowl. Add cucumbers and shrimp and toss to coat. Season the salad with salt and garnish with sesame seeds. Serve shrimp with lettuce, to wrap and crunch on spoonfuls of salad.

FIREHOUSE SALAD

Steps:

• In a large bowl toss the lettuce, tomatoes, red onion, carrots and black beans to evenly combine. Plate this mixture and top with the mango and the beet sticks. Drizzle on lime cumin vinaigrette.
• Combine the lime juice, rice wine vinegar, cumin, honey and jalapeno until smooth. Slowly drizzle in the olive oil. Season with salt and pepper. Whisk in cilantro. Taste and adjust seasonings. Reserve.
• To morph into a Sauteed Shrimp Salad: Place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl. Pour about half of the lime cumin vinaigrette over the shrimp. Cover and marinate for 20 minutes.
• In a saute pan over high heat, toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink. Serve over the salad and drizzle on remaining lime cumin vinaigrette.

SHRIMP, WATERCRESS AND FARRO SALAD

Steps:

• Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
• Preheat the broiler.
• Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
• Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
• Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.