Sauteed Shrimp And Bacon Garden Salad Recipes

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SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING



Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

Steps:

  • Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

SHRIMP GARDEN SALAD



Shrimp Garden Salad image

This is my version of a simple garden salad which I changed by adding a small tin of shrimp.

Provided by bluebayou

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 head romaine lettuce- rinsed, dried and chopped
2 bunches radishes, sliced
1 bunch green onions, chopped
1 cucumber, cleaned and chopped
3 tomatoes, chopped
3 stalks celery, chopped
1 (4.5 ounce) can small shrimp, drained

Steps:

  • In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 10.3 g, Cholesterol 36.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 77.2 mg, Sugar 4.8 g

SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP



Summer Garden Salad with Chili-Garlic Shrimp image

Categories     Salad     Leafy Green     Tomato     Appetizer     Sauté     Shrimp     Avocado     Corn     Cucumber     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 teaspoon chili-garlic sauce
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon plus 1/8 teaspoon ground black pepper
2 pounds uncooked large shrimp, peeled, deveined
5 tablespoons extra-virgin olive oil, divided
2 ears of corn, husked
3 small tomatoes, cut into 1/2-inch-thick wedges
1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
4 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil (such as Asian)
1 large avocado, halved, peeled, pitted, cut into thin slices
8 cups (loosely packed) mixed baby greens
2 tablespoons thinly sliced fresh mint leaves

Steps:

  • Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
  • Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
  • Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
  • Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

SAUTéED SHRIMP WITH BACON AND MUSHROOMS



Sautéed Shrimp with Bacon and Mushrooms image

Categories     Sauce     Mushroom     Side     Bacon     Shrimp

Yield serves 4

Number Of Ingredients 8

5 slices bacon (about 5 ounces), diced
10 ounces mushrooms, sliced
1 green bell pepper, seeded and diced
1/4 cup sliced scallions (white and light green parts)
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
Tabasco or other hot sauce to taste

Steps:

  • Brown the bacon in a large skillet over medium-high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until the vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.
  • Add the shrimp to the skillet and cook for 3 minutes, or until just opaque. Stir all the ingredients to combine. Season with salt, pepper, and Tabasco sauce. Serve hot.

WARM SHRIMP SALAD



Warm Shrimp Salad image

A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.

Provided by Lizzard

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 3

Number Of Ingredients 10

1 pound medium shrimp - peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads butter lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
2 stalks celery, chopped
1 cucumber, cleaned and chopped
½ cup shredded carrots
⅓ cup vinaigrette salad dressing

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.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g

BACON SHRIMP SCAMPI



Bacon Shrimp Scampi image

All the "usual suspects" are here in this version of shrimp scampi, plus the addition of bacon! Serve over cooked fettuccine, linguini, or the pasta of choice, and crusty bread, so you can scoop up every drop of the yummy sauce! A green salad, or some sauteed zucchini, will fill out this meal beautifully.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 4

Number Of Ingredients 8

8 slices bacon, cut into 1/4-inch pieces
4 tablespoons unsalted butter
3 cloves garlic, chopped
¼ cup white wine
1 teaspoon Dijon mustard
1 ½ pounds uncooked medium shrimp, peeled and deveined
½ (16 ounce) package dry fettuccine pasta
1 tablespoon chopped parsley, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place bacon in a 12-inch oven-safe skillet over medium heat; cook and stir until browned and crispy, 7 to 8 minutes. Remove bacon, leaving the drippings in the skillet.
  • Melt butter in the same skillet and add chopped garlic. Cook and stir until garlic is fragrant, 1 to 2 minutes. Pour in white wine and cook for about 2 minutes. Stir in mustard until well combined.
  • Remove from heat, add shrimp in a single layer, and bake in the preheated oven until the shrimp are curled, pink, and no longer translucent, 10 to 12 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
  • Serve cooked shrimp over pasta, sprinkle with bacon pieces, and garnish with parsley.

Nutrition Facts : Calories 553.1 calories, Carbohydrate 43 g, Cholesterol 309.5 mg, Fat 21.9 g, Fiber 2 g, Protein 42.4 g, SaturatedFat 10.5 g, Sodium 756.4 mg, Sugar 2.1 g

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