Shrimp Arugula And Chicory Salad Recipes

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CHIPOTLE SHRIMP AND ARUGULA SALAD



Chipotle Shrimp and Arugula Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
1 tablespoon white balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups (about 3 ounces) baby arugula or 1 small head butter lettuce, coarsely torn
6 large radishes, very thinly sliced
1/4 cup roasted salted pumpkin seeds
1 teaspoon arrowroot
1 tablespoons apple cider vinegar
1/4 cup apricot jam
1 canned chipotle chile in adobo sauce, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound medium-large shrimp, shelled and deveined

Steps:

  • For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
  • For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.

SHRIMP, ARUGULA, AND CHICORY SALAD



Shrimp, Arugula, and Chicory Salad image

This is a very light salad taking less than 10 minutes to prepare. It must be made just prior to serving as the dressing wilts the greens slightly. From Legal Seafood.

Provided by Bev I Am

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup scallion, chopped (include some of the green tops)
3/4 lb shrimp, cooked and peeled
3 tablespoons fresh parsley, chopped (or sweet marjoram)
1 tablespoon fresh cilantro, chopped
3 tablespoons fresh lemon juice
1/2 cup arugula
1 bunch chicory lettuce, washed, stemmed and dried (about 2 cups)

Steps:

  • Heat the olive oil in a large nonreactive saucepan.
  • Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
  • Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
  • Remove from the heat and add the lemon juice.
  • Taste and correct the seasonings, if necessary.
  • Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.

Nutrition Facts : Calories 191.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 129.6, Sodium 131.2, Carbohydrate 3.6, Fiber 0.6, Sugar 0.7, Protein 17.9

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