Shrimp Hearts Of Palm Skillet Recipes

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AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD



Avocado, Shrimp, and Hearts of Palm Salad image

Make and share this Avocado, Shrimp, and Hearts of Palm Salad recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
1/4 cup water
3 tablespoons white vinegar
4 teaspoons Dijon mustard
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup parsley, chopped
2 eggs, hard boiled, peeled and chopped
3 avocados, peeled, halved, pitted and sliced lengthwise
8 ounces small shrimp, cooked
1 (14 ounce) can hearts of palm, drained and cut into 1/2 inch rounds

Steps:

  • To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
  • In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

Nutrition Facts : Calories 606.6, Fat 53, SaturatedFat 8, Cholesterol 165, Sodium 854.9, Carbohydrate 22.4, Fiber 13.6, Sugar 2.5, Protein 17.3

SHRIMP AND HEARTS OF PALM RéMOULADE



Shrimp and Hearts of Palm Rémoulade image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Appetizer     New Year's Eve     Mayonnaise     Shrimp     Boil     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

Rémoulade:
1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled
1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
Shrimp:
1 onion, quartered
4 sprigs thyme
2 bay leaves
1 tablespoon kosher salt plus more
1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns plus freshly ground black pepper
2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal
2 pounds uncooked unpeeled large shrimp
1 14-ounce can hearts of palm, drained, sliced on the diagonal
Butter lettuce leaves
Lemon wedges

Steps:

  • For rémoulade:
  • Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • For shrimp:
  • Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
  • Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

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