Shrimp Salad With Zucchini And Basil Recipe Epicuriouscom

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SHRIMP SALAD WITH ZUCCHINI AND BASIL



Shrimp Salad With Zucchini and Basil image

Was checking out an old Bon Appetite annual while thinning out my "Paper and Picture" cookbooks, since I most often use Zaar. The zukes are still coming and the basil is lush, green, aromatic, and beautiful. Everything here is on our go-to list, and the photo was tempting, too. It was suggested that you use packaged baby greens for a quick start.

Provided by NurseJaney

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup fresh lemon juice
3 tablespoons capers, drained
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dry crushed red pepper
1/2 cup olive oil
1/2 cup fresh basil, chopped
1 lb large raw shrimp, peeled and deveined
2 zucchini, cut in 1/2 inch cubes (about 2 cups)
8 cups mixed baby greens
parmesan cheese, freshly grated

Steps:

  • Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
  • Whisk in oil, then basil.
  • Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
  • Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
  • Drain well.
  • Transfer to large bowl.
  • Add 1/3 cup of dressing and toss to coat.
  • Season to taste with salt and pepper.
  • Toss greens in large bowl with enough dressing to coat.
  • Divide greens among 4 plates.
  • Arrange shrimp and zucchini atop greens.
  • Pass Parmesan cheese separately if desired.

Nutrition Facts : Calories 387.8, Fat 29.4, SaturatedFat 4.2, Cholesterol 172.5, Sodium 412.6, Carbohydrate 7.4, Fiber 1.7, Sugar 2.2, Protein 24.9

SHRIMP SALAD



Shrimp Salad image

Categories     Salad     Ginger     Nut     Shellfish     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

2 garlic cloves, chopped
1/4 cup peanut oil
2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips
1/3 cup thinly sliced shallot
1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
4 qt water
1 tablespoon salt
2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife
1 1/2 lb large shrimp (24 to 30), shelled and deveined
1/3 cup salted roasted peanuts, finely chopped
Garnish: fresh cilantro leaves and lime wedges

Steps:

  • Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes. Pour oil through a sieve into a large heatproof bowl and discard garlic. Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
  • Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes. Drain in a colander and discard ginger. Add shrimp to tomatoes, then add peanuts. Toss to combine and season with salt. Serve warm or at room temperature.

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

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.

SHRIMP WITH BASIL-GARLIC BUTTER



Shrimp with Basil-Garlic Butter image

Categories     Garlic     Shellfish     Tomato     Bake     Sauté     Quick & Easy     Basil     White Wine     Gourmet

Yield Serves 4 (first course)

Number Of Ingredients 8

12 jumbo shrimp (3/4 pound), shelled and deveined
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil

Steps:

  • Preheat oven to 350°F.
  • Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.
  • While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.
  • Serve shrimp with sauce.

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