Shrimp Vegetable Salad With Tarragonchili Dressing For Two Recipes

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TARRAGON SHRIMP SALAD



Tarragon Shrimp Salad image

Provided by Ina Garten

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

2 pounds (16- to 20-count) peeled and deveined shrimp (2 1/2 pounds in the shell)
3 tablespoons Pernod liqueur
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1 cup small-diced celery
3/4 cup thinly sliced scallions, white and green parts (4 scallions)
2 tablespoons minced fresh tarragon leaves, plus extra for garnish
2/3 cup good mayonnaise, such as Hellmann's

Steps:

  • Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
  • Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
  • Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

SHRIMP SALAD



Shrimp Salad image

Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
2 lemons
1 pound shelled large shrimp
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup chopped fresh dill, parsley or cilantro (or a combination)
Lettuce, avocado or other vegetables, for serving (optional)

Steps:

  • Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
  • Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
  • Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

SHRIMP VEGGIE SALAD



Shrimp Veggie Salad image

My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 10

1 pound peeled and deveined cooked medium shrimp
3 medium tomatoes, seeded and cut into 1/2-inch pieces
2 medium cucumbers, quartered and sliced
1 small red onion, chopped
1/2 cup chopped fresh cilantro
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 medium ripe avocados, peeled and cubed

Steps:

  • Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY



Roasted Shrimp & Veggie Salad Recipe by Tasty image

Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 19

1 cup cherry tomato, sliced
1 cup shredded carrot
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 lb shrimp
olive oil, to coat
chili powder, to taste
1 teaspoon fresh oregano, to taste
salt, to taste
pepper, to taste
lime juice, to taste
1 large handful mixed greens
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Add cut vegetables to a baking sheet lined with parchment paper.
  • Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
  • Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
  • Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
  • Mix dressing ingredients together in a small bowl.
  • In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
  • Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams

SHRIMP - VEGETABLE SALAD WITH TARRAGON/CHILI DRESSING FOR TWO



Shrimp - Vegetable Salad with Tarragon/Chili Dressing For Two image

Make and share this Shrimp - Vegetable Salad with Tarragon/Chili Dressing For Two recipe from Food.com.

Provided by Bergy

Categories     Free Of...

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

2 cups mixed salad greens
1/2 cup cauliflower floret, small
1/2 cup broccoli floret, small
1/2 cup jicama, peeled,cut into 1/2 inch cubes
6 radishes, sliced
1/4 cup English cucumber, diced
1 large tomatoes, seeded and diced
1/2 cup sweet red peppers or 1/2 cup green pepper, chopped
1 stalk celery, chopped
1/2 cup mushroom, cleaned and thinly sliced
3/4 cup small shrimp, cooked,cleaned (use fresh or frozen not canned)
1/2 cup 2% fat cottage cheese
1 tablespoon tarragon vinegar (to taste)
2 chili peppers, seeded and deveined
2 teaspoons sugar
salt & pepper (to taste)

Steps:

  • ---Forthe Dressing---.
  • Put all the dressings ingredients into a blender or food processor and blend until it is very smooth, there may be tiny bits of chili peppers but that's fine.
  • Adjust flavor- When you start to make the dressing don't put in all the chili nor vinegar; add as you go along.
  • ---Forthe Salad---.
  • Put out two dinner plates and arrange the lettuce on the plates.
  • Combine& toss remaining ingredients, except the shrimp.
  • Divide the salad between the two plates, place shrimp on top; season to taste.
  • Serve salad dressing on the side- there will likely be some left over.

Nutrition Facts : Calories 145.5, Fat 1.8, SaturatedFat 0.8, Cholesterol 4.5, Sodium 274.7, Carbohydrate 23.2, Fiber 5.5, Sugar 13.1, Protein 11.9

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