Warm Shrimp And Escarole Salad Recipes

WARM SHRIMP SALAD

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.

WARM ESCAROLE SALAD

Steps:

• Preheat the broiler.
• Quarter the escarole lengthwise through the stem end. Wash the escarole wedges under cold water, being sure to wash away any dirt or grit between the leaves. Drain well.
• Meanwhile, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
• Arrange the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Broil until the escarole is browned and charred in places on top but still raw underneath, 1 to 2 minutes.
• Spoon the raisin vinaigrette over the warm escarole wedges; sprinkle with the almonds.
• Copyright 2016 Television Food Network, G.P. All rights reserved

ESCAROLE SALAD

Steps:

• Make lemon-basil oil:
• Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

GRILLED SHRIMP AND ESCAROLE

Steps:

• Preheat a grill to medium high. Toss the beans, roasted red peppers, scallion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in another large bowl. Drizzle the cut sides of the escarole with 1 tablespoon olive oil; season with salt and pepper.
• Arrange the escarole, chorizo and shrimp on the grill. Grill the escarole, turning once, until charred in spots, 2 to 4 minutes; divide among plates. Grill the shrimp and chorizo, turning once, until cooked through, about 5 minutes for the shrimp and 10 minutes for the chorizo. Add the shrimp to the bean mixture. Transfer the chorizo to a cutting board and slice into 1-inch pieces; add to the bean mixture and toss.
• Spoon over the escarole; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika.

WARM SHRIMP SALAD

Steps:

• In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.