Warm Shrimp Arugula Salad Recipes
WARM SHRIMP SALAD
A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.
Provided by Lizzard
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g
WARM ARUGULA, SHRIMP & POTATO SALAD
Roasting the shrimp in their shells keeps them moist and juicy.
Provided by Ali Edwards
Categories First course
Yield two.
Number Of Ingredients 11
Steps:
- Heat the oven to 425°F. In a medium bowl, toss the shrimp with 1/2 Tbs. of the oil, and season with salt and pepper. Pour onto one side of a large rimmed baking sheet and arrange in a single layer. In the same bowl, toss the potatoes with another 1/2 Tbs. olive oil, 1/4 tsp. of the minced rosemary, and more salt and pepper. Pour onto the other side of the baking sheet and arrange in a single layer. Roast until the shrimp are cooked through and opaque, 7 to 8 minutes. Remove the shrimp from the oven and set aside to cool. Return the potatoes to the oven and continue to roast until tender and slightly crisp around the edges, about 15 minutes longer. When the shrimp are cool enough to handle, peel them and set aside.
- Meanwhile, chop the garlic, add two good pinches salt, and mince to a coarse paste. In a small bowl, combine the minced garlic, lemon zest and juice, the remaining 1/4 tsp. rosemary, a pinch more salt, and a few grinds of pepper. Whisk in the remaining 3 Tbs. olive oil. Taste and add more lemon juice if needed.
- When the potatoes are done, put them in a medium bowl, along with the shrimp, parsley, and olives. Add half the dressing; toss to coat. In another bowl, toss the arugula with the remaining dressing. Arrange the dressed arugula on dinner plates, top with the shrimp and potatoes, and serve.
Nutrition Facts : ServingSize two., Calories 600 kcal, Fat 380 kcal, SaturatedFat 6 g, TransFat 42 g, Carbohydrate 30 g, Fiber 4 g, Protein 27 g, Cholesterol 200 mg, Sodium 1560 mg, UnsaturatedFat 35 g
SAUTéED SHRIMP WITH ARUGULA AND TOMATOES
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g
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