Warm Shrimp Salad With Kamut Red Chile And Tarragon Recipes

TARRAGON SHRIMP SALAD

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.

WARM, SPICY, SHRIMP SALAD

Steps:

• Mix all dressing ingredients and set aside.
• Add lettuce, spinach and mango to a large salad bowl.
• Spary a non-stick frying pan with an olive oil spritzer. Add garlic, pepper, onion and crushed chilies. Stir fry on med-high until veggies are cooked. Add to salad.
• Spary same pan again. Add shrimp and cook until pink. Add shrimp to salad.
• Top with dressing and serve.

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.

TANGY TARRAGON SHRIMP SALAD

Steps:

• In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
• In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
• In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.

WARM SHRIMP SALAD

Steps:

• Saute onion and garlic in butter 1 minute.
• Add shrimp; cook for 2 minutes.
• Stir in broth and seasonings.
• Bring to a boil.
• Reduce heat and simmer for 4 minutes.
• Place greens on plates; top with shrimp mixture.