SHRIMP, WATERCRESS AND FARRO SALAD
Provided by Food Network
Time 1h20m
Yield 4 large servings or 6 small servings
Number Of Ingredients 10
Steps:
- Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
- Preheat the broiler.
- Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
- Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
- Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.
WATERCRESS, ENDIVE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 3
Steps:
- Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.
SEARED SHRIMP IN ENDIVE LEAVES WITH PARSLEY SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 58m
Yield 6 servings
Number Of Ingredients 11
Steps:
- To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the shrimp into small cubes.
- To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper.
- Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper.
- Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.
WATERCRESS AND ENDIVE SALAD
Provided by Pierre Franey
Categories easy, quick, weekday, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut off the tough stems of the watercress and discard.
- Cut off the end of the endive and cut the head into bite-size pieces.
- Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
- Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED SHRIMP AND ENDIVE
If you like, you can substitute large (sea) scallops for the medium shrimp in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in a large skillet over high heat. Season shrimp generously with salt and pepper. Add to skillet; cook, tossing frequently, until just opaque throughout, 4 to 5 minutes. Remove shrimp.
- Add remaining tablespoon oil to skillet; add endive, and season with salt and pepper. Cook over high heat just until endive begins to soften, 2 to 3 minutes. Add wine (if using); cook until syrupy, 3 to 4 minutes.
- Return shrimp to skillet. Add parsley, and toss until shrimp is heated through, about 1 minute. Serve with lemon wedges, if desired.
SHRIMP SALAD APPETIZERS
This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. -Solie Kimble, Kanata, Ontario
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
SHRIMP SALAD ON ENDIVE
From Taste of Home. The salad ingredients can be made the day before and then placed onto the endive just prior to serving. I'm sure this salad would be good served in a tomato as a lunch entree or a side salad.
Provided by Bobbie
Categories < 30 Mins
Time 20m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients.
- Stir in the shrimp, onion, celery and pimientos.
- Spoon 1 tablespoonful onto each endive leaf; arrange on platter.
- Refrigerate until serving.
SHRIMP SALAD CANAPES WITH ENDIVE
These make-ahead shrimp and endive canapes show off their delicate citrus and chive flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 13
Steps:
- Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
- Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.
SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES
The secret to the shrimp salad's decadent taste: creamy avocado, which is rich in heart-healthy unsaturated fat. Slivers of scallion and a shot of lime juice brighten the flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces.
- Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.
- Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired.
Nutrition Facts : Calories 23 g, Cholesterol 18 g, Fat 1 g, Fiber 2 g, Protein 3 g, Sodium 110 g
STIR-FRIED SHRIMP, SNOW PEA, AND WALNUT SALAD
Categories Salad Leafy Green Nut Shellfish Vegetable Stir-Fry Quick & Easy Walnut Shrimp Healthy Endive Watercress Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a small bowl stir together the water, 1 tablespoon of the vinegar, the soy sauce, the sesame oil, the sugar, and a pinch of salt. In a bowl toss the shrimp with the garlic paste and 1 teaspoon of the olive oil and let the shrimp marinate for 10 minutes. In a non-stick skillet heat 2 teaspoons of the remaining olive oil over moderately high heat until it is hot but not smoking and in it sauté the walnuts, stirring, for 30 seconds. Add the snow peas, sauté the mixture, stirring, for 45 seconds, or until the snow peas are crisp-tender, and transfer it to a bowl. In the skillet sauté the shrimp for 1 minute on each side, add the soy sauce mixture, and simmer the shrimp, covered, for 1 minute, or until they are cooked through. Add the shrimp mixture to the snow pea mixture. In a large bowl toss the endive, sliced thin crosswise, and the watercress with the remaining 1 tablespoon olive oil, the remaining 1 teaspoon vinegar, and salt and pepper to taste, divide the greens between 2 dinner plates, and top them with the shrimp mixture.
WARM SHRIMP AND ENDIVE SALAD
Steps:
- Peel and seed tomato and cut into 1/4-inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.
- Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
- In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
- Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.
- Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.
BELGIAN ENDIVE WITH GOLD COAST SHRIMP SALAD
Steps:
- To poach the shrimp, combine the water, carrot, celery, lemon, onion, bay leaves, and 1 tablespoon of the salt in a large pot. Bring to a boil over high heat, then decrease the heat to low. Simmer gently for about 10 minutes to make a flavorful court-bouillon.
- Have ready a frozen freezer pack sealed in a heavy-duty plastic bag or a large heavy-duty sealable plastic bag filled with ice cubes. Make an ice bath to cool the shrimp: transfer several cups (or more, depending on the quantity of shrimp) of the broth to a large heatproof bowl. Place the ice pack in the bowl of broth; move the pack around until the broth is well chilled (drain and add more ice to the bag as needed). Return the heat to high and bring the remaining mixture to a rolling boil. Add the shrimp and boil until the shells are pink and the meat is white, 1 to 2 minutes. Do not overcook.
- Drain the shrimp in a colander or remove with a slotted spoon, then immediately transfer to the chilled liquid to stop the cooking process. Set aside.
- To prepare the endive, cut off and discard the root ends. Pull the heads apart one leaf at a time. Arrange the leaves in concentric circles like a flower on a large platter.
- To prepare the salad, peel, devein, and coarsely chop the shrimp. Place in a bowl with the chopped tarragon and mayonnaise; stir to combine. Taste and adjust for seasoning with salt and pepper.
- To assemble, place 1 generous teaspoon of shrimp salad near the trimmed bottom edge of each endive leaf. Garnish each with a tarragon leaf. Serve immediately.
- making ahead
- The shrimp salad can be prepared completely ahead and stored in an airtight container in the refrigerator for up to 2 days. The leaves can be prepared and wrapped in damp paper towels in a sealable plastic bag overnight. Finally, up to 2 hours ahead, the filled endive leaves can be arranged on the platter, covered with a damp paper towel, and refrigerated. Serve chilled.
ENDIVE WITH SHRIMP SALAD
Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20
Number Of Ingredients 6
Steps:
- In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate up to 1 day. To serve, place 1 tablespoon mixture on each endive leaf, and top with additional chives.
Nutrition Facts : Calories 37 g, Fat 1 g, Fiber 2 g, Protein 4 g
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