Best Shrimp Salad Nicoise Recipes

GRILLED SPICE-RUBBED SHRIMP "NICOISE" SALAD

Steps:

• Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to a boil. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water a few minutes, then drain well.
• Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well; let cool slightly.
• Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified.
• Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper. Place on the grill cut-side down and grill until browned, 2 to 3 minutes. Flip and grill until tender, 1 to 2 more minutes. Keep the grill on.
• Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside at room temperature.
• Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and 1/2 teaspoon each salt and pepper in a bowl. Add the shrimp and toss to evenly coat. Add 1/4 cup olive oil and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred, 1 1/2 to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp.

SHRIMP SALAD NICOISE

Steps:

• Whisk together vinegar and mustard in small bowl. Slowly whisk in oil until emulsified and thickened. Whisk in water, then shallot; salt and pepper to taste, for vinaigrette.
• Bring large saucepan of water to boil; add salt. Add beans and cook, stirring occasionally until just tender, about 3 minutes. Transfer to a bowl filled with ice and cold water, reserving water in pan. Add shrimp to boiling water and cook until pink and opaque, about 3 minutes. Transfer to ice bath. Drain beans and shrimp; pat both dry.
• Place potatoes in clean saucepan. Cover with cold water by 2 inches and bring to boil; add salt. Simmer until potatoes are tender but not falling apart, about 15 minutes. Drain and rinse with cold water; halve. Separately arrange beans, shrimp, potatoes and lettuce on large serving plate. Peel and quarter eggs. Tuck into lettuce for presentation.
• Drizzle vinaigrette over all. Salt and pepper to taste. Serve with warm bread if desired.
• Enjoy!

GRILLED SPICE RUBBED SHRIMP "NICOISE" SALAD

Steps:

• Whisk together vinegar, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.
• Prepare a large bowl with ice water and set aside. Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Place potatoes in a medium saucepan, cover with cold water, season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer. Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley in a large bowl, add the vinaigrette and gently toss to combine, season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.
• Heat the grill to high. Combine the fennel, mustard, coriander, salt and pepper in a bowl. Place shrimp in a large bowl and toss with the spice rub until evenly coated. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. Arrange the vegetables on 4 large plates and top each salad with 5 to 6 shrimp.