CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD
Provided by Brad Sorenson
Time 2h25m
Yield 2 servings
Number Of Ingredients 29
Steps:
- Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
- Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
- Preheat a grill or grill pan.
- Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
- Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.
SHRIMP AND ROASTED VEGETABLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
- Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
- Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
- Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.
Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 145 milligrams, Sodium 1129 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 22 grams, Sugar 18 grams
SHRIMP AND VEGETABLE SALAD WITH ROASTED-TOMATO VINAIGRETTE
Steps:
- Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.
GRILLED GINGER SHRIMP AND VEGETABLE PASTA SALAD
I have been working and trying to perfect this Asian inspired recipe for years. Here is my latest version, and I'm happy to share.
Provided by Linda Dalton @Stripey
Categories Pasta
Number Of Ingredients 18
Steps:
- Since you'll be grilling the shrimp, soak wooden skewers in water for 1/2 to 1 hour. While skewers are soaking, prepare dressing by combining all ingredients into a medium size jar and shake to combine. Pour half the dressing into a gallon size plastic bag and add shrimp. Let shrimp marinate for 30 minutes. Skewer and cook shrimp on grill (I use my indoor grill pan) about 2-3 minutes per side. Set cooked shrimp aside and assemble the salad.
- Cook linguini according to package directions, drain and rinse with cold water to stop the cooking. While pasta is cooking, chop the cilantro, scallions and celery. Microwave the sugar snaps for 1-1/2 minutes and the sliced red peppers for 45 seconds.
- Combine pasta, cooled sugar snaps and red pepper, scallions, celery and cilantro and toss with remaining dressing.
- Plate and garnish with cilantro and toasted sesame seeds (optional). Serve the shrimp on skewers as I do, but the dish is equally impressive when the shrimp is mixed in with the pasta salad. Serve at room temp or cold.
ROASTED VEGETABLE & SHRIMP SALAD RECIPE - (4.5/5)
Provided by Valarie
Number Of Ingredients 10
Steps:
- Heat oven to 450˚F. Spray two 15 x 11-inch baking pans with nonstick cooking spray. Place zucchini, squash, carrots and red peppers in a large bowl. Toss with 2 tablespoons of the dressing. Spoon vegetables evenly into prepared baking pans and season with pepper and salt. Roast at 450°F for 30 minutes, turning once after 15 minutes. While vegetables are roasting, place shrimp in a resealable plastic food-storage bag with 2 tablespoons of the dressing. Shake to coat. Marinate in refrigerator 15 minutes. Grill or broil shrimp for 2 minutes per side. Set aside. Evenly distribute watercress among 6 large salad plates and top with roasted vegetables. Drizzle each with 1 tablespoon of remaining dressing. Scatter cooked shrimp and feta over each salad. Serve immediately.
SHRIMP AND VEGETABLE PASTA SALAD
Steps:
- At least 2 hours ahead, bring a large pot of water to boil. Carefully drop in the shrimp and cook until just tender, 1 minute. Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the bell peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, olive oil, and chili oil to the serving bowl. Toss well with the shrimp. Bring a large pot of water to boil. Drop in the broccoli and cook for 1 minute. Drain, rinse under cold water, and drain again. Toss the peas and broccoli with the shrimp and vegetables. Cover and refrigerate. Bring a large pot of water to boil. Add the pasta and cook according to directions. Drain the pasta and immediately toss with the shrimp and vegetables. Serve immediately, or cover and refrigerate.
VEGETABLE SHRIMP SALAD
With shrimp, asparagus and a blend of peppers, this refreshing salad is not only delicious but pleasing to the eye as well!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook rice according to package directions; drain and rinse with cold water. Place in a large serving bowl; cool. Place the asparagus in a small saucepan; add a small amount of water. Bring to a boil; cook for 3 minutes. Drain and rinse with cold water., Add the asparagus, shrimp, artichokes, snow peas, peppers, onions and celery to the rice. In a small bowl, whisk the oil, lemon juice, parsley, soy sauce, lemon-pepper, salt and pepper. Pour over shrimp mixture and toss gently. Chill until serving.
Nutrition Facts :
MIAMI SPICE SHRIMP AND VEGETABLE SALAD
Categories Shellfish
Number Of Ingredients 15
Steps:
- To make dressing, combine tangerine concentrate, vegetable oil, lime juice, water, oregano, cumin, salt, and red pepper in a jar. Cover tightly and shake to blend. Set aside. Peel and devein shrimp, leaving tails intact. Toss with 1 tablespoon of dressing in a small bowl. Cover and refrigerate 30 minutes. Snap off woody ends of asparagus. Trim ends of squash and cut in half lengthwise. Place asparagus and squash on a plate and brush with 1 tablespoon of dressing. Thread shrimp on skewers, leaving a 1/2-inch space between shrimp. Coat a grill rack with cooking spray and place it over medium-hot coals. Put shrimp skewers on rack. Grill 11/2 to 21/2 minutes on each side or until browned and firm. Transfer to a shallow dish and remove shrimp from skewers. Toss with 1 tablespoon of salad dressing. Set aside. Grill asparagus, yellow squash, and tomato halves for 5 to 7 minutes or until lightly browned, turning once. Toss spinach with 3 tablespoons of dressing. Arrange spinach on a serving platter and top with shrimp and vegetables. Drizzle with remaining dressing and serve.
MARINATED SHRIMP & VEGETABLE PASTA SALAD
I had something similar to this at a baby shower many years ago..the baby is now 11! Always a hit at potlucks.
Provided by Queen of Everything
Categories One Dish Meal
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and toss gently with dressing.
- *Iuse the little balls of fresh mozzarella that are marinated in olive oil.
- I cut them into quarters for the salad.
Nutrition Facts : Calories 253, Fat 5, SaturatedFat 2.1, Cholesterol 91.3, Sodium 153.4, Carbohydrate 37.3, Fiber 3.6, Sugar 1.1, Protein 15.1
GRILLED VEGETABLE AND SHRIMP SALAD
Steps:
- marinate shrimp in 2 tb. olive oil and 1 tsp. salt for 1/2 hour coat vegetables w. 2 tb. olive oil and 1 tsp. salt grill shrimp and vegetable over medium high heat chop romaine chop grilled vegetables into cubes combine all ingredients mix with salad dressing to taste Add salt and pepper to taste Salad Dressing combine mustard 1 tsp. salt and garlic together into paste add balsamic slowly wisk olive oil into balsamic mixture add pepper to taste
SHRIMP AND VEGETABLE SALAD WITH ROAST-TOMATO VINAIGRETTE
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 6 ingredients in a chilled bowl and toss. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.
SHRIMP AND VEGETABLE SALAD
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the lime juice, vinegar, cumin, salt, and pepper. Gradually whisk in the oil. Set aside. In a large bowl gently mix the tomatoes, corn, beans, avocado, cucumber, onion, jalapeños, and shrimp. Add the dressing and toss to combine. Adjust salt. Mound the salad on a serving platter or in a shallow bowl. Drizzle sour cream over the top and sprinkle with cilantro. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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