LEMON-BASIL SHRIMP WITH SHAVED ZUCCHINI SALAD
Steps:
- In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.
- In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.
SHRIMP SALAD WITH ZUCCHINI AND BASIL
Steps:
- Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
- Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
- Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
SHRIMP SALAD WITH ZUCCHINI AND BASIL
Was checking out an old Bon Appetite annual while thinning out my "Paper and Picture" cookbooks, since I most often use Zaar. The zukes are still coming and the basil is lush, green, aromatic, and beautiful. Everything here is on our go-to list, and the photo was tempting, too. It was suggested that you use packaged baby greens for a quick start.
Provided by NurseJaney
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
- Whisk in oil, then basil.
- Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
- Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
- Drain well.
- Transfer to large bowl.
- Add 1/3 cup of dressing and toss to coat.
- Season to taste with salt and pepper.
- Toss greens in large bowl with enough dressing to coat.
- Divide greens among 4 plates.
- Arrange shrimp and zucchini atop greens.
- Pass Parmesan cheese separately if desired.
Nutrition Facts : Calories 387.8, Fat 29.4, SaturatedFat 4.2, Cholesterol 172.5, Sodium 412.6, Carbohydrate 7.4, Fiber 1.7, Sugar 2.2, Protein 24.9
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
BASIL SHRIMP
This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.
Provided by Gail Laulette
Categories Seafood
Shellfish
Shrimp
Time 1h30m
Yield 9
Number Of Ingredients 10
Steps:
- In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
- Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
- Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 2.4 g, Cholesterol 243.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 426.4 mg, Sugar 0.3 g
ZUCCHINI WITH LEMON-BASIL DRESSING
Steps:
- Combine lemon juice, lemon peel and mustard in bowl; gradually whisk in oil. Stir in basil and onion. Season with salt and pepper. Let stand at least 1 hour and up to 6 hours, stirring occasionally.
- Steam zucchini until just crisp-tender, about 5 minutes. Transfer to large bowl; cool completely. Add dressing and toss to coat. Let stand 1 hour for flavors to develop, stirring often.
SHRIMP SALAD WITH BASIL
A nice fresh salad with a light vinaigrette dressing. Serve as is or over salad greens. Adapted from "Everyday with Rachael Ray," August 2009. To julienne basil: stack leaves, then roll up lengthwise, slice thin to form ribbons.
Provided by threeovens
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the shrimp, tomatoes, avocados, shallot, and basil.
- In a separate bowl, whisk together zest of one lemon, 2 tablespoons lemon juice, garlic, vinegar, salt and pepper to taste; slowly pour in olive oil, while whisking until combined.
- Pour dressing over shrimp mixture and serve.
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