SHRIMP GOAT CHEESE WATERMELON SALAD STACK
Refreshing take on a traditional caprese salad. If you don't have a ring mold cut into squares or triangles instead. The key is flat watermelon pieces 1/4-inch thick.
Provided by Noodles156
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 430 degrees F (220 degrees C).
- Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish.
- Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes.
- Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices.
- Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 88 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 4.7 g, Protein 26.3 g, SaturatedFat 12 g, Sodium 669 mg, Sugar 71.9 g
SALAD STACK WITH SHRIMPS
CREATED FOR CATEGORY CRAZE-E CONTEST. A really simple, fresh and healthy starter for your dinner guests, and you probably have all the ingredients at hand! The very simple dressing ingredients are included in the list of ingredients. Cooking time given are for the 2 eggs only.
Provided by Zurie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and dry tomatoes, and slice about 1/4 inch thick. Arrange 3 - 4 slices on each of 4 plates, depending on size of tomato rounds.
- Mix the yoghurt, mayonnaise and 2 tablespoons of the chopped spring onions in a bowl. Add the shrimps, and fold in until well mixed.
- Put about 2 heaped tablespoons of the shrimp mixture on the prepared tomato slices, centred, so the tomatoes still show.
- Peel the boiled eggs, and slice carefully (so they don't break) into thickish slices. Discard the white ends. Arrange 2 egg slices on the shrimp mixture on each plate.
- Sprinkle the salad with black pepper, crushed garlic (the fine dried crushed garlic is better here than fresh, which might be a little overpowering). Sea salt flakes look pretty on the plate and taste great, but use any salt you have, to taste.
- With a potato peeler, peel ribbons from the zucchini. Discard the outer thin bits. Roll up each ribbon -- you need about 12 -- and pinch ends, which usually makes them stay in rounds.
- Arrange 3 zucchini circles on each salad.
- Divide the grated cheese between the plates.
- You have 2 tablespoons chopped spring onions left over. Sprinkle over the salad.
- In a bowl, whisk the water, cider vinegar, olive oil, mustard (and a pinch of salt, if you want) until it emulsifies.
- Drizzle about a tablespoon of the vinaigrette dressing over each salad.
- The salads should each be a neat, not very high, "stack". Ideal before a main dish of meat. Cover and cool, but do not chill too deeply.
Nutrition Facts : Calories 152, Fat 11.2, SaturatedFat 3.3, Cholesterol 116, Sodium 158.1, Carbohydrate 7.2, Fiber 1.5, Sugar 3.7, Protein 6.5
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
SHRIMP STACK SALAD
Steps:
- 1. FOR THE SHRIMP SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the shrimp to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside. 2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, mango, tomato, red onion, jalapeño, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside. 3. FOR THE AVOCADO SALSA: Toss the avocado, salt, pepper, and lime juice in a medium bowl and set aside. 4. TO ASSEMBLE: Divide the shrimp, and both salsas into 6 portions. Place a 3 inch wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press a portion of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press a portion of the Shrimp Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the shrimp salad. Holding the cutter aloft, use a slotted spoon to press a portion of the Gazpacho Salsa evenly into the cutter on top of the shrimp. Gently lift the cutter up and away from the plate to reveal the shrimp tower. 5. Dress the salad greens with the remaining champagne vinaigrette. Serve immediately.
More about "salad stack with shrimps recipes"
SHRIMP SALAD - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 15 minsCategory SaladsCalories 244 per serving
- Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn't return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Shell the shrimp and devein if necessary.
- In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the cooked shrimp, celery and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.
SPICY CALIFORNIA SHRIMP STACK - SKINNYTASTE
From skinnytaste.com
7 SUMMER SHRIMP SALAD RECIPES - EATINGWELL
From eatingwell.com
SHRIMP SALAD (BEST EASY 10-MINUTE RECIPE) - FIFTEEN …
From fifteenspatulas.com
CITRUS SHRIMP SALAD WITH AVOCADO | FOODIECRUSH.COM
From foodiecrush.com
SHRIMP SALAD RECIPES
From allrecipes.com
MEDITERRANEAN SHRIMP SALAD RECIPE - SALTY SIDE DISH
From saltysidedish.com
SHRIMP AVOCADO SALAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
20 MINUTE SHRIMP STACKS - LAUGHING SPATULA
From laughingspatula.com
5/5 (1)Total Time 20 minsCategory SeafoodCalories 200 per serving
KANI SALAD (JAPANESE IMITATION CRAB SALAD) RECIPE - SERIOUS EATS
From seriouseats.com
'COOK COLOR'S RECIPE FOR SPANISH-STYLE GARLIC SHRIMP - OPRAH DAILY
From oprahdaily.com
SHRIMP SUSHI STACK {VIRAL TIKTOK RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
SPICY 7-MINUTE SHRIMP SALAD - QUICK RECIPE - DIET DOCTOR
From dietdoctor.com
SPICY SHRIMP SUSHI STACK - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
SHRIMP COBB SALAD (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SPICY SHRIMP STACKS WITH MANGO SALSA - THE GIRL ON BLOOR
From thegirlonbloor.com
SHRIMP SALAD - BETTER HOMES & GARDENS
From bhg.com
GRILLED SHRIMP SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SHRIMP TOMATO & AVOCADO SALAD STACKS - IRENA MACRI
From cookedandloved.com
SHRIMP TOSTADAS RECIPE
From allrecipes.com
BEST SHRIMP SALAD RECIPE - HOW TO MAKE SHRIMP SALAD - DELISH
From delish.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #seafood #vegetables #dinner-party #shrimp #shellfish #squash
You'll also love