Shrimp Arugula And Chicory Salad Recipes

Steps:

• For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
• For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.

Steps:

• In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

Steps:

• Heat the olive oil in a large nonreactive saucepan.
• Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
• Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
• Remove from the heat and add the lemon juice.
• Taste and correct the seasonings, if necessary.
• Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.