Mediterranean Salad With Shrimp Recipe

Mediterranean Shrimp Salad With Cannellini Beans

WebMay 10, 2021 · Make the dressing up to 1 week ahead of time. Prep the cannellini beans and poach the shrimp up to 3 days in advance. Add …

Rating: 5/5(26)
1. Bring a medium size pot of water to a boil with the juice of 1 lemon plus the reserved lemon halves, white wine, fresh dill sprigs, bay leaves, 1 teaspoon of kosher salt, and peppercorns. Add the frozen shrimp to the pot and turn off the heat. Poach the shrimp in the liquid until they turn pink and are cooked through, then strain and discard the lemons, bay leaves, peppercorns and dill sprigs. Set aside to cool.
2. Meanwhile, combine the olive oil, lemon zest and juice of the last lemon, champagne vinegar, garlic, whole grain mustard, half of the chopped dill, and remaining teaspoon kosher salt and the freshly ground pepper in a small bowl or glass jar with a lid. Whisk or shake well.
3. Add the shrimp and beans to a large bowl and toss with half of the dressing then let sit to absorb the flavors for 10 minutes or so. Add the arugula, halved tomatoes, and red onion and toss with more dressing to taste. Season with more kosher salt and freshly ground black pepper to taste and sprinkle with more fresh dill. Serve chilled.

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Mediterranean Shrimp Salad Recipe Spices in My DNA

WebJun 5, 2019 · In a large bowl, whisk together the lemon zest, garlic, olive oil, salt, and pepper. Add the shrimp and toss to combine. Let marinate for …

Rating: 5/5(3)
1. Begin by making the shrimp. In a large bowl, whisk together the lemon zest, garlic, olive oil, salt, and pepper. Add the shrimp and toss to combine. Let marinate for 20-30 minutes.
2. In the meantime, make the vinaigrette. In a medium bowl, combine the lemon zest, lemon juice, red wine vinegar, garlic, shallot, oregano, salt, pepper, and olive oil. Whisk to combine. Season to taste with additional salt and pepper if desired. Set aside.
3. Once shrimp is finished marinating, preheat a skillet, grill pan, or outdoor grill to medium-high heat. Once hot, add the shrimp and cook for 2 minutes per side, depending on the size of your shrimp, until cooked through.
4. To assemble the salad, add romaine to a very large bowl. Top with the chickpeas, tomatoes, cucumber, red onion, bell pepper, roasted red pepper, feta, parsley, mint, oregano, and a couple generous pinches of salt and freshly cracked black pepper. Toss to combine. Add the shrimp and desired amount of the vinaigrette and toss again to combine. Serve immediately with extra vinaigrette!

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