Asparagus Salad With Shrimp Recipes

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
• Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
• To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
• Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
• Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.

Steps:

• Cook green asparagus in boiling salted water until barely tender, about 1 minute.
• If purple asparagus is tender, don't cook at all.
• In mixing bowl, combine asparagus, shrimp and bell pepper.
• In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
• Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

Steps:

• Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
• Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
• Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
• Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
• Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

Steps:

• Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
• Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
• Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Steps:

• In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes.
• Add the sun-dried tomatoes, and continue to sauté for 1 more minute.
• Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil.
• Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite.
• Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes.
• Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes.
• Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper.

Steps:

• In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
• Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.