QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GRILLED SHRIMP AND CORN SALAD WITH HERB LIME DRESSING
Steps:
- Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
- Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
- Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.
EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD
Provided by Eddie Jackson
Time 40m
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
- Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
- Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
- Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
- Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
- To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.
GRILLED CORN AND SHRIMP SALAD
Categories Salad Low Fat Backyard BBQ Shrimp Corn Summer Grill Grill/Barbecue Lettuce Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare grill and soak skewers in water 30 minutes.
- Shuck corn and quarter bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).
- Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl.
- Cut kernels from cobs into another large bowl. Peel bell pepper and cut into 1/4-inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
- Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette.
GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD
Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Set grill to medium heat.
- Clean and remove shell from shrimp (leaving tail on).
- In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
- Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
- Place packet on grill and allow to cook 6 to 8 minutes.
- Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
- Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g
GRILLED CORN AND SHRIMP SALAD
Categories Salad Quick & Easy Backyard BBQ Shrimp Corn Grill Grill/Barbecue Watercress Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
- In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.
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- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine (as shown in the photos). Mix together the butter and Badia complete seasoning together to make a paste that you can brush with. Set them aside.
- To prep the shrimp: Place 4-5 shrimp onto two skewers running parallel to each other. Repeat until all the shrimp is set. Whisk together the olive oil, Badia seasoning and crushed red pepper (if using). Set them aside.
- To prep the dressing: Whisk together olive oil, lime zest, lime juice, garlic, salt* and pepper. Set aside.
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