Shrimp Grape And Gorgonzola Salad Recipes

Steps:

• Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

Steps:

• Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.
• In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.
• Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!
• Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

Steps:

• In small bowl, place shrimp and onions. In tightly covered container, shake oil, salt, tarragon and vinegar; pour over shrimp. Sprinkle with pepper; toss until shrimp are well coated. Cover; refrigerate at least 2 hours.
• Drain shrimp; reserve marinade to pour over salads if desired. Toss grapes with shrimp mixture. Serve on lettuce.

Steps:

• Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
• Just before serving, sprinkle with the brown sugar and pecans.

Steps:

• In a small bowl, whisk together the cider vinegar, extra-virgin olive oil, salt, pepper, dried thyme and dried tarragon. Set aside. Line a salad bowl with the Romaine lettuce. Add the shrimp, celery, grapes and scallions. Chill until ready to serve. Just before serving, whisk the Gorgonzola into the vinaigrette. Pour the vinaigrette over the salad and toss to coat. Serve at once with crusty bread.

Steps:

• In small bowl, whisk together dressing ingredients until smooth.
• Place lettuce in bowl, and drizzle or toss with dressing.
• Then sprinkle with toasted almonds.

Steps:

• Make dough:
• Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)
• Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl. (This pizza dough will be slightly wetter than others you may have made.)
• Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.
• Shape dough and make topping:
• At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500°F.
• Do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
• Bring Vin Santo with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.
• Assemble pizza:
• Arrange topping on dough leaving a 1-inch border.
• Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.