CITRUS SHRIMP SALAD
Steps:
- For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
- Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
- For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
- Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.
CITRUS GARLIC SHRIMP
Garlic is paired with sunny citrus in this special shrimp and linguine combination. "This is one of my husband's favorites," shares Diane Jackson of Las Vegas, Nevada. "And it's pretty enough for company," she adds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.
Nutrition Facts : Calories 504 calories, Fat 20g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 526mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
SHRIMP SALAD WITH VINAIGRETTE
"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SHRIMP WITH A YUZU DRESSING
Yuzu is an Asian citrus fruit. It resembles an underripe lime and has that same sourness. It has a wonderful light floral note, too. It does great sunken into mayonnaise. This shrimp dish is a knockoff of a Nobu restaurant classic for a reason-it's ethereal. Use rock shrimp or small shrimp for this, so it can be eaten in little bites. A note about substitutions: If yuzu is unavailable, simply sub in lime juice and a few grates of lime zest.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes.
- For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside.
- For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet.
- Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter.
- Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt.
- Raise the oil temperature to 350 degrees F.
- Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches.
- Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste.
SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
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