Warm Shrimp Nest Salad Ragu Recipes

Steps:

• In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

Steps:

• Saute onion and garlic in butter 1 minute.
• Add shrimp; cook for 2 minutes.
• Stir in broth and seasonings.
• Bring to a boil.
• Reduce heat and simmer for 4 minutes.
• Place greens on plates; top with shrimp mixture.

Steps:

• Combine the first 7 ingredients in a large bowl.
• Mix together the pasta sauce and remaining ingredients till well combined.
• Toss the dressing with the salad to evenly coat then garnish each serving with cheese.

Steps:

• Peel and seed tomato and cut into 1/4-inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.
• Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.
• In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.
• Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.
• Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.

Steps:

• Preheat oven 350 degrees.
• Cut spaghetti squash in half lengthwise, place face down in shallow glass pan, with water to cover bottom of pan ,.
• Roast Squash in oven 45 min till skin is fork tender aka poke easily with fork . (I recommend roasting night before so has time to cool in refrigerator).
• Scrape out the spaghetti squash into bowl (should be stringing) allow to cool.
• Drain any liquid off squash, Add 2 eggs, parmareggio cheese, salt, and pepper mix.
• In a preheated frying pan add pat of butter, Place small amounts of squash mixture flattening in to small (size of your palm) pancakes (too big can't flip them).
• Fry carefully till both sides are golden brown, remove set on side in a warm oven.
• ***Please note Spaghetti Squash Pancakes can be made ahead of time and reheated in oven.
• At same time - Place Ragu in a pot and bring to temperature slowly.
• Take shrimp seasoned with salt and pepper sauté in a pan with garlic till pink and non translucent cooked.
• Lay baby arugula on plate, sprinkle with balsamic vinegar.
• Stack Spaghetti Squash Pancake, Ragu Sauce, Shrimp, and sprinkle with goat cheese crumbles.