French-Style Shrimp Salad
French-Style Shrimp Salad recipe
Cooking Light, JULY 2006
HOLY COW!! This was filling! For a weeknight, it does require some prep work. I would cook the green beans, eggs, potatoes and shrimp that weekend. It would be too much to try and cook everything that night and have it chilled. There was so much stuff in this salad. I was so full!! I didn’t follow the dressing recipe. I simply added some Dijon mustard to my Good Seasons dressing I had in the fridge. Made it easy and very tasty. It was even really good for lunch the next day. I had some French rolls with the salad, but it’s really not necessary
Measuring cups and spoons
Knife
Cutting board
Saucepan
Stock pot
French-Style Shrimp Salad
Assemble this shrimp salad in individual servings, or arrange it on a platter and serve family style. Niçoise olives are a small purplish-black variety; you can substitute kalamata. Serve with crusty French bread. This dish is a twist on the classic salade niçoise with tuna.
Ingredients
Vinaigrette:
- 6 garlic cloves, halved
- 2/3 cup fat-free, less-sodium chicken broth
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons of tarragon vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper
Salad:
- 2 pounds peeled and deveined large shrimp
- 12 small red potatoes (about 3/4 pound)
- 1/2 pound haricots verts
- Cooking spray
- 5 cups of gourmet salad greens
- 4 cups of torn romaine lettuce
- 1 cup (1/4-inch-thick) slices of red bell pepper (about 1 medium)
- 3 medium tomatoes, each cut into 6 wedges
- 14 ounces quartered artichoke hearts, drained
- 3 hard-cooked large eggs, each sliced into quarters
- 1/2 cup niçoise olives
- 2 tablespoons capers
Instructions
- To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.
- To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.
- Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.
- Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 504Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 257mgSodium 1128mgCarbohydrates 73gFiber 12gSugar 8gProtein 32g
