Grilled Shrimp and Fiddlehead Spring Salad
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You want spring? You want hope? You want optimism? You want a salad? I do. No? Too bad, I'm taking it. That's what this salad does, wrenches spring and warm-weather cooking from winter's cold, dead hands.
As iconic a vegetable as ramps are, fiddleheads are so much cooler looking. And they're supposedly a great source of antioxidants, Omega 3, Omega 6, and iron. So this recipe takes spring and throws it all together: asparagus, fiddleheads, spring peas, three different preparations of vegetables and grilling. A glass (or two) of Robert Sinskey rosé and you're golden. Cause when you've been waiting for summer this long it's time to jump in to spring all at once.
- 1 pound fiddleheads
- ½ pound spring peas, washed and halved
- ½ container cherry tomatoes, halved
- 1 can black olives, halved
- ½ pound jumbo wild shrimp
- Olive oil
- Smoked paprika
- Salt and pepper
- 1 bunch asparagus, trimmed
- ½ cup prosecco
- 1 shallot, minced
- Juice of 1 lemon
Get a pot of water boiling, fire up the grill, and get an ice water bath ready. When the water is boiling, add the salt and blanch the fiddleheads — for about a minute, maybe a touch less if you've got really nice fresh fiddleheads (and that's what you're supposed to be using).
In a bowl, add the spring peas (we're going to keep these raw for crunch and sweetness), the cherry tomatoes and olives. Toss. Toss the shrimp in olive oil with smoked paprika, salt, and pepper. Toss asparagus in olive oil with salt and pepper. Throw the shrimp and asparagus on grill. Cook the shrimp for about 2 minutes each side (depending on how big they are) and the asparagus about 3 minutes before turning and leaving them on for another 3 minutes. Remove and cut the asparagus to about the same size as the spring peas and fiddleheads. Mix.
To make the dressing, mix the prosecco with equal parts olive oil, add the minced shallot, lemon juice, salt, pepper. Add the tomatoes, peas, and olives, and then top with the shrimp, asparagus, and fiddleheads, keep it all away from your girlfriend's mischievous cat, take a sip of that Sinskey rosé, and dig into spring.
Mediterranean “Spring” Farro Salad with Grilled Shrimp
This dish is packed with flavor but not the fat it’s a whole grain salad that incorporates fresh spring vegetables!
The salad can be served chilled or at room temperature, making it the perfect picnic partner or lunch buddy. Pairs well with a wine that has tropical or citrus aromas, such as Sauvignon Blanc or a Spanish Albariño!
Ingredients You'll Need
1 cup Farro (Can be found at most specialty grocers or Italian markets)
3 cups Water
1 TBS Kosher Salt
1 cup Asparagus (just the tips)
1 cup Spring Peas (shelled)
1 Ear of Sweet Corn (Husked and Taken Off Cob, Raw)
¾ Cup Grape Tomatoes (halved)
¼ cup Pitted Kalamata Olives (chopped)
10 Mint leaves (Julienned)
1 TBS Olive Oil
10 Raw Large Shrimp (shelled and deveined)
½ TBS Extra Virgin Olive Oil
2 TBS. Greek Yogurt
1 TBS Extra Virgin Olive Oil
1 TBS Unsalted Butter
1 Garlic Clove (Crushed into a paste)
1 Lemon (zest ½ tsp., and juice entire lemon)
½ tsp. Kosher Salt
½ tsp. Pepper (freshly ground)
¼ cup of Feta Cheese (crumbled)
Soak Farro for 4-6 hours, or even overnight in a large covered bowl with water.
Bring Farro, water and salt to a boil in a medium sauce pan, then reduce heat to medium, cover and cook for 20-25 minutes or until tender. Remove from heat and drain. Place in a large serving bowl.
While Farro is cooking, prepare vegetables heat olive oil and sauté asparagus and peas for 5 minutes, remove from heat and add corn, tomatoes, chopped olives and mint, set aside.
Rinse Shrimp and pat dry. Heat a sauté pan, add ½ TBS. of Extra Virgin Olive Oil. Brush shrimp with yogurt and season with Salt/Pepper Sauté for 5 minutes (2 ½ minutes per side).
Next prepare sauce, combine olive oil and butter in a sauce pan until melted, then add garlic and cook for 1-2 minutes. Continue to add remaining sauce ingredients, while gently stirring mixture. Pour mixture over Farro and mix to fully incorporate. Next, add the vegetables and carefully mix, then top with shrimp and either place the salad in the refrigerator or serve warm!
Questions, Comments & Reviews
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Ingredients you’ll need
- Shrimp – Frozen, peeled, and deveined jumbo shrimp is your best bet for a quick and easy recipe. To thaw frozen shrimp, either leave it for a few hours in the fridge or place the bag in a bowl of cold water.
- Shrimp marinade – This super simple marinade is made from fresh garlic, oil, salt, and lime zest. Letting the shrimp sit in the marinade for a few minutes is all it takes to infuse bright and zesty flavors into each bite.
- Greens – For the salad! My favorites are arugula, spinach, or a spring mix.
- Salad toppings – This Southwestern salad is its tastiest when it’s loaded with avocado, corn (I like frozen roasted corn from Trader Joes), shallots, and almonds.
- Citrus vinaigrette – Dress this salad in the simple oil and citrus vinaigrette to round out all of the flavors. Both lemon and orange juice work!
- 1/4 cup extra-virgin olive oil
- 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 1 large lemon)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 cup uncooked orzo
- 8 ounces fresh asparagus, trimmed and diagonally sliced into 1-inch pieces (about 1 cup)
- 4 ounces fresh sugar snap peas, trimmed (about 1 cup)
- 1 cup fresh or frozen English peas (thawed if frozen)
- 12 ounces medium peeled, deveined raw shrimp
- 1/4 cup coarsely chopped fresh chives
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh tarragon
Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside.
Prepare orzo according to package directions, omitting salt and fat drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
While orzo cooks, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
Add shrimp to boiling water. Cook until opaque, about 3 minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 3 minutes drain.
Toss together shrimp-vegetable mixture with orzo drizzle with dressing. Add chives, parsley, and tarragon, and toss to combine. Serve at room temperature or chilled.
Mango and Shrimp Salad
Mango and Shrimp Salad – Refreshing summer salad that combines the delicious flavors of lime, mango, and grilled shrimp.
Did you see that? I mean, I’ve got shrimp there, shrimp over here… who AM I? The Shrimp Lovah? Uhm, yes I am!
But, I’m just dropping in for the second time today to let you know that I’m all about that shrimp, ’bout that shrimp, ’bout that shrimp… ERRR! Meghan Trainor is on zee brain.
I’m here to let you know that this mango and shrimp salad is super simple to prepare and you will not be able to keep your fork out of it. That’s all.
AND it’s zesty and filling, packed with fresh summer ingredients making it the ideal warm-weather side dish. M’kay?
With grilled shrimp, chunks of mango, sliced grape tomatoes, chopped red onions and a delicious dose of garlic, the recipe comes together in just 25 minutes. The best part is that all the flavors work so well together that there’s just no need for extra salad dressing. The lime juice and cilantro are perfectly enough.
For the grilled shrimp:
In a large bowl, add all of the ingredients. Mix and marinate the shrimp for an hour in the fridge. Remove from fridge and bring to room temperature. Preheat a grill or grill pan. Grill the marinated shrimp on high heat for 5 minutes, flipping as they char.
For the grilled romaine salad:
Take four small hearts of romaine and slice lengthwise. Take a few leaves out from the inside so you create a bit of a "boat" for your handheld salad. Drizzle with extra-virgin olive oil and sprinkle with salt.
Place the romaine hearts on the grill, cut side down, on the perimeter of the grill for about a minute or two to get a char and bring out the flavors of the lettuce. Remove from grill.
Add a squeeze of lemon and an extra drizzle of olive oil. Fill with grilled shrimp, a drizzle of salad dressing of your choice (balsamic vinaigrette or Caesar dressing) plus crushed croutons for texture and Parmesan cheese if you choose to have the veggie version without shrimp.
Green Salad with Shrimp, Beets, Sweet Pecans and Goat Cheese
Wintertime salads like this one are every bit in season thanks to the always favorite combo of flavors of sweet glazed pecans, roasted beets and goat cheese that are always ready and available. And when fresh grilled shrimp is a topper, you’ve just made yourself an entire meal in one bowl.
This post is in partnership with DeLallo Foods
I love winter. I love the snow. I love the cocooning and snuggling and general laze winter allows us to justify. And while I’m still obsessively checking my Weather app and welcoming every prediction of snowfall as if it was the first of the season—thanks Punxsutawney Phil—I do have to admit I am missing myself some rays of warm sunshine.
Here in Northern Utah the skies have either been weeping with snow, cloudy and gray, or seeped in a valley inversion ever since Christmas. And I have to admit, it’s starting to get to me. I’m not normally one to get the moody blues, not even a tinge of baby blues, but I can tell that missing my source of Vitamin D (Mr. Sunshine) has been messing with my psyche.
Lately I’ve been really good at keeping my head down and sort of numbly going through the motions while ignoring a lot of what else is going on around me. So if you haven’t received an e-mail back from me, fear not, you are not alone.
But today, I’m ready to break the spell, even if the clouds aren’t ready to break around me. I’ve doled out my supply of supplements, I spent an extra 20 minutes on Giselle (and sadly finished the last episode of The Crown and it was.so.good!) and I made my healthyish list of meal plans for the week.
And that’s why I think today is the perfect time to share this bright winter salad with spring greens.
This salad is an easy one to throw together for a quick weeknight dinner or to prep ahead for weekday lunch, especially if you find yourself lunching al desko. The only prep involved is cooking up your favorite size of shrimp (I’m a large to extra large shrimp kinda gal) that you can serve warm or cold, and then mixing up one of my favorite salad dressings.
It’s a simple dressing of extra virgin olive oil, white balsamic vinegar, a bit of sugar or honey, and minced shallots. The flavor of the white balsamic lends a cleaner not quite as syrupy taste as the more well-known dark balsamic. The minced shallots add just the right amount of onion flavor and a little heat, that I love. I like to keep it simple, and easily transporatable or storageable (making up my own words now), and shake my dressing in a glass canning jar.
The rest of the ingredients are so easy to keep on hand or take to work, especially when using DeLallo Salad Savors. Salad Savors come in multiple flavor combos, are pre-portioned, and are ready to add to any lunch or simple dinner time feast.
Good salad eating—even in the midst of winter—really is this simple, and will surely take the blues right out of your day.
Check out how it all comes together in the video below.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- nonstick cooking spray 1 1
- clementine oranges (juiced) 2 2
- lime (juiced) 1 1
- Dash hot sauce 1 1
- garlic (minced) 1 clove 1 clove
- pepper 1/4 tsp 1/4 tsp
- large shrimp (raw) 16 16
- nonstick cooking spray 1 1
- spring mix salad 4 cup 4 cup
- clementine oranges (peeled and sectioned) 2 2
- clementine oranges (juice) 2 2
- olive oil 2 tbsp 2 tbsp
Marinated Grilled Chicken with Zucchini
Black Bean and Mango Salsa Lettuce Wraps
Grilled Steak Salad
Back to Reality: Arugula Goat Cheese Salad with Grilled Shrimp and Pomegranates
Thank you all for the birthday wishes. It was a grand day indeed complete with soaking up sunshine, ice cubes clinking against margarita filled glasses, and a seemingly never-ending stream of great friends, great food, and great fun.
The ever addictive Truffle Popcorn.
Fresh Spring Rolls, Sesame Noodle Boxes, and Goat Cheese Crostini.
As an “adult” (whatever that means) I think I am supposed to have reached a state of general maturity and evolution so as to not feel disappointed when my birthday is over. But alas, between you and me, I’m not there yet. I love the anticipation and the excitement and the planning. And then I love the day…and then it is over, with simply a mysterious bruise or two and a full recycle bin as evidence.
Never one to pout and pity party for (too) long, I inevitably find myself back in the kitchen, slowly stirring, and chopping, and whisking the lurking gray clouds away.
This salad screams Summer! And Fun! And Self-Righteously-Healthy! It is literally impossible to be grumpy while eating this salad, as the spicy arugula is paired with the burst in your mouth pomegranate seeds, countered by the smooth taste of goat cheese, and punctuated with a bite of a pine nut. Make this when reality has returned, but you’re not quite willing to give into it yet.
GIVEAWAY WINNER: Many thanks to all who shared the Eggplant Carpacio recipe. Twitter, Facebook, Pinterest, and more were buzzing…but despite my wish that everyone win a bottle of Olive Oil, there could only be one winner. And that winner is…Bonnie K who shared via Twitter!
Arugula Salad with Grilled Shrimp, Pomegranate, Pine Nuts, and Goat Cheese
The star of this salad is cajun shrimp and they are so easy to make. Just sprinkle with sea salt, pepper and with your favorite cajun spice, then grill for a few minutes. That’s it! If you would like to cook the shrimp indoors you can do it on the cooktop using a grill pan.