Thursday, March 29, 2007

Balsamic Shrimp Salad

This salad is very quick and easy to prepare. It is also light and refreshing, great for a spring or summer evening meal. I love balsamic vinegar and the sweet, tangy flavor it adds to recipes. For nutritional info about shrimp, check out my boiled shrimp post.

Balsamic Shrimp Salad

3 tbsp olive oil
2 lb raw shrimp, peeled
2-3 tbsp balsamic vinegar
salt & pepper to taste
green leaf lettuce
cherry tomatoes

Heat olive oil in a large skillet. Add shrimp and cook until pink, about 6-7 minutes. Stir in vinegar and season with salt and pepper. Serve over lettuce. Drizzle balsamic dressing over the salad. This will serve 4.

Balsamic Dressing

1/4 cup balsamic glaze (I used Gia Russa)
1/4 cup Newman's Olive Oil & Vinegar Dressing
1/4 cup olive oil
1/4 balsamic vinegar
Shake together and serve over salad.

Heat shrimp, stirring until pink. Some will begin to turn pink immediately, as you can see in this picture. Pour vinegar over the shrimp and stir after they are done.

Spoon the shrimp onto lettuce and add cherry tomatoes, or whatever you like on a salad. I had some leftover steamed green beans that were still crisp-tender. I cut them into about 1-1/2 inch pieces and served them on the salad. It was a nice extra touch. Drizzle dressing over the top.



Fabulous.

8 comments:

Finelly said...

Do you de-vein your shrimp? Why would one need to do this anyhow?
I recently had a discussion with my dh on the subject and while the recipe called for the shrimp to be de-veined, he swears it is unnecessary. While I value his opinion, he is in no way, shape, form or fashion the culinary goddess in the house. So, which is it...veins or no veins?

Vickie said...

I never de-vein my shrimp, but I know people who do. For me, it's too much trouble and sometimes the process tears the shrimp up. I think it's just a personal choice.

Anonymous said...

Alot of fancy resorts do this. I remember one time we were on a tropical island and wanted shrimp. The rather short gentleman who showed us to our table when asked how they prepared their shrimp replied, "De- veined! De-veined!"

Vickie said...

That's funny. I think it makes the shrimp more aesthetically appealing, but it has always been troublesome and unnecessary to me. I would do it if I owned a fancy resort on a tropical island, though.

GF said...

I think that you need to buy a fancy resort on a beautiful tropical island, then everybody could come stay there and you could serve them food made from your blog recipes.

Vickie said...

I'm ready when you are.

TW said...

YOU get the island I will cook the food! You can make your famous oatmeal cookies if you like.

Vickie said...

Ok. Chocolate chips for you, raisins for Johnny. And we will have to take a ferry for key lime pie. That makes it taste better.