Salads that go good with grilled shrimp...?!
Mother's 70th birthday is next wednesday and she wants grilled shrimp!. I found a wonderful lime marinade for shrimp and would like some ideas for a nice salad that would compliment!. We all tend to eat low-fat so that would be a bonus!.
Thanks!Www@FoodAQ@Com
Thanks!Www@FoodAQ@Com
Answers:
Keep it simple & fresh!. Line each plate with a variety of lettuce leaves (plain old iceberg is so boring!), top decoratively with sliced avocado (which goes perfectly with shrimp), also sliced tomato, cucumber & even some sliced potato (peeled & baked or boiled, then completely cooled down)!. Make some more of that yum marinade & drizzle it over the salad as a dressing, especially the avocado so it doesn't brown!. Then you can grill the shrimp at the last minute & place on top!. Maybe cook them on skewers!?Www@FoodAQ@Com
It's like bells go off in my head!.!.!.(the lime in the salad will compliment your shrimp!.!.maybe put some pineapple on those skewers)
***Corn and Black Bean Salad***
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin
Combine all ingredients and refridgerate!.Www@FoodAQ@Com
***Corn and Black Bean Salad***
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin
Combine all ingredients and refridgerate!.Www@FoodAQ@Com
Shrimp is the kind of food with high cholesterol, so I would suggest a light and simple salad!.
Chop lettuce into strips, tomatoes into dices, then add some sweet corn and gherkins ( cornichon ) and mixed them with French dressing which can be homemade!. ( vinegar, olive oil, mustard, salt and pepper )Www@FoodAQ@Com
Chop lettuce into strips, tomatoes into dices, then add some sweet corn and gherkins ( cornichon ) and mixed them with French dressing which can be homemade!. ( vinegar, olive oil, mustard, salt and pepper )Www@FoodAQ@Com
Cilantro-Lime Marinated Shrimp Salad
Salad:
1 Bag fresh Spring Mix (available in the produce section)
1 LB Cooked Shrimp (21-25)
1 whole Red Bell Pepper (1/4” diced)
2 stalks Fresh Celery (sliced)
1 avocado
1 Tomato Basil Flour Tortilla (or anything you can find)
cut in strips!.
my sister in law served this one, so good!
good luck~Www@FoodAQ@Com
Salad:
1 Bag fresh Spring Mix (available in the produce section)
1 LB Cooked Shrimp (21-25)
1 whole Red Bell Pepper (1/4” diced)
2 stalks Fresh Celery (sliced)
1 avocado
1 Tomato Basil Flour Tortilla (or anything you can find)
cut in strips!.
my sister in law served this one, so good!
good luck~Www@FoodAQ@Com
for a green salad I buy a can of canned shrimp and I drain the juices in a bowl, I add a rounded tlbsp of mayo and blend til thickens!. Add shrimp to your salad and toss with this dressing!. It tastes wonderful!!Www@FoodAQ@Com
Ive had this before at a restaurant
http://find!.myrecipes!.com/recipes/recipe!.!.!.Www@FoodAQ@Com
http://find!.myrecipes!.com/recipes/recipe!.!.!.Www@FoodAQ@Com
Orzo pasta salad, I add black olives (I get deli) , cilantro, asparagus, artichoke hearts, cherry tomatoes!. Toss in a light Italian, add salt pepper and lemon juice!.Www@FoodAQ@Com
I just had a grilled shrimp salad from 'applebees' It was shrimp with spinach and it had plump raisins and almond slices with like a sweet Asian vinaigrette!. TASTY!Www@FoodAQ@Com
ranch or ceasar salad(the crucnhy bread really compliments the shrimp, the taste too) you could also buy a jar of "thousand island" dressing!.
You choose, take a pick! =DWww@FoodAQ@Com
You choose, take a pick! =DWww@FoodAQ@Com
Salad with olive oil & red wine vinegar!.!.!. very nice
Or spinach salad with a balsamic dressing!.!.!. amazingWww@FoodAQ@Com
Or spinach salad with a balsamic dressing!.!.!. amazingWww@FoodAQ@Com
Rotini Pasta salads are good! Go here for some recipes:www!.barillaus!.comWww@FoodAQ@Com
A caesar salad would be nice!. And to make is lower fat, they have those fat free caesar dressing!.Www@FoodAQ@Com
Lemon-scented Quinoa Salad Recipe
1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 can garbanzo beans, or dried equivalent
1/2 cup cilantro, chopped
1/2 red onion, chopped
Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt
Rinse the quinoa in a fine-meshed strainer!. In a medium saucepan heat the quinoa and water until boiling!. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes!. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite!. Drain any extra water and set aside!.
While the quinoa is cooking make the dressing!. Whisk together the garlic, tahini, lemon zest and juice, and olive oil!. Add the hot water to thin a bit and then the salt!.
Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing!. Add more dressing if you like and season with more salt to taste!. Serve garnished with a bit of cilantro!.
Serves 4!.
Quinoa Pilaf
"Quinoa is a delicately flavored grain, native to South America!. It can be found in most health food stores!. For even more flavorful pilaf, use vegetable stock in place of the water!."
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 3 servings
US METRIC
INGREDIENTS
* 1 tablespoon olive oil
* 1/2 onion, chopped
* 1 stalk celery, chopped
* 2 carrots, diced
* 1/2 cup quinoa
* 1 cup hot water
* 1 bay leaf
* 1 tablespoon lemon zest
* 1 tablespoon lemon juice
* 1/2 cup frozen green peas, thawed
* salt to taste
* ground black pepper to taste
DIRECTIONS
1!. Pour oil into a medium saucepan, and place over medium heat!. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender!.
2!. Using a strainer, rinse quinoa under cold water!. Drain well!. Stir into the vegetables; cook and stir for 1 minute!. Add water, bay leaf and lemon rind and juice; bring to boil!. Cover, and reduce heat to medium low!. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender!.
3!. Discard bay leaf!. Stir in peas, and season to taste with salt and pepper!. Serve!.Www@FoodAQ@Com
1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 can garbanzo beans, or dried equivalent
1/2 cup cilantro, chopped
1/2 red onion, chopped
Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt
Rinse the quinoa in a fine-meshed strainer!. In a medium saucepan heat the quinoa and water until boiling!. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes!. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite!. Drain any extra water and set aside!.
While the quinoa is cooking make the dressing!. Whisk together the garlic, tahini, lemon zest and juice, and olive oil!. Add the hot water to thin a bit and then the salt!.
Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing!. Add more dressing if you like and season with more salt to taste!. Serve garnished with a bit of cilantro!.
Serves 4!.
Quinoa Pilaf
"Quinoa is a delicately flavored grain, native to South America!. It can be found in most health food stores!. For even more flavorful pilaf, use vegetable stock in place of the water!."
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 3 servings
US METRIC
INGREDIENTS
* 1 tablespoon olive oil
* 1/2 onion, chopped
* 1 stalk celery, chopped
* 2 carrots, diced
* 1/2 cup quinoa
* 1 cup hot water
* 1 bay leaf
* 1 tablespoon lemon zest
* 1 tablespoon lemon juice
* 1/2 cup frozen green peas, thawed
* salt to taste
* ground black pepper to taste
DIRECTIONS
1!. Pour oil into a medium saucepan, and place over medium heat!. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender!.
2!. Using a strainer, rinse quinoa under cold water!. Drain well!. Stir into the vegetables; cook and stir for 1 minute!. Add water, bay leaf and lemon rind and juice; bring to boil!. Cover, and reduce heat to medium low!. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender!.
3!. Discard bay leaf!. Stir in peas, and season to taste with salt and pepper!. Serve!.Www@FoodAQ@Com