French-Style Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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 tarragon vinegar |
2 tablespoons extravirgin olive oil |
2 teaspoons dijon mustard |
1/2 teaspoon freshly ground black pepper |
2 pounds peeled and deveined large shrimp |
12 small red potatoes (about 3/4 pound) |
1/2 pound haricots verts |
cooking spray |
5 cups gourmet salad greens |
4 cups torn romaine lettuce |
1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium) |
3 medium tomatoes, each cut into 6 wedges |
1 (14-ounce) can quartered artichoke hearts, drained |
3 hard-cooked large eggs, each sliced into quarters |
1/2 cup niçoise olives |
2 tablespoons capers |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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