This vibrant Uptown Shrimp Salad combines tender, freshly cooked shrimp with the bright acidity of navel oranges and the briny pop of pimiento-stuffed olives. The salad is tossed in a simple yet sophisticated sherry vinaigrette infused with garlic and orange zest, creating a perfect balance of sweet, savory, and tangy flavors. Built on a bed of crisp Bibb and leaf lettuce, it offers a delightful textural contrast that makes every bite refreshing. Ideal for warm summer evenings, potlucks, or as a light yet satisfying weeknight dinner, this dish brings a touch of Mediterranean elegance to your table without requiring complex techniques or hard-to-find ingredients.
Uptown Shrimp Salad
Description
This vibrant Uptown Shrimp Salad combines tender, freshly cooked shrimp with the bright acidity of navel oranges and the briny pop of pimiento-stuffed olives. The salad is tossed in a simple yet sophisticated sherry vinaigrette infused with garlic and orange zest, creating a perfect balance of sweet, savory, and tangy flavors. Built on a bed of crisp Bibb and leaf lettuce, it offers a delightful textural contrast that makes every bite refreshing. Ideal for warm summer evenings, potlucks, or as a light yet satisfying weeknight dinner, this dish brings a touch of Mediterranean elegance to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Bring 3 cups of water to a boil in a medium saucepan.
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Add 1 pound of unpeeled medium-size fresh shrimp to the boiling water.
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Cook for 3 to 5 minutes, or until the shrimp turn pink and are cooked through.
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Drain the shrimp well and immediately rinse with cold water to stop the cooking process.
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Chill the shrimp in the refrigerator until needed.
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Peel and devein the chilled shrimp, then set aside.
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In a large bowl, combine 3 tablespoons sherry wine vinegar (or red wine vinegar), 1 teaspoon sugar, 1 teaspoon grated orange rind, and 1 crushed garlic clove.
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Gradually add 1/3 cup olive oil to the vinegar mixture, beating well with a wire whisk until emulsified. Set aside.
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Peel 2 navel oranges and cut them into 1/2-inch round slices. Cut these slices into quarters.
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Add the orange quarters, peeled shrimp, and 1 cup sliced pimiento olives to the dressing. Stir gently to combine.
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Cover the bowl and chill the mixture for at least 1 hour to allow flavors to meld.
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To serve, add 5 cups torn Bibb lettuce, 5 cups torn leaf lettuce, and 2 sliced green onions to the shrimp mixture. Toss gently to combine.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
