Yield Makes 4 servings Number Of Ingredients 11 Steps:
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute. Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes. Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat. Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes. Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.
Time 45m Yield 4 servings Number Of Ingredients 10 Steps:
Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and saute for 1 minute. Add the beans and saute for a minute. Add the vinegar and immediately remove the skillet from the heat and season to taste with salt and pepper. Transfer the mixture to a bowl and add the smoked mussels and oranges and toss. Set on a bed of mixed greens and serve at room temperature.
Number Of Ingredients 8 Steps:
Combine the escarole and radicchio in a large salad bowl. Toss in the dates. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss. Grate more Parmesan on top and serve.
Time 25m Yield 3 Number Of Ingredients 10 Steps:
In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain. In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
Time 10m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.
Time 25m Number Of Ingredients 9 Steps:
In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add escarole and cook 1 minute. Reserve 1/2 cup pasta water, then drain. In a large skillet, heat oil over medium-high. Add garlic and cook 30 seconds. Add shrimp, season with salt, and cook until opaque throughout, 4 minutes. Add pasta mixture and 1/4 cup pasta water and cook, stirring, 1 minute. Stir in yogurt, feta, and dill. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.
Yield Makes 4 servings Number Of Ingredients 13 Steps:
Peel and seed tomato and cut into 1/4-inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp. Trim top 1 1/4 inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips. In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper. Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds. Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.
