French-Style Shrimp Salad

Name: French-Style Shrimp Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 397 grams quartered artichoke hearts, drained; 1 teaspoons freshly ground black pepper; 2 Tbsps capers; 2 teaspoons Dijon mustard; 2 Tbsps extravirgin olive oil; 158 milliliters fat-free, less-sodium chicken broth; 59 milliliters chopped fresh basil; 59 milliliters chopped fresh parsley; 6 garlic cloves, halved; 3 larges hard-cooked large eggs, each sliced into quarters; 227 grams haricots verts; 2 Tbsps fresh lemon juice; 118 milliliters niçoise olives; 237 milliliters (1/4-inch-thick) slices red bell pepper (about 1 medium); 340 grams 12 small red potatoes (about; 946 milliliters torn romaine lettuce; 1 liters gourmet salad greens; 907 grams peeled and deveined large shrimp; 2 Tbsps tarragon vinegar; 3 mediums tomatoes, each cut into 6 wedges

You can never have too many main course recipes, so give French-Style Shrimp Salad a try. This recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 412 calories, 39g of protein, and 18g of fat. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of hard-cooked eggs, tarragon vinegar, gourmet salad greens, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced.

Ingredients you will need

Vinaigrette

Garlic

Equipment you will use

Food Processor

Add broth and next 7 ingredients (through black pepper); process until well blended.

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Black Pepper

Broth

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.

Ingredients you will need

Vinaigrette

Shrimp

Equipment you will use

Ziploc Bags

Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes.

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Potato

Water

Equipment you will use

Sauce Pan

Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender.

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Haricots Verts

Potato

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Frying Pan

Drain and rinse with cold water; drain.

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Water

Cut potatoes into 1/4-inch-thick slices. Set aside.

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Potato

Heat a large grill pan over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Grill Pan

Frying Pan

Remove the shrimp from bag, and discard marinade.

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Marinade

Shrimp

Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl.

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Haricots Verts

Bell Pepper

Artichoke

Potato

Tomato

Lettuce

Greens

Equipment you will use

Bowl

Add remaining vinaigrette, tossing gently to coat.

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Vinaigrette

Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers.

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Lettuce

Capers

Olives

Shrimp

Egg

Serve immediately.

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.