Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette

Name: Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters fresh arugula; 1 Tbsp Champagne vinegar; 532 milliliters halved cherry tomatoes; 532 milliliters fresh corn, cut from cobs; 3 larges heirloom tomatoes, halved; 59 milliliters olive oil (plus some for brushing); 532 milliliters diced red bell peppers; 2 teaspoons finely diced shallot; 454 grams cooked shrimp; 532 milliliters yellow and green wax beans, blanched and cut into 1/2-inch pieces

Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains roughly 31g of protein, 17g of fat, and a total of 411 calories. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have arugula, shrimp, wax beans, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes.

Ingredients you will need

Tomato

Cooking Oil

Equipment you will use

Baking Sheet

Blender

Combine next 6 ingredients in a bowl; toss.

Equipment you will use

Bowl

Add vinegar to purée; whisk in remaining oil and shallot.

Ingredients you will need

Shallot

Vinegar

Cooking Oil

Equipment you will use

Whisk

Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Equipment you will use

Bowl

Self

Equipment

Ingredients

Servings:

946milliliters

fresh arugula 1Tbsp

Champagne vinegar 532milliliters

halved cherry tomatoes 532milliliters

fresh corn, cut from cobs 3larges

heirloom tomatoes, halved 59milliliters

olive oil (plus some for brushing)532milliliters

diced red bell peppers 2teaspoons

finely diced shallot 454grams

cooked shrimp 532milliliters

yellow and green wax beans, blanched and cut into 1/2-inch pieces

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.