Best 3 Grilled Shrimp With Arugula Mushroom Salad Recipes
Title: Grilled Shrimp with Arugula Mushroom Salad: A Symphony of Flavors
Prepare to embark on a culinary journey with our grilled shrimp with arugula mushroom salad, a delightful dish that tantalizes your taste buds with its vibrant flavors and textures. Fresh, succulent shrimp, expertly grilled to perfection, takes center stage, accompanied by a medley of earthy mushrooms, peppery arugula, and a tangy lemon vinaigrette. This salad is not just a meal; it's an experience that celebrates the bounty of nature, offering a harmonious balance of flavors in every bite.
In this comprehensive guide, we'll provide you with step-by-step instructions to create this exquisite dish, along with additional variations and serving suggestions to cater to your preferences. From selecting the freshest ingredients to mastering the grilling technique, we'll guide you through the process, ensuring success in your culinary endeavor. So, gather your ingredients, prepare your taste buds, and get ready to savor the symphony of flavors that awaits you in our grilled shrimp with arugula mushroom salad.
Additional Recipe Ideas:
1. Grilled Salmon with Roasted Vegetable Salad: For a seafood lover's delight, substitute grilled shrimp with succulent salmon fillets. Accompany the salmon with a vibrant roasted vegetable salad, featuring colorful bell peppers, zucchini, and cherry tomatoes, tossed in a zesty balsamic vinaigrette.
2. Grilled Chicken and Avocado Salad: If you prefer poultry, opt for grilled chicken breasts or thighs. Pair them with creamy avocado slices, mixed greens, cherry tomatoes, and a tangy cilantro-lime dressing for a refreshing and flavorful salad.
3. Grilled Halloumi and Watermelon Salad: For a vegetarian twist, grill halloumi cheese until golden brown and serve it atop a bed of sweet watermelon, refreshing mint, and a drizzle of honey-balsamic glaze. This unique salad is a perfect blend of sweet and savory.
ARUGULA AND MUSHROOM SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
- Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.
SAUTéED SHRIMP WITH ARUGULA AND TOMATOES
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Nutrition Facts : Calories 144 g, Fat 6 g, Protein 19 g
GRILLED MUSHROOM SALAD WITH ARUGULA
Categories Salad Leafy Green Mushroom Onion Side Parmesan Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
- Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
- Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
- Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
- Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the shrimp. Shrimp should be cooked just until they are opaque and pink, otherwise they will become tough and rubbery.
- Use a hot grill or skillet. This will help to sear the shrimp and give them a nice smoky flavor.
- Season the shrimp generously. Shrimp can handle a lot of seasoning, so don't be afraid to use plenty of salt, pepper, and other spices.
- Let the salad rest before serving. This will allow the flavors to meld and develop.
Conclusion:
This grilled shrimp with arugula mushroom salad is a delicious and healthy meal that is perfect for a summer cookout or potluck. The shrimp is tender and flavorful, the mushrooms are earthy and savory, and the arugula adds a peppery bite. The dressing is light and tangy, and it brings all of the flavors together perfectly. If you are looking for a new salad recipe to try, this is the one for you!
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