Best 3 Sauteed Strawberry Sausage And Shrimp Salad Recipes

Indulge in a culinary adventure with our sautéed strawberry, sausage, and shrimp salad, a delightful combination of sweet and savory flavors. This vibrant salad features succulent shrimp, tender sausage, and juicy strawberries, all sautéed to perfection and tossed with a zesty dressing. Alongside this main event, we present three equally enticing recipes: a refreshing strawberry salsa, a creamy avocado-strawberry dressing, and a tangy strawberry-balsamic glaze. These versatile recipes offer endless possibilities for experimentation, allowing you to customize your salad and create a truly unique dining experience. Whether you're hosting a brunch, lunch, or light dinner, this salad and its accompanying recipes are sure to impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

STEAMBOAT NATCHEZ SAUTEED SHRIMP

Steamboat Natchez Sauteed Shrimp image

Provided by Food Network

Categories appetizer

Time 50m

Yield 6 appetizer servings, or 4 main course servings

Number Of Ingredients 11

Ingredients

3 pounds butter
2 pounds shallots, coarsely chopped
24 cloves fresh garlic, finely chopped
6 tablespoons finely chopped fresh oregano leaves
6 tablespoons coarsely chopped fresh thyme leaves
1 1/2 teaspoons crushed red pepper flakes
2 tablespoons minced onion
2 tablespoons kosher salt
4 1/2 ounces lemon juice
4 1/2 ounces white wine
24 large shrimp, head on/tail on

Steps:

Melt butter in a large saute pan over medium heat. Add most of the shallots (saving some for garnish) and garlic to the pan. Cook until shallots become soft, about 6 minutes. Add oregano, thyme, red pepper flakes, minced onion, salt, and lemon juice to the mixture and simmer approximately 10 minutes. Add white wine and shrimp to the pan and simmer for 2 minutes on each side. Allow shrimp to rest for approximately 2 minutes to absorb flavors.
To serve as an appetizer, plate 4 shrimp over fresh cuts of French bread. Ladle excess sauce over the dish. To serve as an entree, plate 8 shrimp over 4 ounces of linguine. Ladle excess sauce over the dish.

SEARED SHRIMP SALAD

Seared Shrimp Salad image

This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season. Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 25m

Number Of Ingredients 12

Ingredients

1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1 teaspoon honey
3/4 teaspoon crushed red pepper
1/2 teaspoon soy sauce
1/2 teaspoon plus a pinch of salt
1/4 cup plus 2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
One 5-ounce bag prewashed mixed greens (about 8 cups)
2 oranges, peeled and segmented
1/2 cup thinly sliced red onion
1 ripe avocado, halved, seeded, and thinly sliced

Steps:

Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and 1/4 teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside.
Heat 1 tablespoon of the remaining olive oil in a 12- inch saute pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel-lined plate and reserve.
In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.

SPICY SHRIMP & ITALIAN SAUSAGE SALAD

Spicy Shrimp & Italian Sausage Salad image

Finely chopped pepperoncini peppers put the spicy in this quick-to-make shrimp and Italian sausage salad.

Provided by My Food and Family

Categories Home

Time 35m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Lite House Italian Dressing
2 large pepperoncini peppers, stemmed, finely chopped
1 lb. cooked cleaned medium shrimp
6 cups tightly packed torn mixed salad greens
1 cup grape tomatoes, cut in half
1 cup rinsed canned chickpeas (garbanzo beans)
3/4 cup slivered red onions

Steps:

Combine dressing and peppers. Pour over shrimp in shallow dish; stir until shrimp are evenly coated. Refrigerate until ready to use.
Cook sausage in large skillet on medium heat 10 min. or until done, stirring frequently; drain. Cool slightly.
Toss salad greens with tomatoes, chickpeas and onions in large bowl. Add shrimp; mix lightly. Top with sausage.

Nutrition Facts : Calories 160, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 130 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

Tips:

For the best results, use fresh, ripe strawberries. Frozen strawberries can also be used, but they should be thawed and drained before using.
If you don't have any white wine, you can use chicken broth or apple cider instead.
Be careful not to overcook the shrimp. They should be cooked through, but still slightly pink in the center.
If you're using pre-cooked sausage, you can skip the step of browning it in the skillet.
Serve the salad immediately after it's made, while the strawberries are still fresh and juicy.

Conclusion:

This sautéed strawberry sausage and shrimp salad is a delicious and refreshing summer dish. It's perfect for a light lunch or dinner, and it's also a great way to use up any leftover sausage or shrimp. The combination of sweet strawberries, savory sausage, and briny shrimp is sure to please everyone at your table.