Best 3 Shrimp And Pear Salad Recipes

SHRIMP AND PEAR SALAD

Steps:

• In a medium glass bowl combine the marinade ingredients (oil - pepper) and add shrimp, toss. Let shrimp marinate for 15-30 minutes.
• Remove from marinade and sauté shrimp until pink and done. Set aside.
• Make salad by combining dressing ingredients (yogurt - pepper) in a small bowl.
• Make salad by combining the greens and pears in a large salad bowl - toss.
• Add shrimp to salad. Toss.
• Pour on the dressing and toss and then sprinkle with the walnuts.

"SEA AND BE SEEN": A TRIO OF SPINY TAIL LOBSTER AND ALLIGATOR PEAR SALAD, CRISPY ROCK SHRIMP, AND A DAIQUIRI SHOT

Steps:

• Fill a large bar shaker with ice. Add the lime wedges and rum and crush together with a muddler or wooden spoon. Add the Triple Sec, simple syrup, and lime juice and shake well. Strain into shot glasses and serve as part of the trio. In a small saucepan, stir sugar into water. Cook over low heat until the sugar has dissolved, about 5 minutes. Let cool and store in an airtight container in the refrigerator for up to 2 weeks. Fill a heavy Dutch oven a little less than halfway with oil. Heat oil to 360 degrees F. Crack the eggs into a medium bowl. With a whisk, lightly beat the eggs and pour in the cold soda water. Slowly incorporate the flour into the egg mixture and continuing to whisk until a smooth batter forms. Season the batter with salt and pepper. Pat the shrimp dry with a paper towel. Dip the shrimp into the batter allowing the excess batter to drip off. Fry the shrimp in the heated oil until golden brown and just cooked within, about 4 minutes. Remove to a paper towel lined plate to drain. Serve immediately as part of the trio with the Miami Mojo.
• In a medium sized saute pan over medium heat, add the olive oil and garlic. Cook until the garlic becomes fragrant and lightly toasted but not brown. Add the cumin, chili flakes, orange and sour orange juice. Bring to a boil and let simmer until the liquid has reduced by half. Add the cilantro and season with salt. Serve warm with the Crispy Rock Shrimp.
• In medium saute pan, over medium heat, add the butter and the garlic. Add the lobster tail pieces to the pan and cook through, about 6 minutes. Discard the garlic, remove the lobster meat from the shell and roughly chop. With the skin on and starting at 1 end of an avocado, slice each into 8 (1/4-inch) rings. Only slice the rings from the ends of the avocados and dice the flesh near the pit. Remove the skin from the slices and lightly coat with lemon juice to prevent browning. In a mixing bowl, whisk together the olive oil, juice of 1 lemon and chives. Season with salt and pepper. Add the diced avocado, papaya and lobster meat to the olive oil mixture and gently incorporate all the ingredients. On a large plate, fan out the avocado rings and place a generous amount of the lobster salad on top. Garnish with the micro greens or cilantro. Arrange the other 2 components of the trio on plate and serve.

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA

Steps:

• In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
• In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
• Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
• Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
• Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.