French-Style Shrimp Salad

4.0 8
4 stars
(8)

Assemble this shrimp salad in individual servings, or arrange it on a platter and serve family style. Niçoise olives are a small purplish-black variety; you can substitute kalamata. Serve with crusty French bread. This dish is a twist on the classic salade niçoise with tuna.

Ingredients

  • Vinaigrette:
  • 6 garlic cloves, halved
  • 2/3 cup fat-free, less-sodium chicken broth
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons extravirgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • Salad:
  • 2 pounds peeled and deveined large shrimp
  • 12 small red potatoes (about 3/4 pound)
  • 1/2 pound haricots verts
  • Cooking spray
  • 5 cups gourmet salad greens
  • 4 cups torn romaine lettuce
  • 1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium)
  • 3 medium tomatoes, each cut into 6 wedges
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 3 hard-cooked large eggs, each sliced into quarters
  • 1/2 cup niçoise olives
  • 2 tablespoons capers

Preparation

  1. To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.
  2. 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.
  3. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.
  4. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.
  5. Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.
Cynthia Nicholson,
July 2006

Nutritional Information

  • Calories: 366
  • Calories from fat: 30%
  • Fat: 12g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2.2g
  • Protein: 39.3g
  • Carbohydrate: 26.1g
  • Fiber: 6.4g
  • Cholesterol: 336mg
  • Iron: 6.7mg
  • Sodium: 798mg
  • Calcium: 179mg