French-Style Shrimp Salad

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.

Yield: 6 servings (serving size: about 2 1/2 cups salad mixture, 5 ounces shrimp, 2 pieces egg, 4 teaspoons olives, and 1 teaspoon capers)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

French-Style Shrimp Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy