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Fresh Shrimp Salad Recipe

I recently purchased an amazing pot of lettuce and field greens from Walter’s Greenhouse on the Roanoke City Market.
After getting a few side salads with dinner, it was really time to pick a good portion of the more mature lettuce to eat so some more could grow back in it’s place. So Scott used our home grown container greens to make a really great fresh, shrimp salad. Following is that recipe. Feel free to substitute the greens for your favorite lettuce or whatever you may have growing in your garden!
Shrimp Salad Recipe
Ingredients:
1 lb. fresh raw shrimp, peeled and de-veined (I bought ours at The Fresh Market)
3 cloves fresh garlic, minced
2 shallots, finely diced
cracked pepper and sea salt (I buy mine organic and in bulk from Mountain Rose Herbs)
1 TBS butter
1/8 Cup white wine (We used a local wine from Château Morrisette Winery)
1/8 Cup chicken broth
1 1/2 TBS fresh thyme, chopped (I’m using a plant I bought from Rolling Meadows Farm)
Extra Virgin Olive Oil
Fresh lettuce greens of choice

Directions:
Salt and pepper the shrimp. Then prepare your pan by drizzling some olive oil in a skillet over medium to medium-high heat. Add 1 Tablespoon of butter to the pan. Add shrimp to hot skillet and cook for about one minute. Turn shrimps over and cook for an additional 30 seconds more til shrimp is cooked through. Place the shrimp on a plate and set aside.

Leave the drippings in the skillet and add 1/8 Cup white wine and 1/8 Cup chicken broth. De-glaze the bottom of the pan by scraping the leftovers from the bottom of the pan off the bottom of the pan with a wooden spoon and mixing with the wine and broth. Immediately reduce the heat to medium, then drizzle a little more olive oil into the pan. Add the minced garlic and finely diced shallots. Cook 1 minute.

Reduce heat to low and stir in cooked shrimp and thyme.

Remove all from skillet and plate on top of your fresh lettuce greens. Top with fresh, grated Parmesan cheese.

Serve and enjoy!

What are some of your favorite ways to eat shrimp?

Rebecca D. Dillon

Rebecca D. Dillon is a soapmaker, DIY-er and blogger whose life is controlled daily by a dachshund. You can learn more about Rebecca by checking out her bio.

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5 Comments

  • Anonymous

    April 1, 2012 at 11:20 am

    My favourite way of eating shrimp is definitely in green mango salad (recipe day 53 from my blog http://onefrenchword.wordpress.com

    Yours looks delicious, I shall try it this week!

  • Erin

    April 1, 2012 at 2:48 pm

    This just looks heavenly!

  • Rose

    April 1, 2012 at 2:50 pm

    Oh my goodness that look do yummy, Come and share this at my party going on today @ http://www.arosiesweethome.com/ You have a wonderful blog and i’m now following on GFC.
    Hope to see you over today for Sunday Round Up Link Party
    Thanks
    Rose

  • Leah H.

    April 2, 2012 at 8:30 pm

    Thank’s for sharing..Looks yummy!

    Visiting for Pink Sundays- hope you can stop by:)

    http://www.loveablecassandra.com/2012/03/shes-my-yellow-bear.html

  • Six Sisters

    April 3, 2012 at 3:48 am

    Mmm, nice! Thanks for linking up with Strut Your Stuff Saturday. We’re hoping you will join us again next week with more great ideas! – The Sisters

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