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Tomato & Shrimp Salad

Western.Chefs's picture
This Tomato and Shrimp Salad tastes incredible ! An interesting medley of vegetables, seafood and cheese with irresistible seasonings, this Tomato and Shrimp Salad is partnered with rice or pasta dishes ! Do try this and let me know if you like it !
  Large shrimp 1 Pound
  Salt To Taste
  Green beans 3⁄4 Pound, each cut crosswise in half
  Ripe tomatoes 1 Pound, each cut into 8 wedges
  Cucumbers 1 Pound, peeled and each cut lengthwise into quarters then cut crosswise into 1 inch pieces
  Lemon 1 Large
  Olive oil 2 Tablespoon
  Shallot 1 Tablespoon, finely chopped
  Oregano 1 Tablespoon, finely chopped
  Dijon mustard 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Feta cheese 4 Ounce, crumbled

Shell and devein shrimp, leaving tails on if you like.
Rinse with running cold water.
In 4 quart saucepan, heat 2 inches water to boiling over high heat.
Add shrimp and 2 teaspoons salt; cook 1 minute or until shrimp turn opaque throughout.
Drain shrimp; rinse with running cold water to cool and drain again.
Place shrimp in large serving bowl.
In 10 inch skillet, heat 3/4 inch water to boiling over high heat.
Add beans and 2 teaspoons salt; heat to boiling.
Reduce heat to medium; cook, uncovered, about 5 minutes or until beans are tender crisp.
Drain beans; rinse under running cold water to cool and drain again.
Place beans, tomatoes, and cucumbers in bowl with shrimp.
Prepare dressing: From lemon, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.
In small bowl, with wire whisk or fork, combine lemon peel, lemon juice, olive oil, shallot, oregano, mustard, sugar, pepper, and 3/4 teaspoon salt.
Toss dressing with shrimp and vegetables in bowl.
Sprinkle with feta cheese.

Recipe Summary

Difficulty Level: 
Side Dish

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Tomato & Shrimp Salad Recipe