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Chilled Gulf Shrimp Salad with Lemon-Champagne Vinaigrette

Category: Salads
Serving Size: 4

Chilled Gulf Shrimp Salad

  • 1/2 pound farro
  • 1 1/2 tablespoon mint, chopped
  • 1 tablespoon oregano, chopped
  • 1/2 bunch parsley, chopped
  • 1/2 tablespoon kosher salt
  • 3/4 cup lemon Champagne vinaigrette (see below)
  • 1/2 pound feta cheese, crumbled
  • 1/2 green tomato, diced small
  • 5 each large boiled shrimp, peeled

Cook farro in salted water until tender, between 20 and 25 minutes. Drain and chill the farro. Mix remaining ingredients together, and toss in the cooked farro.

 

Lemon and Champagne Vinaigrette

  • 3 ounces champagne wine vinegar
  • 1 ounces lemon juice, strained
  • 1 1/2 tablespoon Dijon mustard
  • 1 large shallot, chopped
  • 1-2 cloves of garlic, chopped
  • 1/2 tablespoon kosher salt
  • 1/4 tablespoon black pepper
  • 1 1/4 cups olive oil blend

Puree all ingredients, except for oil, in blender. With machine running, slowly add the oil.

 

Green Tomato Yogurt Sauce

  • 8 ounces yogurt, drained
  • 1/4 cucumber, peeled & grated
  • 1/4 green tomato, diced small
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lemon juice

Mix all ingredients together and chill. When you are ready to plate the salad, spread about 2 tablespoons of the green tomato yogurt on the bottom of the plate and top with the shrimp salad.

 


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