Tomato & Shrimp Salad Recipe
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 !
Ingredients
| Large shrimp | 1 pound | |
| Salt | To Taste | |
| 3/4 pound green beans, each cut crosswise in half | ||
| 1 pound ripe tomatoes each cut into 8 wedges | ||
| 1 pound Kirby cucumbers 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 | |
| 1/2 teaspoon coarsely ground black pepper | ||
| Feta cheese | 4 Ounce, crumbled | |
Directions
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.
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.
Chef
