Roasted Shrimp Salad

March 19, 2012 § 8 Comments

Good morning! I’m breathing a little easier after this weekend, it was the final thing I needed to get my life completely back on track. In a perfect world, I’d like each weekend to mirror the following schedule- Saturday is spent out exploring a new part of the city, seeing friends, and enjoying great food, and Sunday is spent relaxing at home, cooking up lots of food for the week, and catching up on reading. I’m almost finished with The Paris Wife, it is so good! Have you read it?

Yesterday’s time in the kitchen produced two killer dishes, both of which I’m excited to share with you this week. The first is this Roasted Shrimp Salad from the Barefoot Contessa. Ever since I discovered the method of roasting shrimp, I can’t imagine cooking it any other way. The process makes it completely fool proof, with perfectly cooked shrimp every time. This salad is ideal for spring and summer dinners, as it’s light and cool and can be made ahead. I recommend making it earlier in the day, letting the flavors meld, and serving it alongside a big salad and some crusty. That’s exactly what we had for dinner last night, and it made for the perfect end to my dream weekend.

Hope your week is off to a great start!

Roasted Shrimp Salad adapted from Ina Garten’s How Easy is That?

Serves 2-3 entée portions

  • 1 lb (15 count) shrimp, peeled and deveined
  • 1/2 tablespoon good olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup good mayonnaise
  • 1/2 cup Greek yogurt ( you could sub out the mayo and do all yogurt)
  • 1 tablespoon orange zest (1 orange)
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon good white wine vinegar
  • 1/4 cup minced fresh parsley
  • 1/2 tablespoon capers, drained and finely minced
  • 2 tablespoons small-diced red onion

Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 15 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayo, yogurt, orange zest, orange juice, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Fold in the parsley, capers, and red onion. When the shrimp are cool, add them to the sauce and toss.The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.


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