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Post by :waypoint
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :3281
Click below to download : Fishandseafood - Shrimp - Paella Salad (Format : PDF)
Fishandseafood - Shrimp - Paella Salad
3 tablespoons red wine vinegar1 tablespoon lemon juice
1 clove garlic -- minced
2 tablespoons parsley -- chopped, fresh
2 scallions -- finely chopped
1 tomato -- peeled, seeded and diced
1/2 cup olive oil
salt and pepper -- to taste
1 red pepper -- cut into strips
1 1/2 cups chicken -- cooked, chopped
1/2 pound shrimp -- cooked
1/2 pound chorizo -- cubed
2 cups chicken stock
1 cup rice -- white
1/4 teaspoon saffron
Mix together first 9 ingredients. Add red pepper, shrimp, chicken and chorizo. Set aside.
Bring stock to a boil. Add rice and saffron. Stir, lower heat, cover and cook 15-20 minutes or until rice is done. Remove from heat. Let stand 5 minutes.
Add rice to other ingredients. Toss gently.
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2 large seedless oranges 16 jumbo shrimp (about 2 pounds), shelled and deveined 1/4 cup olive oil 2 tablespoons tarragon leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon minced garlic 1/2 cup fresh orange juice 2 tablespoons Champagne or white- wine vinegar 2 bunches arugula, trimmed 1 small red onion, sliced into rings Preheat oven to 425°. Finely grate the zest of 1 orange. Using a sharp knife, peel both oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise; set aside. In a large bowl, toss the shrimp with 2 tablespoons of
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