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    You are in: Home / Recipes / Shrimp Salad With Zucchini and Basil Recipe
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    Shrimp Salad With Zucchini and Basil

    Shrimp Salad With Zucchini and Basil. Photo by Obag

    1/2 Photos of Shrimp Salad With Zucchini and Basil

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    NurseJaney's Note:

    Was checking out an old Bon Appetite annual while thinning out my "Paper and Picture" cookbooks, since I most often use Zaar. The zukes are still coming and the basil is lush, green, aromatic, and beautiful. Everything here is on our go-to list, and the photo was tempting, too. It was suggested that you use packaged baby greens for a quick start.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
    2. 2
      Whisk in oil, then basil.
    3. 3
      Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
    4. 4
      Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
    5. 5
      Drain well.
    6. 6
      Transfer to large bowl.
    7. 7
      Add 1/3 cup of dressing and toss to coat.
    8. 8
      Season to taste with salt and pepper.
    9. 9
      Toss greens in large bowl with enough dressing to coat.
    10. 10
      Divide greens among 4 plates.
    11. 11
      Arrange shrimp and zucchini atop greens.
    12. 12
      Pass Parmesan cheese separately if desired.

    Ratings & Reviews:

    • on September 13, 2009

      55

      I also made this for the Aussie Swap. Delicious! Easy! Flavorful! Great presentation too; this makes a perfect fancy lunch for guests or a light but satisfying dinner (perfect for spring or summer meals). It is so cool to see the shrimp cook in the boiling water. I used baby spinach for the salad greens. I was concerned that, with the spinach, the dish wouldn't be colorful enough but I need not worry: the pink shrimp and yellow and light green of the zucchini and deep green of the spinach gave a great "Wow" moment when I brought the dish to the table for my guests. One note: be careful not to drown the salad with too much dressing (I made enough dressing for 4 servings but made only 2 salads). The lemon juice is a surprisingly bold flavor. Thanks NurseJaney. This is an excellent, excellent recipe and I will definitely be using it again to impress guests that I've graduated from novice to gourmet chef.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2009

      55

      This is an outstanding salad, packed full of flavor. I used basil Dijon mustard for the dressing and a combination of baby greens and arugula for the salad greens. Something I will be keeping in mind while my fresh basil is going strong. Made for Aussie Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shrimp Salad With Zucchini and Basil

    Serving Size: 1 (275 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 387.8
     
    Calories from Fat 264
    68%
    Total Fat 29.3 g
    45%
    Saturated Fat 4.1 g
    20%
    Cholesterol 172.5 mg
    57%
    Sodium 412.5 mg
    17%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.2 g
    9%
    Protein 24.8 g
    49%

    The following items or measurements are not included:

    mixed baby greens

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