Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, shrimp, tomato, basil salad. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Delicious Tomato & Basil Pasta Sauce Worth Sharing From Classico. When the day calls for a dish that's light and simple, try Tomato-and-Shrimp Salad. This make-ahead meal combines fresh foods from land and sea.
Shrimp, Tomato, Basil Salad is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Shrimp, Tomato, Basil Salad is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have shrimp, tomato, basil salad using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Shrimp, Tomato, Basil Salad:
- Take 1 1/2 lb precooked & peeled, large or jumbo shrimp
- Take 6 cup halved small tomatoes of various sizes & colors.
- Make ready 1 lb. asparagus, trimmed and halved
- Make ready 2 small avocados, cubed
- Take 1 cup fresh basil leaves
- Prepare 1/2 cup crumbled natural gorgonzola or blue cheese(optional)
- Prepare 1/3 cup extra virgin olive oil
- Prepare 1 juice of 1 fresh lemon
- Make ready 1 tbsp organic dijon mustard
- Take 1/2 tsp each sea salt & pepper
Drizzle servings with remaining ¼ cup cream, and season to taste with pepper. Garnish with fresh basil, if desired. In a large pan bring water to a boil and season with salt. Drain water; transfer corn back to the pan and increase to medium-high heat.
Steps to make Shrimp, Tomato, Basil Salad:
- Boil asparagus in sea salted water for 2 minutes. Drain and rinse with cold water - Mix all ingredients gently in large bowl, coating with dressing. Serve immediately
Ripe plum tomatoes and aromatic basil accent fresh shrimp. Any short, small pasta works as well as seashell pasta. This recipe comes from Cooking Light magazine. Stir in tomatoes, pepper and remaining salt. Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture.
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