Shrimp and Arugula Salad with Lemon Vinaigrette

 


A few people may adhere to the rule that seafood and cheese don't mix, but the recipes must take into account taste, not old-fashioned rules. Shrimp is a type of fish that holds very well against cheese. Shrimp are sweet and slim and thus get a rich, salty counterpart, while being flavorful enough so that they don't get masked by the cheese.

Pairing shrimp with exquisite pieces of Parmesan cheese with a sophisticated dinner salad with delicate, spicy baby arugula , paired with balsamic vinaigrette has proved our point. Dainty Parmesan-coated crutons give the salad some crunch and a saltier presence. Jumbo shrimp sauteed in a pan make a stunning addition on a salad that can't be more simple to make and taste better.

Serving: 4
Ingredients:
3 slices hearty white sandwich bread, cut into ½-inch pieces
2 ounces Parmesan cheese, 1 ounce grated (½ cup), 1 ounce shaved with vegetable peeler
½ cup extra-virgin olive oil, divided
3 garlic cloves, minced, divided
1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
1½ teaspoons table salt, divided
¾ teaspoon pepper, divided
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon grated lemon zest plus 1 teaspoon juice
8 ounces (8 cups) baby arugula

Instructions:
1. Mix bread with grated Parmesan 3 tablespoons oil and two-thirds garlic in bowl. Cook in a nonstick 12-inch pan over medium-low heat making sure to stir frequently until croutons become golden brown, approximately 8 minutes. Transfer onto a plate to cool.

2. Cleanse shrimp using paper towels and then Sprinkle with 1/4 teaspoon salt as well as 1/2 teaspoon of pepper. In a 2 tablespoons of oil, heat the an empty skillet on medium-high heat until it's just starting to smoke. Stir in shrimp, and then cook stirring frequently until completely opaque 3 to 5 mins Transfer to another dish to let cool.

3. Whisk vinegar along with mustard lemon juice and zest and remaining garlic, as well as the rest of 1 teaspoon salt and the remaining 1/2 teaspoon of pepper in a large bowl. While constantly whisking you will slowly drizzle the remaining 3 tablespoons of oil until well-mixed. Mix in arugula and stir until it is combined, and then top with croutons, shrimp, and shavings of Parmesan. Serve.




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