Shrimp and Arugula Salad with Herb Vinaigrette and Whipped FetaShrimp and Arugula Salad with Herb Vinaigrette and Whipped Feta
Shrimp and Arugula Salad with Herb Vinaigrette and Whipped Feta
Shrimp and Arugula Salad with Herb Vinaigrette and Whipped Feta
This Mediterranean-inspired shrimp and arugula salad is tossed in a light lemon herb vinaigrette and served with a generous spread of whipped feta cheese.
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Recipe - St. Louis Park
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Shrimp and Arugula Salad with Herb Vinaigrette and Whipped Feta
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 lb. Arctic Shores Extra Large Raw Shrimp, thawed
4 oz feta cheese
4 oz cream cheese, softened
3 tbsp heavy cream
3 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
1/4 tsp salt
1/3 cup extra-virgin olive oil
1/4 cup chopped fresh dill, mint or basil (or a combination)
5 oz baby arugula
10 oz cherry tomatoes, halved
4 radishes, thinly sliced
Directions
  1. Bring 1-quart salted water to a boil. Add shrimp and let the water return to a simmer; poach 1 to 2 minutes, until just cooked through. Drain, place on a rimmed baking sheet and chill 30 minutes.
  2. Place feta, cream cheese and heavy cream in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  3. In a small bowl, combine lemon juice, honey, Dijon, and salt. Slowly whisk in the oil. Stir in fresh herbs.
  4. In a large bowl, combine arugula, cooked shrimp, tomatoes, and radishes. Pour just enough dressing over the salad to moisten and toss to coat.
  5. Spread the whipped feta on the bottom of a large serving platter or individual plates. Top with salad. Serve remaining dressing on the side.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 lb. Arctic Shores Extra Large Raw Shrimp, thawed
Arctic Shores Shrimp, Uncooked, Deveined, Ez-Peel, 16-20
Arctic Shores Shrimp, Uncooked, Deveined, Ez-Peel, 16-20, 16 Ounce
$6.99$0.44/oz
4 oz feta cheese
Athenos Cheese, Feta, Traditional, Crumbled
Athenos Cheese, Feta, Traditional, Crumbled, 4 Ounce
$3.99$1.00/oz
4 oz cream cheese, softened
Essential Everyday Cream Cheese
Essential Everyday Cream Cheese, 8 Ounce
$2.69$0.34/oz
3 tbsp heavy cream
Essential Everyday Whipping Cream, Heavy, 36% Milkfat
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
$3.59$3.59/pt
3 tbsp fresh lemon juice
Concord Foods Lemon Juice, Reconstituted
Concord Foods Lemon Juice, Reconstituted, 4.5 Ounce
$1.79$0.40/oz
1 tbsp honey
Essential Everyday Honey
Essential Everyday Honey, 24 Ounce
$8.19$0.34/oz
1 tsp Dijon mustard
Essential Everyday Mustard, Dijon
Essential Everyday Mustard, Dijon, 12 Ounce
$2.19$0.18/oz
1/4 tsp salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
1/3 cup extra-virgin olive oil
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.19 was $9.99$0.54/fl oz
1/4 cup chopped fresh dill, mint or basil (or a combination)
5 oz baby arugula
Dole Arugula
Dole Arugula, 5 Ounce
2 For $6
$4.49 was $4.49$0.90/oz
With My Cub Rewards
10 oz cherry tomatoes, halved
Bushel Boy Cherry Tomatoes
Bushel Boy Cherry Tomatoes, 1 Pint
$5.49$5.49/pt
4 radishes, thinly sliced
Fresh Red Radish Bunch
Fresh Red Radish Bunch, 1 Each
$1.49

Directions

  1. Bring 1-quart salted water to a boil. Add shrimp and let the water return to a simmer; poach 1 to 2 minutes, until just cooked through. Drain, place on a rimmed baking sheet and chill 30 minutes.
  2. Place feta, cream cheese and heavy cream in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  3. In a small bowl, combine lemon juice, honey, Dijon, and salt. Slowly whisk in the oil. Stir in fresh herbs.
  4. In a large bowl, combine arugula, cooked shrimp, tomatoes, and radishes. Pour just enough dressing over the salad to moisten and toss to coat.
  5. Spread the whipped feta on the bottom of a large serving platter or individual plates. Top with salad. Serve remaining dressing on the side.