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.
Recipe - St. Louis Park
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
- 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.
- 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.
- In a small bowl, combine lemon juice, honey, Dijon, and salt. Slowly whisk in the oil. Stir in fresh herbs.
- In a large bowl, combine arugula, cooked shrimp, tomatoes, and radishes. Pour just enough dressing over the salad to moisten and toss to coat.
- 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
Arctic Shores Shrimp, Uncooked, Deveined, Ez-Peel, 16-20, 16 Ounce
Athenos Cheese, Feta, Traditional, Crumbled, 4 Ounce
Essential Everyday Cream Cheese, 8 Ounce
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
Concord Foods Lemon Juice, Reconstituted, 4.5 Ounce
Essential Everyday Honey, 24 Ounce
Essential Everyday Mustard, Dijon, 12 Ounce
Essential Everyday Salt, Plain, 26 Ounce
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
Not Available
Dole Arugula, 5 Ounce
Bushel Boy Cherry Tomatoes, 1 Pint
Fresh Red Radish Bunch, 1 Each
Directions
- 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.
- 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.
- In a small bowl, combine lemon juice, honey, Dijon, and salt. Slowly whisk in the oil. Stir in fresh herbs.
- In a large bowl, combine arugula, cooked shrimp, tomatoes, and radishes. Pour just enough dressing over the salad to moisten and toss to coat.
- Spread the whipped feta on the bottom of a large serving platter or individual plates. Top with salad. Serve remaining dressing on the side.