- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon butter
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 1 pound cooked medium shrimp, peeled and deveined
- 4 cups torn mixed salad greens
- In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through.
- Place salad greens on four serving plates; top with shrimp mixture. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Warm Shrimp Salad
"We made this with salad shrimp and spinach. It was okay; nothing special and we won't make it again. The shrimp might be better on pasta or on a mix of pasta and salad greens. If I made it again, I would use the low-sodium broth as it was too salty, even for my salt-lick tendencies."
"This salad is very good warm. My husband and I love it and he is not much for salads. We left out the red pepper flakes and added some pecans and it was delicous. It is not so good cold."