Warm Shrimp Nest Salad Ragu
Dive into the luxurious flavors of the Warm Shrimp Nest Salad Ragu—a stunning fusion of textures and savory delights. This recipe features crispy golden potato nests as the base, perfectly complemented by a bed of vibrant mixed salad greens. Succulent shrimp, seasoned with paprika and seared to perfection, are enveloped in a rich, creamy ragu made from white wine, Parmesan, cherry tomatoes, and a hint of lemon juice for brightness. Each bite is a harmonious balance of crispy, creamy, and fresh. Ideal for impressing guests or elevating your weeknight dinner, this dish combines gourmet flair with approachable preparation in just under an hour. With its elegant presentation and unforgettable taste, the Warm Shrimp Nest Salad Ragu is guaranteed to become a favorite in your repertoire.
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Recipe Information
Ingredients
- 16 pieces Large shrimp, peeled and deveined
- 2 large Potatoes
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Cherry tomatoes, halved
- 1 cup White wine
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 4 cups Mixed salad greens
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 teaspoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
Season the grated potatoes with a pinch of salt and pepper.
In a skillet over medium-high heat, add 2 tablespoons of olive oil and press the grated potatoes into small pancake-like nests (about 4 inches in diameter). Cook for 4-5 minutes on each side until golden and crispy. Set aside on a plate lined with paper towels.
Season the shrimp with salt, pepper, and paprika.
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
In the same skillet, add another tablespoon of butter and sauté the minced garlic until fragrant, about 1 minute.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until softened.
Deglaze the skillet with white wine, scraping up browned bits. Cook for 2-3 minutes until reduced by half.
Lower the heat and stir in heavy cream, Parmesan cheese, and lemon juice. Let it simmer for 2-3 minutes until slightly thickened.
Return the shrimp to the skillet, stirring to coat them in the ragu sauce. Sprinkle with fresh parsley.
To assemble, place the potato nests on plates, top each nest with salad greens, and spoon the shrimp ragu over the top.
Serve warm and enjoy!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
