Grilled Spice-Rubbed Shrimp "Nicoise" Salad

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
53 min
Prep
45 min
Cook
8 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Salad:

  • Kosher salt
  • 4 ounces fresh wax beans
  • 4 ounces fresh green beans
  • 1 pound fingerling potatoes
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1/2 pound red and yellow grape or cherry tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 2 tablespoons coarsely chopped fresh basil leaves
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

Directions

Nicoise vinaigrette (recipe follows)

Spice-Rubbed Shrimp:

  • 4 teaspoons ground fennel seed
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons ground coriander
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound jumbo (21 to 25 count) shrimp, shelled and deveined
  • 1/4 cup olive oil

Fill a large bowl halfway with ice water and set aside.

Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.

Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly.

Heat your grill to high.

Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on.

Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Ad the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.

To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl.

Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the 1/4 cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.

Arrange the salad on 4 large plates and top with the shrimp.

Nicoise Vinaigrette:

  • 1/4 cup wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, finely chopped
  • 1 tablespoon anchovy paste
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 6 reviews

  • on May 15, 2013

    Flag

    It's too bad this recipe has only 4 stars because someone thought it was salty. This is actually one of the best things I have ever eaten!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 17, 2011

    Flag

    I made this salad three times before serving it at a ladies' luncheon and got rave reviews, especially from my husband. He asked me twice if I was going to serve that nic-o-say salad at the luncheon. He loved the shrimp. I grilled the onions, which brings out their sweetness, and the beauty of this salad is everything can be prepared ahead of time. I used haricot verts only (not a fan of wax beans and used the mini heirloom tomatoes. You can also find the fingerling potatoes in multi-colors, which only adds to the colorfulness of the salad. Common sense would tell you to cut the salt unless you're a super salt freak, and I used 1 tsp. instead of 2 in the rub and none in the dressing. I even made it one time using chicken breasts that I cut into fingers. My new favorite summer salad!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 17, 2008

    Flag

    OK, I've always been suspect of Bobby Flay's recipes and man-oh-man was I right!!!!!!! If you are a deer in winter this is the perfect recipe for you because the level of sodium in enough to sustain you until the big thaw!!!! What a waste of gorgeous ingredients. Proceed...cautiously...with only the best veggies and NONE of the salt. Shrimp and anchovie paste has PLENTY. I'm sooo disgusted.....And I like salty stuff...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.