Roasted Shrimp and Radicchio Salad

Winter is the red-headed stepchild of the seasons. It’s also my least favorite. You’d think that after living in New York City for over 25 years, I’d be used to it more. Sadly, that is not the case. I have as much use for cold weather as I do for a splinter underneath my fingernail.

Winter cooking means long-cooked stews and soups, hearty casseroles and languid braises. If you’re like me though, sometimes you need something light in order to remind you that the promise of spring is a mere eight weeks away. Eight weeks of waiting for the first green things to appear at the farmer’s market; it seems like an interminable wait, no?

Well, hopefully this salad will put your mind at ease.

Roasted shrimp and radicchio salad, Meyer lemon-scallion vinaigrette

Roasted shrimp and radicchio salad, with Meyer lemon-scallion vinaigrette

Roasted Shrimp and Radicchio Salad, with Meyer Lemon-Scallion Vinaigrette

1/2 head radicchio, trimmed and torn into bite-sized pieces
5 tablespoons olive oil
sea salt
freshly milled black pepper
1/2 lb. medium shrimp, shelled and deveined
juice of 1/2 Meyer lemon(1)
1 teaspoon minced scallion greens

(1) — If you don’t have Meyer lemons, regular lemons are fine.

Preheat oven to 350 F.

Place radicchio in a bowl. Drizzle one tablespoon olive oil over the radicchio leaves. Add a small pinch (about 1/8th teaspoon) of sea salt and a similar quantity of black pepper. Toss, then spoon radicchio into a Pyrex baking dish or roasting pan. Roast the radicchio at 350 F for 15-20 minutes, or until the leaves have wilted and become tender.

Place shrimp in a small bowl. Sprinkle a small pinch (about 1/4 teaspoon) sea salt over the shrimp. Mix well. Set aside for 5 minutes. At the end of the 5 minutes, place the shrimp in a Pyrex baking dish or roasting pan. Drizzle with one tablespoon olive oil. Roast the shrimp for 5 minutes at 350 F, or until the shrimp are cooked through. Ideally, you’ll want to cook the shrimp as the radicchio finishes roasting.

In a small bowl or measuring cup, whisk together the remaining olive oil, the lemon juice and the scallion greens. Taste for salt and pepper. Set aside.

Spoon the radicchio onto warmed salad plates. Mound with the roasted shrimp. Drizzle with the lemon vinaigrette, then serve at once.

This recipe is sized for 2 main-dish servings.

Time: About 45 minutes, including prep.



What's your opinion?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

anna brones

writer + artist + activist

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

Joshi Daniel Photography

Images of People Photoblog

V 8 Mile

Traveling vegetarian

The Garum Factory

Great food, real life


my food, my travels, my cooking, my traditions


Tylers culinary blog


Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!

Restaurant-ing through history

Exploring American restaurants over the centuries

Food Garden Kitchen

Gardening and Cooking in North Carolina

The Blog

The latest news on and the WordPress community.

Organic Gelly

-that stuff between your ears-

Photo Girl Travels

Taking the Road Less Traveled

Fats and Bird

Keep It Simple, Keep It Tasty

Catherine Cuisine

Gourmandise assumée, plaisir assuré...

%d bloggers like this: