Seafood vegetable appetizer


Seafood Vegetable Appetizer – The luscious tasty shrimps along with the mixture of creamy vegetables make this dish delicious as well as healthy.


  • 3 large heirloom tomatoes, halved
  • 1/4 cup olive oil (plus some for brushing)
  • 4 cups fresh arugula
  • 2 1/4 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
  • 2 1/4 cups fresh corn, cut from cobs
  • 2 1/4 cups diced red bell peppers
  • 2 1/4 cups halved cherry tomatoes
  • 1 pound small cooked shrimp
  • 1 tablespoons balsamic vinegar
  • 1 1/2 teaspoons finely diced shallot
  • Salt and pepper to taste



Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup vinaigrette on salad; toss. Divide among 4 bowls. Season with salt and pepper



Leave a Reply

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