Make Celeb Chef Curtis Stone's Yummy Shrimp Salad Tonight

Make Celeb Chef Curtis Stone's Yummy Shrimp Salad Tonight
Gentl & Hyers
Shop This Post

Hailing from Australia, Curtis Stone, host of Bravo’s new Top Chef Duels and owner/chef at Maude restaurant in L.A., is no stranger to throwing some shrimp on the barbie. And these succulent, meaty morsels are the showstoppers of his refreshing yet substantial salad. Ideal for lunch or a casual alfresco dinner, the salad also stars one perfect tomato. “They just taste so bloody great in summer!” says Stone.

Serves 4

Total time: 1 hour, 5 minutes
Prep time: 20 minutes
Cooking time: 35 minutes, plus 10 minutes to cool


¾ cup pearl barley
1 medium eggplant, cut into
¼" slices
4 medium zucchini, cut lengthwise into ¹/₈" slices
Extra-virgin olive oil
Freshly ground black pepper
1 lemon, zested then juiced
¼ cup finely chopped shallots
2 tbsp finely chopped fresh
mint leaves
1½ lb. peeled and deveined large raw shrimp
3 cups fresh arugula
1 medium tomato, diced
1 cup crumbled feta cheese

For barley:

1.    Bring a large pot of salted water to a boil over high heat.
2.    Add barley and cook for about 25 minutes, or until tender.
3.    Drain barley and transfer to a baking sheet to cool. Use barley at room temperature or cover and refrigerate until cold.

For vegetables:

1.    Preheat a barbecue or stovetop grilling pan over medium-high heat.
2.    On two baking sheets, lay eggplant and zucchini in a single layer and brush both sides with oil. Season with salt and pepper.
3.    Working in batches, grill vegetables, turning as needed, 2–3 minutes per side, or until char marks form and zucchini is slightly crisp but eggplant is very tender.

For vinaigrette:

Put 1 tbsp of zest and ¼ cup of lemon juice in a small bowl. Whisk in shallots, mint, and ½ cup oil. Season to taste.

For shrimp:

1.    Place a grilling tray directly on the barbecue rack, increase heat to high, and cover barbecue to preheat. If using a grilling pan, heat it over medium-high.
2.    In a medium bowl, toss shrimp with 1 tbsp oil and season with salt.
3.    Place shrimp on tray or on grilling pan, spaced evenly apart, and cook for 1 minute per side, or until just cooked through.

To assemble:

Divide barley, eggplant, zucchini, shrimp, arugula, and tomato among four plates. Drizzle with vinaigrette. Sprinkle with salt, pepper, and cheese.

Want more sublime summer salad recipes? Pick up the August issue of InStyle, available on newsstands and for digital download now.

Back to Top