SHRIMP AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high.
- Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
- Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
- Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.
AUNT JEWEL'S CHICKEN DRESSING CASSEROLE
True Southern chicken and dressing recipe. Handed down from my great-great-aunt. Easy and delicious.
Provided by CRETER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
- Bake in the preheated oven for 45 minutes.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 5.2 g, Fiber 2.2 g, Protein 29.5 g, SaturatedFat 1.5 g, Sodium 745 mg, Sugar 2.5 g
SHRIMP SALAD WITH ZESTY DRESSING
Dinner's ready in 20 minutes, thanks to cooked shrimp, bagged lettuce and a two-ingredient dressing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In small bowl, beat dressing ingredients with whisk until blended.
- On 4 individual plates, evenly divide lettuce, cucumber and tomatoes. Arrange 6 shrimp on top of each salad. Drizzle with dressing; sprinkle with chives.
Nutrition Facts : Calories 190, Carbohydrate 12 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 8 g, TransFat 0 g
AUNT MAYME'S HOT SHRIMP DIP
Aunt Mayme made this appetizer every year for more than 20 years for her Kentucky Derby Day party.
Provided by corbettcook
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Melt cream cheese in the top of a double boiler. Stir in shrimp, mayonnaise, sherry, mustard, onion, and seasoned salt until combined.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 1.5 g, Cholesterol 61.1 mg, Fat 15.6 g, Protein 5.9 g, SaturatedFat 7 g, Sodium 196.2 mg, Sugar 0.2 g
SHRIMP WITH RUSSIAN DRESSING
Steps:
- Combine the ketchup and mayonnaise in a bowl and serve with the shrimp.;
LIP-SMACKING LINGUINI SALAD WITH HORSERADISH DRESSING
Make and share this Lip-Smacking Linguini Salad with Horseradish Dressing recipe from Food.com.
Provided by Lennie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put on a large pot of salted water to boil; when boiling, break linguini into thirds and drop into water.
- Cook until pasta is al dente; drain, rinse with cold water, then leave in colander to drain well.
- Meanwhile, prepare dressing: In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, mustard, horseradish, dill weed (if using) and Tabasco sauce; taste and add salt and/or pepper if you wish.
- In a large serving bowl, combine drained linguini with mushrooms, cauliflower florets, shrimp and green onions; add dressing (depending on how creamy you like your salad, you may not use it all) and combine well.
- Arrange hard-boiled egg quarters around edge of bowl, cover, and chill until serving.
AUNT SARA'S SHRIMP MARINADE
Aunt Sara lived at the beach. Every time I visited, she had a gallon jar of this shrimp in the fridge. I try to do the same thing in the summer.
Provided by SB61287
Categories Very Low Carbs
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all together. Marinate at least 3-4 hours.
Nutrition Facts : Calories 225.8, Fat 18.9, SaturatedFat 2.5, Cholesterol 95.2, Sodium 817.5, Carbohydrate 2.6, Fiber 0.3, Sugar 0.9, Protein 10.5
AUNT VICKI'S SHRIMP DRESSING
Categories Fish Side Bake Christmas Thanksgiving Stuffing/Dressing
Yield 10 people
Number Of Ingredients 15
Steps:
- Start to boil gizzards with salt and pepper, replenish water as necessary (gizzards can take several hours) Prepare cornbread as directed on package (add 2 tbsp. flour too) Dice onions, green peppers and celery. Sautee and put aside Steam shrimp (if possible) boil if no steamer. DO NOT OVERCOOK SHRIMP. Cut into about 3 pieces each and put aside In a large bowl, break the cornbread into manageable sized pieces, slice gizzards and add onions, green peppers and celery Grate the 2-3 eggs in, add the dry seasoning (sage, etc. above. Watch amount of salt as broth is salty) Add chicken broth and shrimp Bake at 400 degrees for about 1 hour (but don't let dressing get dry) Note: all ingredients should be cooked before adding to cornbread. You can actually add shrimp after dressing is cooked as they are easy to overcook.
SHRIMP CORN BREAD DRESSING
A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.
Nutrition Facts :
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