Bay Shrimp Salad Food

OLD BAY SHRIMP SALAD

Steps:

• Fill a large bowl with ice and cold water and set next to the sink.
• Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes (the water needn't return to a boil).
• Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
• In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.

OLD BAY SHRIMP SALAD

Steps:

• Cook shrimp: In a medium saucepan, bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and devein.
• In a large bowl, mix first 4 ingredients. Add shrimp. Toss to coat, then cover.
• Refrigerate 30 minutes or until ready to serve.
• Stir before serving on a bed of lettuce or in a croissant/sandwich roll.

CREAMY OLD BAY SHRIMP SALAD

Steps:

• Steam the Shrimp sprinkled with Old Bay (Do not boil them) Vegetable steamer works well.
• set aside and let cool.
• Remove shells from shrimp and cut into 3 pieces for each shrimp.
• Add all other ingrediates and chill for at least 1 hour to let the flavors mix together.
• Serve on Bread or toast.
• Serve on Crackers or Stuff into a fresh tomato or just on a Salad.

BAY SHRIMP SALAD

Steps:

• Simply combine salad ingredients, toss, and serve with a single lemon wedge and cherry tomato for garnish.
• To prepare Ginger Salad Dressing from scratch:
• Blend together 1 1/2 teaspoon finely chopped ginger root, 1/4 cup chopped onion, 1/4 cup chopped carrot, and 2 tablespoons celery (chopped very fine).
• Add 1/2 cup soy sauce, 1 cup peanut oil, and 1/2 cup mild vinegar.
• Add freshly ground black pepper, if desired.
• Shake to mix well before use.
• Best made a day ahead for flavors to meld.

BAY SHRIMP AND AVOCADO SALAD

Steps:

• Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.