Creamy Shrimp And Celery Salad Food

CREAMY SHRIMP AND CELERY SALAD

Steps:

• In a medium bowl, combine sour cream, mayonnaise, lime juice, Old Bay and salt.
• Add shrimp, celery, cucumbers and mix.
• Refrigerate until ready to serve.

SHRIMP SALAD

Steps:

• Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water.
• In a large bowl, add 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.

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.

CREAMY SHRIMP SALAD

Steps:

• Pour water into a large Dutch oven. Halve 1 lemon; squeeze juice from both halves into the water, then add the lemon halves to the pot. Bring to a boil over high heat. Add shrimp; cook, stirring occasionally, just until the shrimp turn pink, 2 to 3 minutes. Drain. Spread the shrimp in an even layer on a large rimmed baking sheet. Let cool for 20 minutes. Peel, devein and coarsely chop the shrimp.
• Squeeze 2 tablespoons juice from the remaining lemon into a large bowl. (Reserve the remaining juiced lemon for another use.) Add celery, scallions, mayonnaise, mustard, Old Bay and cayenne; stir to combine. Stir in shrimp. Cover and refrigerate until the salad is cold and the flavors have melded, at least 2 hours (and up to 3 days). Garnish with dill just before serving, if desired.

EASY CREAMY SHRIMP SALAD

Steps:

• Mix first 5 ingredients until blended.
• Combine shrimp, celery and peppers in large bowl. Add sour cream mixture; mix lightly.
• Place lettuce in 4 serving bowls; top with shrimp mixture.

SHRIMP SALAD

Steps:

• Bring a pot of salted water to a boil. Add the quartered lemon.
• Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.
• Drain the shrimp then pat dry.
• Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl. Toss gently to coat.
• Garnish with additional fresh dill and serve, or cover and refrigerate for later use.

CREAMY SHRIMP SALAD ON ROMAINE

Steps:

• In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions.
• Add the dressing and stir until the shrimp-mixture is coated.
• Cover and chill in the refrigerator about 30 minutes to blend the flavors.
• To serve, divide the lettuce among four plates.
• Then top with shrimp mixture.

SHRIMP SALAD

Steps:

• Bring a large pot of water to a boil. Add salt, lemon, and shrimp. Cook for 2-3 minutes until shrimp turn pink. Drain and rinse with cold water. Pat the shrimp dry with paper towels.
• To the bottom of a large bowl, add mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Whisk together. Add shrimp, celery, onion, dill, and parsley. Gently mix together. Taste, and adjust seasoning.
• Cover and chill for 1 hour before serving.
• *** I cut extra-large shrimp in half when making this salad. Some of the shrimp can be left whole but the larger ones can be cut in half to give a more unified size.

CREAMY DILL 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.

SHRIMP SALAD (NEW & IMPROVED!)

Steps:

• Use leftover cooked shrimp or boil the shrimp.
• Thinly slice the celery. Chop the onion. Chop the dill.
• In a medium bowl, mix the shrimp with the vegetables, Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, kosher salt, and fresh ground black pepper.

CREAMY SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package instructions. Drain and rinse with cold water. Set aside. Combine mayo, and lemon juice in a mixing bowl. Whisk until cream. Stir in dill and garlic powder. Set aside. Combine shrimp, celery, tomatoes, zucchini, and onion in a large bowl. Add pasta, spinach leaves, and frozen peas. Pour dressing over top. Mix until everything is coated well. Sprinkle with salt and pepper. Serve with Parmesan cheese if desired. Keep refrigerated in a covered bowl.