Fire And Ice Shrimp Salad Food

ICEBERG SALAD WITH SHRIMP

Steps:

• Slam the core of the head of lettuce on the counter then twist and remove it. Quarter the head of lettuce lengthwise.
• Combine cocktail sauce, hot sauce, lemon juice and zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.

EASY SHRIMP SALAD RECIPE

Steps:

• thaw shrimp in cold running water
• Bring water to a boil in a large saucepan, then add 1 tablespoon of Old Bay Seasoning
• Add thawed shrimp to boiling water and cook until the water returns to a boil, no longer than 5-6 minutes.
• Drain the water from the pan and cover the shrimp with ice. Let the shrimp cool down in the ice for 15 minutes, then remove from the ice. Place the cooled shrimp in the refrigerator to continue to chill for one hour (or overnight)
• Peel and devein the shrimp. Then rough chop the shrimp leaving them in big pieces.
• Mix the ingredients together in a medium sized bowl. Mix well, cover and refrigerate for at least one hour.
• Serve with your favorite bread or roll, on a salad, or simply by itself.

FIRE AND ICE SALAD (PAPAYA SHRIMP SALAD)

Steps:

• In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
• In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
• Pour the dressing over the rice mixture and toss well to coat.
• Chill for 1 hour.
• To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
• Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.

FIRE-AND-ICE SALAD

Steps:

• In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving.

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.

ISLAND SHRIMP SALAD

Steps:

• Combine the salad ingredients in a large mixing bowl.
• In a small bowl, mix together the dressing ingredients well.
• Add the dressing to the salad and toss to evenly coat salad.

FIRE AND ICE SALAD

Steps:

• Layer tomatoes, green pepper and onion in a salad bowl. Boil remaining ingredients except cucumber for 1 minute; pour hot over vegetables. cool; chill. Just before serving, add peeled, sliced cucumber.

WARM SHRIMP SALAD

Steps:

• Saute onion and garlic in butter 1 minute.
• Add shrimp; cook for 2 minutes.
• Stir in broth and seasonings.
• Bring to a boil.
• Reduce heat and simmer for 4 minutes.
• Place greens on plates; top with shrimp mixture.