FIREHOUSE SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl toss the lettuce, tomatoes, red onion, carrots and black beans to evenly combine. Plate this mixture and top with the mango and the beet sticks. Drizzle on lime cumin vinaigrette.
- Combine the lime juice, rice wine vinegar, cumin, honey and jalapeno until smooth. Slowly drizzle in the olive oil. Season with salt and pepper. Whisk in cilantro. Taste and adjust seasonings. Reserve.
- To morph into a Sauteed Shrimp Salad: Place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl. Pour about half of the lime cumin vinaigrette over the shrimp. Cover and marinate for 20 minutes.
- In a saute pan over high heat, toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink. Serve over the salad and drizzle on remaining lime cumin vinaigrette.
Nutrition Facts : Calories 232 calorie, Fat 2.2 grams, SaturatedFat 1.2 grams, Carbohydrate 46 grams, Fiber 13 grams, Protein 10 grams
FIREHOUSE BBQ SAUCE
This recipe has been passed down by word of mouth in our fire station for years! It is fabulous and you can control how hot it is by how much red pepper you add. Please note that the longer it sits, the hotter it gets! Great on chicken, pork, and just about anything you can think of. Try it on a cracker with a slice of cheese!
Provided by LAURAL840
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 20m
Yield 64
Number Of Ingredients 5
Steps:
- Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 12.3 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 249.3 mg, Sugar 11.6 g
SHRIMP, WATERCRESS AND FARRO SALAD
Provided by Food Network
Time 1h20m
Yield 4 large servings or 6 small servings
Number Of Ingredients 10
Steps:
- Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
- Preheat the broiler.
- Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
- Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
- Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS
This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first.
Provided by Rita1652
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
- Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
- Mix all the dressing ingredients together in a blender.
- Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
- Scoop 1/4 of the salad into each of the cantaloupe bowls.
- Top with garnishes.
Nutrition Facts : Calories 220.7, Fat 7.4, SaturatedFat 4.9, Cholesterol 28, Sodium 445.1, Carbohydrate 33.6, Fiber 3.4, Sugar 30.6, Protein 8.5
FIREHOUSE SHRIMP BOWL SALAD
This shrimp grain bowl is a true recipe from the firehouse and is one of the most frequently requested meals among the troops.
Provided by fiermedic
Categories Shrimp Salad
Time 1h40m
Yield 8
Number Of Ingredients 24
Steps:
- Combine shrimp, lime juice, garlic, salt, black pepper, cumin, and chili powder in a bowl and marinate for at least 30 minutes.
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Set aside to cool.
- Preheat the oven to 425 degrees F (220 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until starting to brown, 4 to 5 minutes. Add shrimp; cook until opaque, 3 to 5 minutes. Remove from heat and let shrimp continue to cook, 1 to 2 minutes. Drain any excess grease and liquid.
- Coat tortillas lightly with cooking spray. Place tortillas in an oven-safe metal or glass bowl to hold the shape.
- Bake tortillas in the preheated oven until golden brown, about 10 minutes.
- Mix lime juice, yogurt, chipotle peppers, and chicken bouillon together to make the sauce.
- Add rice equally to the bottoms of the tortilla bowls. Cover with beans; add cabbage, lettuce, tomatoes, red onions, and bell peppers. Top with the shrimp-chorizo mixture, avocados, and sauce. Sprinkle paprika on top.
Nutrition Facts : Calories 868.8 calories, Carbohydrate 86.8 g, Cholesterol 224.5 mg, Fat 37.6 g, Fiber 15.7 g, Protein 47.7 g, SaturatedFat 11.3 g, Sodium 1675.8 mg, Sugar 12.9 g
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
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