French Shrimp Salad Food

SHRIMP MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

EASY CLASSIC SHRIMP SALAD

Steps:

• Enjoy.

FRENCH SHRIMP SALAD

Steps:

• Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
• Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
• In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
• Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
• Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.

AVOCADO-SHRIMP SALAD

Steps:

• Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

SHRIMP PROVENCAL

Steps:

• Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
• Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

SHRIMP FRANCESE

Steps:

• Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
• Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
• Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
• Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.

FRENCH SHRIMP SALAD

Steps:

• Cook the asparagus pieces in boiling salted water just until fork- tender, but still a little crisp. Drain and rinse under cold water.
• In a large bowl, toss together asparagus, onion, shrimp. chopped hard-cooked eggs, and coarsley chopped artichoke hearts.
• In a small seperate bowl, stir together mayo, lemon juice, french dressing, tarragon, parsley and salt and pepper.
• Pour dressing over salad mixture and toss well to coat evenly.
• Place greens on a serving platter/bowl, place salad on top, and garnish with slices of hard-cooked egg.

FRENCH-STYLE SHRIMP SALAD

Steps:

• To prepare vinaigrette, turn on food processor and drop garlic thru chute. Process until minced and add broth along with next 7 ingredients. Process until well blended.
• For salad, combine 2 tablespoons vinaigrette and shrimp into a large ziploc bag. Seal refrigerate for 20 minutes, turning bag occasionally to coat shrimp.
• In a large saucepan add potatoes and cover with water. Bring water to a boil and cook 8 minutes. Add haricots verts to pan and cook for approximately 2 minutes longer or until haricots verts are tender crisp and potatoes are tender. Drain, rinse with cold water, drain again and cut potatoes into 1/4 inch thick slices. Set aside.
• Heat a large grill pan over medium high heat and coat with cooking spray. Remove shrimp from bag and discard marinade. Cook shrimp for approximately 3 minutes on each side or until done.
• In a large bowl, combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes. Add remaining vinaigrette and toss gently. Place salad on serving platter, arrange shrimp and eggs over lettuce, sprinkle with olives and capers, serve immediately.

SHRIMP AND RICE SALAD

Steps:

• In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
• In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
• Cover and chill for several hours before serving to blend flavors.

SHRIMP CAESAR SALAD

Steps:

• Make the dressing. In a small blender or food processor, blend the Greek yogurt, parmesan, garlic, capers, dijon mustard, lemon zest, lemon juice and black pepper.
• Cook the shrimp. Preheat a skillet over medium-high heat. Toss the shrimp with olive oil, salt and pepper, then transfer to the skillet and cook until shrimp is opaque, 2 to 3 minutes per side.
• Make the croutons. Preheat oven to 400°F. On a baking sheet, toss cut bread with oil, salt, pepper and garlic powder. Bake until golden brown, 5-10 minutes.
• Assemble salad. In a large bowl, toss the romaine lettuce with the dressing, shrimp and croutons. Serve immediately.

FRENCH SHRIMP

Steps:

• Chop parsley and combine with garlic, shallot and butter (not melted).
• Blend well and refrigerate for at least 2 hours.
• Clean and butterfly shrimp.
• Over medium heat, add small amount of oil to skillet.
• When hot, dip shrimp into egg, then fry for about 2 minutes.
• Do not overcrowd and be careful not to overcook; do in batches.
• Place shrimp in oven-proof casserole dish.
• Melt butter mixture and pour over shrimp.
• Broil for 2 minutes or until very hot.

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.

SHRIMP SALAD WITH RICE

Steps:

• Split each shrimp lengthwise.
• In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
• Cover the mixture and chill for at least 30 minutes.
• Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
• Spoon the mixture on top of the lettuce
• Garnish with the tomato wedges and any leftover shrimp.
• Serve with the French dressing.