GERMAN SHRIMP PASTA SALAD
This is a favorite recipe handed down from my Oma, who used to make this for the deli. She used elbow macaroni. I have altered her methods to decrease prep time without sacrificing flavor.
Provided by Liquid Kitten
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 8h30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
- Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
- Gently fold in shrimp in the last fold before serving.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.9 g, Cholesterol 77.7 mg, Fat 7.7 g, Fiber 2.2 g, Protein 17.2 g, SaturatedFat 0.3 g, Sodium 1366 mg, Sugar 5.1 g
GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
SHRIMP WITH WARM GERMAN-STYLE COLESLAW
We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.
Nutrition Facts : Calories 472 calories, Fat 20g fat (5g saturated fat), Cholesterol 156mg cholesterol, Sodium 546mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
GERMAN SHRIMP SALAD OVER GREENS
ZWT 6. I got this from Spoonfuls of Germany by Nadia Hassani. The use of brandy in this recipe is intriguing.
Provided by Pesto lover
Categories Lunch/Snacks
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put shrimp into boiling water for 2 minutes, or just until they turn pink. Drain and place in an ice bath.
- Mix mayonnaise, ketchip & brandy. Season with salt & pepper.
- Drain shrimp well and mix with dill, mushrooms, radishes and egg.
- Fold mayonnaise mixture into shrimp mixture.
- Place salad greens on a large serving platter and arrange shrimp mixture on top.
- Serve immediately, with a good baguette.
Nutrition Facts : Calories 197.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 279.1, Sodium 419.4, Carbohydrate 3.1, Fiber 0.4, Sugar 1.9, Protein 26.3
HEALTHY SHEET PAN SHRIMP AND GREENS
This healthy protein-packed shrimp dinner starts with an towering mound of kale that wilts while it roasts. Grapeseed oil is a great neutral alternative to flavor-packed olive oil, which could compete with the flavor of the sweet and spicy curry shrimp.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
- Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
- When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
- Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges.
Nutrition Facts : Calories 280, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 160 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams
SHRIMP SALAD WITH COCONUT GREEN GODDESS DRESSING
We love colorful and refreshing dinner salads. For this version of Green Goddess Dressing, coconut cream serves as a healthful creamy addition to balance the bright flavors of the orange and herbs. It's truly a perfect dressing for crunchy lettuce, avocado and shrimp. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.
- Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.
- Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.
Nutrition Facts : Calories 490, Fat 30 grams, SaturatedFat 11 grams, Cholesterol 238 milligrams, Sodium 440 milligrams, Carbohydrate 25 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams
GREEN SALAD WITH SHRIMP AND FETA
Easy, delicious salad! I found this recipe in a Chicago Tribune article on dishes to make for Father's Day. Cook time does not include the shrimp cooking time because I always buy the shrimp already cooked.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
- Dressing can be made several days in advance and refrigerated, shake well before using.
- Combine remaining ingredients in a large salad bowl; chill until serving time.
- To serve, add dressing and toss lightly to combine.
- Add additional freshly ground pepper to taste.
GERMAN/BAVARIAN CHOPPED GREEN SALAD MIT BORRETSCH
From tastygermanrecipe.com. Fresh parsley, dill or chives can replace borage if it is unavailable. I wasn't sure what type of onion to use in the salad as it wasn't specified but for color I chose red. If it's another type of onion, kindly let me know and the recipe will be updated. Thanks! May I remind you?: Fresh ingredients-the best you can get.
Provided by COOKGIRl
Categories German
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the lettuce and watercress well and spin dry.
- Prepare the dressing in a non-reactive container and set aside. Best prepared at least 1 hour in advance.
- Combine the salad ingredients together in a large salad bowl with the dressing. Toss to coat.
- Garnish with additional borage leaves and flowers.
- fyi: A sprinkle of freshly grated black pepper tasted really good on the salad.
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