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
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.
WARM SHRIMP SALAD
A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.
Provided by Lizzard
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
- In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g
HOT GINGER SHRIMP SALAD
I came across this salad after I did a serch on shrimp salads. I was looking for something different. Gotta try it!
Provided by Kaccy G.
Categories Brunch
Time 35m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Preheat a fryer to 350 degrees F.
- In a bowl, season the shrimp with the spice mix.
- In a small skillet, stirring, dry cook the sesame seeds over medium heat until lightly toasted. Remove from the heat.
- Add the cellophane noodles to the fryer and fry quickly until puffed and golden. Remove from the oil and drain on paper towels. Season lightly with salt. Set aside.
- In a large skillet, heat the vegetable oil and 1/2 teaspoon sesame oil over high heat.
- Add the shrimp, ginger, and garlic, and quickly cook, stirring, until the shrimp are pink and firm, about 1 1/2 to 2 minutes. Remove from the pan with a slotted spoon.
- Add the sherry and vinegar, and stir to deglaze the pan over medium heat.
- Add the sugar and stir to dissolve. Cook until the mixture is reduced by half.
- Add the remaining 1 teaspoon of sesame oil, mangoes, green onions, and pepper flakes, and stir to warm through and wilt.
- Remove from the heat and add the shrimp and ginger mixture, and cilantro. Stir to warm through and adjust seasoning, to taste.
- Divide the lettuces among 4 plates and top with the shrimp mixture.
- Arrange cucumber slices on top and sprinkle with the toasted sesame seeds.
- Garnish with fried noodles, cilantro sprigs, and chives, and serve immediately.
Nutrition Facts : Calories 396.7, Fat 10.7, SaturatedFat 1.6, Cholesterol 172.8, Sodium 4255.8, Carbohydrate 37.6, Fiber 6.4, Sugar 16.2, Protein 27.7
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