Island Shrimp Salad Food

ISLAND SHRIMP & FRUIT SALAD

Steps:

• Heat rice. In a large bowl whisk 1/2 cup fruit syrup, 1 tbsp oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage (thinly sliced), onion and cilantro.
• Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2 to 3 minutes until pink and cooked through.
• Add shrimp and rice to fruit mixture, toss to mix. Top with nuts if desired.

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.

SHRIMP SALAD (ICELAND)

Steps:

• Chop eggs & shrimp as desired.
• Combine all ingredients & mix well.
• Refrigerate at least 2 hrs before use.
• NOTE: Serving sizes will vary & depend upon whether used as a dip/spread or a sandwich filling. I reflected 2 oz appy servings & would expect 8 sandwiches using 3 oz servings.

SHRIMP SALAD

Steps:

• In a blender, combine the dressing and the avocado, and puree until smooth.
• In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
• On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
• Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
• Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
• Yield: 1 1/4 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

ROASTED SHRIMP WITH THOUSAND ISLAND DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes.
• For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp.

ISLAND SHRIMP AND MACARONI

Steps:

• Prepare the dressing for this dish. Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Through the feed tube of a running blender add, 1 at a time, orange juice, rice wine vinegar, garlic, 2 tablespoons of the orange marmalade, to taste, (you will use the rest if, after you taste it, you decide it needs to be sweetened) and the juice from the now slightly cooled lime. With the blender still running, add the olive oil in a slow stream. Adjust flavor to your liking with additional orange marmalade, if necessary, and season with salt and pepper, to taste. Set the dressing aside briefly.
• Prepare salsa by combining pineapple, jicama, red onion, cilantro and jalapeno. Add enough dressing to coat, and reserve the rest to dress the macaroni.
• Bring a large pot of salted water to a boil and cook the macaroni al dente. Drain well and set aside.
• Season the shrimp with crab boil seasoning.
• While the pasta is cooking, heat olive oil over medium-high heat in a large saute pan that will be large enough to accommodate the cooked pasta. Saute scallions and garlic until tender, and then add shrimp and cook until pink and opaque, then remove to a utility platter. (Do not overcook the shrimp.) Remove the saute pan from the heat and add the cooked macaroni to the pan. Stir in Parmesan, and add enough of the remaining dressing to coat. Fold in the salsa and the shrimp, reserving a few of the shrimp for garnish. Season with salt and pepper, to taste, if needed.
• Transfer to serving dish and garnish with reserved shrimp and cilantro leaves. Serve any remaining dressing on the side.

SPICY THAI SHRIMP SALAD

Steps:

• To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
• Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

SEA ISLAND CHARBROILED SHRIMP

Steps:

• Prepare charcoal grill.
• Peel and devein shrimp, rinse and pat dry.
• Thread 5 shrimp onto each of 3 skewers, first pushing sharp end of skewer through large end of shrimp, then through tail.
• Set aside.
• Place bread crumbs on flat plate.
• Combine vegetable oil and melted butter in flat bowl.
• Put one skewer on bread crumbs, pressing lightly, then turn over and press crumbs on other side.
• Dip each side into oil and butter mixture, then place on plate and sprinkle each side with lemon pepper and seasoned salt.
• Repeat with remaining skewers.
• Rub grill rack with oil-soaked paper towel to prevent sticking.
• Grill shrimp about 4 to 5 minutes per side, or until done, basting with remaining butter mixture.
• Serve with lemon wedges.
• Makes 3 skewers, each 220 calories (73.6 percent calories from fat), 18 g fat, 60 mg cholesterol, 550 mg sodium, 9 g carbohydrates, 0 g dietary fiber, 6 g protein.
• Source: Sea Island/Express-News files.

TOPSAIL ISLAND SHRIMP SUMMER SALAD

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 1 minute. Stir in shrimp and 1 teaspoon garam masala; cook until shrimp turn pink, about 4 minutes.
• Transfer shrimp to a bowl; add remaining 1 tablespoon olive oil, red onion, jalapeno pepper, lime juice, and lemon juice. Let stand at room temperature for 30 minutes.
• Mix mango, cucumber, celery, cilantro, and orange zest into the shrimp mixture. Chill for 1 hour before serving.

ISLAND SHRIMP

Steps:

• Clean shrimp, reserving shells.
• Toss shrimp with the lime, salt and pepper. Set aside.
• Heat oil in a saucepan.
• Add the shells. Saute 3 minutes.
• Add water and wine. Bring to a boil.
• Reduce to 1 cup. Strain.
• Boil cassava 20 minutes. Drain.
• Puree with coconut milk. Season.
• Heat oil in a skillet.
• Add garlic, onion and pepper. Saute 5 minutes.
• Add shrimp. Saute 1 minute.
• Add broth. Saute 1 minute.
• Stir in cassava puree. Heat through.

SPICY ISLAND SHRIMP

Steps:

• In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.