Jumbo Shrimp Salad Food

SHRIMP SALAD

Steps:

• In a medium saucepan, combine shrimp, cold water, lemon juice, lemon halves, dill sprigs, parsley sprigs, sugar, whole peppercorns and salt. Cook over medium heat, stirring often, until pink and firm to the touch, about 8 to 10 minutes.
• Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes. Meanwhile, fill a medium bowl with ice water. Drain shrimp and discard lemon halves, herbs, and spices.
• Immediately plunge shrimp into ice water until chilled, about 3 minutes. Remove from ice water and pat dry with paper towels. Cut shrimp in half lengthwise and then into thirds.
• In a medium bowl, whisk together mayonnaise, celery, shallot, lemon juice, dill, and parsley. Add shrimp and toss to combine. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).

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.

JUMBO SHRIMP WITH BASIL AND MINT PESTO

Steps:

• Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
• Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
• Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
• Transfer the shrimp to a platter and serve.

JUMBO SHRIMP SALAD

Steps:

• Bring a large saucepan of water to the boil. Add the jumbo shrimp and cook until they turn pink and curl up.
• Drain the jumbo shrimp, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled shrimp.
• Toss together the peeled shrimp, tomato, green pepper and onion.
• Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned.
• Sprinkle the dry-fried cumin seeds over the jumbo shrimp salad.
• Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper.
• Toss the shrimp salad with the olive oil dressing. Serve.

SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD

Steps:

• Prepare the shrimp:.
• In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth.
• Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade.
• Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside.
• In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter.
• On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl.
• Cook the shrimp:.
• Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides.
• To Serve:.
• Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8.
• Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais.

LEMON GLAZED JUMBO SHRIMP SALAD

Steps:

• Heat oil in medium skillet over high heat.
• Add shrimp and cook for 1 minute.
• Stir in lemon juice and cook 3-4 minutes or until shrimp are cooked through.
• Remove from skillet and set aside.
• To lemon juice in the pan add the vinegar, Splenda, red pepper flakes, and jalapeno.
• Bring to boil and cook 4-5 minutes or until reduced by half.
• Remove from heat and set aside.
• Place arugula, red pepper, and mango in large bowl; toss with some of the dressing and season to taste with salt and pepper.
• Plate salad, place shrimp on top and drizzle with remaining dressing.