Kathys Shrimp Salad Food

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

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.

KATHY'S SHRIMP SALAD

Steps:

• Combine mayonnaise, pepper, salt, Worcestershire sauce, dillweed, lemon juice and horseradish.
• Add shrimp, celery and macaroni.
• Mix well.
• Gently fold in peas.
• Refrigerate.
• You may need to add more mayonnaise after chilling.

KATHY'S MACARONI SALAD

Steps:

• Combine the first 5 ingredients in a large bowl.
• Add the rest of the ingredients to the bowl.
• Toss and chill.

KATHY'S FRUIT SALAD

Steps:

• To the olive oil, add the lemon juice and curry powder.
• In a large serving bowl, place all the fruit. Pour oil mixture over fruit and toss gently.
• Cover and refrigerate till needed. Sprinkle the top with Splenda or sugar just before serving if desired.

AUNT KATHY'S SHRIMP DIP

Steps:

• Soften cream cheese.
• Drain and rinse shrimp.
• Stir all the ingredients (except the shrimp) together till smooth.
• Add shrimp and stir lightly.
• Sprinkle parsley on top.
• Chill.

KATHY'S SUPER SIMPLE SHRIMP PARMESAN

Steps:

• Roll prepared shrimp in the bread crumbs and pan fry about 4 minutes on all sides till lightly browned. (I use a half and half mixture of peanut oil and olive oil for frying)
• Put half of the sauce into the bottom of a casserole dish, top with the shrimp, mozzarella, salt, pepper and parmesan.
• Cover with foil and place in a 350* oven for about 20 minutes or until heated through.
• Garnish with the parsley and additional parmesan if desired.

KATHY'S CURRIED SHRIMP

Steps:

• Melt butter in a large skillet, med. to med. high heat.
• Add the green onions, green peppers, red peppers and mushrooms.
• Saute for approximately 4 minutes.
• Add 1/2 can of soup, curry (I use 1 t. but you can add up to 2 t. if you want the curry flavor to predominate), salt and pepper.
• Let sauce cook and thicken. (Approx. 5 minutes , you judge as to when the sauce thickens up for you.).
• Add shrimp.
• Add heavy cream. If it's too thick, you can add a little more heavy cream.
• Simmer for about 8 minutes, or until the shrimp is cooked through.
• Serve atop cooked wild rice (you can use white rice, if you prefer).
• Enjoy!