Layered Shrimp Corn And Pea Salad Food

LAYERED SHRIMP SALAD

Steps:

• Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
• To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad. Alternately, you can layer this salad in a large glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour.

GRILLED SHRIMP AND CORN SALAD WITH HERB LIME DRESSING

Steps:

• Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
• Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
• Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.

SHRIMP AND PEA SALAD

Steps:

• Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
• Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
• Arrange lettuce onto 4 plates; top with shrimp mixture.

EASY SHRIMP AND PEA SALAD

Steps:

• If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
• Drain in a colander
• Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
• Thaw peas under warm to hot water,drain well.
• Place shrimp and peas in a large bowl.
• Add red onion and dressing and toss lightly.
• Arrange lettuce on plates
• Add shrimp mixture to top of lettuce and enjoy.

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA

Steps:

• Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
• Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
• Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
• Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
• Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

CORN AND SHRIMP SALAD

Steps:

• In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

LOUISIANA SHRIMP AND CORN SALAD

Steps:

• Put the water in a large pot and squeeze in as much juice from the lemon halves in as possible. Add the lemon halves themselves, the crab & shrimp boil, the bay leaves and 1 Tablespoon of the salt and bring to a boil.
• Add the corn kernels and cook 5 minutes. Using a skimmer, remove the corn from the boiling liquid and set aside to cool.
• Return the liquid to a boil and add the shrimp. Cook for 5 minutes. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool.
• In a small mixing bowl or a glass jar with a tight lid, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 Teaspoon of salt, black pepper and garlic. Whisk or shake to blend well.
• In a large salad bowl, combine the corn, shrimp, chopped herbs, onion, tomato halves, and chopped peppers. Add the dressing and toss to mix. Cover and chill for at least 2 hours prior to serving.

SKILLET SHRIMP AND CORN WITH LIME DRESSING

Steps:

• Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
• Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
• Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
• Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
• Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

SHRIMP AND PEA SALAD RECIPE

Steps:

• Place shrimp and peas in colander; rinse under cool water until thawed. Drain well. Place in large bowl.
• Add onions and dressing; mix lightly.
• Arrange lettuce on 4 plates to resemble cups; fill with shrimp mixture.