My Maryland 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.

THE BEST COLD SHRIMP SALAD

Steps:

• Bring a large pot of water to a boil and add 1/2 tsp salt. Add shrimp and cook ~ 3-5 minutes or until done.
• Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
• Drain water and chop shrimp.
• Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
• Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
• Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich. Happy Eating! Beckie

EASY SHRIMP SALAD RECIPE

Steps:

• thaw shrimp in cold running water
• Bring water to a boil in a large saucepan, then add 1 tablespoon of Old Bay Seasoning
• Add thawed shrimp to boiling water and cook until the water returns to a boil, no longer than 5-6 minutes.
• Drain the water from the pan and cover the shrimp with ice. Let the shrimp cool down in the ice for 15 minutes, then remove from the ice. Place the cooled shrimp in the refrigerator to continue to chill for one hour (or overnight)
• Peel and devein the shrimp. Then rough chop the shrimp leaving them in big pieces.
• Mix the ingredients together in a medium sized bowl. Mix well, cover and refrigerate for at least one hour.
• Serve with your favorite bread or roll, on a salad, or simply by itself.

MARYLAND STYLE SHRIMP SALAD

Steps:

• Steam the Shrimp and then peel and clean. Dice into whatever size you'd like on a sandwich.
• Combine the celery, onion, Old Bay, parsley, Worcestershire sauce, mustard, Miracle Whip and lemon juice. Stir to uniformly disperse all ingredients.
• Add the Shrimp and stir to coat.
• Serve cold.

OLD BAY SHRIMP SALAD

Steps:

• Fill a large bowl with ice and cold water and set next to the sink.
• Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes (the water needn't return to a boil).
• Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
• In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.

MY MARYLAND SHRIMP SALAD

Steps:

• 1. Heat 1-2 cups of water to a boil over a steamer basket. Add the shrimp and steam until just cooked -- 4 minutes should do it. Cool shrimp.
• 2. and de-vein the shrimp and slice lengthwise (or leave them whole)
• 3. Combine the shrimp and the remaining ingredients in a bowl. Chill for an hour or up to 24 hours. Serve in a bowl, on white bread with lettuce and tomato. We like ours on mini bagels.

MARYLAND SHRIMP SALAD

Steps:

• Stir together celery, onion, mayo, lemon juice, and Old Bay.
• Cut shrimp in half if large. You can chop if you like smaller pieces, but I like chunks.
• Stir in shrimp.
• Cover and chill at least 2 hours.

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

JOE'S MARYLAND SHRIMP BISQUE

Steps:

• Pull heads off shrimp.
• In 4 quart saucepan put 2 cans chicken broth.
• Put shrimp heads in saucepan with broth.
• Bring to a boil.
• Reduce heat and simmer for 30 minute.
• Remove shrimp heads and discard.
• Reduce liquid (to aprox 12 oz).
• In frying pan saute thinly sliced shallots and crushed garlic with 1 tbsp butter then turn off heat.
• Pour reduced chicken stock (from #7) in 8 quart stock pot then add shallots & garlic and stir, then slowly add sherry and stir, then add half and half while stirring and remaining butter.
• Add all spices and turn burner on low.
• Clean and de-vein shrimp then cut shrimp in half.
• Add shrimp to soup.
• Turn heat up a little (no more than 170 degrees - will curdle if heat is too high. If it does curdle strain out shrimp and put soup in blender and blend on high until re-mixed and smooth then pour back in pot and add shrimp again) and cook for 1 hour stirring occasionally.
• Serve and enjoy!

SHRIMP SALAD

Steps:

• Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes. Pour oil through a sieve into a large heatproof bowl and discard garlic. Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
• Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes. Drain in a colander and discard ginger. Add shrimp to tomatoes, then add peanuts. Toss to combine and season with salt. Serve warm or at room temperature.

MOM'S SHRIMP MACARONI SALAD

Steps:

• Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
• In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

SOUTHERN SHRIMP SALAD

Steps:

• Place shrimp in a saucepan. Add water, Old Bay, and vinegar.
• Place over medium-high heat. Stir frequently. When shrimp have turned completely white, they are done. You may see 1 or 2 start to float. This is a sign that they are done. The water may not come to a boil. Do not worry about this. You do not want the shrimp to overcook. If you are unsure, pick one up and gently squeeze it. It should feel firm.
• Run cold water over shrimp to stop cooking. Let cool and then peel shrimp.
• If shrimp are on the larger side, cut them in half or thirds.
• In a medium bowl, stir together mayonnaise, lemon juice, onion, celery, and Old Bay.
• Add shrimp and mix them in. Sprinkle dill on top.
• If desired, Sprinkle a little more Old Bay on top. Serve immediately or refrigerate.

SHRIMP SALAD

Steps:

• Cook shrimp: In a medium saucepan bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and devein.In a large bowl mix first 4 ingredients. Add shrimp. Toss to coat then cover. Refrigerate 30 minutes or until ready to serve.Stir before serving on a bed of lettuce or in a croissant/sandwich roll. Tomato-lovers try it stuffed in a fresh tomato.

MARYLAND SHRIMP SALAD

Steps:

• Add the shrimp, old bay, and all the other ingredient except mayo and toss. Add the mayo and mix well. Sprinkle a little black pepper if desired. Serve over a salad, in a wrap, or with crackers.