Panamanian Style Shrimp Salad Food

20 TRADITIONAL PANAMANIAN FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Panamanian food in 30 minutes or less!

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.

PANAMANIAN STYLE SHRIMP SALAD

Steps:

• Add water to sauce pot and bring to a boil. Cook shrimp till they just start to turn pink. Drain and place in a bowl of ice water to stop the cooking process. Don't over cook. The lime juice will help finish the cooking process.
• Once the shrimp is cooled. Drain. Then add the juice of 1 1/2 limes. Place in fridge for 1 hour. After one hour. Drain lime juice from shrimp. Add remaining ingredients and the juice from 1/2 lime. Mix well. Cover and refrigerate for at least 30 minutes till chilled.
• Notes: habanero is spicy. If you want to cut down on the heat remove seeds and membrane from the pepper. If you don't like fresh pepper you can add a few dashes of hot sauce.
• Depending on the size shrimp you buy I like to cut them into bite size pieces rather than leave them whole.

ORIENTAL SHRIMP SALAD (PADMA LAKSHMI)

Steps:

• Make the paste: In a blender combine the first 9 ingredients and blend until pureed.
• In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
• Make the salad: In a large bowl combine the 6 salad vegetables.
• Make the dressing: In a bowl whisk together the 6 salad dressing vegetables.
• Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot.
• Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked.
• Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss.
• Divide among serving dishes and sprinkle with the sesame seeds.

CRISPY PANKO SHRIMP SALAD

Steps:

• Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
• Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
• In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.

POLYNESIAN SHRIMP SALAD

Steps:

• Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
• In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
• Bring to a boil and cook and stir 1 minute or until thickened.
• Remove from the heat and cool to room temperature.
• Stir in mayonnaise and sour cream.
• In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
• Add dressing and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.

ENSALADA DE CAMARONES (PUERTO RICAN SHRIMP SALAD)

Steps:

• Peel and cut potatoes in cubes.
• In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
• Cook until potatoes are tender; drain and cool.
• Chop shrimp and pimentos into small pieces.
• In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
• Garnish with olives in the form of a clock (with one at each hour and one in the middle).
• Chill before serving.