Paula Deen Tropical Shrimp Salad Food

SHRIMP SALAD SANDWICH

Steps:

• Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.

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 SANDWICH (PAULA DEEN)

Steps:

• Cut shrimp up and transfer to a bowl.
• Add eggs, celery, and mayonnaise and mix well.
• Add seasonings, to taste, and stir to combine.
• Spread additional mayonnaise on both sides of bread.
• Heap shrimp salad onto bread and then cut sandwiches in half.
• Serve with lettuce and tomato, if desired.

PAULA DEEN'S MCCALL'S PLANTATION SHRIMP SALAD

Steps:

• Boil shrimp in water, to cover, with shrimp seasoning just until pink.
• Drain and reserve the shrimp boil water.
• Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
• In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
• Add the onion, olives, and black pepper, to taste, to the rice.
• Then stir in the mayonnaise.
• Add the cooled, dry shrimp last.
• Toss and serve.

MARINATED SHRIMP SALAD BY PAULA DEEN

Steps:

• In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
• Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

PAULA DEEN TROPICAL SHRIMP SALAD

Steps:

• Divide romaine lettuce evenly between 4 dinner plates.
• In a medium bowl, combine mango, jicama, beans, onion, and cilantro.
• Add 1/4 cup Pineapple Vinaigrette, tossing gently to coat.
• Divide mango mixture evenly among salads.
• Top each evenly with reserved spicy shrimp.
• Drizzle salads evenly with remaining Pineapple Vinaigrette.
• Serve immediately.

THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)

Steps:

• FOR THE SHRIMP:.
• Preheat the oven to 350°F.
• Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
• Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
• Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
• WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
• Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
• To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.

MANDARIN ORANGE SHRIMP SALAD

Steps:

• Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator.
• Toast almonds and sesame seeds in frying pan.
• Chop salad into bite-size pieces.
• Slice onion into thin rings.
• Cut avocado into 1/2 inch cubes.
• Sprinkle lemon juice on avocado if not serving immediately.
• Combine all salad ingredients including drained oranges and shrimp.
• Toss, dress and serve.

MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)

Steps:

• SAUCE: Combine the shrimp, celery, and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper. Pour over the shrimp and stir gently to combine.
• MINI PHYLLO CUPS: Preheat oven to 350 degrees F.
• In a small saucepan over low heat, melt the butter with the garlic until fragrant.
• Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little parmesan and chopped parsley.
• Top with another sheet and repeat 3 more times until 4 sheets have been used.
• Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work.
• Repeat the stack with the remaining sheets so you end up with 2 stacks.
• With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches.
• Lightly spray a mini muffin pan with nonstick cooking spray.
• Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup. Repeat to make 24 mini phyllo caps.
• Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely BEFOREfilling.