PAULA DEEN'S MCCALL'S PLANTATION SHRIMP SALAD
Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Bag Lady I just saw this and thought it looked good. Posting for safe keeping.
Provided by Luvs 2 Cook
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 441.1, Fat 16.6, SaturatedFat 2.6, Cholesterol 304.7, Sodium 791.8, Carbohydrate 36.9, Fiber 1, Sugar 3.1, Protein 34.3
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.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)
This recipe is one of Paula Deen's recipes; posted on Foodnetwork.com. You can also substitute the shrimp filling with your favorite. Please note that the frozen shells are 15 count whereas the phyllo recipe below is 24 count ... so the actual count will depend on which you chose to use. ENJOY!
Provided by marisk
Categories < 60 Mins
Time 35m
Yield 24-30 mini phyllo cups
Number Of Ingredients 13
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.
Nutrition Facts : Calories 76.7, Fat 6.1, SaturatedFat 2.9, Cholesterol 12.2, Sodium 155.8, Carbohydrate 4.8, Fiber 0.2, Sugar 0.4, Protein 0.9
BLACK PEPPER SHRIMP (PAULA DEEN)
This recipe from Paula Deen of Food Network couldn't be easier. It seems like a LOT of black pepper, but trust me--it works. You get it all over your fingers as you shell the shrimp and eat them, so have some wet wash cloths rolled up and ready. This cooks up in just a few minutes, so have the rest of your dinner ready before you start (I suggest a hearty salad and bread).
Provided by SharleneW
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Rinse and drain shrimp and place in shallow baking pan.
- Melt the butter in a small saucepan.
- Add the garlic and sauté for 3 to 4 minutes.
- Pour the garlic butter mixture over shrimp and toss to coat.
- Sprinkle about half the pepper over shrimp until they are well covered.
- Remember--don't be afraid!
- Bake until pink (about 5 minutes).
- Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.
- Don't overcook!
MARINATED SHRIMP SALAD BY PAULA DEEN
Tangy and delicious, and so crazy easy to make. If you are buying frozen shrimp, make sure you get them with shells on, boiling and peeling yourself. Makes all of the difference. From Paula Deen.
Provided by Barenakedchef
Categories Easy
Time 8h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 392.1, Fat 34.1, SaturatedFat 4.4, Cholesterol 95.7, Sodium 1317.3, Carbohydrate 9.4, Fiber 4.3, Sugar 2.3, Protein 13.8
SHRIMP SALAD SANDWICH (PAULA DEEN)
Make and share this Shrimp Salad Sandwich (Paula Deen) recipe from Food.com.
Provided by Marie
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445.5, Fat 17.4, SaturatedFat 3.2, Cholesterol 386.6, Sodium 1608.2, Carbohydrate 35.4, Fiber 1.7, Sugar 5, Protein 34.8
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