Prawn And Mandarin Salad Food

TANTALIZING MANDARIN ORANGE SHRIMP SALAD

Steps:

• 1. Toss all ingredients except for sliced red onions.
• 2. Mix all ingredients for poppy seed dressing in blender. Then pour amount you would like on salad and toss again. This poppy seed recipe makes enough for when I triple the recipe to make for church.
• 3. Put slices of red onion on top for garnish.

MANGO MANDARIN SESAME SHRIMP SALAD

Steps:

• Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
• Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
• Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.

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.

SPINACH SALAD WITH GRILLED SHRIMP AND MANDARIN ORANGES

Steps:

• Drain and reserve the liquid from the oranges; set the oranges aside to chill in the fridge.
• Combine the juice from the oranges, wine, soy sauce, hoisin sauce, ginger and garlic in a small dish; stir until well combined.
• Place clean shrimp in a re-closeable storage bag; pour marinade over the shrimp and allow to marinade for at least an hour.
• Partially freeze the bacon to allow for easier cutting.
• Without separating the bacon pieces, cut the bacon lengthwise into 1/4 inch slices.
• Turn the bacon and cut widthwise into 1/4 inch pieces.
• Fry bacon bits until crispy; drain on paper towels and set aside.
• Drain the bacon grease from the pan, allowing a thin coating to remain.
• Toast the almonds on a high heat in the pan used to fry the bacon, stirring constantly to avoid burning them until they are a gold brown and toasted; set aside.
• Clean the bell pepper and cut it in half; remove the seeds and membranes; set aside for grilling.
• Drain the shrimp from the marinade and grill over high heat until seared and shrimp is cooked through.
• Place the pepper halves on a cooler part of the grill to become crisp tender and warm; turning them often to avoid burning.
• In the meantime, place the spinach on serving plates and top with the tomatoes, bacon bits, almonds and reserved mandarin oranges.
• Remove the pepper to a cutting board and slice it into thin slices; place them on the salad.
• Place hot shrimp on top of the salad.
• Drizzle with your favorite bacon vinaigrette salad dressing.

PRAWN, AVOCADO & CUCUMBER SALAD

Steps:

• Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
• Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
• Divide the salad between plates, and top with the prawns and cashews.

PRAWN AND MANDARIN SALAD

Steps:

• In a small screw-top jar shake the orange juice, lime juice, Tabasco sauce and pepper to combine.
• Place 2 tablespoons of the citrus mixture into a medium bowl and add the prawns and toss to coat.
• Cover and put into the fridge for 1 hour to marinate.
• Meanwhile if using wooden skewers, soak them in cold water for 30 minutes and then drain.
• To make the dressing, in a small jug whisk the remaining citrus mixture, red wine vinegar, olive oil and sesame oil to combine. Set aside.
• Preheat a barbecue grill or plate on medium.
• Thread the prawns onto wooden or metal skewers, leaving 0.5cm between each prawn. Cook for 2 to 3 minutes each side or until cooked through.
• In a large bowl toss the salad leaves, mandarin, capsicum (bell pepper), and red onion.
• Add the dressing and toss to coat.
• Divide the salad among serving plates and top with the prawn skewers.
• Sprinkle with sesame seeds and serve with the bread.