Ruby Red Shrimp Salad Food

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.

SHRIMP SALAD

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

RUBY RED SHRIMP SALAD

Steps:

• Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
• Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
• Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
• For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
• Peel and pit avocado and cut into crescent shaped slices.
• When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
• Spoon the salad mixture into the leaves and serve immediately.
• Makes 6 appetizer salads or 4 entree salads.

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.

STEAMED RUBY RED SHRIMP

Steps:

• In a pot with a steaming basket, steam mussels over 1 inch of water until shells open. Set aside steaming water. Remove mussels from their shells and reserve. With a paring knife, halve and seed one-third of grapes and reserve.
• Place potatoes in mussel water; if necessary, add water to cover. Add salt, thyme and garlic, and place over medium-low heat. Simmer until potatoes are slightly tender, about 7 minutes. Strain potatoes, peel while warm, and slice into rounds about 1/8 inch thick. Place a wide saucepan over medium heat, melt butter, and add bacon slices. When bacon has begun to firm up, add potatoes, and sauté until bacon slices are lightly browned. Remove from heat and reserve.
• In a large saucepan over medium high heat, combine olive oil, shallots, ginger and lemon grass. Cover and sweat mixture until shallots are translucent. Add remaining grapes, peppercorns and vermouth, and cook uncovered, stirring occasionally, for 10 minutes. Place a wire mesh strainer over a bowl, and strain sauce, discarding solids. In a saucepan over medium heat, reduce sauce by one-third, then set aside and keep warm.
• Place one inch of water in a pot with a steaming basket, add lime juice, and bring to a boil. Steam shrimp just until pink, 2 to 3 minutes, then remove from heat.
• To serve, place arugula in a large bowl, and add potato and bacon mixture; toss gently to mix. Add halved grapes and reserved mussels, and toss again. Place equal portions of mixture on each of four serving plates, and top with a row of four shrimp. Drizzle sauce over all, and serve.