Saucy Shrimp And Potato Salad Rsc Food

WARM SHRIMP-AND-POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
• Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
• Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

CAJUN SHRIMP POTATO SALAD

Steps:

• Place the potatoes in a large saucepan; add the water, seafood seasoning and salt. Bring to a boil. Reduce heat; cover and simmer for 25 minutes., Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink and potatoes are tender. Drain. Peel and dice potatoes. Peel and devein shrimp; cut into pieces., In a large bowl, combine the potatoes, shrimp, onions and pimientos. In a small bowl, combine the mayonnaise, vinegar and sugar. Add to potato mixture; gently toss to coat. Season with additional salt. Cover and refrigerate for at least 1 hour before serving.

SHRIMP POTATO SALAD

Steps:

• 1. Combine all ingredients except for the mayonnaise, mustard, and parsley.
• 2. Toss gently then add mayo a little at a time. I add the mustard and mix it into the first scoop of mayo so it's well blended). Add parsley flakes.
• 3. Finish adding mayo to get the right consistency.
• 4. Salt and pepper to taste.
• 5. Chill.

CRISPY SHRIMP AND POTATOES WITH BARBECUE RANCH #RSC

Steps:

• In a small bowl combine Hidden Valley Ranch dressing, mayonnaise, and barbecue sauce. Stir to combine and set aside.
• In a medium saucepan, heat canola oil over medium high heat.
• In another bowl combine panko breadcrumbs, lemon zest, 1/2 tsp salt and pepper. Toss shrimp in breadcrumb mixture until thoroughly coated.
• Test cooking oil by dropping a few breadcrumbs in the oil - they should sizzle without browning immediately.
• Place potato slices in oil and cook until golden brown, about 3 minutes. Remove with slotted spoon to a paper towel-lined plate.
• Working in 2 or 3 batches, cook shrimp and long hot pepper slices together until shrimp turn pink and coating is golden brown, about 2 minutes each batch. Remove with slotted spoon to same paper towel-lined plate as potatoes and allow to drain. Sprinkle with remaining 1/2 tsp of salt.
• Place shrimp, potatoes, and peppers in a bowl and toss with barbecue ranch sauce until thoroughly coated. Transfer to a plate and garnish with minced chives. Serve immediately.

SHRIMP AND POTATO SALAD

Steps:

• Mix together the potatoes, celery, relish, eggs, and salt.
• Mix together sour cream, mayo, and dry Italian dressing mix.
• Combine the potatoe mixture with sour cream mixture; refrigerate.
• To serve, add the shrimp and serve in a salad bowl lined with lettuce.

SHRIMP AND POTATO SALAD

Steps:

• Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
• In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
• Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.

WARM SHRIMP AND POTATO SALAD

Steps:

• Place potatoes in a medium size saucepan and cover with water; bring to a boil, reduce heat and simmer 12 minutes or until tender.
• Add shrimp; cook 2 minutes or until done.
• Drain and rinse with cold water; drain well.
• In a large bowl, combine mayonnaise, milk,capers,vinegar,salt, mustard and pepper, stirring with a whisk.
• Add potatoes, shrimp and onion; toss to coat.
• Serve over salad greens.

SAUCY SHRIMP AND POTATO SALAD #RSC

Steps:

• Directions:.
• Combine the yogurt, Ranch Dressing, onion, celery, chives, eggs, hot sauce, red potatoes, shrimp, and lemon juice in a medium bowl and mix well. Season with salt and pepper to taste.
• Serve mixture over lettuce or baby greens, and garnish with tomato wedges.

SHRIMP POTATO SALAD

Steps:

• In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

LEMON GRANOLA CHICKEN SALAD #RSC

Steps:

• 1. In large skillet heat about 1/4 cup olive oil on medium heat.
• 2. Slice chicken breasts in half creating 6 pieces, season with salt and pepper.
• 3. In small bowl combine egg and dressing, beat.
• 4. In additional small bowl combine ground granola and bread crumbs, season with salt and pepper.
• 5. Dip each chicken breast into egg/ranch then coat in granola/bread crumbs, covering completely.
• 6. Add to skillet and brown on each side until done.
• 7. squeeze lemon juice over top of chicken.
• 8. Serve on top of fresh spinach, dressing and favorite salad ingredients.

WARM ROASTED ROOT VEGETABLE AND CHICKEN SALAD #RSC

Steps:

• Heat oven to 400 degrees F. In a large bowl, combine the potatoes, carrots and shallots. Sprinkle with the Hidden Valley Original Ranch Seasoning and 3 tablespoons of the oil. Toss gently, with hands, to make sure all pieces are coated with oil and seasoning. Transfer to a non-stick rimmed baking sheet, spreading vegetables to make a single layer. Roast for 30-40 minutes or until tender and golden brown.
• Meanwhile, in a 10-inch non-stick skillet, saute the chicken breast chunks in the remaining oil for 12-15 minutes or until cooked through and browned around the edges.
• To serve: In a large bowl, toss the baby spinach with the roasted vegetables and the sauteed chicken. Divide among 4 plates and drizzle each with lemon juice. Garnish each with a lemon wedge, if desired.

SHRIMP AND POTATO SALAD

Steps:

• Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
• Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
• Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.