Shrimp Canape With Egg Salad And Olives Food

SHRIMP EGG SALAD

Steps:

• In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

SAUTéED SHRIMP WITH CAPERS AND OLIVES

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
• Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

GREEK PASTA SALAD WITH SHRIMP & OLIVES

Steps:

• Mix first 10 ingredients in large bowl.
• Add pasta and shrimp and
• toss to blend.
• Season to taste with salt and pepper.

CAPRESE SHRIMP SALAD

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
• Bake in the preheated oven until completely wilted, about 1 hour.
• Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
• Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
• Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
• Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.

SHRIMP EGG SALAD

Steps:

• Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.

SHRIMP/PRAWNS AND OLIVES SALAD.

Steps:

• Remove tails from prawns or shrimp and cut each one in half or thirds, depending on the size.
• Add the olives, onions and eggs.
• Mix the Mayonnaise, pickle juice and olive juice together in a cup or small bowl.
• Stir the Mayonnaise mixture into the prawn/shrimp mixture and mix well.
• Cover and refrigerate at least 1 hour before serving.
• Serve with crackers.

SHRIMP SALAD CANAPES WITH ENDIVE

Steps:

• Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
• Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.