Shrimp Grape Salad Food

LEMON SHRIMP SALAD

Steps:

• Prepare the lemons:
• With a sharp paring knife, slice a thin sliver of lemon from the bottom side of each lemon so they will sit level and not roll. On the top part of a lemon gently cut an oval shape through the rind and remove that section of the lemon. Using a teaspoon and the paring knife, (a grapefruit spoon would work really well) scoop out the inside of the lemon leaving a lemon-rind shell. Be very careful so you do not scrape through the bottom as it will be thiner from removing the sliver of rind. Continue with the other three lemons and when they have all been prepared into lemon shells reserve them until needed.
• In a saucepan over medium-high heat, add the water and salt and bring to a boil. Remove the saucepan from the heat and add the shrimp and allow to poach until barely pink. Drain the water from the pan and transfer the shrimp to a plate lined with a double thickness of paper towels. Place the shrimp in the refrigerator to chill while preparing the vinaigrette and chopping the vegetables.
• Add the garlic, lemon juice, mustard, salt and pepper to a blender or mini food processor and blend for 30 seconds. With the motor running, add the oil slowly in a thin stream and continue to blend to a creamy thickness. Transfer to a small pint jar and refrigerate Makes 3/4 of a cup of dressing.
• When the shrimp is completely chilled, select a few shrimp and reserve them for garnishment. With the remaining shrimp, remove the tails and cut each shrimp into several sections. Add the cut-up shrimp to a large salad bowl, add the cucumber, celery, onion, red bell pepper and the parsley. Toss with 2 tablespoons of vinaigrette to combine.
• Line each of the lemon-peel shells with a lettuce leaf, fill each lemon-peel shell with one-forth of the shrimp salad, place additional lettuce leaves on salad plates, add the salad and garnish with a shrimp. Serve and enjoy....

SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD

Steps:

• Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
• Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
• Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.

SHRIMP AND GRAPE SALAD WITH DILL RECIPE - (4.6/5)

Steps:

• Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool. In a separate small bowl, whisk the sour cream, mayonnaise and dill together well. Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING! Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

CHAMPAGNE GRAPE AND SHRIMP SALAD SANDWICHES

Steps:

• Preheat oven to 300°F.
• Rinse and drain the shrimp and grapes.
• In a bowl, combine mayonnaise and juice of 2 lemons.
• Add shrimp, grapes, chives.
• Combine and let flavors combine while you prepare the rolls.
• Open all the rolls and drizzle inside olive oil and remaining lemon.
• Put rolls in oven to toast (inside surface facing down).
• When rolls are golden, remove from oven.
• Place bottom of rolls on plates, top generously with shrimp mixture.
• Place top of rolls off center so shrimp salad is visible.
• Garnish with some chives and a lemon slice if desired.

RED GRAPES AND SHRIMP SALAD

Steps:

• In small bowl, place shrimp and onions. In tightly covered container, shake oil, salt, tarragon and vinegar; pour over shrimp. Sprinkle with pepper; toss until shrimp are well coated. Cover; refrigerate at least 2 hours.
• Drain shrimp; reserve marinade to pour over salads if desired. Toss grapes with shrimp mixture. Serve on lettuce.

SHRIMP AND GRAPE SALAD WITH DILL

Steps:

• Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.
• In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.
• Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!
• Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

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.

DILLED SHRIMP AND GRAPE SALAD

Steps:

• In small bowl, whisk together dressing ingredients until smooth.
• Place lettuce in bowl, and drizzle or toss with dressing.
• Then sprinkle with toasted almonds.

CALIFORNIA SHRIMP AND PINEAPPLE SALAD

Steps:

• In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees.
• Gently stir in pineapple.
• Mix together the dressing ingredients.
• Set out 4 serving plates and line with clean lettuce leaves.
• Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each.
• Serve remaining dressing on the side.

COASTAL SALAD WITH GRAPES AND SHRIMP

Steps:

• In a medium bowl, combine the shrimp, grapes, celery, water chestnuts and the sliced whites of the green onion. In a small bowl, combine the mayonnaise, sherry, salt, pepper, sesame oil and dry mustard. Gently mix with shrimp and grape mixture. Sprinkle with the sliced green part of the onion and the sesame seeds. Refrigerate until ready to serve.

CURRIED SHRIMP AND GRAPE SALAD

Steps:

• Mix together Miracle Whip, sour cream and curry powder.
• Mix all ingredients and chill.
• Enjoy.

GRILLED SHRIMP SALAD

Steps:

• Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
• Put shrimp on top of the salad greens mixture. Pour dressing over top.