SHRIMP AND CRAB SALAD
For an impressive salad , try this tasty mixture of hearty shrimp and crabmeat with a creamy dressing. "one of my favorite Aunts gave me the recipe for this seafood salad," writes Melissa Stroupe of Stanley, North Carolina. "I'm lucky to come from a family of great cooks."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate.
Nutrition Facts :
EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE
Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.
Provided by Ex-Pat Mama
Categories Summer
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
- Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
- Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
- Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.
Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5
CLASSIC CRAB AND SHRIMP SALAD
This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.
Provided by melimel_86
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 6.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 434.1 mg, Sugar 2.6 g
SHRIMP SALAD WITH REMOULADE SAUCE
We had this for Easter dinner at my sister-in-law's house and she was kind enough to share the recipe with me. I'm planning on making this a lot this summer for a light dinner, but it would be perfect for a brunch, shower, or luncheon too!
Provided by Leslie in Texas
Categories Brunch
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place shrimp and celery in a large bowl.
- Combine all sauce ingredients and blend well.
- Pour over shrimp mixture and toss well.
- Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
- Garnish with tomatoes and serve.
Nutrition Facts : Calories 434.5, Fat 27.7, SaturatedFat 4.2, Cholesterol 242.6, Sodium 984.1, Carbohydrate 21.7, Fiber 0.7, Sugar 5.9, Protein 25.6
SHRIMP AND CRAB SALAD
Steps:
- In a large mixing bowl, toss all ingredients lightly to combine. Adjust seasoning with salt and pepper, if necessary.
SHRIMP OR CRAB SALAD WITH RéMOULADE SAUCE
Number Of Ingredients 20
Steps:
- * Combine all ingredients in a blender container or food processor bowl cover. Blend or process until smooth. Chill thoroughly. 1. Combine shrimp or crab with celery. 2. Serve on a bed of lettuce garnished with tomato, eggs and olives. Drizzle some sauce over shrimp or crab and celery mixture pass extra sauce.
Nutrition Facts : Nutritional Facts Serves
BAKED SHRIMP/NEW ORLEANS REMOULADE SAUCE/FRENCH POTATO SALAD
The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;)
Provided by Manami
Categories Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 29
Steps:
- FOR THE REMOULADE SAUCE:.
- Preheat oven to 450°F; coat a 2-qt. baking dish with nonstick spray.
- Pulse the bell pepper, mayonnaise, Dijon, scallions, shallot, parsley, honey, and lemon juice in a food processor until bell pepper, shallots, and parsley are minced and sauce is well mixed.
- Season sauce with salt, pepper & red pepper flakes; chill until ready to serve.
- FOR THE SHRIMP:.
- Toast bread crumbs in 1-2 tablespoons oil in a small nonstick skillet over medium heat until golden, about 5 minutes.
- Transfer crumbs to a bowl and stir in chives, salt, pepper & red pepper flakes.
- Combine melted butter and remaining 1-3 tablespoons olive oil in another bowl.
- Dip shrimp into butter mixture, then dredge in crumbs and arrange in the prepared dish.
- Bake until shrimp are cooked through and crumbs are crisp, about 10 minutes.
- FOR FRENCH POTATO SALAD:.
- Cook potatoes in a pot of salted water with a pinch of crushed red pepper flakes (gives it a nice kick)until tender, about 10 minutes.
- Add haricots verts(to the potatoes) & cook 2 minutes drain and set vegetables aside (on some toweling).
- Whisk together, Dijon, oil, vinegar, honey and tarragon in a large bowl.
- Season vinaigrette with salt, pepper, crushed red pepper flakes(if using) & a sprinkling of toasted white sesame seeds.
- Add warm potatoes and beans, toss to coat.
Nutrition Facts : Calories 994.3, Fat 69, SaturatedFat 18.4, Cholesterol 81.8, Sodium 806.3, Carbohydrate 82, Fiber 8.4, Sugar 19.4, Protein 16.5
SHRIMP AND CRAB SEAFOOD SALAD
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Provided by Darrel Tyler
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
- Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
- Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
- Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g
SHRIMP SALAD WITH HORSERADISH RéMOULADE
In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg. There's a zippy horseradish rémoulade, spiked with fresh tarragon and dill.
Provided by David Tanis
Categories easy, salads and dressings
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Bring 6 cups water to a boil in a medium saucepan. Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to a simmer and add shrimp. Cook shrimp until shells turn red, only a minute or two. Transfer to a large bowl of cold water, let cool, then peel and set aside.
- Meanwhile, put beets in a saucepan, cover with water and bring to a boil. Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes. Remove and let cool on a plate until just cool enough to touch. Slip off beet skins and discard. Cut beets into small wedges. Put in a bowl, season generously with salt and pepper, and add vinegar and oil. Toss and let marinate for 15 minutes. (You may prepare beets up to a day ahead.)
- Make the rémoulade: Stir together crème fraîche, mustard, cayenne, horseradish and capers. Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill. Refrigerate for an hour (or as long as overnight). Just before serving, stir in lemon juice and check seasoning.
- Assemble the salad just before serving: Make a bed of watercress on a large platter. Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top. Arrange shrimp here and there and surround with hard-cooked egg halves. Give a last, very light sprinkle of salt and serve. Pass rémoulade at the table.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 701 milligrams, Sugar 8 grams, TransFat 0 grams
SHRIMP OR CRAB SALAD WITH RéMOULADE SAUCE
Number Of Ingredients 20
Steps:
- * Combine all ingredients in a blender container or food processor bowl cover. Blend or process until smooth. Chill thoroughly. Combine shrimp or crab with celery. Serve on a bed of lettuce garnished with tomato, eggs and olives. Drizzle some sauce over shrimp or crab and celery mixture pass extra sauce.
Nutrition Facts : Nutritional Facts Total Calories
More about "shrimp or crab salad with rémoulade sauce food"
SHRIMP REMOULADE (EASY AND DELICIOUS) - PINCH AND SWIRL
From pinchandswirl.com
Ratings 3Calories 427 per servingCategory Appetizer, Salad
- Stir together first 11 ingredients (mayonnaise through hot pepper sauce) until smooth, in a bowl large enough to hold the shrimp. Add shrimp and gently toss to coat evenly.
- Divide butter lettuce leaves among 4 serving plates and top each with 1/4 of shrimp remoulade. Serve.
NEW ORLEANS REMOULADE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
NEW ORLEANS-STYLE SHRIMP REMOULADE SALAD – GARDEN
From gardenandgun.com
SEAFOOD SALAD WITH REMOULADE DRESSING - COOP CAN …
From coopcancook.com
A REMOULADE SAUCE RECIPE TO PAIR WITH SHRIMP SALAD
From washingtonpost.com
CRAB RéMOULADE SALAD | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CRAB REMOULADE - ANDREW ZIMMERN
From andrewzimmern.com
CRAB SALAD - SPEND WITH PENNIES
From spendwithpennies.com
SHRIMP AND AVOCADO SALAD WITH REMOULADE DRESSING
From homesicktexan.com
SHRIMP REMOULADE SALAD RECIPE - BLUE PLATE MAYONNAISE
From blueplatemayo.com
BLACKENED SHRIMP WITH REMOULADE SAUCE - 40 APRONS
From 40aprons.com
10+ NEW FISH & SEAFOOD DINNER RECIPES IN THREE STEPS
From eatingwell.com
ROASTED SHRIMP COCKTAIL WITH HORSERADISH SAUCE RECIPE
From cooking.nytimes.com
CRAB LOUIE SALAD WITH REMOULADE - SPINACH TIGER
From spinachtiger.com
EASY CRAB AND SHRIMP SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
CAPELLINI WITH SPICY TOMATO CRAB SAUCE RECIPE - TODAY.COM
From today.com
KING CRAB LEGS DIPPING SAUCE: RECIPES TO TRY
From globalseafoods.com
REMOULADE SAUCE (5 MINUTE RECIPE!) - NO SPOON NECESSARY
From nospoonnecessary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love