Shrimp Pineapple Salad Food

SHRIMP & PINEAPPLE RICE SALAD

Steps:

• Toss all ingredients except dressing in large bowl.
• Add dressing; mix lightly. Cover.
• Refrigerate several hours or until chilled.

MANGO PINEAPPLE SHRIMP SALAD

Steps:

• Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
• While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
• Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

RUSSIAN SHRIMP AND PINEAPPLE SALAD

Steps:

• Bring a saucepan of water and salt to a boil, add shrimp, and cook until pink, 3 to 5 minutes. Drain and cool, about 30 minutes. Spread out cooled shrimp on a serving platter and top with 1/2 the mayonnaise.
• Mix grated eggs and remaining mayonnaise in a bowl and spread on top of the shrimp. Sprinkle with pineapple pieces. Top with Cheddar cheese.

SUMMER SALAD WITH GRILLED SHRIMP AND PINEAPPLE IN CHAMPAGNE VINAIGRETTE

Steps:

• Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
• (Sneak a quick dip of artisan bread into the mixture - so good!)
• Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
• Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.

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.

PASTA WITH GRILLED SHRIMP AND PINEAPPLE SALSA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In a large bowl combine pineapple, red pepper, red onion, jalapeno pepper, orange juice, and lime juice. Mix well and set aside.
• Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, place the setting to high. Grill the shrimp for 2 minutes per side.
• Toss the cooked noodles with the salsa. Arrange the shrimp on the pasta and serve.

SHRIMP 'N' SCALLOPS TROPICAL SALAD

Steps:

• Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

SHRIMP WITH FRESH PINEAPPLE AND CORN

Steps:

• Cook the shrimp on medium-high heat until fully pink, seasoning with blackened seasoning while you stir, about 5 minutes. Add pineapple and allow to cook for 5 to 7 minutes. Mix in corn and cook for 5 to 7 minutes.
• Serve warm on a bed of spinach.

SPICY JERK SHRIMP

Steps:

• Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line two 15x10-inch baking pans with foil.
• Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.
• Sprinkle with cilantro and serve with brown rice and lime wedges.

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
• Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
• Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

ASIAN SHRIMP, PINEAPPLE, AND PEANUT SALAD

Steps:

• For dressing:
• Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
• For salad:
• Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.
• Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.