Shrimp Salad Italiano Lighter Food

SHRIMP SALAD

Shrimp Salad image

Provided by Ina Garten

Time 30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

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.

ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE

Italian Seafood Salad (Insalata di Mare) Recipe image

Italy's classic light, bright salad of gently cooked and marinated seafood, including shrimp, squid, scallops, and mussels, with lemon juice, olive oil, parsley, and subtle spices.

Provided by Daniel Gritzer

Categories Appetizers and Hors d'Oeuvres Salads

Time 1h40m

Yield 6

Number Of Ingredients 17

Ingredients

1/2 pound (225g) dry-packed bay or sea scallops, cut into 1/2-inch pieces
2 teaspoons grated zest and 1 cup (240ml) juice from 8 to 10 lemons, divided
1 pound (450g) large shrimp, peeled and deveined
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon baking soda
4 medium cloves garlic, 2 crushed and 2 minced, divided
1/2 cup plus 1 tablespoon (135ml) extra-virgin olive oil, divided
2 pounds (1kg) mussels, de-bearded and scrubbed (see note)
5 whole peppercorns
2 bay leaves
1 pound (450g) cleaned squid bodies and tentacles, bodies cut into 1/2-inch rings and large tentacles halved lengthwise
1/4 cup packed minced flat-leaf parsley leaves and tender stems (3/4 ounce; 20g)
Dash cayenne pepper
Dash ground coriander seed (optional)
Freshly ground black pepper
2 stalks celery, sliced thinly on the bias (6 ounces; 170g)
1/2 cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias (4 ounces; 115g)

Steps:

Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
Pick all but 10 mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup (120ml) lemon juice, lemon zest, remaining 1/2 cup (120ml) olive oil, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed (if using). Whisk well.

Nutrition Facts : Calories 604 kcal, Carbohydrate 19 g, Cholesterol 364 mg, Fiber 1 g, Protein 63 g, SaturatedFat 5 g, Sodium 1341 mg, Sugar 1 g, Fat 29 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g

ITALIAN-STYLE SHRIMP WITH LEMON AND GARLIC

Italian-Style Shrimp With Lemon and Garlic image

source: Cooking Light, June 1996 -- This is a very light spring/summer dinner. Excellent served with a salad, some sourdough roasted garlic bread, and a nice glass of wine.

Provided by Paula

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 teaspoons dried Italian seasoning (I prefer Pampered Chef)
2 teaspoons sweet Hungarian paprika
2 teaspoons grated fresh lemon rind
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 cloves garlic, minced
1 lb large shrimp, peeled and deveined
Pam cooking spray
8 ounces angel hair pasta, cooked
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley

Steps:

Combine olive oil, Italian seasoning, paprika, lemon rind, salt, pepper, and garlic.
Add shrimp and toss to coat.
Thread the shrimp onto 4 skewers.
The original recipe calls for broiling these on a broiler pan coated with cooking spray (2 minutes on each side), however, I prefer to grill them over medium heat until they turn pink (2 to 4 minutes per side).
Remove the shrimp from the skewers and arrange over the hot pasta.
Drizzle with lemon juice and sprinkle with parsley.

SHRIMP SALAD

Shrimp Salad image

Make and share this Shrimp Salad recipe from Food.com.

Provided by Rita1652

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cooked shrimp, peeled and deveined
1/2 cup mayonnaise
1/3 cup chopped celery
1/4 cup finely diced onion
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice
1/4 teaspoon Worcestershire sauce

Steps:

Cut shrimp in half. Combine with remaining ingredients. Chill 1 hour. Serve on bed of lettuce or sandwich roll.

LIGHT SHRIMP AND PASTA SALAD

Light Shrimp and Pasta Salad image

Make and share this Light Shrimp and Pasta Salad recipe from Food.com.

Provided by Julesong

Categories One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups small shell pasta (or other small pasta shapes)
8 ounces cooked shrimp
2 stalks celery, finely chopped
1/2 red pepper, diced
1/2 cup frozen green pea, thawed
1/4 cup chopped onion
1/2 cup nonfat plain yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 tablespoon red wine vinegar
salt and pepper, to taste
2 tablespoons chopped fresh dill or 2 teaspoons dried dill

Steps:

Cook pasta until al dente.
Drain and allow to cool.
Toss pasta with shrimp, celery, red pepper, peas and onions.
In a separate bowl, combine remaining ingredients.
Add to pasta mixture.
Stir well.
Chill in refrigerator for at least 2 hours.
If desired, serve on a bed of lettuce, accompanied with a slice or two of fresh crusty bread.