Shrimp Salad Or Lobster Food

SEAFOOD DIP

Steps:

• Gather the ingredients.
• Place the milk, lemon juice, onion, salt, paprika, and a dash of curry powder in a blender or food processor vase. Process on low for a few seconds.
• Add half of the cream cheese and process on low speed until smooth. Add the remaining cream cheese one piece at a time, processing on high until all is well combined.
• Use a rubber spatula to scrape the sides of the blender or food processor. Process again and add the seafood. Pulse as desired, depending on how smooth or chunky you want the dip.
• Transfer the dip to a serving bowl. Serve with crackers, bread, or veggies.

ROASTED SHRIMP SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
• Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

LOBSTER OR SHRIMP SALAD WITH CORN AND TOMATOES

Steps:

• Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper.
• Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed.
• Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.

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.

SHRIMP SALAD (OR LOBSTER)

Steps:

• Combine all ingredients and place in Refrigerator. If salad appears dry, add more chili sauce.
• This recipe is better if made a day ahead.

LOUIS SEAFOOD SALAD

Steps:

• Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
• Divide greens onto 4 individual salad plates or place in a large serving bowl.
• Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
• Garnish with any or all of the optional ingredients, the more the better.
• Sprinkle with chopped chives.
• If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
• If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
• Serve additional dressing on the side.

WHITNEY'S SEAFOOD SALAD

Steps:

• Boil raw shrimp about 5 minutes until red.
• Cut into pieces (optional) and place in glass bowl in the refrigerator.
• Dice green pepper and place in large glass bowl.
• Slice celery ribs and place in the bowl.
• Add diced onion to the bowl.
• Next, grab the Hellmans and add pepper and seafood seasoning then mix.
• Break up remaining meats into the bowl, along with shrimp from the fridge. Taste and add season to suit!