Shrimp Salad Spread Food

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 SANDWICH

Steps:

• Gather the ingredients.
• Add the kosher salt to a quart or so of water in a medium pot.
• Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the shrimp); they should be pink and barely translucent.
• Drain, rinse briefly under cool water, and pat dry.
• Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon juice .
• Toss to coat and place in the refrigerator for 20 minutes or so, to cool completely.
• Whisk the remaining Old Bay, remaining lemon juice, the mayonnaise, and Worcestershire sauce together in a medium-size bowl.
• Add cooled shrimp, celery, and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt, if necessary.
• Serve on toasted rolls or buns with shredded lettuce.

SHRIMP SPREAD

Steps:

• Finely chop the shrimp; place in a bowl.
• Stir in the next six ingredients until well blended.
• Cover and refrigerate for 8 hours or overnight.
• Serve with crackers.

SHRIMP SALAD

Steps:

• Boil and season shrimp, to your taste.
• (To save alot of time, buy the shrimp that are precooked and already peeled).
• Boil eggs.
• When shrimp are done cut into small pieces.
• Chop eggs.
• Take one stack of the crackers of your choice and crush them. I prefer the Ritz.
• In a large bowl mix crushed crackers and eggs; add pickle relish and mayo as you would for potato salad.
• Add shrimp and French dressing.
• Mix well. Spread on the rest of the crackers and enjoy.

SUMMERY SHRIMP, CORN AND AVOCADO DIP

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, corn, garlic and 1 teaspoon salt and cook, stirring often, until the shrimp are cooked through and the corn is crisp-tender, 4 to 5 minutes. Transfer to a bowl and cool to room temperature.
• Add the sour cream, lime juice, cilantro, parsley and hot sauce to the shrimp mixture and stir to combine. Add the avocado and gently toss to coat. Season with salt to taste. Serve at room temperature or refrigerate for up to 8 hours until ready to eat. Serve with tortilla chips for dipping.

POPCORN SHRIMP SALAD

Steps:

• Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
• Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
• Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
• Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.

SHRIMP SALAD SPREAD

Steps:

• Mince shrimp in food processor--spatula out in mixing bowl.
• Cut up celery and mince finely in processor--add eggs cut in half and pulse to a mince. Add all to bowl.
• Add mayonnaise and seasonings except for paprika and fold/mix.
• Add to serving bowl,sprinkle with paprika serve with Melba toast/ sociables / crackers of your choice. Refrigerate before serving.
• Make sure the Old Bay is added just right and it will be the best at the party, guaranteed!

SHRIMP SPREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium-size mixing bowl, combine cream cheese, Cheddar cheese, shrimp, mayonnaise, onion, horseradish, dill, and hot pepper sauce. Pour mixture into an 8x8 inch baking dish. Sprinkle with lemon pepper seasoning and paprika.
• Bake at 350 degrees F (175 degrees C) for 25 minutes; or until the mixture is bubbly.

SHRIMP SALAD (ICELAND)

Steps:

• Chop eggs & shrimp as desired.
• Combine all ingredients & mix well.
• Refrigerate at least 2 hrs before use.
• NOTE: Serving sizes will vary & depend upon whether used as a dip/spread or a sandwich filling. I reflected 2 oz appy servings & would expect 8 sandwiches using 3 oz servings.

SHRIMP APPETIZER SPREAD

Steps:

• In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth. , Spread mixture on a round 12-in. serving platter. Top with seafood sauce. Sprinkle with shrimp, mozzarella, green pepper, tomato and onions. Refrigerate until serving. Serve with crackers.

SHRIMP SALAD SANDWICH (PAULA DEEN)

Steps:

• Cut shrimp up and transfer to a bowl.
• Add eggs, celery, and mayonnaise and mix well.
• Add seasonings, to taste, and stir to combine.
• Spread additional mayonnaise on both sides of bread.
• Heap shrimp salad onto bread and then cut sandwiches in half.
• Serve with lettuce and tomato, if desired.

SHRIMP EGG SALAD

Steps:

• Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.

ELEGANT SHRIMP AND ARTICHOKE SALAD

Steps:

• Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.

SAVORY SHRIMP SALAD DIP

Steps:

• Heat oil in small saucepan over medium-low heat. Add turmeric and heat until fragrant, about 30 seconds. Combine turmeric with mayonnaise, liquid aminos, and pepper.
• Add cucumber, tomato, leek, spinach, and basil. Mix together. Stir in shrimp until well combined. Serve immediately or refrigerate until ready to use.