GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
SHRIMP SALAD WITH WASABI AND PICKLED GINGER
Make and share this Shrimp Salad With Wasabi and Pickled Ginger recipe from Food.com.
Provided by Boo Chef in West Te
Categories Asian
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
- Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
- Whisk together mayonnaise, wasabi, celery, remaining tablespoon lemon juice, ginger, scallion, and sesame seeds in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
- Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.
WASABI SEAFOOD SALAD
Steps:
- Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside.
- Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel.
- In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend.
- Divide the salad among 4 plates. Garnish with the daikon sprouts and serve.
WASABI AND GINGER SHRIMP SALAD (LOW FAT)
This is my latest attempt at putting together a lunch that is both low fat and has a bit of flavor. If you like things with a bit more 'zing' you could add more ginger to taste. You can serve this on a bed of lettuce or in a sandwich. I had it with two slices of bread. The cooking time represents the chilling time.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the shrimp in half and put into bowl with celery.
- Add in the remaining ingredients and mix well.
- Chill for 30 minutes and serve.
Nutrition Facts : Calories 162.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 277.7, Sodium 374.2, Carbohydrate 4.1, Fiber 0.9, Sugar 2.2, Protein 30.8
SHRIMP TOAST WITH PICKLED GINGER
Can be prepared in 45 minutes or less.
Yield Makes 48 shrimp toasts
Number Of Ingredients 15
Steps:
- In a food processor blend the shallots, the garlic, the gingerroot, the Sherry, the salt, the sugar, the cornstarch, the egg white, the chopped coriander, and the soy sauce, add the shrimp, pulsing the motor, and purée the mixture until it is paste-like but not completely smooth.
- Spread 1 heaping tablespoon of the shrimp mixture on each slice of bread, rounding off the top, dip the coated side of each slice in the bread crumbs, shaking off the excess, and cut each slice into 4 triangles. The shrimp toasts may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled.
- In a large heavy skillet heat 1 1/2 inches of the oil to 360°F. and in it fry the shrimp toasts, coated sides down first, in batches, for 1 minute on each side, or until they are golden. Let the shrimp toasts drain well on paper towels, garnish each shrimp toast with some of the pickled ginger and 1 of the coriander leaves, and serve the shrimp toasts immediately.
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