Summer Shrimp And Rice Salad Food

SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE

Steps:

• Cook the rice following the package directions. Remove from the heat and cool completely.
• Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
• Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
• In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
• Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
• Taste and adjust seasonings. You Might Also Like Simple Shrimp Salad

ASIAN RICE SALAD WITH SHRIMP

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

SHRIMP & PINEAPPLE RICE SALAD

Steps:

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

SHRIMP RICE SALAD

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

SHRIMP AND RICE SALAD

Steps:

• Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices.

SHRIMP AND RICE SALAD

Steps:

• Mix together all ingredients except lettuce leaves.
• Chill 2 hours.
• Serve on lettuce leaves.

SHRIMP AND RICE SALAD

Steps:

• In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
• In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
• Cover and chill for several hours before serving to blend flavors.

LATIN SHRIMP, RICE AND CORN SALAD

Steps:

• Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
• In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
• In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
• On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.

TEXAS SHRIMP AND RICE SALAD

Steps:

• Bring water to boil in large pot; add shrimp and return to boil.
• Reduce heat and simmer 3-5 minutes.
• Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.
• Combine shrimp, rice, beans, olives and onions; toss well.
• Combine salad dressing with seasonings; mix well.
• Pour over rice mix and chill.
• Serve over salad greens.

SHRIMP AND RICE SALAD

Steps:

• To a kettle of salted boiling water add rice, stirring, and boil 10 minutes. Drain rice well in a sieve and rinse. Steam rice in sieve over boiling water, covered with a paper towel and a lid, 20 minutes, or until tender. In a heavy skillet heat 1 tablespoon of oil over moderately high heat until hot but not smoking and stir-fry shrimp until just cooked through, about 1 minute. Remove skillet from heat and stir in lime juice and garlic. In a bowl stir together rice, shrimp, remaining 2 tablespoons oil, parsley, zest, and salt and pepper to taste.

SHRIMP SALAD WITH RICE

Steps:

• Split each shrimp lengthwise.
• In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
• Cover the mixture and chill for at least 30 minutes.
• Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
• Spoon the mixture on top of the lettuce
• Garnish with the tomato wedges and any leftover shrimp.
• Serve with the French dressing.

SUMMER HONEY-MUSTARD SHRIMP SALAD

Steps:

• Steam sugar snap peas (or microwave if using frozen), drain and set aside.
• Boil rice throughly, drain and set aside.
• Prepare shrimp and dry throughly. Cut any larger pieces into smaller bits.
• In a large bowl, whisk together all of the liquid ingredients, adding a dash of salt and pepper.
• Open and drain the can of corn, add to the liquids.
• Add shrimp and rice, mix throughly.
• Slowly fold in strawberries, peas and dried basil.
• Cover and chill for at least one hour.
• Serve cold in toasted pitas or rolls, with crackers, or over mixed greens.

SUMMER SHRIMP AND RICE SALAD

Steps:

• In a saucepan, combine the brown rice with the cold water, salt, and bring to a boil. Reduce heat to very low and cover. Let simmer for about half an hour until a grain is tender but retains a nut-like bite on the tip of your teeth. Drain rice of any excess water and transfer to a medium bowl. Drizzle 1 tbs of the oil over the rice and mix it to coat the grains. Allow to cool thoroughly while you prepare the other ingredients. Cut each shrimp down the back, removing the vein, but leave shells on. Cook in simmering water until just pink and transfer to a bowl of ice water. When shrimp are cool, peel them and set aside, sprinkled with a tsp of the lemon juice and a pinch of the coarse salt and pepper. Make sure the rice is cool, and add to it the garbanzo beans, tomato and cucumber. In a small bowl, combine the rest of the lemon juice with the herbs and zest. Mix in the oil, salt and pepper. Add the shrimp to the rest of the ingredients and drizzle the dressing over all. Combine thoroughly and season to taste. Serve at once, or refrigerate up to two days.