Champagne Grape And Shrimp Salad Sandwiches Recipes

Steps:

• Combine shrimp, bell pepper, onion, and cilantro in the bowl of a food processor; pulse until well blended.
• Transfer to a small bowl. Stir in mayonnaise, salt, and pepper. Cover and refrigerate until cold, about 30 minutes.

Steps:

• In small bowl, whisk together dressing ingredients until smooth.
• Place lettuce in bowl, and drizzle or toss with dressing.
• Then sprinkle with toasted almonds.

Steps:

• In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.
• Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.
• Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.
• Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.
• To serve chicken, spoon sauce over top and garnish with parsley and grape salad.
• Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.

Steps:

• In small bowl, place shrimp and onions. In tightly covered container, shake oil, salt, tarragon and vinegar; pour over shrimp. Sprinkle with pepper; toss until shrimp are well coated. Cover; refrigerate at least 2 hours.
• Drain shrimp; reserve marinade to pour over salads if desired. Toss grapes with shrimp mixture. Serve on lettuce.

Steps:

• For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.
• For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the anchovies and pepperoncini...you just cleaned your fridge!

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.

Steps:

• Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.
• In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.
• Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!
• Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

Steps:

• Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; 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.