SHRIMP MACARONI SALAD
Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread. -Barbara Robbins Cave Junction, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.
Nutrition Facts : Calories 389 calories, Fat 25g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 551mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein.
FRENCH-STYLE SHRIMP SALAD
This salad is a twist on the classic salade nicoise with tuna. This can be individual servings or arranged on a platter and served family style. Nicoise olives are a small purplish-black variety or kalamata olives can be substituted. Add crusty french bread for a lovely meal. This recipe was adapted from a popular cooking magazine and posted for the 2006 Zaar World Tour - FRANCE.
Provided by lauralie41
Categories European
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To prepare vinaigrette, turn on food processor and drop garlic thru chute. Process until minced and add broth along with next 7 ingredients. Process until well blended.
- For salad, combine 2 tablespoons vinaigrette and shrimp into a large ziploc bag. Seal refrigerate for 20 minutes, turning bag occasionally to coat shrimp.
- In a large saucepan add potatoes and cover with water. Bring water to a boil and cook 8 minutes. Add haricots verts to pan and cook for approximately 2 minutes longer or until haricots verts are tender crisp and potatoes are tender. Drain, rinse with cold water, drain again and cut potatoes into 1/4 inch thick slices. Set aside.
- Heat a large grill pan over medium high heat and coat with cooking spray. Remove shrimp from bag and discard marinade. Cook shrimp for approximately 3 minutes on each side or until done.
- In a large bowl, combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes. Add remaining vinaigrette and toss gently. Place salad on serving platter, arrange shrimp and eggs over lettuce, sprinkle with olives and capers, serve immediately.
Nutrition Facts : Calories 570.4, Fat 9.8, SaturatedFat 1.9, Cholesterol 284, Sodium 1141.5, Carbohydrate 88.4, Fiber 17, Sugar 11.2, Protein 36.9
FRENCH SHRIMP SALAD
Make and share this French Shrimp Salad recipe from Food.com.
Provided by Parsley
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the asparagus pieces in boiling salted water just until fork- tender, but still a little crisp. Drain and rinse under cold water.
- In a large bowl, toss together asparagus, onion, shrimp. chopped hard-cooked eggs, and coarsley chopped artichoke hearts.
- In a small seperate bowl, stir together mayo, lemon juice, french dressing, tarragon, parsley and salt and pepper.
- Pour dressing over salad mixture and toss well to coat evenly.
- Place greens on a serving platter/bowl, place salad on top, and garnish with slices of hard-cooked egg.
Nutrition Facts : Calories 483.7, Fat 26.9, SaturatedFat 4.4, Cholesterol 336.9, Sodium 947.8, Carbohydrate 29.6, Fiber 8.2, Sugar 10.7, Protein 34.7
SHRIMP FRANCESE
Butterflied shrimp are dipped in flour and egg, then pan-seared until browned on the outside and tender and juicy inside. A quick, buttery white wine sauce and wilted baby spinach complete this easy, elegant dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
- Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
- Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
- Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.
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- To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.
- To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp.
- Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.
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