SHRIMP WITH WARM GERMAN-STYLE COLESLAW
We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.
Nutrition Facts : Calories 472 calories, Fat 20g fat (5g saturated fat), Cholesterol 156mg cholesterol, Sodium 546mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
GERMAN SHRIMP PASTA SALAD
This is a favorite recipe handed down from my Oma, who used to make this for the deli. She used elbow macaroni. I have altered her methods to decrease prep time without sacrificing flavor.
Provided by Liquid Kitten
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 8h30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
- Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
- Gently fold in shrimp in the last fold before serving.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.9 g, Cholesterol 77.7 mg, Fat 7.7 g, Fiber 2.2 g, Protein 17.2 g, SaturatedFat 0.3 g, Sodium 1366 mg, Sugar 5.1 g
GERMAN SHRIMP SALAD OVER GREENS
ZWT 6. I got this from Spoonfuls of Germany by Nadia Hassani. The use of brandy in this recipe is intriguing.
Provided by Pesto lover
Categories Lunch/Snacks
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put shrimp into boiling water for 2 minutes, or just until they turn pink. Drain and place in an ice bath.
- Mix mayonnaise, ketchip & brandy. Season with salt & pepper.
- Drain shrimp well and mix with dill, mushrooms, radishes and egg.
- Fold mayonnaise mixture into shrimp mixture.
- Place salad greens on a large serving platter and arrange shrimp mixture on top.
- Serve immediately, with a good baguette.
Nutrition Facts : Calories 197.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 279.1, Sodium 419.4, Carbohydrate 3.1, Fiber 0.4, Sugar 1.9, Protein 26.3
CITRUS GRILLED SHRIMP OVER GREENS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Skewer shrimp on metal or wooden skewers or place in a grilling basket. Set aside.
- Zest lime, then slice in half and place on grill.
- In a small bowl, whisk together orange juice, lime juice, oil, mustard, lime zest, salt, and black pepper. Remove 3 tablespoons of citrus mixture and brush all over shrimp (reserve remaining mixture to use as a vinaigrette for the greens). Grill shrimp 3 minutes on 1 side. Flip and cook 1 to 3 more minutes, until shrimp are bright pink and cooked through.
- Add thyme and chives to reserved citrus mixture. Arrange lettuce on individual plates. Top lettuce with tomatoes and grilled shrimp. Spoon reserved citrus vinaigrette over top, squeeze juice from grilled lime and serve.
GRILLED SHRIMP SALAD
Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.
Provided by Sherill
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
- Put shrimp on top of the salad greens mixture. Pour dressing over top.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g
SHRIMP GARDEN SALAD
This is my version of a simple garden salad which I changed by adding a small tin of shrimp.
Provided by bluebayou
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 10.3 g, Cholesterol 36.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 77.2 mg, Sugar 4.8 g
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
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