SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
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
SHRIMP ASPIC SALAD
I serve this at parties all the time. I usually put a variety of crackers with it for people to eat.
Provided by Carolyn Parke
Categories Other Salads
Time 15m
Number Of Ingredients 11
Steps:
- 1. Dissolve the jello in the boiling tomato juice.
- 2. Add cold tomato juice, tobasco, worcestershire sauce and lemon juice.
- 3. Add the shrimp, celery, green pepper, avacado, and onion.
- 4. Place in 8X8 pan or can be poured into any mold...
- 5. Place in the refridgerator and cool until firm. Then serve.
JELLIED SHRIMP SALAD
Make and share this Jellied Shrimp Salad recipe from Food.com.
Provided by salvador1709
Categories Healthy
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jelly powder in hot water; add vinegar.
- Let set partially.
- Add evaporated milk, onion, mustard, celery, carrot and shrimp.
- Mix and pour into lightly greased dish.
- Allow to set until firm.
Nutrition Facts : Calories 255.9, Fat 3, SaturatedFat 1.5, Cholesterol 76, Sodium 329.8, Carbohydrate 42.8, Fiber 0.5, Sugar 37.2, Protein 14.6
JELLIED SHRIMP SALAD
Every well-dressed buffet table deserves a little jewel-like sparkle. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Brunch
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soften gelatin in water for five minutes; melt over hot water.
- Add lemon juice and cool.
- Before it congeals, add mayo, salt to taste and mix well.
- Add remaining ingredients, mix thoroughly but lightly and transfer to an oiled mold.
- Chill until firm, unmold on lettuce leaves or salad greens.
- Serve with additional mayonnaise.
Nutrition Facts : Calories 206.4, Fat 12.1, SaturatedFat 2.1, Cholesterol 188.6, Sodium 400.8, Carbohydrate 9.1, Fiber 0.4, Sugar 3, Protein 15.4
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