Salad Stack With Shrimps Recipes

Steps:

• Preheat oven to 430 degrees F (220 degrees C).
• Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish.
• Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes.
• Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices.
• Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.

Steps:

• Wash and dry tomatoes, and slice about 1/4 inch thick. Arrange 3 - 4 slices on each of 4 plates, depending on size of tomato rounds.
• Mix the yoghurt, mayonnaise and 2 tablespoons of the chopped spring onions in a bowl. Add the shrimps, and fold in until well mixed.
• Put about 2 heaped tablespoons of the shrimp mixture on the prepared tomato slices, centred, so the tomatoes still show.
• Peel the boiled eggs, and slice carefully (so they don't break) into thickish slices. Discard the white ends. Arrange 2 egg slices on the shrimp mixture on each plate.
• Sprinkle the salad with black pepper, crushed garlic (the fine dried crushed garlic is better here than fresh, which might be a little overpowering). Sea salt flakes look pretty on the plate and taste great, but use any salt you have, to taste.
• With a potato peeler, peel ribbons from the zucchini. Discard the outer thin bits. Roll up each ribbon -- you need about 12 -- and pinch ends, which usually makes them stay in rounds.
• Arrange 3 zucchini circles on each salad.
• Divide the grated cheese between the plates.
• You have 2 tablespoons chopped spring onions left over. Sprinkle over the salad.
• In a bowl, whisk the water, cider vinegar, olive oil, mustard (and a pinch of salt, if you want) until it emulsifies.
• Drizzle about a tablespoon of the vinaigrette dressing over each salad.
• The salads should each be a neat, not very high, "stack". Ideal before a main dish of meat. Cover and cool, but do not chill too deeply.

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.

Steps:

• In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
• Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.