CLASSIC CRAB AND SHRIMP SALAD
This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.
Provided by melimel_86
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 6.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 434.1 mg, Sugar 2.6 g
SHRIMP AND CRAB FRITTERS WITH CHOPPED SALAD AND ROASTED RED PEPPER AND PICKLE VINAIGRETTE
Steps:
- Fill a deep, large skillet with about 1 1/2 inches vegetable or other light-colored oil. Heat the oil over medium heat until a 1-inch cube of bread browns to a deep golden color in a count of 40.
- In a large bowl, stir together the pancake mix and 1 1/4 cups of water to combine. Then, add the shrimp and break up the crab into little bits as you drop it in. Add the scallions, hot sauce, and seafood seasoning and stir to combine. Use 2 tablespoons to drop 2-inch fritters into the pan. Cook small batches of fritters, no more than 6 at a time-do not crowd the pan or you will cause the temperature to drop too far, too fast. The fritters should cook for 2 to 3 minutes on each side to a deep golden color. Remove to a plate lined with paper towels to drain, and season with salt while they are hot. The recipe should yield 16 to 20 pieces, 4 or 5 fritters per portion, depending on the uniformity of size.
- While the fritters are working, place the relish, roasted red pepper, lemon juice, and parsley in a food processor and turn it on. Stream in the EVOO to form the dressing, then stop the processor and season up the dressing with salt and pepper to taste.
- Combine the chopped lettuce with the celery and onions and toss with the vinaigrette. Adjust the seasoning. Arrange the tossed salad on a platter or individual plates. Top the salad with the fritters or serve alongside. Pass the lemon wedges or malt vinegar at the table to squeeze or pour over the fritters, if you wish.
ROASTED SHRIMP SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD
Provided by Eddie Jackson
Time 40m
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
- Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
- Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
- Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
- Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
- To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.
SHRIMP AND PASTA SHELL SALAD
When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.
Provided by Chef John
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
- Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
- Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
- Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 33.8 g, Cholesterol 99.3 mg, Fat 28.8 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 663.8 mg, Sugar 2.8 g
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