Shrimp And Pea Salad Recipes

Steps:

• Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
• Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
• Arrange lettuce onto 4 plates; top with shrimp mixture.

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

Steps:

• Combine all ingredients and mix well.
• Chill before serving.

Steps:

• If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
• Drain in a colander
• Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
• Thaw peas under warm to hot water,drain well.
• Place shrimp and peas in a large bowl.
• Add red onion and dressing and toss lightly.
• Arrange lettuce on plates
• Add shrimp mixture to top of lettuce and enjoy.

Steps:

• In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning.
• In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

Steps:

• First do a shrimp boil. Add seasoning vegetables (rough chunks of onions, celery, carrots) and salt and pepper to a 6-8 quart pot of water, add shrimp when it comes to a boil and cook until done. Be careful to not overcook shrimp or it will turn tough and rubbery.
• Immediately drain shrimp and discard cooking veggies. Place shrimp on ice in bowl and then into refrigerator. Allow shrimp to cool until its temperature is cool enough to work with your bare hands.
• Peel, devein, and clean shrimp and cut into thirds. Set aside.
• Put mayo into large mixing bowl and add spices, stirring till blended.
• Add cut-up shrimp to spiced mayo and stir gently a few times to lightly mix.
• Add 3 cups cooked, cooled rice to the shrimp/mayo mixture. Mix gently till blended.
• Thoroughly drain the can of peas and place peas on top of shrimp/mayo in big bowl. Fold in gently with spatulas. Cover and chill salad 4-6 hours or overnight.
• You can "lighten" this recipe by using low or no fat mayo.
• Serving suggestions: on lettuce leaves, in large tomato cups, or with avocado slices. You could add other spices for heat, maybe cayenne or Tabasco, although I haven't tried this.

Steps:

• Dressing: Mix first four ingredients and set aside.
• Set aside 1/4 cup of cashews for garnish.
• Combine the remaining cashews, peas, green onions, celery and shrimp.
• Add dressing and toss gently to coat.
• Season with salt and pepper. Sprinkle reserved cashews over top.

Steps:

• In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
• Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
• In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

Steps:

• Combine the dressing ingredients and mix well.
• Set aside 2 tablespoons of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.
• Gently mix in dressing. Season with salt and pepper to taste.
• Line a serving platter or bowl with lettuce.
• Spoon salad into center; garnish with reserved cashews and, if desired, dill.

Steps:

• Place shrimp and peas in colander; rinse under cool water until thawed. Drain well. Place in large bowl.
• Add onions and dressing; mix lightly.
• Arrange lettuce on 4 plates to resemble cups; fill with shrimp mixture.