SHRIMP SALAD SANDWICH WITH RED CHILLI MAYONNAISE
Make and share this Shrimp Salad Sandwich With Red Chilli Mayonnaise recipe from Food.com.
Provided by Manami
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- TO MAKE CHILI MAYONNAISE:.
- Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld.
- TO MAKE SHRIMP SALAD:.
- Combine the shrimp, celery and red onion in a large bowl.
- Add the red chili mayonnaise and gently fold to combine, seasoning with salt, pepper & crushed red pepper flakes.
- *Can be made up to 8 hours in advance and stored covered in the refrigerator.
- TO MAKE SANDWICH:.
- Heat a grill, grill pan or preheat the broiler.
- Butter both sides of each roll and season with salt and pepper.
- Grill butter side down or broil butter side up until lightly golden brown.
- Divide the shrimp salad among the rolls and top with some of the blue corn chips.
Nutrition Facts : Calories 792.7, Fat 64.2, SaturatedFat 20.8, Cholesterol 312.6, Sodium 1141.2, Carbohydrate 31.8, Fiber 1.7, Sugar 8.5, Protein 25.7
CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL
Provided by Steven Raichlen
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
- 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
- 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
- 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
- CONTACT GRILL:
- Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
- GRILL PAN:
- Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
- BUILT-IN GRILL:
- Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
- FREESTANDING GRILL:
- Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
- FIREPLACE GRILL:
- Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
CORN AND SHRIMP SALAD
"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
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