Shrimp salad without mayonnaise?!
Shrimp salad without mayonnaise?
I've been asked to make shrimp salad for a family picnic. My family will be expecting a creamy type of shrimp salad, but here's the thing: I can't STAND mayonnaise, and I really don't want to go out and buy a jar of it just for this purpose, producing a salad I don't want to eat! What else could I use to get a creamy-style salad? I was thinking creme fraiche. Does anyone have a better idea? Please help save my salad from the Condiment from Hell(man's)! Thanks!
Answers: Use creme fraiche with a little tomato ketchup mixed in, it will give it a nice twist, I use it on all my seafoods. Use Miracle Whip Ranch You can always use yogurt or cream freaiche instead of mayo - if you don't like that either here's a good recipe.
Greek Style Shrimp Salad
1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
1/2 cup crumbled feta cheese
1/2 cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
1/4 cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves
Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture. if you want cream, buy some heavy cream and top the salad with that, whip it slightly. stir. gives creamy mouth feel like mayo./ SHRIMP SALAD
1 1/2 lbs. shrimp, cooked and deveined
1/4 cup extra virgin olive oil
juice of 1 lemon
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
Cook, shell, and devein the shrimp. Combine remaining ingredients (except parsley) for the dressing.
In a salad bowl, pour dressing over shrimp and mix until all are well coated.
Serve warm or cover and refrigerate for one hour. Sprinkle with fresh parsley before serving. Why not have 2 salads? One with mayo, the other with creme fraiche or natural yogurt and add some dill or some pesto, or a salad dressing in a little bottle you can take with you and add just before you serve? plain yogurt and sour cream mix
I always add a dollop of sourcream to my mayo favorites too.
Garlic and/ or seasoned salt , Pepper,
Hint of dried mustard ( in egg salad) Here's one that uses sour cream and lime juice. If you don't have lime juice handy, you could use lemon juice. If you want to use your standard shrimp salad recipe and just sub the sour cream/lime juice/salt and pepper dressing you'll be fine too
Creamy Shrimp Salad Recipe
Ingredients:
1 large head Belgian endive -- leaves separated and thinly sliced crosswise and thinly sliced crosswise
1 bag watercress -- (4 ounces)
1/2 cup reduced-fat sour cream
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound cooked -- shelled, and deveined shrimp
1 English (seedless) cucumber -- cut lengthwise in half, then thinly sliced crosswise
1 green onion -- thinly sliced
Directions:
In large serving bowl, toss endive with watercress.
In medium bowl, stir sour cream, lime juice, salt, and pepper until mixed.
Add shrimp, cucumber, and green onion; toss to coat well.
Spoon shrimp mixture on top of greens. Toss before serving.
TIP: Frozen cooked and cleaned shrimp, sold in bags, is a more economical choice than fresh shrimp. Thaw in bag in refrigerator overnight or under running water as label directs.
SOURCE: GOOD HOUSEKEEPING
Per Serving (excluding unknown items): 105 Calories; 1g Fat (7.9% calories from fat); 8g Protein; 22g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 1196mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 0 Fruit; 0 Fat. 1 ts Chicken Bouillon Granules
1 c Water
2 Bay Leaves
1 c Dry White Wine
1 sm Lemon Thinly Sliced
1 sm Onion Thinly Sliced
3 cl Garlic
1/4 ts Red Pepper Flakes
1 lb Medium Fresh Shrimp
2 tb Olive Oil
1 tb White Wine Vinegar
1 tb Dijon Mustard
6 oz Uncooked Seashell
Macaroni
1 lg Red Bell Pepper Chopped
1 c Frozen Peas Thawed
3/4 c Minced Fresh Basil
1/2 c Minced Purple Onion
1/4 c Minced Parsley
1/8 tb Red Pepper
Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic,
Bay Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3
To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp
Under Cold Water. Chill. Peel & Devein. Set Aside. Strain Broth
Mixture, Reserving 1/2 C. Liquid & Garlic. Discard Lemon, Onion &
Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To
Process. Blend Until Mixture Is Smooth. Cook Macaroni According
Package Directions. Drain. Rinse Under Cold Water & Drain Again.
Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley &
Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well
To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill
Thoroughly. Add a vinaigrette instead of mayo. to make things a little creamy you can also put a little sour cream instead of mayo with a vinaigrette. it won't be like putting mayo, but will give it some texture. or follow this recipe.
3 cups peeled, deveined cooked shrimp, coarsely chopped
1 small onion, minced
1/2 cup olive or vegetable oil
3 limes, juiced
Salt and ground black pepper
3 cups cooked rice
2 large avocados, peeled, seeded, and diced
1/2 cup chopped pitted green olives
3 tablespoons finely chopped cilantro
3 jalapeno peppers, seeded, deveined, and finely chopped
Whole shrimp to garnish (optional)
Cilantro for garnish (optional)
Directions:
Combine shrimp and onion in large mixing bowl. Whisk oil into lime juice; add salt and pepper to taste. Pour dressing over shrimp and onion; marinate two hours. Add rice, avocados, olives, cilantro and jalapeno peppers; toss lightly but thoroughly. Garnish with whole shrimp and cilantro sprigs, if desired.
This recipe for Marinated Shrimp Salad serves/makes 6 If you really want something special, go for an Arabic shrimp salad. They use a "cheese", that's really a very thick yoghurt, called Labne or Labna. It's the same thing that the Greeks use to make that delicious sauce for gyros. It tastes much more like a velvety cream cheese than it does like yoghurt...and it's phenomenal in summer salads. I get it in ethnic markets in my area and it's about $2 for a large container.