Anyone have a shrimp salad recipe they would like to share with me?!
1 can (4 to 4 1/2 ounces) large shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained and cartilage removed
6 cups bite-size pieces lettuce, such as iceberg, Bibb, romaine or leaf lettuce
1/2 jar (6- to 7-ounce size) marinated artichoke hearts, drained
1/4 cup sliced ripe olives
1 hard-cooked egg, cut into wedges
1/2 teaspoon capers, if desired
Freshly ground pepper, if desired
Italian or French dressing, if desired
Toss shrimp, crabmeat, lettuce, artichoke hearts and olives. Divide between salad bowls.
Top with egg wedges, capers and pepper. Serve with dressing.
nfd?
Answers: SEAFOOD SALAD BOWL
1 can (4 to 4 1/2 ounces) large shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained and cartilage removed
6 cups bite-size pieces lettuce, such as iceberg, Bibb, romaine or leaf lettuce
1/2 jar (6- to 7-ounce size) marinated artichoke hearts, drained
1/4 cup sliced ripe olives
1 hard-cooked egg, cut into wedges
1/2 teaspoon capers, if desired
Freshly ground pepper, if desired
Italian or French dressing, if desired
Toss shrimp, crabmeat, lettuce, artichoke hearts and olives. Divide between salad bowls.
Top with egg wedges, capers and pepper. Serve with dressing.
nfd?
Warm Shrimp Salad
1 pound medium shrimp - peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads butter lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
2 stalks celery, chopped
1 cucumber, cleaned and chopped
1/2 cup shredded carrots
1/3 cup vinaigrette salad dressing
In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
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Hope you like it as much as I do!
Shrimp Salad
INGREDIENTS:
2 cups cooked shrimp, halved lengthwise and chilled
1 cup thinly sliced celery
1 tablespoon finely minced onion
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and pepper to taste
Romaine lettuce or mixed greens
thinly sliced tomatoes
avocado slices, optional
cherry tomato slices, optional
PREPARATION:
In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.
Shrimp salad with vinaigrette and salad greens.
INGREDIENTS:
2 cups shelled and deveined shrimp, cooked and cooled
1/4 cup finely chopped sweet pickles
1/2 cup vinaigrette, below
1 small purple onion or sweet onion, cut in rings
mixed salad greens or romaine lettuce
.
Vinaigrette
2 tablespoons fresh lemon juice or cider vinegar
1/3 cup olive oil
1/2 teaspoon salt
dash pepper
1/4 teaspoon dry mustard
PREPARATION:
Mix together shrimp, sweet pickle, and vinaigrette (directions below). Serve over mixed greens or romaine lettuce and top with onion rings.
Shrimp salad serves 4.
Vinaigrette: Whisk together all ingredients in a cup small bowl.
1st recipe- 4 cups water
1 pound unpeeled, fresh medium shrimp
2 1/4 cups finely shredded cabbage
1/2 cup shredded carrots
1/2 cup seed, chopped tomatoes
1/4 cup sliced green onions
1 (8-ounce) can water chestnuts, drained and chopped
1/3 to 1/2 cup mayonnaise
1/4 cup lemon juice
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground pepper to taste
Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel, devein and coarsely chop shrimp.
Combine shrimp, cabbage, carrots, tomatoes, green onions and water chestnuts in a large bowl; toss gently. Set aside.
Combine remaining ingredients in a small bowl; mixing well. Add mayonnaise mixture to shrimp mixture; toss gently to combine.
Makes 6 servings.
2nd recipe- Serve this shrimp salad on romaine lettuce with tomato slices or avocado slices.
INGREDIENTS:
2 cups cooked shrimp, halved lengthwise and chilled
1 cup thinly sliced celery
1 tablespoon finely minced onion
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and pepper to taste
Romaine lettuce or mixed greens
thinly sliced tomatoes
avocado slices, optional
cherry tomato slices, optional
PREPARATION:
In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices
i hope this helps u.
This is the BEST Shrimp Salad recipe!
1 pound uncooked medium shrimp, peeled, deveined
1/4 cup mayonnaise
1 1/2 teaspoons Old Bay seasoning
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1/2 cup chopped green onions
1/2 cup chopped celery
Radicchio or butter lettuce leaves
Cook shrimp in medium pot of boiling salted water until just opaque in center, about 4 minutes. Drain shrimp and cool. Combine mayonnaise and Old Bay seasoning in large bowl. Add bell peppers, green onions, celery and shrimp. Toss to blend well. Season salad to taste with salt and pepper. Arrange 1 lettuce leaf on each plate. Spoon salad into leaves and serve.
I make this every year on our trip to our Maine ocean cabin as a prelude of coming attractions. My family craves it!
try this.
one pound of cooked baby shrimp
one pound of crab meat imitation.
1/2 cup of sharp or extra sharp Cheddar cheese
table spoon of dill weed
1/2 cup of mayonnaise.
mix together and chill for a hour before serving.
In a large bowl tear shred lettuce, add diced tomatoes, avocado, steamed zucchini and carrots, salt, pepper a little lemon juice and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette
Easy Salad with Shrimps
2 cups mache (also called field salad, corn salad, field lettuce), washed 7 ounces shrimp, peeled and deveined
3 large garlic cloves, sliced
1/2 yellow or red bell pepper, seeded and cut in strips
4 tablespoons olive oil
1/2 tablespoon lemon juice
2 tablespoons sunflower seeds
Salt and white pepper to taste
In a frying pan, heat olive oil; add garlic and sauté shrimps until they turn red.
Heat another frying pan without oil and toast sunflower seeds, tossing often.
Whisk together the lemon juice, olive oil (in which shrimps were sautéed), salt and pepper.
In a bowl, combine mache, bell pepper, shrimps and garlic, sunflower seeds, and dressing. Mix well and distribute salad mix equally on plates.
"Shrimply Delicious Shrimp Salad"
Ingredients-
1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
1/2 cup chopped onion
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
salt and pepper to taste
Preparation-
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.