CHAMPAGNE GRAPE AND SHRIMP SALAD SANDWICHES
Shrimp and grapes may sound odd, but this shrimp salad sandwich is a winner. Champagne grapes are a must, there is no substitution for their burst in your mouth sweetness. This recipe came from an elderly gentleman I stood next to at the seafood counter in the grocery store. He insisted that since I was buying shrimp I had to get some champagne grapes and make this! It started out as just a simple trio of shrimp, mayo, and champagne grapes, but over the years I've added the rolls, lemon juice and chives. This works great as an appetizer if you just make the salad, then offer some toasted bruschetta (drizzled with olive oil and lemon juice) along with it! You don't have to measure the amounts, really. I always just grab a bunch of champagne grapes, a pound or two of shrimp, and add everything else to taste. You can make this a little ahead, but I don't recommend keeping it in the fridge for more than a day. And certainly toast the rolls or bruschetta at the last minute, since it's best when the bread is warm.
Provided by RZ1234
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Rinse and drain the shrimp and grapes.
- In a bowl, combine mayonnaise and juice of 2 lemons.
- Add shrimp, grapes, chives.
- Combine and let flavors combine while you prepare the rolls.
- Open all the rolls and drizzle inside olive oil and remaining lemon.
- Put rolls in oven to toast (inside surface facing down).
- When rolls are golden, remove from oven.
- Place bottom of rolls on plates, top generously with shrimp mixture.
- Place top of rolls off center so shrimp salad is visible.
- Garnish with some chives and a lemon slice if desired.
RED GRAPES AND SHRIMP SALAD
Looking for a filling salad recipe for dinner tonight? Then try this tossed shrimp and red grape salad- serve over lettuce!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 2
Number Of Ingredients 9
Steps:
- In small bowl, place shrimp and onions. In tightly covered container, shake oil, salt, tarragon and vinegar; pour over shrimp. Sprinkle with pepper; toss until shrimp are well coated. Cover; refrigerate at least 2 hours.
- Drain shrimp; reserve marinade to pour over salads if desired. Toss grapes with shrimp mixture. Serve on lettuce.
Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 220 mg, Fat 2 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 14 g, TransFat 0 g
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