CHOPPED SHRIMP WALDORF SALAD
The original Waldorf salad was created at the Waldorf Astoria hotel in New York in the late 1890s by Chef Oscar Tschirky. It was considered the height of sophistication and originally was nothing more than apples, celery, and mayonnaise. Chopped nuts and grapes came later. This version features shrimp.Source unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Lettuce Salads
Number Of Ingredients 13
Steps:
- Put shrimp in a steamer basket over simmering water and steam until just cooked through, about three minutes. The center should still be slightly translucent. Let cool. In medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon, and mustard. Season with salt and pepper to taste.
- Toss shrimp, apples, grapes, celery and slivered almonds. Toss with enough of the dressing to coat the ingredients well. You may not need it all. Taste and add more salt, pepper, or lemon juice as needed. Sprinkle with chives, if using. Serve this salad on bed of lettuce leaves or put the leaves next to the salad bowl and have guessed spoon some of the salad onto a leaf and roll it up to eat out of hand. Makes 6 to 8 servings.
SHRIMP WALDORF SALAD
Make and share this Shrimp Waldorf Salad recipe from Food.com.
Provided by Abby Girl
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Put the shrimp in a steamer basket over simmering water and steam until just cooked through, about 3 minutes (the centre should still be slightly translucent). Let cool.
- In a medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon and mustard. Season with salt and pepper.
- Cut the shrimp into pieces and mix in a large bowl with the apples, grapes, celery, and almonds. Toss with enough of the dressing to coat the ingredients well.
- Taste and add more salt, pepper or lemon juice as needed.
- Sprinkle the salad on beds of lettuce leaves . Serve.
Nutrition Facts : Calories 266.4, Fat 11.4, SaturatedFat 1.6, Cholesterol 120.8, Sodium 298.8, Carbohydrate 24.7, Fiber 3, Sugar 15.6, Protein 18.6
CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP
Provided by Giada De Laurentiis
Categories appetizer
Time 24m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.
CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE
Steps:
- Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
- Prepare all the vegetables and toss together.
- Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
- Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.
Nutrition Facts : ServingSize 2.5 cups, Calories 300 cal, Carbohydrate 11 g, Fat 18 g, Protein 25 g, Fiber 6 g, SaturatedFat 3 g, Cholesterol 183 mg, Sodium 176 mg, Sugar 3 g
THE ORIGINAL WALDORF SALAD
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Provided by The New York Times
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 1 serving (as a main course)
Number Of Ingredients 5
Steps:
- Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
- In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams
CHOPPED SHRIMP "WALDORF" SALAD
Steps:
- Put the shrimp in a steamer basket over simmering water and steam until just cooked through, about 3 minutes (the center should still be slightly translucent). Let cool. In a medium bowl, whisk the mayo, buttermilk, lemon juice, tarragon & mustard. Season with salt & pepper. Cut the shrimp into 1/2" pieces & mix in a large bowl with the apples, grapes, celery & almonds. Toss with enought of the dressing to coat the ingredients well (you may not need it all). Taste & add more salt, pepper, or lemon juice as needed. Sprinkle with the chives. Serve on lettuce leaves.
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