SHRIMP AND ARTICHOKE SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
- When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
- Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
ARTICHOKE RICE SALAD WITH SHRIMP
A seafood salad with artichokes and shrimp.
Provided by Paula Deen
Categories entertaining seafood
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.
- Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the green pepper, green onions, olives, curry powder, salt and pepper to taste, and mix together.
- If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.
- Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 °F. Place in a 2 1/2 quart casserole dish and bake for 20 minutes, until heated through.
CURRIED ARTICHOKE SHRIMP SALAD
This salad needs to chill overnight, but worth the wait. Hope you will try it., hugs and loves,L
Provided by Laura Spencer-Whitacre
Categories Other Salads
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Cook Rice-a-roni as directed on pkg using only 1 tablespoon butter to brown rice.Remove from heat and let cool.
- 2. Drain artichoke hearts and reserve marinade. Chop artichokes and mix with shrimp, green onions and olives, add to rice.
- 3. Make dressing by combining, the artichoke marinade, mayonnaise and curry powder. Mix dressing into rice mixture and chill overnight Before serving garnish with lemon slices
ELEGANT SHRIMP AND ARTICHOKE SALAD
Steps:
- Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.
CURRIED SHRIMP SALAD
Make and share this Curried Shrimp Salad recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 2h
Yield 1 lb
Number Of Ingredients 8
Steps:
- Defrost shrimp according to package directions.
- Drain thoroughly and remove tails.
- Toss shrimp, water chestnuts, celery and onions.
- Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
- Cover and refrigerate at least 2 hours.
- Serve on fresh, crisp lettuce and sprinkle with almonds.
CURRIED RICE AND ARTICHOKE SALAD
This is a family recipe that we make for all of our picnics. The salad is best if made a couple of hours, or even a day, ahead. It can be served warm, but is best served chilled. It is also very good with 2 c. chopped cooked chicken added. I hope you enjoy this as much as we do!
Provided by MeemawB
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook Rice as directed on box, but brown using olive oil, instead of butter.
- Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
- Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
- Pour mayonnaise mixture over rice mix.
- Stir to coat.
- Refrigerate until serving.
- Enjoy!
CURRIED SHRIMP SALAD
Absolutely scrumptious party perfect salad. Especially grand for luncheons. Best if made at least one day before serving so the flavors meld.
Provided by KTDances
Categories Lunch/Snacks
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cook the shrimp and rice (not together).
- Chop celery.
- Toast the slivered almonds on a baking sheet in your oven.
- Set aside half the slivered almonds.
- When everything has cooled, mix together and add your dash of garlic salt.
- Refrigerate until serving day (1-2 days later).
- Serve on butter lettuce.
- Sprinkle with reserved slivered almonds.
Nutrition Facts : Calories 347.1, Fat 14.1, SaturatedFat 1.4, Cholesterol 89.7, Sodium 781.9, Carbohydrate 38.8, Fiber 3.7, Sugar 4.3, Protein 16.7
CURRIED SHRIMP SALAD
The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.
Nutrition Facts :
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