CITRUS SHRIMP SALAD
Steps:
- For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
- Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
- For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
- Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.
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 :
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
CURRIED-SHRIMP SKEWERS WITH RICE SALAD
This dish plays with exotic and fragrant flavors like madras curry powder, cilantro, and mint for an easy, healthy meal that's a cinch to put together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Heat grill until very hot. Place rice and 1 3/4 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, about 20 minutes. Let sit 5 minutes, fluff with a fork, and let cool.
- Grate zest from 1 lemon into a large bowl; squeeze both lemons to yield 6 tablespoons juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 tablespoon olive oil, salt, and pepper; toss to combine.
- Leaving tails intact, peel and devein shrimp; transfer to a medium bowl. Add remaining 1/2 tablespoon olive oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.
Nutrition Facts : Calories 371 g, Cholesterol 172 g, Fat 8 g, Protein 27 g, Sodium 574 g
EASY CURRIED SHRIMP SALAD
From a community cookbook submitted by Mrs. John Evans. This uses cooked rice and cooked shrimp so it is really a "no cook" style recipe.
Provided by Oolala
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss the French dressing with the rice in a large bowl.
- Blend the mayonnaise with the onion, curry powder, salt, pepper, and mustard and add to the rice blend.
- Just before serving, take half the shrimp and cut them in half.
- Blend this into the mixture and then add the other shrimp whole (not cut) and gently mix to blend.
Nutrition Facts : Calories 648.8, Fat 24.5, SaturatedFat 3.7, Cholesterol 342.8, Sodium 1429.5, Carbohydrate 64, Fiber 1.6, Sugar 6.1, Protein 41
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 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
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