Jellied Shrimp Salad Recipes

SHRIMP SALAD

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

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.

SHRIMP ASPIC SALAD

Steps:

• 1. Dissolve the jello in the boiling tomato juice.
• 2. Add cold tomato juice, tobasco, worcestershire sauce and lemon juice.
• 3. Add the shrimp, celery, green pepper, avacado, and onion.
• 4. Place in 8X8 pan or can be poured into any mold...
• 5. Place in the refridgerator and cool until firm. Then serve.

OLD BAY SHRIMP SALAD

Steps:

• Fill a large bowl with ice and cold water and set next to the sink.
• Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes (the water needn't return to a boil).
• Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
• In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.

JIVIN JERK SHRIMP SALAD

Steps:

• Make http://www.recipezaar.com/95953.
• Set aside.
• **Just a note of caution. When cutting hot peppers use gloves. Do not touch fingers to mouth or eyes.
• Place shrimp in a zip top bag. Add 2 to 3 T. of jerk seasoning and alow to marinate at least 30 minutes
• Meanwhile make dressing, by mixing all dressing ingredients and put in fridge to let flavors marry. (Pineapple juice is from the reserved juice for the salad).
• Place 2 cups lettuce in each of four plates.
• Divide black beans equally among plates and put in fridge.
• Heat grill to med high.
• Skewer pineapple, green peppers and onion equally among 4 skewers.
• Skewer shrimp equally among 4 skewers.
• Place pineapple skewers on grill about 5 mins before shrimp. These will take about 5 mins per side.
• Place shrimp skewers on grill and grill 3 to 4 mins per side, or until opaque.
• Layer one skewer of shrimp and one skewer of pineapple and vegetables on lettuce and beans, top with dressing and enjoy.

TOMATO-SHRIMP ASPIC SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
• When partially set, fold in celery, green onions and shrimp.
• Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
• To serve, unmold on bed of lettuce and garnish with mayonnaise.
• Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

JELLIED SHRIMP SALAD

Steps:

• Soften gelatin in water for five minutes; melt over hot water.
• Add lemon juice and cool.
• Before it congeals, add mayo, salt to taste and mix well.
• Add remaining ingredients, mix thoroughly but lightly and transfer to an oiled mold.
• Chill until firm, unmold on lettuce leaves or salad greens.
• Serve with additional mayonnaise.