Kitchen Sink Shrimp Salad Recipes

SHRIMP SALAD

Steps:

• In a blender, combine the dressing and the avocado, and puree until smooth.
• In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
• On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
• Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
• Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
• Yield: 1 1/4 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

KITCHEN SINK SALAD

Steps:

• Boil pasta according to box directions. Drain & Cool.
• Wash all vegetables & prepare as noted above.
• Run cold water over frozen peas to thaw.
• Layer: lettuce, yellow/orange pepper, green pepper, pasta, peas, corn, cucumber, tomatoes.
• Serve with your favorite dressing - poppy seed is especially good on this salad.