Marinated Shrimp Salad By Paula Deen Recipes

SHRIMP SALAD SANDWICH

Steps:

• Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.

MARINATED SHRIMP SALAD BY PAULA DEEN

Steps:

• In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
• Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
• Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

PINK SHRIMP DIP BY PAULA DEEN

Steps:

• Combine all ingredients except shrimp and blend well.
• Stir in shrimp.
• Refrigerate, covered, until serving time.

MARINATED SHRIMP SALAD

Steps:

• Peel and devein shrimp, leaving tails intact, and discard shells.
• Bring water to a boil, and add shrimp, cook 3 minutes, or until shrimp turn pink.
• Drain and rinse with cold water.
• Place shrimp in a large bowl, and add bell pepper, fennel, shallots, and garlic, and toss to combine.
• Combine lemon rind, and the next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk.
• Gradually add oil, stirring constantly with a whisk.
• Stir in bay leaves.
• Combine oil mixtureand shrimp mixture in a large zip-loc plastic bag, toss well to coat.
• Seal and marinate 8-24 hours, turning bag occasionally.
• Discard bay leaves.