SOUTHERN SHRIMP SALAD
A tasty shrimp salad to add to your Southern meal.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 7
Steps:
- Dissolve shrimp boil in 4 cups of water and bring to a boil. Add shrimp and boil for 4 minutes. Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks and place on paper towels to cool. In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes. Drain rice in colander and allow to cool. Add onion, olives and pepper to rice, and stir in the mayonnaise. Add the cooled dry shrimp to the mixture and blend well.
MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)
This recipe is one of Paula Deen's recipes; posted on Foodnetwork.com. You can also substitute the shrimp filling with your favorite. Please note that the frozen shells are 15 count whereas the phyllo recipe below is 24 count ... so the actual count will depend on which you chose to use. ENJOY!
Provided by marisk
Categories < 60 Mins
Time 35m
Yield 24-30 mini phyllo cups
Number Of Ingredients 13
Steps:
- SAUCE: Combine the shrimp, celery, and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper. Pour over the shrimp and stir gently to combine.
- MINI PHYLLO CUPS: Preheat oven to 350 degrees F.
- In a small saucepan over low heat, melt the butter with the garlic until fragrant.
- Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little parmesan and chopped parsley.
- Top with another sheet and repeat 3 more times until 4 sheets have been used.
- Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work.
- Repeat the stack with the remaining sheets so you end up with 2 stacks.
- With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches.
- Lightly spray a mini muffin pan with nonstick cooking spray.
- Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup. Repeat to make 24 mini phyllo caps.
- Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely BEFOREfilling.
Nutrition Facts : Calories 76.7, Fat 6.1, SaturatedFat 2.9, Cholesterol 12.2, Sodium 155.8, Carbohydrate 4.8, Fiber 0.2, Sugar 0.4, Protein 0.9
SHRIMP SALAD SANDWICH (PAULA DEEN)
Make and share this Shrimp Salad Sandwich (Paula Deen) recipe from Food.com.
Provided by Marie
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Cut shrimp up and transfer to a bowl.
- Add eggs, celery, and mayonnaise and 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.
Nutrition Facts : Calories 445.5, Fat 17.4, SaturatedFat 3.2, Cholesterol 386.6, Sodium 1608.2, Carbohydrate 35.4, Fiber 1.7, Sugar 5, Protein 34.8
PAULA DEEN'S MCCALL'S PLANTATION SHRIMP SALAD
Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Bag Lady I just saw this and thought it looked good. Posting for safe keeping.
Provided by Luvs 2 Cook
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil shrimp in water, to cover, with shrimp seasoning just until pink.
- Drain and reserve the shrimp boil water.
- Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
- In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
- Add the onion, olives, and black pepper, to taste, to the rice.
- Then stir in the mayonnaise.
- Add the cooled, dry shrimp last.
- Toss and serve.
Nutrition Facts : Calories 441.1, Fat 16.6, SaturatedFat 2.6, Cholesterol 304.7, Sodium 791.8, Carbohydrate 36.9, Fiber 1, Sugar 3.1, Protein 34.3
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