Shrimp With A Yuzu Dressing Recipes

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3-2-1-1 VINAIGRETTE



3-2-1-1 Vinaigrette image

This is my classic go-to dressing and makes just enough for a nice salad. I love it most with red wine or balsamic vinegar. You can also easily double or triple this recipe if you need a larger amount. Heartier greens like romaine and iceberg need more dressing. More delicate greens like arugula need less.

Provided by Alex Guarnaschelli

Categories     condiment

Time 5m

Yield about 1/2 cup

Number Of Ingredients 4

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon cool water

Steps:

  • In a medium bowl, whisk together the olive oil, red wine vinegar, mustard and water.

SHRIMP WITH RUSSIAN DRESSING



Shrimp with Russian Dressing image

Provided by Ina Garten

Categories     appetizer

Yield 4 appetizer servings

Number Of Ingredients 3

1/2 cup good ketchup
1/2 cup good mayonnaise
1 pound (12 to 15 count) cooked shrimp

Steps:

  • Combine the ketchup and mayonnaise in a bowl and serve with the shrimp.;

SHRIMP CORN BREAD DRESSING



Shrimp Corn Bread Dressing image

A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 servings.

Number Of Ingredients 14

7 cups water, divided
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 large onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
3 green onions, chopped
1/2 cup butter, cubed
1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
3 cups crumbled cornbread
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon each black, white and cayenne pepper
Celery leaves, optional

Steps:

  • In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.

Nutrition Facts :

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