eld.
TO MAKE SHRIMP SALAD:.
Combine the shrimp, celery and red
Place shrimp and celery in a large bowl.
Combine all sauce ingredients and blend well.
Pour over shrimp mixture and toss well.
Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
Garnish with tomatoes and serve.
In a large bowl, toss together shrimp, onion, celery and cilantro.
Stir together remaining ingredients and pour over shrimp salad mixture.
Stir well.
Chill for at least 2 hours.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
nch cubes.
To finish salad: Toss romaine and watercress with
Heat oil in a large saucepan over high heat. Deep-fry wonton wrappers for 1 min, or until golden. Drain on paper towels. Break 2 wrappers into pieces. Reserve remaining whole.
In a large bowl, combine shrimp, lettuce, bean sprouts, avocado, mint and broken wonton wrappers.
For the chili-lime mayonnaise, whisk together mayonnaise, lime zest, lime juice, chili and ginger. Season.
Place 1 unbroken wonton wrapper on each serving plate. Top with shrimp salad and drizzle with mayonnaise.
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
Chop one egg finely, place in salad bowl; stir in salad dressing and pepper. Add spinach; toss until evenly coated.
Chop remaining two eggs coarsely. Slice tomatoes thinly. Top salad with eggs, tomatoes, bacon and croutons. Serve right away.
Shrimp -- Bring a medium pot of
he boil. Add the jumbo shrimp and cook until they turn
nd replace top.
Warm Shrimp Salad: Chop shrimp into small pieces and
In a bowl, combine the shallot, chili sauce, olive oil and lime juice and zest, mixing well. Stir in the shrimp, red pepper and salt and pepper. (Salad can be refrigerated at this point for up to 4 hours. When ready to use, bring to room temperature and drain any excess liquid).
Add chopped cilantro and mix well,.
Arrange endive leaves on a platter, fill each with 1 1/2 teaspoons of shrimp salad and serve.
To make the dressing, stir together the first 9 ingredients in a large bowl, set aside.
Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing.
Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.
boil.
Add shrimp and 2 tsps salt and
lend.
Stir in shrimp.
Season salad to taste with salt
In a small bowl, combine shrimp, celery, green onions, mayonnaise, salt and pepper.
Put 1 teaspoonful shrimp salad on crackers or bread slices. Sprinkle with paprika and top with olive slices.
Makes about 1 dozen.
br>Rinse and drain the shrimp and grapes.
In a
Combine all ingredients to make salad (lettuce, shrimp, slivered almonds and oranges).
Use Italian dressing or an oil and vinegar dressing.
Steam or boil shrimp until pink and then plunge into ice water to stop additional cooking.
For Aioli Mayo, mix together: sourcream, mayonnaise, garlic, parsley and lemon juice.
In a medium bowl, toss shrimp and veggies together.
Add enough of the Aioli to hold the shrimp salad together.
Add seasoned salt to taste.
(Optional: Add Old Bay Seasoning) Chill and serve.
Combine shrimp, celery, eggs, olives, onions and dill pickle. Blend mayonnaise, chili sauce, horseradish and salt.
Add to shrimp mixture and toss lightly.
Chill.
Cut top off bread and remove insides, leaving a thick shell.
Combine cheese spread and margarine.
Spread inside of bread.
Bake at 350\u00b0 for 10 to 15 minutes.
Put shrimp salad in bread case and decorate.
Slice to serve.
Serves 6 to 8.