Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and let cool to room temperature, at least 15 minutes.
Mix the cooled pasta, shrimp, salad dressing, celery, lemon, scallions, seafood seasoning, salt, and pepper together. Chill until ice-cold, at least 1 hour.
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.
>Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe
Shrimp -- Bring a medium pot of
boil.
Add shrimp and 2 tsps salt and
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.
Place noodles in large heatproof bowl; cover with boiling water. Let stand until just tender; drain. Using kitchen scissors, cut noodles into random lengths. Place in a large bowl.
Whisk garlic, sauce, lime juice and oil in small bowl to combine.
Add shrimp, peanuts, onion, cilantro, chili pepper and dressing to noodles; toss gently to combine.
Combine pasta, shrimp, walnuts, salad dressing, mayo, olives and onion in large bowl; toss gently to coat.
Cover; refrigerate at least 2 hours.
Serve over lettuce. Garnish with grapes and lemon peel.
Mix rice, shrimp, green pepper, celery, onion and olives and set aside.
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.
Heat oil in a large, heavy skillet over high heat.
Add shrimp and saute until done.
Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
Cool and refrigerate at least 1 hour.
Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
Whisk mayonnaise and remaining ingredients in a large bowl.
Add shrimp and onion; mix to coat shrimp with dressing.
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.
br>Rinse and drain the shrimp and grapes.
In a
lend.
Stir in shrimp.
Season salad to taste with salt