This week it’s your choice! Choose from three killer easy shrimp salad recipes that look and taste great, yet can be made fast.
Spinach Salad with Shrimp & Blue Cheese
1/4 Cup White Wine
1/4 cup Virgin Olive Oil
2 Garlic cloves – minced
1/8 tsp Dried red pepper flakes
1/8 tsp Cumin – powder
For Salad Dressing:
one and 1/2 tsp Wasabi powder mixed with a little water to form a paste
1/2 Cup Greek Plain Yogurt
1/8 Cup white wine
2 Tbsp fresh Lemon juice
1/2 tsp Sriracha Sauce
1 Tbsp Canola Oil
dash Lemon pepper
20 large shrimp (15 per pound)
1/2 Red Onion – sliced thin
4 Fire Roasted Red Peppers – sliced (one for each plate)
Blue Cheese- crumbled (as much as you like)
1 loaf Kalamata Olive Bread
Shell and clean shrimp.
Mix all ingredients for marinade.
Place shrimp in plastic baggy, add marinade, seal and place in refrigerator for half hour.
For Salad Dressing:
Mix all salad dressing ingredients together in bowl, stir to until creamy, cover and place in refrigerator.
Barbecue shrimp over medium high heat for 2 minutes each side. Plate and cover.
Cut Olive Bread.
Wash and plate Spinach.
Add cranberries, red onion, fire roasted red peppers, shrimp and blue cheese. Add dressing, garnish with lemon, and serve with Kalamata bread.
Super Easy Shrimp Salad with Orange and Avocado Slices
This recipe serve 4.
24 large shrimp
Lettuce makings (assorted like red leaf, red chard, kale, radicchio etc)
1 Avocado – sliced (near time of serving so it does not discolor)
2 garlic cloves – minced
1/8 cup canola oil
1/4 tsp dried red pepper flakes
1/4 tsp Cajun spices (such as McCormick brand)
1 Tbsp olive oil (for fry pan)
In a mixing bowl combine canola oil, juice of one orange, red pepper flakes, Cajun spice, and garlic. Stir well.
Wash shrimp, remove shell, and pat dry.
Place shrimp in in plastic bag and then pour contents of mixing bowl into the bag. Seal the bag and place in refrigerator for 30 minutes.
Heat one table spoon of olive oil in fry pan, add shrimp and sauce from bag. Fry shrimp for 1 to 2 minutes each side.
Plate salad. Sprinkle a small amount of salad dressing such as Italian and then arrange orange and avocado slices around each salad.
Shrimp Pasta Salad
20 Shrimp – large 20 to 30 count per pound – pealed and deveined
2 Cups Seashell shaped pasta
2 Celery sticks cut in half the long way and then thinly cut
½ Cup onion – diced
4 oz jar Pimentos – diced
3 oz Sharp Cheddar Cheese cut into small cubes
½ Cup frozen peas
1 Tbsp Basil – chopped
½ Cup Mayonnaise
1/3 Cup Ketchup
1 Tbsp lemon juice
2 or 3 dashes of Tabasco Sauce
1/4 tsp pepper
Salt to taste
1 Lettuce head
Boil seashell pasta per instructions on box. Place the frozen peas in the strainer and when pasta is cooked drain the pasta over the frozen peas. Cool the pasta down by running cold water over the pasta and peas in the strainer. Shake all the water from the pasta and place pasta/peas in a large bowl.
In a pot large enough to hold a metal strainer pour a couple inches of water, place a metal strainer in the pot making certain the water is below the level of the strainer. Place the pealed and deveined shrimp on the strainer, bring water to a boil, cover the pot, reduce heat to medium high, and steam the shrimp for 3 minutes. When done, turn off the burner, and with a covered hand remove strainer with shrimp and place the sink to shower the shrimp with cold water.
Add the cooled shrimp, onion, cheese, and basil to the cooled pasta. Drain juice from pimentos and pimentos add to bowl.
In a small stirring bowl combine the mayonnaise, ketchup, lemon, tobacco sauce, salt and pepper and stir. Pour the sauce over the pasta and gently fold the sauce into the shrimp and pasta. Place the pasta bowl in refrigerator.
Prior to serving the meal, wash enough lettuce leaves so that whole leaves can be arranged on each serving plate. Finish plating with a scoop of shrimp pasta on the lettuce.
Wait for it…… this post ran long, so next one will have the story of my and She Who Must Be Obeyed’s adventures at IFBC in Portland!
Good Eating and Table Talk,
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