Cauliflower Shrimp Salad Recipes

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CAULIFLOWER SHRIMP SALAD



Cauliflower Shrimp Salad image

Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.

Provided by Amy Brolsma

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 40m

Yield 10

Number Of Ingredients 8

1 head cauliflower, thinly sliced
1 pound shrimp - cooked, peeled, deveined and chilled
1 cup chopped green onions
3 eggs
1 cup mayonnaise
¾ cup creamy Italian-style salad dressing
¾ cup sliced black olives
1 tablespoon minced pimento

Steps:

  • Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
  • Mix mayonnaise and salad dressing together in a small bowl.
  • To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 6.6 g, Cholesterol 156 mg, Fat 27.8 g, Fiber 2.1 g, Protein 14.9 g, SaturatedFat 4.2 g, Sodium 542 mg, Sugar 3.2 g

CAULIFLOWER AND SHRIMP SALAD



Cauliflower and Shrimp Salad image

Make and share this Cauliflower and Shrimp Salad recipe from Food.com.

Provided by Auntie Jan

Categories     White Rice

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

1 head cauliflower, cut in to bite-sized pieces
1 large cucumber, peeled, seeded and diced
1 lb cooked baby shrimp
1 cup sliced pimento stuffed olive
4 cups cooked white rice, cooled (start with 2 cups uncooked)
1 1/2-2 cups mayonnaise (Bestfoods or Helmans)
hot pepper sauce (Tabasco)
salt and pepper

Steps:

  • Mix all ingredients and chill.
  • Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
  • Sometimes you can add more mayo and that will make it last a bit longer.

Nutrition Facts : Calories 298, Fat 12.5, SaturatedFat 1.9, Cholesterol 97.6, Sodium 370, Carbohydrate 33.8, Fiber 1.8, Sugar 4.1, Protein 12.9

FRESH CAULIFLOWER AND SHRIMP SALAD



FRESH CAULIFLOWER AND SHRIMP SALAD image

Categories     Shellfish     Vegetable     Side     No-Cook     Low Carb

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 head of Cauliflower
1 cup celery sliced thinly, (include the leaves)
1/4 cup fresh parsley, chopped coarsely
freshly cracked pepper to taste
garlic salt to taste
Best Foods mayonnaise
3/4 lb. fresh salad shrimp
Parsley sprigs for garnish

Steps:

  • Wash cauliflower and drain well; cut into bite size flowerettes. In a large bowl combine the cauliflowerettes, celery and parsley. Add seasoning according to taste. Add enough mayonnaise to moisten and mix well. Carefully fold in the shrimp, garnish with sprigs of parsley and serve.

CURRIED SHRIMP AND CAULIFLOWER



Curried Shrimp and Cauliflower image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
2 teaspoons curry powder
4 cups cauliflower florets
3/4 cups chicken broth
1 pound large shrimp, peeled and deveined
Coarse salt
White rice, for serving

Steps:

  • Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.

CAULIFLOWER AND SHRIMP SALAD



CAULIFLOWER AND SHRIMP SALAD image

Categories     Shellfish     Vegetable     Side     Steam     Vegetarian

Yield 8 - 10 SERVINGS

Number Of Ingredients 6

2 SMALL CAULIFLOWERS;
1 LB.SMALL SHRIMP COOKED, SHELLED AND CUT INTO BITE SIZE PIECES;
1 CUP MAYONNAISE;
2 TSPS. DIJON MUSTARD;
2 TBSPS. TOMATO PASTE OR PUREE; 2 TBSPS.FINELY CHOPPED PARSLEY; 2 TBSPS FINELY CHOPPED CHIVES;
1/2 TSP. SALT; PEPPER

Steps:

  • TRIM AND RINSE CAULIFLOWER AND DIVIDE INTO FLORETS. STEAM FOR 5 MINUTES UNTIL TENDER BUT STILL FIRM. DO NOT OVERCOOK. DRAIN AND LET COOL. COMBINE MAYO, PUREE, MUSTARD, CHIVES, PARLSEY & SALT & PEPPER TOGETHER. TOSS CAULIFLOWER AND SHRIMP TOGETHER IN LARGE BOWL AND TOSS LIGHTLY BUT THOROUGHLY WITH DRESSING. REFRIGERATE FOR 30 MINUTES OR MORE.

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