SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
SHRIMP WITH BROCCOLI
Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.
Provided by EatingWell Test Kitchen
Categories Healthy Shrimp Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
- Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.
- Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 6.3 g, Cholesterol 144.1 mg, Fat 4.9 g, Fiber 2.3 g, Protein 17.9 g, SaturatedFat 0.8 g, Sodium 856.1 mg, Sugar 0.1 g
CLASSIC BROCCOLI SALAD RECIPE
Broccoli Salad has a sweet and tangy dressing that gets soaked into the crunchy broccoli, the toasted cashews, the plump craisins, and of course... the bacon.
Provided by Shawn
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Combine the broccoli, bacon, onion, toasted cashews (or walnuts or sunflower seeds), and craisins in a large bowl, set aside.
- In a small bowl whisk together the mayo, white wine vinegar and 2 tbsp white sugar until smooth. Pour over broccoli mixture and toss to coat evenly. Let sit for 10 minutes in fridge before serving.
- Enjoy!
Nutrition Facts : Calories 411 kcal, Sugar 11 g, Sodium 313 mg, Fat 35 g, SaturatedFat 7 g, Carbohydrate 20 g, Fiber 3 g, Protein 7 g, Cholesterol 23 mg, ServingSize 1 serving
SHRIMP SALAD (NEW & IMPROVED!)
Creamy shrimp salad pairs celery, dill and lemon with this tasty shellfish! A spin on tuna salad, it's the best way to use up leftover shrimp.
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Yield 2
Number Of Ingredients 10
Steps:
- Use leftover cooked shrimp or boil the shrimp.
- Thinly slice the celery. Chop the onion. Chop the dill.
- In a medium bowl, mix the shrimp with the vegetables, Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, kosher salt, and fresh ground black pepper.
Nutrition Facts : Calories 247 calories, Sugar 2.6 g, Sodium 409.3 mg, Fat 12.8 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 1.2 g, Protein 26.9 g, Cholesterol 192.9 mg
SHRIMP AND BROCCOLI STIR-FRY
This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.
Provided by Bibi
Categories Shrimp Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 22
Steps:
- Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
- Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
- Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
- Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
- Add stir-fried vegetables back to the skillet, and pour in sauce.
- Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
- Serve with hot, fluffy rice, and garnish with sesame seeds.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg
CLASSIC SHRIMP SCAMPI
America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
- Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.
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BROCCOLI SALAD RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Reviews 5Estimated Reading Time 2 minsServings 8Total Time 1 hr 15 mins
- Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towelsIn a medium bowl, combine the broccoli pieces, chopped onion, raisins, and cheese. Gently toss together.
- In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture; salt and pepper to taste. Toss together until well mixed. Refrigerate 1 hour.
- Add the bacon, shrimp, seeds, and chopped basil to the chilled broccoli mixture. Gently toss; serve.
BROCCOLI RECIPES: SHRIMP STIR FRY | TASTYCOOKERY
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- Whisk together oyster sauce, vinegar, soy sauce, sugar, grated ginger, garlic, sesame oil, and cornstarch.
- In a skillet over medium-high, heat oil. Cook shrimp for 3 minutes, or until pink. Add broccoli. Cook for 2 minutes, or until soft.
- Add the oyster sauce mixture. Stir to coat. Cook for 2 minutes, or until slightly thickened. Garnish with sesame seeds. Serve.
BROCCOLI SALAD - A COUPLE COOKS
From acouplecooks.com
- Whisk together the mayo, apple cider vinegar, sugar, Dijon mustard and salt. Add to the vegetables and mix to combine. Refrigerate for 1 hour to allow the flavors to meld and the broccoli to become soft (you can eat right away but the broccoli is crisp and has less of the traditional texture).
- Meanwhile, place the sunflower seeds, soy sauce, sugar, smoked paprika, and 2 pinches kosher salt in a skillet. Heat over medium low heat and sauté for about 5 to 6 minutes, stirring frequently, until they are sticky and most of the liquid is evaporated, taking care that they do not burn and scraping any sticky bits from the bottom of the pan. When they are sticky and darkened in color (and may have clumped together), remove from the heat and spread them onto parchment paper in a single layer and allow them to dry until serving, about 10 minutes.
CLASSIC BROCCOLI-RAISIN SALAD RECIPE | MYRECIPES
SHRIMP AND BROCCOLI ROTINI RECIPE | MYRECIPES
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- Bring 6 cups water to a boil in a large saucepan. Add pasta, and cook according to package directions, omitting salt and fat. Add broccoli during last 3 minutes of cooking; drain.
- Heat a large skillet over high heat. Add oil; swirl to coat. Add shrimp to pan; sauté 2 minutes. Stir in lemon rind; sauté 1 minute. Add pasta mixture, butter, lemon juice, and salt to pan. Sauté 1 minute, stirring occasionally; toss to coat. Sprinkle with black pepper; serve immediately.
SHRIMP WITH BROCCOLI RECIPE - LOS ANGELES TIMES
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- Heat the olive oil in a wok over medium-high heat. Add the mustard seeds and cook until they pop, about 30 seconds.
- Add the green onions and garlic and stir for a few seconds. Add the mustard, lemon juice, salt and cayenne and stir until smooth, then stir in 2 tablespoons water.
- Add the broccoli florets. Cover and cook 3 to 4 minutes, then add the shrimp. Cover and cook 4 to 5 minutes, until the broccoli is crisp-tender and the shrimp are just done.
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- Clean shrimp with cornstarch and devein (check out my tutorial). Keep the shell on so the shrimp won’t lose the flavor while being cooked.
- Bring water to a boil in a medium saucepan. Add sake and salt (to remove smell) and the shrimp and reduce the heat to medium. Cook uncovered for 2 minutes or until the shrimp turns opaque.
CLASSIC BACON BROCCOLI SALAD RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
- Prepare the dressing by mixing the mayonnaise, sugar and vinegar together until smooth. Stir into the salad ingredients.
- Cover the bowl and let the salad chill - Mary would let it chill overnight and then bring it to the potluck and it was spectacular!
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