Commanders Salad Recipe Recipe For Shrimp

COMMANDER'S SALAD

Steps:

• Tear greens into bite-sized pieces.
• In a large salad bowl, combine the greens,bacon, cheese, and croutons.
• Put 1/2 cup oil and the remaining dressing ingredients in a blender.
• Cover and blend on low speed.
• Remove cover and gradually blend in remaining oil.
• To serve, pour 8 T. of dressing over salad and toss.
• Divide onto individual plates and garnish each serving with the hard boiled egg.
• Refrigerate any leftover salad dressing.

COMMANDER'S SHRIMP & ANDOUILLE SAUSAGE WITH CREOLE MUSTARD

Steps:

• Heat a heavy skillet and saute sausage. Drain off fat and discard.
• Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
• Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.
• Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.

CORIANDER TABBOULEH SALAD WITH SHRIMP

Steps:

• Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
• When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

AMAZING SHRIMP SALAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Layer shrimp evenly on a baking sheet and season with 1 tablespoon seafood seasoning.
• Bake in the preheated oven until pink, 6 to 10 minutes depending on size. Remove from oven and let cool until safe to handle.
• Remove and discard shrimp shells. Chop shrimp into bite-sized pieces and place into a serving bowl. Add grapes, celery, dill, and chives.
• Combine mayonnaise, lemon juice, yogurt, and remaining 1 tablespoon seafood seasoning in a separate bowl. Add dressing to shrimp mixture as desired and stir to coat. Store in the refrigerator to cool salad before serving, about 30 minutes.

COMMANDER'S TASSO SHRIMP WITH FIVE-PEPPER JELLY

Steps:

• For the pepper jelly: Combine the vinegars and corn syrup in a large saucepan and bring to the boil.
• Reduce heat to a slow boil and cook until liquid is reduced by half (about 15 minutes).
• Add the remaining ingredients and simmer for ten minutes; remove from heat and let cool.
• For the butter sauce: Combine the first four ingredients together in a saucepan and cook over medium heat until mixture is reduced by half; let cool to warm.
• Slowly add the butter, about 1/4 cup at a time, stirring constantly.
• The key to the sauce is to keep it warm (not hot) at all times.
• Preheat oil in a large saucepan or a fryer to 350°F.
• Place a piece of tasso inside the slitted shrimp and secure with a toothpick.
• Beat eggs and milk together until well blended.
• Dip each shrimp into liquid then dredge with flour.
• Deep-fry shrimp in batches about 4 minutes or until golden.
• Remove and drain on absorbent paper.
• To assemble: Arrange 1/4 cup of pepper jelly on warm salad plate;.
• Dip shrimp into warm butter sauce to coat evenly.
• Place five shrimp on each plate in an attractive fashion and garnish with a bit of green lettuce.