Hearts Of Palm And Shrimp Salad Recipes

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CRAB SALAD WITH HEARTS OF PALM



Crab Salad with Hearts of Palm image

Can be prepared in 45 minutes or less.

Yield Makes about 4 cups

Number Of Ingredients 13

2/3 cup mayonnaise
1/4 cup bottled chili sauce
1/4 cup thinly sliced scallion
1 tablespoon finely chopped fresh parsley leaves
1/4 cup minced green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon drained bottled horseradish
a dash of Worcestershire sauce
1/2 cup chopped drained canned hearts of palm
1 pound lump crab meat, picked over
watercress, coarse stems discarded and the leaves washed well and spun dry, for lining the platter
seedless cucumber slices as an accompaniment
toasted pita wedges as an accompaniment

Steps:

  • In a bowl whisk together the mayonnaise, the chili sauce, the scallion, the parsley, the bell pepper, the lemon juice, the horseradish, the Worcestershire sauce, and salt and pepper to taste, fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled.
  • Transfer the crab salad to a platter lined with the watercress and serve it with the cucumber slices and the pita wedges.

HEARTS OF PALM AND SHRIMP SALAD



Hearts of Palm and Shrimp Salad image

Number Of Ingredients 7

1 (14-ounce) can heart of palm, drained and rinsed
1/2 pound cooked small shrimp (36 to 40), cut in half crosswise
1 , serrano chile kimmy, , minced with seeds (wear protective gloves)
2 tablespoons mayonnaise
1/4 teaspoon salt, or to taste
2 medium tomatoes, each cut into 8 wedges
sprig of parsley

Steps:

  • In a medium bowl of warm tap water, soak the hearts of palm for 10 minutes to remove any "tinny" taste. Drain very well and chop coarsely. Add the shrimp, serrano chile, mayonnaise, and salt. Mix well. Pack 1/2 cup in a flat-bottomed measuring cup or ramekin and invert to unmold onto an individual serving plate. Place 4 tomato wedges around the shrimp. Repeat to make 4 servings. Garnish each plate with parsley. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SHRIMP AND HEARTS OF PALM RéMOULADE



Shrimp and Hearts of Palm Rémoulade image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Appetizer     New Year's Eve     Mayonnaise     Shrimp     Boil     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

Rémoulade:
1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled
1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
Shrimp:
1 onion, quartered
4 sprigs thyme
2 bay leaves
1 tablespoon kosher salt plus more
1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns plus freshly ground black pepper
2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal
2 pounds uncooked unpeeled large shrimp
1 14-ounce can hearts of palm, drained, sliced on the diagonal
Butter lettuce leaves
Lemon wedges

Steps:

  • For rémoulade:
  • Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • For shrimp:
  • Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
  • Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

BLESS YOUR HEARTS OF PALM SALAD WITH SHRIMP



Bless Your Hearts of Palm Salad With Shrimp image

From Sunset 2005. If you can find Argentinan red shrimp (I buy it at Trader Joe's) try it! It is lobster, masquerading as shrimp!

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup de-fatted chicken broth
3 tablespoons extra virgin olive oil (a good quality)
2 tablespoons white wine vinegar or 2 tablespoons rice wine vinegar
2 tablespoons capers, drained
2 tablespoons fresh lemon juice
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
hearts of palm, 2 (14 ounce to 16 ounce cans)
2 hard-boiled eggs, shelled
1/4 cup minced Italian parsley or 1/4 cup fresh curly-leaf parsley
5 ounces red shrimp, shelled (can substititute bay shrimp)
1 firm-ripe avocado
salt & freshly ground black pepper
6 large loose leaf lettuce leaves

Steps:

  • In a large non-reactive bowl combine the broth, olive oil, vinegar, capers, lemon juice, shallots, and mustard.
  • Boil the eggs. Shell the eggs and separate the whites from the yolk. Chop both the whites and yolks finely with a fork, keeping them separate. Set aside.
  • Rinse the hearts of palm in cold water and drain. Cut the hearts of palm in half lengthwise, if desired. Place the hearts in the dressing and toss to coat. Let marinate 10-15 minutes.
  • In a saute pan, heat up about 1 tablespoon of olive oil and cook the shrimp for 5 minutes on both sides, until lightly browned. Drain on paper towel.
  • Arrange one large loose leaf on each individual salad plate. With slotted spoon, divide up the hearts of palm onto each plate. Add the parsley and shrimp to the prepared dressing in the bowl and mix.
  • Pit, peel then thinly slice the avocado; arrange on plates. Spoon shrimp and all the dressing equally over the hearts of palm and avocado slices.
  • Sprinkle each serving with egg whites then the yolks.
  • Season with salt and pepper.

Nutrition Facts : Calories 172.5, Fat 13.8, SaturatedFat 2.3, Cholesterol 116.7, Sodium 208.6, Carbohydrate 5.1, Fiber 2.8, Sugar 0.8, Protein 8.4

AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD



Avocado, Shrimp, and Hearts of Palm Salad image

Make and share this Avocado, Shrimp, and Hearts of Palm Salad recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
1/4 cup water
3 tablespoons white vinegar
4 teaspoons Dijon mustard
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup parsley, chopped
2 eggs, hard boiled, peeled and chopped
3 avocados, peeled, halved, pitted and sliced lengthwise
8 ounces small shrimp, cooked
1 (14 ounce) can hearts of palm, drained and cut into 1/2 inch rounds

Steps:

  • To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
  • In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

Nutrition Facts : Calories 606.6, Fat 53, SaturatedFat 8, Cholesterol 165, Sodium 854.9, Carbohydrate 22.4, Fiber 13.6, Sugar 2.5, Protein 17.3

HEARTS OF PALM SALAD



Hearts of Palm Salad image

This salad is very easy to make and always requested by my family. People think they are eating something special because it is made with hearts of palm. Best if chilled overnight.

Provided by HEATHER SG

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8

3 (14.25 ounce) cans hearts of palm, drained and sliced
2 (.7 ounce) packages dry Italian-style salad dressing mix
½ cup white wine or champagne vinegar
6 tablespoons water
1 cup olive oil
1 (8 ounce) jar green olives, sliced
1 (6 ounce) can sliced black olives
2 tablespoons bacon bits

Steps:

  • In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
  • Before serving, sprinkle the green and black olives, and bacon bits over the salad.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 33.3 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4.6 g, Sodium 1755.1 mg, Sugar 2.6 g

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