SHRIMP AND MELON SALAD
Provided by Patrick and Gina Neely : Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking.
- In a large bowl, combine watermelon, honeydew, onion and jalapeno.
- In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper
- Drizzle over melon salad and toss to combine.
POACHED SHRIMP WITH HONEYDEW, RADISHES, JICAMA, AND SCALLIONS
Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Finely grate enough ginger to yield 1/2 teaspoon; set aside. Cut remaining ginger into 1/4-inch slices. Bring 5 cups water, sliced ginger, peppercorns, and 3 tablespoons lemon juice to a boil, covered. Reduce heat to low, and add shrimp. Cover, and poach until just cooked through, stirring occasionally, about 4 minutes (do not let liquid boil). Drain, discard ginger and peppercorns, and place shrimp in a bowl of ice water for 5 minutes. Drain shrimp; refrigerate at least 15 minutes and up to 1 day. Peel, devein, and cut shrimp in half horizontally.
- Whisk together remaining 2 tablespoons lemon juice, the grated ginger, fish sauce, and oil in a large bowl. Add shrimp, melon, radishes, and half the scallions, and toss well. Add jicama, and gently toss. Divide between 2 plates, season generously with coarsely ground pepper, and garnish with remaining scallions.
Nutrition Facts : Calories 295 g, Cholesterol 243 g, Fat 9 g, Fiber 4 g, Protein 34 g, SaturatedFat 1 g, Sodium 467 g
PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE
Provided by Rozanne Gold
Categories Food Processor Shellfish Poach Cocktail Party Buffet Mayonnaise Shrimp Summer Tarragon Chive Parsley Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- For sauce:
- Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
- For shrimp:
- Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.
POACHED SHRIMP
Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
- Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.
POACHED SHRIMP
This is a great way to make shrimp for an appetizer. Has lots of flavour on it's own or served with a dip. I served it with the Mango Lime Mayonaise (Recipe # 371004) for a party and everyone loved it. Poach the shrimp with the shells on as it adds more flavour and then peel them before serving. I got this recipe off a blog on the internet about a Cobb Salad.
Provided by ChrissyG1968
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- fill a large pot with about 1/2 gallon water.
- Squeeze in the lemon juice and toss in lemon halves for extra flavor.
- Add the bay leaf, thyme, peppercorns, garlic, and salt.
- Bring to a boil over medium heat.
- Simmer for 5 minutes to infuse the water with the aromatics.
- Before adding the shrimp, bring water to a rolling boil.
- Add the shrimp, them remove from heat and allow shrimp to poach for 7 to 8 minutes, until the turn pink.
- Using a slotted spoon, transfer the shrimp from the poaching liquid to a bowl.
- Chill shrimp in the refrigerator.
POACHED SHRIMP WITH LEMON-HORSERADISH DIPPING SAUCE
Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.
Provided by Jodi Liano
Categories Milk/Cream Appetizer Valentine's Day Quick & Easy Low Cal Horseradish Lemon Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- For shrimp:
- Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.
- For dipping sauce:
- Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
- Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
- Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.
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