SHRIMP AND POTATO SALAD
Categories Salad Potato Fourth of July Quick & Easy Backyard BBQ Lunch Shrimp Spring Summer Healthy Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
- Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
- Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.
WARM SHRIMP-AND-POTATO SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
- Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
- Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.
SHRIMP AND POTATO SALAD WITH ARUGULA PESTO
Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
- Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
- Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
- Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams
SHRIMP POTATO SALAD
Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.
Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO
This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep's milk cheese would work. So would aged pecorino, but use less since it's saltier. )
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
- Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
- While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
- When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 945 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP AND PEA SALAD
Nice cool shrimp salad on a hot summer day.
Provided by Crystal
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
- Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
- Arrange lettuce onto 4 plates; top with shrimp mixture.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 14.8 g, Cholesterol 225.4 mg, Fat 9.5 g, Fiber 4.5 g, Protein 29.2 g, SaturatedFat 1.6 g, Sodium 487.4 mg, Sugar 6.3 g
SHRIMP SALAD WITH PEAS
Make and share this Shrimp Salad With Peas recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well.
- Chill before serving.
SHRIMP AND POTATO SALAD
Provided by Food Network
Yield 8 to 10 as part of a selection
Number Of Ingredients 10
Steps:
- Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
- In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
- Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.
POTATO-AND-SHRIMP SALAD WITH PEAS AND BASIL OIL
Provided by Molly O'Neill
Categories salads and dressings
Time 10m
Yield Four servings
Number Of Ingredients 7
Steps:
- Combine potatoes, shrimp, peas and jalapeno in a bowl. Toss in the basil oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 6 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1161 milligrams, Sugar 7 grams, TransFat 0 grams
EASY SHRIMP AND PEA SALAD
Make and share this Easy Shrimp and Pea Salad recipe from Food.com.
Provided by Marsha D.
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
- Drain in a colander
- Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
- Thaw peas under warm to hot water,drain well.
- Place shrimp and peas in a large bowl.
- Add red onion and dressing and toss lightly.
- Arrange lettuce on plates
- Add shrimp mixture to top of lettuce and enjoy.
POTATO SALAD WITH BASIL OIL
Provided by Melissa Clark
Categories Food Processor Herb Potato Side Vegetarian Summer Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Blanch whole basil leaves in boiling water for 1 minute; drain. Run under cold water; drain and squeeze out any excess water. Place basil in kitchen towel and squeeze out water. Transfer basil to processor. Add 1/2 cup oil; process until basil is very finely chopped. Transfer to small bowl and season with salt. DO AHEAD Basil oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
- Whisk vinegar and mustard in small bowl to blend. Gradually whisk in remaining 2 tablespoons olive oil. Stir in red onion and 3 tablespoons thinly sliced basil. Season dressing to taste with salt and pepper.
- Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Bring to boil, reduce heat to medium, and simmer until tender, about 17 minutes. Drain. Let potatoes stand until just cool enough to handle. Cut into 3/4-inch cubes and place in large bowl. Drizzle dressing over warm potatoes and toss gently to coat. Pour basil oil over potatoes; toss gently to coat. Serve potato salad warm or at room temperature.
CREAMY SHRIMP & POTATO SALAD
Red potatoes and tender shrimp get a zesty Dijon boost in this creamy summer side salad. Garnish with smoked paprika and chopped fresh parsley for the win.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Mix first 4 ingredients.
- Combine next 5 ingredients and 2 Tbsp. parsley in large bowl. Add mayo mixture; mix lightly.
- Top with paprika and remaining parsley.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 170 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
SHRIMP AND POTATO SALAD
Make and share this Shrimp and Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the potatoes, celery, relish, eggs, and salt.
- Mix together sour cream, mayo, and dry Italian dressing mix.
- Combine the potatoe mixture with sour cream mixture; refrigerate.
- To serve, add the shrimp and serve in a salad bowl lined with lettuce.
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