Ruby Red Shrimp Salad Recipes

RUBY RED SHRIMP SALAD

Steps:

• Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
• Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
• Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
• For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
• Peel and pit avocado and cut into crescent shaped slices.
• When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
• Spoon the salad mixture into the leaves and serve immediately.
• Makes 6 appetizer salads or 4 entree salads.

LOWER ALABAMA BBQ ROYAL RED SHRIMP

Steps:

• Mix spice seasoning and flour together. Lightly coat shrimp with seasoned flour. Heat a large skillet over high heat. Add butter and olive oil. Once hot, add shrimp (you may have to cook in batches or use 2 skillets if you can). Just after adding the shrimp, add vinegar, lemon juice, balsamic vinegar, mustard, hot sauce, thyme, oregano, green onion, parsley, garlic, bay leaves, red pepper flakes, paprika, and Worcestershire sauce. Cook until the sauce reduces and the shrimp is cooked, about 4 to 5 minutes. Serve as an appetizer with French bread.

HEARTS OF PALM SALAD WITH RUBY RED GRAPEFRUIT AND DUNGENESS CRAB

Steps:

• Dressing
• Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.

RUBY RED RASPBERRY SALAD

Steps:

• Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13-in. x 9-in. dish; chill until set. , Carefully spread with sour cream; chill. Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly. , Carefully spoon over sour cream mixture; chill. If desired, garnish with mayonnaise and mint.

RUBY'S SPICY RED SALAD

Steps:

• Combine the red cabbage, red onions, red peppers, sugar snap peas, green onions, jalapeno peppers, and radishes in a large bowl. Toss well. Sprinkle the strawberries, ramen noodles, and almonds on top of the salad.

OPEN-FACED SHRIMP QUESADILLAS

Steps:

• Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet; sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder; season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges; serve with lime wedges.

STEAMED RUBY RED SHRIMP

Steps:

• In a pot with a steaming basket, steam mussels over 1 inch of water until shells open. Set aside steaming water. Remove mussels from their shells and reserve. With a paring knife, halve and seed one-third of grapes and reserve.
• Place potatoes in mussel water; if necessary, add water to cover. Add salt, thyme and garlic, and place over medium-low heat. Simmer until potatoes are slightly tender, about 7 minutes. Strain potatoes, peel while warm, and slice into rounds about 1/8 inch thick. Place a wide saucepan over medium heat, melt butter, and add bacon slices. When bacon has begun to firm up, add potatoes, and sauté until bacon slices are lightly browned. Remove from heat and reserve.
• In a large saucepan over medium high heat, combine olive oil, shallots, ginger and lemon grass. Cover and sweat mixture until shallots are translucent. Add remaining grapes, peppercorns and vermouth, and cook uncovered, stirring occasionally, for 10 minutes. Place a wire mesh strainer over a bowl, and strain sauce, discarding solids. In a saucepan over medium heat, reduce sauce by one-third, then set aside and keep warm.
• Place one inch of water in a pot with a steaming basket, add lime juice, and bring to a boil. Steam shrimp just until pink, 2 to 3 minutes, then remove from heat.
• To serve, place arugula in a large bowl, and add potato and bacon mixture; toss gently to mix. Add halved grapes and reserved mussels, and toss again. Place equal portions of mixture on each of four serving plates, and top with a row of four shrimp. Drizzle sauce over all, and serve.

RUBY RED BEET & APPLE SALAD

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.