Sarasotas Curried Apricot Shrimp Over Warm Cabbage Salad Recipes

SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a skillet over medium-high heat.
• Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
• In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
• Serve with tortilla strips, if desired.
• Enjoy!

SHRIMP, JíCAMA, AND APRICOT SALAD

Steps:

• Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
• Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
• These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

SHRIMP SALAD-STUFFED AVOCADOS

Steps:

• In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

APRICOT SHRIMP

Steps:

• Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
• Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
• Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE

Steps:

• In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
• Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
• Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
• Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

SWEET APRICOT BBQ SHRIMP KABOBS

Steps:

• Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
• Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
• Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each bamboo skewer, leaving space between each piece. Place on rack in broiler pan.
• Broil kabobs with tops about 4 inches from heat 6 minutes, brushing frequently with sauce mixture. Turn kabobs; brush with sauce mixture. Broil 5 to 6 minutes longer or until shrimp are pink and firm. Discard any remaining sauce mixture. Serve kabobs with couscous.

CURRIED SHRIMP SALAD

Steps:

• In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

SHRIMP AND CABBAGE SALAD

Steps:

• Slice (shred) Napa cabbage and place in large bowl.
• Grate carrot into the cabbage.
• Add drained water chestnuts, bean sprouts and shrimp.
• Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
• Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
• Juice the lime over all.
• Place lid on the bowl and turn over several times. Best chilled for at least an hour.

SHRIMP AND CRAB SEAFOOD SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
• Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
• Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
• Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.

SARASOTA'S CURRIED APRICOT SHRIMP OVER WARM CABBAGE SALAD

Steps:

• Shrimp Marinade -- In a large baggie, add the oil, apricot preserves, dijon mustard, curry powder, and garlic and let marinade 1-2 hours. No longer. Thirty (30) minutes to me is the minimum for great flavor.
• Rice (Optional) -- My son likes rice with this dish, so that is an option, I enjoy the shrimp right over the salad. But if you want rice. Now is the time to make it. The shrimp and salad both take very little time to make.
• Salad -- Prepare your salad. Add the cabbage to a large bowl along with the scallions, water chestnuts, zucchini, and onions.
• Crunch -- In a small non-stick skillet, add 1 teaspoon butter and bring to medium/medium high heat. Add the almonds and ramen noodles and cook until golden brown, 1-2 minutes. Remove to a small plate lined with a paper towel to let cool a few minutes.
• Shrimp -- The shrimp is marinated and ready to grill. Use whatever method you like. I have grilled them both inside and also outside using my vegetable basket and they both work great. You can broil too. Salt and pepper well and then grill on medium high heat until the shrimp begin to curl and turn pink. Don't over cook, they will only take a couple of minutes per side. Two (2) minutes, flip two (2) more and they will be done, remove and cover with foil. Extra large or jumbo may take a few more minutes, but not much.As the shrimp cooks, make the dressing.
• Dressing -- In that same pan as you cooked those noodles and almonds in, add the oil, sugar, apricot preserves, vinegar and bring to a boil for just a minute no more. Remove from the heat and slowly add the soy sauce.
• Finish -- Add most of the dressing to the salad and toss well. Depending on the size of the cabbage and how much dressing you like, you may not use it all. You can easily save it for another night. Then add in the cooled almonds and ramen noodle mixture and toss again. Top the warm salad with the shrimp and serve on a platter family style.
• Option, as I said my son likes rice too with this and you can serve this right along the side which makes a great dinner.