WILD RICE SEAFOOD SALAD
With the rich Native American heritage of our state, a Minnesota wild rice recipe is in order. Wild rice grows naturally in our shallow lakes and was a staple of Indian diets.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the rice, shrimp, crab, peppers and onion. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 313 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 916mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
LATIN SHRIMP, RICE AND CORN SALAD
Steps:
- Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
- In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
- In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
- On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.
SEAFOOD SALAD WITH CORN AND RICE
Provided by Pierre Franey
Categories salads and dressings
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Put mussels in a saucepan and add bay leaf and vinegar. Cover and cook about 2 minutes until mussels open. Remove from heat.
- Shell and devein shrimp. There should be about 2 cups. Split each shrimp in half lengthwise.
- Put rice and four cups of water in a saucepan and bring to the boil. Add salt. Let cook 17 minutes or until rice is tender. Drain and let cool. There should be about 4 cups.
- As rice cooks, cut kernels from the corn. There should be about 2 1/4 cups.
- Cut away and discard core, inner veins and seeds of each pepper. Cut red peppers into thin strips. Cut strips in half crosswise. There should be about 3/4 cup.
- Cut green pepper into small dice. There should be about 3/4 cup.
- Bring enough water to the boil to cover the snow peas when they are added. Add salt and the peas. Cook 3 minutes and drain.
- When mussels are cool enough to handle, remove them from the shell. There should be about 1 cup.
- Heat 2 tablespoons oil in a skillet and when it is hot add red and green peppers and corn. Sprinkle with cumin. Cook, stirring, about 2 minutes. Add shrimp and cook, stirring, about 30 seconds. Cover and cook about 2 minutes.
- Put rice in a large bowl and add cooked vegetables and shrimp, hot red pepper flakes, mussels, snow peas, garlic, parsley, salt and pepper. Combine vinegar and remaining 1/2 cup olive oil. Pour over mixture. Stir, folding over, to blend thoroughly. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 16 grams, Carbohydrate 38 grams, Fat 20 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 1003 milligrams, Sugar 6 grams, TransFat 0 grams
SWEET CORN AND BASMATI RICE SALAD
Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
- Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
- Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
- Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
- *Available at Indian markets and many supermarkets.
ROASTED CORN AND BASMATI RICE SALAD
The unique flavor of basmati rice and the rich nuttiness of roasted corn are highlighted by fresh lemon juice and basil in a salad that's always a crowd pleaser at our summer barbecues. This salad is best served well chilled.
Provided by BONNIE Q.
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
- In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
- In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.
Nutrition Facts : Calories 457.9 calories, Carbohydrate 64.7 g, Fat 20.5 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 2.7 g, Sodium 23.8 mg, Sugar 6.7 g
SEAFOOD SALAD III
Low fat and filling. I use imitation crab in this, but it also works well with lobster, real crab and shrimp. For a tangy flavor, add 1 teaspoon mustard.
Provided by Krista B
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 15.1 g, Cholesterol 29.4 mg, Fat 19.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 3 g, Sodium 986.1 mg, Sugar 8.6 g
SEAFOOD RICE SALAD WITH LEMON PEPPER SEASONING BLEND
Found this in a Mrs Dash neswletter. It is cooling and refreshing. We made it with broiled shrimp & scallops & fluffy white rice. We enjoyed it very much! Calls for about an hour to two cooling time. The computer wouldn't let me use Mrs Dash Lemon Pepper Seasoning Blend so I did it this way.
Provided by Manami
Categories Medium Grain Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare lemon vinaigrette by mixing olive oil, lemon juice, Mrs. Dash® Lemon Pepper, red pepper flakes (if using), chives, lemon zest and mustard together.
- Mix scallops, shrimp, rice and celery together.
- Add lemon vinaigrette to moisten.
- Chill 1 to 2 hours.
- Garnish with chive flowers or extra chopped chives, if desired.
Nutrition Facts : Calories 501.5, Fat 8.5, SaturatedFat 1.3, Cholesterol 81.8, Sodium 159.8, Carbohydrate 80.4, Fiber 1.8, Sugar 0.6, Protein 22.9
More about "seafood salad with corn and rice recipes"
CORN AND TOMATO RICE SALAD - HEALTHY AND READY IN 15 …
From brooklynfarmgirl.com
RICE AND SEAFOOD SALAD (INSALATA DI RISO E FRUTTI DI MARE)
From stefangourmet.com
10 BRIGHT, SIMPLE SALADS WITH SEAFOOD | FOOD & WINE
From foodandwine.com
MEXICAN RICE SALAD WITH CORN AND TUNA - SEAFOOD EXPERTS
From seafoodexperts.com.au
SEAFOOD SALAD - THE SEASONED MOM
From theseasonedmom.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
FRESH CORN AND RICE SALAD - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
CORN AND CRAB SALAD | RICARDO
From ricardocuisine.com
AVOCADO CORN SALAD WITH GRILLED SHRIMP - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
WILD RICE SEAFOOD SALAD RECIPE WITH CRAB AND SHRIMP
From hearthandvine.com
CORN SHRIMP SALAD – BEYOND EXOTIK DELIGHTS
From exotikdelights.com
SALAD WITH RICE AND CANNED FISH, CRAB STICKS AND CORN, SQUID AND …
From en.everaoh.com
39 SHRIMP RECIPES FOR EASY DINNERS ANY NIGHT | EPICURIOUS
From epicurious.com
SEAFOOD SALAD RECIPES | MYRECIPES
From myrecipes.com
CORN-AND-WILD RICE SALAD RECIPE | MYRECIPES
From myrecipes.com
HONEY LEMON SHRIMP SALAD (WITH LETTUCE) - AVERIE COOKS
From averiecooks.com
36 SEAFOOD SALADS WE SERIOUSLY LOVE - TASTE OF HOME
From tasteofhome.com
STREET CORN RICE SALAD WITH AVOCADOS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
CORN, KALE, AND SHRIMP SALAD WITH PEANUT LIME DRESSING | METRO
From metro.ca
SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE
From thespruceeats.com
SHRIMP AND RICE SALAD RECIPE FROM LANA’S COOKING
From lanascooking.com
SEAFOOD SALAD WITH CORN AND RICE - DINING AND COOKING
From diningandcooking.com
CORN AND SHRIMP SALAD – RECIPES COLLECTION
From recipescollection.org
NORDIC SHRIMP AND CORN SALAD | RICARDO
From ricardocuisine.com
RICE SALAD WITH CORN, BACON AND PIMENTOS - THE SEASONED MOM
From theseasonedmom.com
SHRIMP, AVOCADO & ROASTED CORN SALAD RECIPE | RECIPES.NET
From recipes.net
SEAFOOD SALAD WITH CORN | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
LATIN SHRIMP, RICE AND CORN SALAD RECIPE - COOKEATSHARE
From cookeatshare.com
RICE AND SEAFOOD SALAD - RECIPE | COOKS.COM
From cooks.com
RECIPES > SALAD > HOW TO MAKE CORN & SHRIMP SALAD
From mobirecipe.com
MEXICAN RICE SALAD WITH CORN AND TUNA - SEAFOOD EXPERTS
From seafoodexperts.com.au
COLD SHRIMP AND CORN SALAD - COOKEATSHARE
From cookeatshare.com
20 BEST SEAFOOD SALAD RECIPE IMITATION CRAB AND SHRIMP
From eatandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love