Shrimp Banana Pea Salad Recipes

PEA SALAD WITH SHRIMP

Steps:

• Defrost the peas the night before in the refrigerator or in a colander under running cold water for a few minutes. Do not microwave the peas to defrost them, this will ruin the texture
• Drain peas and then pat dry to remove excess water. Place into mixing bowl.
• Add shrimp, water chestnuts, and green onion to the bowl.
• Stir in mayonnaise. Start with a scoop or two and mix it. Add additional scoops as needed until you get the consistency you want. You want it the be lightly dressed without swimming in the mayonnaise (unless that's how you like it!).
• Season with salt and pepper to taste.
• Refrigerate until you're ready to serve.

SHRIMP AND PEA SALAD

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.

SHRIMP AND BANANA

Steps:

• Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
• Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
• Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.

SHRIMP AND PEA SALAD RECIPE

Steps:

• Place shrimp and peas in colander; rinse under cool water until thawed. Drain well. Place in large bowl.
• Add onions and dressing; mix lightly.
• Arrange lettuce on 4 plates to resemble cups; fill with shrimp mixture.

SHRIMP, SUGAR-SNAP PEA AND POTATO SALAD WITH MINT AND PECORINO

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.

EASY PEA SALAD

Steps:

• In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

EASY SHRIMP AND PEA SALAD

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.

SHRIMP SALAD WITH PEAS

Steps:

• Combine all ingredients and mix well.
• Chill before serving.

SHRIMP - BANANA - PEA SALAD

Steps:

• Dump shrimp into salad bowl.
• Add drained cooked green peas.
• Just before serving, add the peeled,sliced bananas (if done earlier than just before serving, banana might oxidize and look dark, though taste is not affected).
• Mix mayonnaise and evaporated milk to make a creamy dressing and stir into previous ingredients.
• No need for salt since shrimp is already usually salty.

SHRIMP-PEA SALAD

Steps:

• First do a shrimp boil. Add seasoning vegetables (rough chunks of onions, celery, carrots) and salt and pepper to a 6-8 quart pot of water, add shrimp when it comes to a boil and cook until done. Be careful to not overcook shrimp or it will turn tough and rubbery.
• Immediately drain shrimp and discard cooking veggies. Place shrimp on ice in bowl and then into refrigerator. Allow shrimp to cool until its temperature is cool enough to work with your bare hands.
• Peel, devein, and clean shrimp and cut into thirds. Set aside.
• Put mayo into large mixing bowl and add spices, stirring till blended.
• Add cut-up shrimp to spiced mayo and stir gently a few times to lightly mix.
• Add 3 cups cooked, cooled rice to the shrimp/mayo mixture. Mix gently till blended.
• Thoroughly drain the can of peas and place peas on top of shrimp/mayo in big bowl. Fold in gently with spatulas. Cover and chill salad 4-6 hours or overnight.
• You can "lighten" this recipe by using low or no fat mayo.
• Serving suggestions: on lettuce leaves, in large tomato cups, or with avocado slices. You could add other spices for heat, maybe cayenne or Tabasco, although I haven't tried this.

BLACK-EYED-PEA AND SHRIMP SALAD

Steps:

• Put peas into a medium saucepan, and cover with water by 4 inches. Add bay leaves, savory sprigs, carrots, and crushed garlic. Bring to a boil. Reduce to a simmer. Cook, partially covered, 10 minutes. Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary). Drain. Discard bay leaves, savory sprigs, carrots, and garlic.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute. Add shrimp and 2 tablespoons water. Raise heat to medium-high. Cover, and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes. Add pea mixture, remaining 6 tablespoons oil, and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat. Serve warm over lettuce, garnished with savory sprigs.

STIR-FRIED SHRIMP, SNOW PEA, AND WALNUT SALAD

Steps:

• In a small bowl stir together the water, 1 tablespoon of the vinegar, the soy sauce, the sesame oil, the sugar, and a pinch of salt. In a bowl toss the shrimp with the garlic paste and 1 teaspoon of the olive oil and let the shrimp marinate for 10 minutes. In a non-stick skillet heat 2 teaspoons of the remaining olive oil over moderately high heat until it is hot but not smoking and in it sauté the walnuts, stirring, for 30 seconds. Add the snow peas, sauté the mixture, stirring, for 45 seconds, or until the snow peas are crisp-tender, and transfer it to a bowl. In the skillet sauté the shrimp for 1 minute on each side, add the soy sauce mixture, and simmer the shrimp, covered, for 1 minute, or until they are cooked through. Add the shrimp mixture to the snow pea mixture. In a large bowl toss the endive, sliced thin crosswise, and the watercress with the remaining 1 tablespoon olive oil, the remaining 1 teaspoon vinegar, and salt and pepper to taste, divide the greens between 2 dinner plates, and top them with the shrimp mixture.

SHRIMP AND SNAP-PEA SALAD WITH GINGER DRESSING

Steps:

• In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
• Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
• In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

SPICY SHRIMP AND CHICKPEA SALAD

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

POTATO-AND-SHRIMP SALAD WITH PEAS AND BASIL OIL

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.