SHRIMP-AND-JICAMA SALAD
Provided by Molly O'Neill
Categories easy, weekday, salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the jicama, minced coriander leaves, mint, salt, sugar and lime juice and toss. Split the shrimp in half and add them to the salad. Cover and refrigerate from 1 to 4 hours. Garnish with the peanuts, shallots and coriander and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 8 grams, TransFat 0 grams
SHRIMP, LOBSTER, AND JICAMA SALAD
Provided by Chad Robertson
Categories Salad Shellfish Appetizer Fourth of July High Fiber Backyard BBQ Lunch Seafood Lobster Shrimp Summer Grill Grill/Barbecue Cilantro Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on shrimp, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place shrimp and lobster in a large bowl; drizzle with 2 tablespoons oil and season with salt. Mix onion and 2 tablespoons lime juice in a small bowl.
- Grill shrimp until just opaque in center, 2-3 minutes per side. Transfer to a large plate. Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes. Turn flesh side up and grill until just opaque in center, about 5 minutes longer. Add lobster tails to plate with shrimp and let rest for 5-10 minutes. Remove lobster meat from shells; discard shells. Cut lobster into 1" pieces.
- Drain red onion; place in a large bowl. Add 3 tablespoons lime juice, 2 tablespoons oil, jicama, greens, tomatillos, and 1 cup cilantro. Season with salt and more lime juice, if desired. Add seafood; toss to coat. Drizzle Ancho Chile Oil over; garnish with cilantro.
LOBSTER-SHRIMP SALAD CROISSANTS
This pleasant seafood salad is mild with a hint of lemon and dill. The recipe calls for imitation lobster, but feel free to use fresh if you like.-Athena M. Russell, Florence, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mayonnaise, dill, chives, lemon juice, salt and pepper. Stir in lobster and shrimp. Cover and refrigerate until serving. Serve on croissants.
Nutrition Facts : Calories 238 calories, Fat 15g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 529mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
ASIAN SESAME LOBSTER SALAD
This recipe can be prepared in 45 minutes or less.
Number Of Ingredients 12
Steps:
- In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
- Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
- In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
- Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.
SHRIMP, JICAMA AND CHILE VINEGAR SALAD
This salad is very easy to make and very refreshing on a hot summer day.
Provided by maddiesmom
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
- Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
- Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
- Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
- Mound marinated jicama in the center of the plate and top with marinated shrimp.
- Pour remaining 1/3 of the dressing over salad.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 35.8 g, Cholesterol 221.3 mg, Fat 1.7 g, Fiber 4.6 g, Protein 25.3 g, SaturatedFat 0.4 g, Sodium 1103.7 mg, Sugar 29.8 g
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- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on shrimp, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place shrimp and lobster in a large bowl; drizzle with 2 Tbsp. oil and season with salt. Mix onion and 2 Tbsp. lime juice in a small bowl.
- Grill shrimp until just opaque in center, 2–3 minutes per side. Transfer to a large plate. Grill lobster tails, flesh side down, until slightly charred, 1–2 minutes. Turn flesh side up and grill until just opaque in center, about 5 minutes longer. Add lobster tails to plate with shrimp and let rest for 5–10 minutes. Remove lobster meat from shells; discard shells. Cut lobster into 1" pieces.
- Drain red onion; place in a large bowl. Add 3 Tbsp. lime juice, 2 Tbsp. oil, jicama, greens, tomatillos, and 1 cup cilantro. Season with salt and more lime juice, if desired. Add seafood; toss to coat. Drizzle Ancho Chile Oil over; garnish with cilantro.
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