CRAB AND SHRIMP LOUIS
This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.
Provided by Scotty
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
- Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g
REMOULADE SAUCE
Can be served with my Shrimp-Eggplant Beignets or Fried fish. You can toss cooked shrimp in to make a shrimp salad. This is a spicy crunchy sauce. Cook time is chill time.
Provided by Rita1652
Categories Vegetable
Time 1h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients.
- Cover and chill 1 hour.
SHRIMP AND CRAB SALAD
For an impressive salad , try this tasty mixture of hearty shrimp and crabmeat with a creamy dressing. "one of my favorite Aunts gave me the recipe for this seafood salad," writes Melissa Stroupe of Stanley, North Carolina. "I'm lucky to come from a family of great cooks."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, horseradish and seasoned salt; mix well. Add to the shrimp mixture and stir well. Cover and refrigerate. Serve on a lettuce-lined plate.
Nutrition Facts :
CLASSIC CRAB AND SHRIMP SALAD
This is one of my favorites. I picked up the recipe when I worked at an IGA supermarket where it was the best seller at the salad bar. It's sure to be a favorite with anyone who likes seafood.
Provided by melimel_86
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 6.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 5.1 g, Sodium 434.1 mg, Sugar 2.6 g
SIMPLE CRAB AND SHRIMP SALAD
Simple cold crab and shrimp salad that will fulfill your needs. Light and right on carb levels. Enjoy this simple dish; use light mayo and light sour cream to cut even more. Garnish with fresh chopped dill and cherry tomatoes.
Provided by Sahara B
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl.
- Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 5.9 g, Cholesterol 650.4 mg, Fat 12.2 g, Fiber 0.5 g, Protein 65.1 g, SaturatedFat 3.2 g, Sodium 966.9 mg, Sugar 2.1 g
SHRIMP SALAD WITH REMOULADE SAUCE
We had this for Easter dinner at my sister-in-law's house and she was kind enough to share the recipe with me. I'm planning on making this a lot this summer for a light dinner, but it would be perfect for a brunch, shower, or luncheon too!
Provided by Leslie in Texas
Categories Brunch
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place shrimp and celery in a large bowl.
- Combine all sauce ingredients and blend well.
- Pour over shrimp mixture and toss well.
- Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
- Garnish with tomatoes and serve.
Nutrition Facts : Calories 434.5, Fat 27.7, SaturatedFat 4.2, Cholesterol 242.6, Sodium 984.1, Carbohydrate 21.7, Fiber 0.7, Sugar 5.9, Protein 25.6
SHRIMP SALAD WITH HORSERADISH RéMOULADE
In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg. There's a zippy horseradish rémoulade, spiked with fresh tarragon and dill.
Provided by David Tanis
Categories easy, salads and dressings
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Bring 6 cups water to a boil in a medium saucepan. Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to a simmer and add shrimp. Cook shrimp until shells turn red, only a minute or two. Transfer to a large bowl of cold water, let cool, then peel and set aside.
- Meanwhile, put beets in a saucepan, cover with water and bring to a boil. Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes. Remove and let cool on a plate until just cool enough to touch. Slip off beet skins and discard. Cut beets into small wedges. Put in a bowl, season generously with salt and pepper, and add vinegar and oil. Toss and let marinate for 15 minutes. (You may prepare beets up to a day ahead.)
- Make the rémoulade: Stir together crème fraîche, mustard, cayenne, horseradish and capers. Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill. Refrigerate for an hour (or as long as overnight). Just before serving, stir in lemon juice and check seasoning.
- Assemble the salad just before serving: Make a bed of watercress on a large platter. Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top. Arrange shrimp here and there and surround with hard-cooked egg halves. Give a last, very light sprinkle of salt and serve. Pass rémoulade at the table.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 701 milligrams, Sugar 8 grams, TransFat 0 grams
SHRIMP OR CRAB SALAD WITH RéMOULADE SAUCE
Number Of Ingredients 20
Steps:
- * Combine all ingredients in a blender container or food processor bowl cover. Blend or process until smooth. Chill thoroughly. Combine shrimp or crab with celery. Serve on a bed of lettuce garnished with tomato, eggs and olives. Drizzle some sauce over shrimp or crab and celery mixture pass extra sauce.
Nutrition Facts : Nutritional Facts Total Calories
SHRIMP AND CRAB SEAFOOD SALAD
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Provided by Darrel Tyler
Time 2h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g
EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE
Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.
Provided by Ex-Pat Mama
Categories Summer
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
- Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
- Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
- Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.
Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5
SHRIMP AND CRAB MACARONI SALAD
A cool main dish seafood salad for hot summer days using small salad shrimp and either imitation or real crabmeat.
Provided by Fred
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 4h45m
Yield 6
Number Of Ingredients 16
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab.
- In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce.
- Pour the dressing mixture into the macaroni mixture and mix thoroughly. Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.
Nutrition Facts : Calories 621.1 calories, Carbohydrate 44.9 g, Cholesterol 256.8 mg, Fat 35.7 g, Fiber 2.4 g, Protein 29.6 g, SaturatedFat 6.3 g, Sodium 893.4 mg, Sugar 4.4 g
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