Shrimp Salad For Two Recipes

EASY CLASSIC SHRIMP SALAD

Steps:

• Enjoy.

QUICK SHRIMP AND LIME SALAD FOR TWO

Steps:

• Marinate shrimp in 3 tablespoons of lime juice in a bowl, 5 to 10 minutes. Drain and discard lime juice.
• Heat 2 tablespoons of olive oil in a skillet over medium heat; cook and stir shrimp until they are bright pink on the outside and the meat is opaque, about 3 minutes per side.
• Combine 1/4 cup olive oil with 1 tablespoon lime juice in a bowl. Add onion, olives, garlic, pepper, and salt; stir dressing to combine.
• Divide greens, shrimp, avocados, tomatoes, and dressing between 2 large bowls; toss lightly.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP STEW FOR TWO

Steps:

• Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
• Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
• Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
• Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
• Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

THAI SHRIMP SALAD FOR 2

Steps:

• In a large bowl, combine the first 7 ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto 2 metal or soaked wooden skewers. , Place skewers on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes., Stir the dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce between 2 salad plates; top with shrimp mixture and serve immediately.

MINESTRONE-STYLE SHRIMP SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, whisk together the lemon juice, oil, pesto, garlic, salt and pepper. Rinse pasta with cold water; drain. , In a large bowl, combine the pasta, beans, tomato, corn, celery, onion, carrot, red peppers, parsley and dressing. Divide salad greens between 2 plates; top with pasta mixture and shrimp. If desired, sprinkle with Parmesan cheese.

SHRIMP - VEGETABLE SALAD WITH TARRAGON/CHILI DRESSING FOR TWO

Steps:

• ---Forthe Dressing---.
• Put all the dressings ingredients into a blender or food processor and blend until it is very smooth, there may be tiny bits of chili peppers but that's fine.
• Adjust flavor- When you start to make the dressing don't put in all the chili nor vinegar; add as you go along.
• ---Forthe Salad---.
• Put out two dinner plates and arrange the lettuce on the plates.
• Combine& toss remaining ingredients, except the shrimp.
• Divide the salad between the two plates, place shrimp on top; season to taste.
• Serve salad dressing on the side- there will likely be some left over.

SHRIMP & SPINACH NOODLE SALAD FOR TWO

Steps:

• Heat oil in fry pan over med.
• heat until hot.
• Add basil and spinach to oil.
• Stir cover tightly and cook for 3 minutes until spinach is wilted.
• Cool and squeeze spinach until dry.
• Toss noodles, shrimp, and spinach with mayo.
• Serve room temperature or chilled.
• I like to serve with black olives, pickles and hard boiled egg on the side.

CHEF SALAD FOR TWO

Steps:

• In medium sized bowl, tear lettuce into bite size pieces.
• Add tomatoes and peppers and toss well to distribute evenly throughout the lettuce.
• Place salad into small salad or cereal bowls, until as full as you want and mounded up a little in the center.
• On to top of lettuce, in bowls, add the ham strips in a cross bowl design.
• Place cheese strips between ham strips or in your design.
• On to top, interspersed with ham and cheese strips, add egg slices, 3-4 per bowl, for color.
• Sprinkle Paprika in center, for additional color.
• Place finished bowls of salad in refrigerator to chill, and blend flavors, at least 30 minutes.
• Place leftover salad, if any, in covered bowl and save for next time.
• Gather up unused slices of ham, cheese and egg, and refrigerate for next time.
• Serve salads plain, or with any dressing and/or seasonings you enjoy.

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.