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 SALAD ITALIANO
No cooking required! This flavorful pasta and seafood dish goes together in a flash.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Thaw tortellini as directed on package.
- Toss tortellini and remaining ingredients until coated with dressing. Serve, or refrigerate until serving time.
Nutrition Facts : Calories 340, Carbohydrate 21 g, Cholesterol 250 mg, Fat 1 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg
SHRIMP PASTA SALAD WITH ITALIAN DRESSING
Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread...great for outdoor summer meals. Can also be used as a side dish.
Provided by CallaLily
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
- Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
- Serve cold; sprinkle Parmesan over individual servings.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 49.8 g, Cholesterol 149 mg, Fat 4.1 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 212.5 mg, Sugar 5 g
SHRIMP SALAD ITALIANO (LIGHTER RECIPE)
Five ingredients and 10 minutes are all you need to bring this salad to your table. It doesn't get much easier than this!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Thaw tortellini as directed on package.
- Toss tortellini and remaining ingredients until coated with dressing. Refrigerate before serving if desired.
Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 290 mg, Fiber 1 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg
COLD ITALIAN SHRIMP SALAD
Make and share this Cold Italian Shrimp Salad recipe from Food.com.
Provided by ms. muffet
Categories European
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss first five ingredients in large bowl.
- Mix remaining ingredients in small bowl.
- Drizzle contents of small bowl over the ingredients in large bowl and toss again.
Nutrition Facts : Calories 572.8, Fat 22.8, SaturatedFat 6.8, Cholesterol 265.9, Sodium 1419.2, Carbohydrate 51.2, Fiber 2.5, Sugar 6.7, Protein 38.2
ITALIAN SEAFOOD SALAD
Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Yield Makes 10 cups; serves 8 to 10
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together lemon zest, juice, 1/2 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic. Whisk in oil and chopped parsley.
- Meanwhile, in a large pot, bring 4 quarts water, 6 tablespoons sugar, and 1/4 cup salt to a boil. Add squid and blanch until just tender, 30 seconds. Using a slotted spoon or a spider, transfer squid to an ice bath to stop cooking. Once cool, drain squid and lay on paper towels to dry; transfer to bowl with dressing.
- Return water to a boil. Add shrimp, stir once, cover, and remove from heat. Let stand 3 minutes; using a slotted spoon, remove to a plate to cool slightly; pat dry and transfer to bowl with squid. Return water to a boil and add mussels, reduce heat to medium, cover, and simmer until mussels open, 3 to 5 minutes (discard any unopened mussels). Drain and transfer to a plate to cool. Remove all but 10 mussels from their shells and add to bowl with seafood. Reserve mussels in shell for serving.
- Toss dressed seafood with fennel, bell pepper, celery, crab, and parsley leaves. Season with salt and pepper. Serve immediately, with reserved mussels and lemon wedges, or store, covered, in the refrigerator, for up to 8 hours.
ITALIAN GRILLED SHRIMP SALAD
A delicious grilled shrimp salad!
Provided by Bernice Dray
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
- Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
- Place lettuce on a serving plate. Top with shrimp mixture and serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.6 g, Cholesterol 115 mg, Fat 6.6 g, Fiber 2.9 g, Protein 14.1 g, SaturatedFat 1.1 g, Sodium 470.3 mg, Sugar 5.4 g
SHRIMP ITALIANO
Make and share this Shrimp Italiano recipe from Food.com.
Provided by Mr.MojoRisin
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Put 1/2 cup of Minced garlic into a mortar and pestal. Drizzle some of the 1/4 cup of Olive oil over the garlic and crush up the garlic in the oil. Then stir in the rest of the oil and add a pinch of red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate while you continue on.
- Cut broccoli crown down to small flowerettes. Chop Onion into decent sized pieces. Slice mushrooms (Or open can and drain if you must).
- Melt a stick of butter in a large saute pan over med-high heat. Add 2 TBSP of minced garlic, onions, and mushrooms. Add oregano. Saute until onions wilt. Add shrimp & garlic mixture and saute until shrimp turns pink. Add Wine and bring to a simmer. Add cornstarch and water mixture to thicken the sauce. Stir well. Turn down heat to low and add broccoli. Cover for 2 minutes. Stir well.
- Serve over Pasta along with garlic bread.
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