Shrimp Salad With Fennel And Herbed Cream Cheese On Brioche Recipes

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.

CREAMY SHRIMP PASTA SALAD

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
• In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

COCKTAIL SHRIMP SALAD

Steps:

• Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.

HERBED SHRIMP SALAD WITH WATERCRESS ON TOASTED BRIOCHE

Steps:

• In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool completely.
• Chop shrimp and in a bowl toss with mayonnaise, celery, herbs, lemon juice, and salt and pepper to taste. Make 4 sandwiches with shrimp salad, watercress sprigs, and bread, pressing together gently.

SHRIMP AND FENNEL WITH PASTA SHELLS

Steps:

• In a large pot bring water to a boil. If you have them handy, toss in a few shrimp shells to flavor the water. Be sure to remove them before putting in the pasta.
• Cook pasta according to manufacturer's directions.
• Remove & drain cooked pasta from water with slotted spoon, reserving about 2 cups of liquid.
• Bring another pot of water to boil to blanch the fennel.
• While the water is heating, cut the greens off the fennel, remove the tough outer layer and quarter the bulbs. Keep the greens.
• Blanche fennel for 30-seconds to 1 minute in boiling water.
• Finely chop the leafy greens for use as a garnish.
• Slice blanched fennel bulb to pieces about the same size as the shrimp.
• In a large sauté pan heat olive oil over med-high heat.
• Slice/dice/crush garlic & sauté in hot oil (the finer the garlic, the stronger the flavor. For very mild flavor, slice the garlic thick & remove before adding any other ingredients).
• Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side.
• Remove shrimp from pan.
• Add fennel pieces to pan, and sauté for 1-2 minutes with pepper flakes to taste.
• Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce.
• Stir while cooking about 2 minutes. If sauce cooks down too quickly or is not enough, add more pasta water.
• Add salt and pepper flakes to taste.
• Add shrimp back & stir to evenly coat with sauce.
• Just before serving toss in about 2 tablespoons of chopped fennel greens and parmesan cheese. Make any final salt/pepper adjustments.
• Serve garnished with additional fennel greens.

SHRIMP SALAD WITH FENNEL AND HERBED CREAM CHEESE ON BRIOCHE

Steps:

• In a small bowl, toss the fennel with the olive oil and salt. Spread a little herbed cream cheese on each slice of brioche. Divide the shrimp, celery, and fennel equally among the sandwiches, gently close, and serve.
• Using a fork, mash the cream cheese in a small bowl and whisk or stir in Mayonnaise. Mix thoroughly, then add lemon zest and juice, herbs, and scallion, and taste. Season with salt, pepper, and hot sauce.

JELLIED SHRIMP SALAD

Steps:

• Bring the tomato bisque to a boil in a saucepan. Remove saucepan from heat and stir cream cheese into the bisque until the cheese melts.
• Dissolve gelatin in cold water; add to the bisque and stir. Set the mixture aside to cool.
• Stir shrimp, mayonnaise, celery, bell pepper, and onion into the cooled bisque mixture; pour into a bowl or gelatin mold and refrigerate until solidified, 2 to 3 hours.

WARM SHRIMP AND FENNEL SALAD

Steps:

• Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.
• Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper. Bring to boil, reduce heat and simmer for l0 minutes.
• While beer is simmering, heat olive oil in skillet over medium flame and add fennel. Cook fennel for about 7 minutes; it should "sweat" but remain crisp. Remove fennel to warm serving bowl. Keep warm.
• Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute. Remove shrimp with slotted spoon, drain well and arrange over fennel. Pour vinaigrette over ingredients. Sprinkle with dill. Toss well, taste for seasoning and serve immediately.