Shrimpandricesalad Recipes

SHRIMP AND RICE SALAD

Shrimp and Rice Salad image

This salad is popular in our community, where seafood of all kinds is readily available. It's great for summer picnics, but I serve it year-round. The shrimp, rice, olives, celery and hard-cooked eggs-with a mustard and mayonnaise dressing-make a nice combination.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 cups hot cooked long grain rice
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups chopped celery
1-1/2 cups cooked small shrimp
1 cup sliced ripe olives
1/2 cup mayonnaise
1/4 cup chopped dill pickle
1/4 cup diced pimientos
2 tablespoons finely chopped onion
2 hard-boiled large eggs, sliced

Steps:

Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices.

Nutrition Facts :

SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE

Shrimp and Rice Salad With Peas and Celery Recipe image

This shrimp and rice salad includes cooked peas and a simple mayonnaise dressing. It's the perfect salad for a hot summer day.

Provided by Diana Rattray

Categories Lunch Salad Side Dish Entree Dinner Salad

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 1/2 cup cooked rice
1 pound shrimp
1/2 cup diced celery
3 green onions, thinly sliced
2 tablespoons finely chopped red bell pepper
1 cup fresh or frozen green peas, cooked until just tender
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon celery seed
1/2 to 3/4 cup mayonnaise
2 tablespoons dill pickle juice

Steps:

Cook the rice following the package directions. Remove from the heat and cool completely.
Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
Taste and adjust seasonings. You Might Also Like Simple Shrimp Salad

Nutrition Facts : Calories 678 kcal, Carbohydrate 33 g, Cholesterol 283 mg, Fiber 1 g, Protein 39 g, SaturatedFat 7 g, Sodium 2286 mg, Sugar 2 g, Fat 43 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

SHRIMP SALAD

Shrimp Salad image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

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 AND RICE SALAD WITH PARSLEY

Shrimp and Rice Salad with Parsley image

The parsley adds both color and flavor to this salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 7

Ingredients

1 cup long-grain white rice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 pound medium shrimp, peeled and deveined
1 cup packed fresh parsley leaves, chopped
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

Cook rice according to package instructions. In a medium skillet, heat olive oil over medium-high. Add garlic and shrimp, and cook until shrimp are opaque throughout, about 2 minutes. Transfer to a large bowl and add cooked rice, parsley, and lemon juice. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 300 g, Fat 8 g, Fiber 1 g, Protein 15 g

SHRIMP RICE SALAD

Shrimp Rice Salad image

This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) frozen peas, thawed
3 cups cooked rice
1-1/2 cups chopped celery
1/4 cup chopped onion
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons curry powder
1/2 teaspoon celery seed
1/2 teaspoon salt
Leaf lettuce
Cherry tomatoes, optional

Steps:

In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

SHRIMP AND RICE SALAD

Shrimp and Rice Salad image

Serve this on individual plates on top lettuce leaves, garnish plates with quartered tomatoes, a couple of whole shrimp and a few whole olives. This is wonderful for a summertime (or any season) luncheon. Double or even triple the recipe to serve your guests. This should be made a few hours in advance and chilled to blend flavors. Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked rice
2 cups shrimp, cooked and peeled (can leave whole or cut in half)
salt and pepper
1 1/2 tablespoons fresh lemon juice (or to taste)
1 1/2 cups cauliflower florets, washed and uncooked
1/4 cup green onion, finely chopped
green olives, chopped (any amount desired)
1 small green bell pepper, chopped
1 cup mayonnaise
3 tablespoons French dressing

Steps:

In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
Cover and chill for several hours before serving to blend flavors.

SHRIMP AND RICE SALAD

Shrimp and Rice Salad image

Categories Salad Rice Side Stir-Fry Quick & Easy Low/No Sugar Lime Shrimp Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

1/2 cup long-grain rice
3 tablespoons olive oil
3/4 pound small shrimp (about 35), shelled and deveined
1 1/2 tablespoons fresh lime juice
1 large garlic clove, minced
1/4 cup minced fresh parsley leaves
1/4 teaspoon freshly grated lime zest

Steps:

To a kettle of salted boiling water add rice, stirring, and boil 10 minutes. Drain rice well in a sieve and rinse. Steam rice in sieve over boiling water, covered with a paper towel and a lid, 20 minutes, or until tender. In a heavy skillet heat 1 tablespoon of oil over moderately high heat until hot but not smoking and stir-fry shrimp until just cooked through, about 1 minute. Remove skillet from heat and stir in lime juice and garlic. In a bowl stir together rice, shrimp, remaining 2 tablespoons oil, parsley, zest, and salt and pepper to taste.

SHRIMP SALAD WITH RICE

Shrimp Salad With Rice image

The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.

Provided by Red Chef Mama

Categories Potluck

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup shrimp, cleaned and cooked
3 cups rice, cooked
1/4 cup celery, diced
1/4 cup pimento stuffed olive, sliced
1/4 cup green pepper, chopped
1/4 cup pimentos, chopped
1/4 onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise
3 cups iceberg lettuce
2 tomatoes, cut into wedges
French dressing

Steps:

Split each shrimp lengthwise.
In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
Cover the mixture and chill for at least 30 minutes.
Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
Spoon the mixture on top of the lettuce
Garnish with the tomato wedges and any leftover shrimp.
Serve with the French dressing.

Nutrition Facts : Calories 651.2, Fat 5.4, SaturatedFat 1, Cholesterol 113.4, Sodium 511.9, Carbohydrate 124.3, Fiber 3.9, Sugar 4, Protein 22.9

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