Yucatán Shrimp Salad Recipes

YUCATAN SHRIMP

Steps:

• In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
• Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
• Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
• In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

SPANISH SEAFOOD SALAD

Steps:

• Heat a charcoal or gas grill to high for direct grilling.
• Brush the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and just cooked through, about 4 minutes for the shrimp and 6 minutes for the squid bodies and tentacles.
• Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl. In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper. Pour over the salad and toss to combine. Cover and refrigerate for 30 minutes to allow the flavors to meld.

SZECHUAN SHRIMP SALAD

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

YUCATáN SHRIMP SALAD

Steps:

• 1. In a medium saucepan of boiling water, cook the shrimp until pink and curled, 3 to 4 minutes. Drain the shrimp and put them in a glass or ceramic bowl. While the shrimp are still hot, stir in vinegar, oil, serrano chile, onion, oregano and salt. Cover and marinate in the refrigerator, tossing 2 to 3 times, until cold, at least 2 hours and up to 6 hours. 2. Remove the shrimp from the refrigerator. Add the tomato, lime juice, and cilantro to the bowl with the shrimp. Stir to combine. Divide the lettuce among 4 salad plates, and pile the shrimp mixture equally on top of the lettuce. Garnish each plate with radishes and lime wedges. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP COCKTAIL YUCATAN

Steps:

• Combine the ketchup, lime juice and olive oil.
• Add the salt, black pepper, pico de gallo, avocado and the shrimp.
• Stir gently to combine. Spoon into two chilled cocktail glasses or beer schooners.
• Garnish with cilantro sprig and serve with tortilla chips.

YUCATáN SHRIMP SALAD

Steps:

• 1. In a medium saucepan of boiling water, cook the shrimp until pink and curled, 3 to 4 minutes. Drain the shrimp and put them in a glass or ceramic bowl. While the shrimp are still hot, stir in vinegar, oil, serrano chile, onion, oregano and salt. Cover and marinate in the refrigerator, tossing 2 to 3 times, until cold, at least 2 hours and up to 6 hours. 2. Remove the shrimp from the refrigerator. Add the tomato, lime juice, and cilantro to the bowl with the shrimp. Stir to combine. Divide the lettuce among 4 salad plates, and pile the shrimp mixture equally on top of the lettuce. Garnish each plate with radishes and lime wedges. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP SALAD

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

YUCATAN POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
• Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.
• In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.