Zesty Shrimp Salad Rolls Rsc Recipes

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SHRIMP ROLLS



Shrimp Rolls image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 shrimp rolls

Number Of Ingredients 12

Juice of 1 lemon
3/4 cup mayonnaise
1 tablespoon white vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds cooked shrimp, peeled, tails removed and cut in half crosswise
2 celery stalks, finely diced
2 scallions, thinly sliced
4 top-split hot dog rolls, outsides buttered and toasted
Lemon wedges, for garnish

Steps:

  • Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.

ZESTY SHRIMP SALAD ROLLS #RSC



Zesty Shrimp Salad Rolls #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Like a classic New England lobster roll only better. Easier. Zestier. Ranchier.

Provided by pamelavachon

Categories     Lunch/Snacks

Time 12m

Yield 4 Shrimp Rolls, 4 serving(s)

Number Of Ingredients 13

1 lb frozen shrimp, smallest size, thawed, rinsed, and dried
2 stalks celery, minced
1 small shallot, minced
3/4 cup low-fat Greek yogurt
1/4 cup mayonnaise
1 teaspoon fresh lemon zest
2 dashes hot pepper sauce (or more)
1/2 ounce Hidden Valley Original Ranch Dips Mix (1/2 package)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 hot dog buns or 4 sandwich buns
2 tablespoons butter
1 head bibb lettuce, washed, dried, and leaves separated

Steps:

  • In a small bowl combine shrimp, celery, and shallots. Set aside.
  • In another small bowl, combine Greek yogurt, mayonnaise, lemon zest, hot pepper sauce, Hidden Valley Ranch Dips Mix, salt, and pepper. Stir to combine.
  • Toss sauce mixture with shrimp mixture until thoroughly coated.
  • Spread butter on insides of hot dog buns. Gently spread apart so buttered inside is exposed, and place under broiler for about 1 - 2 minutes until butter is melted and buns are golden brown.
  • Divide lettuce leaves among buns and place shrimp mixture on top of lettuce leaves. Serve immediately.

SHRIMP-SALAD ROLLS



Shrimp-Salad Rolls image

Parker House rolls became famous in the late 19th century at Boston's Parker House hotel -- here they provide an airy, chewy bed for sweet and tangy shrimp salad your guests will love.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1 pound small shrimp, peeled and deveined
1 tablespoon unsalted butter
Salt
Freshly ground pepper
3 tablespoons freshly squeezed lemon juice, plus more to taste
3/4 cup mayonnaise
1 scallion, finely chopped
24 Parker House rolls
1 small head Bibb lettuce, washed and trimmed

Steps:

  • Rinse shrimp under cold running water, and pat dry. Heat butter in a large skillet set over medium heat. Add shrimp; season with salt and pepper. Cook shrimp until bright pink and opaque, about 2 minutes per side. Add lemon juice; remove from heat.
  • Let shrimp cool. Cut into 1/2-inch pieces. In a large bowl, combine shrimp, mayonnaise, and scallion; toss to coat. Season shrimp salad with salt, pepper, and lemon juice, if desired. Chill.
  • Split open the rolls. Gently press a lettuce leaf into each roll, and fill with a heaping teaspoon of shrimp salad. Serve.

MEGA-ZESTY SHRIMP TACOS #RSC



Mega-Zesty Shrimp Tacos #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. When I was stationed in Texas as a military journalist, my team and I were joking about ludacris marketing adjectives...thus, Mega-Zesty was born. It has since been my team name for just about anything from chili cook-offs to kayaking competitions. Mega-Zesty Shrimp Tacos on the plate! Dinner sounds exciting already doesn't it?

Provided by AndieSueR2D2

Categories     Weeknight

Time 20m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 15

8 small tortillas or 8 small taco shells
oil, for Frying (Not necessary if baking)
8 large shrimp, Peeled and Deveined Shrimp-raw
1/2 cup milk
1/2 cup flour
0.5 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 cup breadcrumbs
2 cups raw spinach
2 cups shredded cabbage
1 cup shredded baby carrots
1 lemon, juice of
1/2 bunch fresh cilantro, Chopped Fine
1/2 cup Greek yogurt
1 tablespoon mayonnaise
0.5 (1 ounce) package ranch dip mix

Steps:

  • 1) To make the slaw dressing, simply put all the dressing ingredients into a container with a lid and shake until blended thoroughly.
  • 2) Place the Slaw ingredients into a large bowl, pour dressing over the top, and toss until well covered. Set aside.
  • 3) Prepare the shrimp: I like to use ones that still have the tail on -- because I think they look nice, but it's not necessary. You can just use them "as-is" or you can cut small horizontal lines along the underside of the shrimp to sever the muscles and straighten them out. (I smoosh them out until they look huge!).
  • 4) Combine the milk, flour, and half the Ranch dip packet in a small bowl. Dip the Shrimp into the milk mixture and place them in a baggie with the bread crumbs inside.Shake until well coated.
  • 5) Cook the shrimp. I usually just use a shallow saute pan with a little olive oil in it to cook them until golden brown, but you can also deep fry them or bake them at 400 for 8 minutes. If you're going to bake them, I would spritz them with oil so they get a nice brown color.
  • 6) Assemble. Place the slaw in the tortillas and the crispy shrimp over top, enjoy!

Nutrition Facts : Calories 519.8, Fat 11.4, SaturatedFat 3, Cholesterol 20.4, Sodium 937, Carbohydrate 87.2, Fiber 6.8, Sugar 6.8, Protein 16.7

SPICY THAI SHRIMP SALAD



Spicy Thai Shrimp Salad image

Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 12

2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

Steps:

  • To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
  • Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g

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