BAY SHRIMP AND AVOCADO SALAD
Steps:
- Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.
Nutrition Facts : Calories 322 calorie, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 143 milligrams, Sodium 1142 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 20 grams, Sugar 7 grams
CREAMY OLD BAY SHRIMP SALAD
This recipe is easy to make and great to eat so many different ways. Perfect in the Summer time with a great glass of Iced Tea.
Provided by Cyndi Dashiells
Categories Very Low Carbs
Time 45m
Yield 4-6 Sandwiches, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Steam the Shrimp sprinkled with Old Bay (Do not boil them) Vegetable steamer works well.
- set aside and let cool.
- Remove shells from shrimp and cut into 3 pieces for each shrimp.
- Add all other ingrediates and chill for at least 1 hour to let the flavors mix together.
- Serve on Bread or toast.
- Serve on Crackers or Stuff into a fresh tomato or just on a Salad.
Nutrition Facts : Calories 191.9, Fat 3, SaturatedFat 0.6, Cholesterol 259.2, Sodium 263.3, Carbohydrate 4.2, Fiber 0.6, Sugar 1.1, Protein 35
BAY SHRIMP SALAD
This is a quick and easy side salad or an absolutely great little lunch - either way you can top it with your favorite dressing or use the little helpful tip for a fresh dressing!!!
Provided by Ravenseyes
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Simply combine salad ingredients, toss, and serve with a single lemon wedge and cherry tomato for garnish.
- To prepare Ginger Salad Dressing from scratch:
- Blend together 1 1/2 teaspoon finely chopped ginger root, 1/4 cup chopped onion, 1/4 cup chopped carrot, and 2 tablespoons celery (chopped very fine).
- Add 1/2 cup soy sauce, 1 cup peanut oil, and 1/2 cup mild vinegar.
- Add freshly ground black pepper, if desired.
- Shake to mix well before use.
- Best made a day ahead for flavors to meld.
Nutrition Facts : Calories 1133.9, Fat 109.6, SaturatedFat 18.5, Cholesterol 82.1, Sodium 4171.1, Carbohydrate 22.9, Fiber 7.2, Sugar 7.6, Protein 21.9
OLD BAY SHRIMP SALAD
A recipe from Old Bay - This salad - creamy in texture with crunchy bits of celery and plump shrimp - is very tasty! It can be served up on crackers, in a croissant or rolled in lettuce bowls. Tomato-lovers, try it stuffed in a fresh tomato. Think quick lunch or light supper. Enjoy!
Provided by Nif_H
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook shrimp: In a medium saucepan, bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and devein.
- In a large bowl, mix first 4 ingredients. Add shrimp. Toss to coat, then cover.
- Refrigerate 30 minutes or until ready to serve.
- Stir before serving on a bed of lettuce or in a croissant/sandwich roll.
Nutrition Facts : Calories 122, Fat 2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 175, Carbohydrate 1.4, Fiber 0.1, Sugar 0.2, Protein 23.1
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OLD BAY SHRIMP SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 2 hrs 22 minsServings 6-8
- Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.
- Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.
- Shrimp Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour tortillas. Top each evenly with 1/2 cup Old Bay Shrimp Salad and 3 or 4 avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. Makes 8 servings.
- Shrimp Pitas: Cut 12 mini pita pockets in half. Stuff pockets with Old Bay Shrimp Salad. Makes 8 servings.
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From onceuponachef.com
Cuisine AmericanTotal Time 15 minsCategory SaladsCalories 244 per serving
- Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn't return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Shell the shrimp and devein if necessary.
- In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the cooked shrimp, celery and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.
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