Hearts Of Palm And Shrimp Salad Recipes

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

Steps:

• For rémoulade:
• Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• For shrimp:
• Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
• Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

Steps:

• 1. DRESSING: Squeeze juice from half of the lemon. Wisk together the lemon juice, mayonnaise, ketchup, Worcestershire sauce, brandy, hot sauce, salt and pepper. Set aside
• 2. SALAD: Peel and slice avocados. Toss them with the lemon juice from the other half.
• 3. Cut palm hearts in slices. Tear lettuce into bite-sized pieces, if using whole bibb lettuces.
• 4. Arrange lettuce on serving plates and top with avocado, palm hearts and shrimp. Drizzle dressing over salad and sprinkle with chopped chives. Garnish with slices of lemon.

Steps:

• Heat dressing in large skillet on medium-high heat. Add carrots, peppers and ham; cover. Cook 10 min. or until vegetables are tender, stirring occasionally.
• Add shrimp, hearts of palm and onions; cover. Cook 5 min. or until shrimp turn pink and hearts of palm are heated through.
• Serve over the rice.

Steps:

• In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
• Before serving, sprinkle the green and black olives, and bacon bits over the salad.

Steps:

• To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
• In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

Steps:

• For dressing:
• Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeños, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.)
• For salad:
• Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.

Steps:

• In a large non-reactive bowl combine the broth, olive oil, vinegar, capers, lemon juice, shallots, and mustard.
• Boil the eggs. Shell the eggs and separate the whites from the yolk. Chop both the whites and yolks finely with a fork, keeping them separate. Set aside.
• Rinse the hearts of palm in cold water and drain. Cut the hearts of palm in half lengthwise, if desired. Place the hearts in the dressing and toss to coat. Let marinate 10-15 minutes.
• In a saute pan, heat up about 1 tablespoon of olive oil and cook the shrimp for 5 minutes on both sides, until lightly browned. Drain on paper towel.
• Arrange one large loose leaf on each individual salad plate. With slotted spoon, divide up the hearts of palm onto each plate. Add the parsley and shrimp to the prepared dressing in the bowl and mix.
• Pit, peel then thinly slice the avocado; arrange on plates. Spoon shrimp and all the dressing equally over the hearts of palm and avocado slices.
• Sprinkle each serving with egg whites then the yolks.
• Season with salt and pepper.