Shrimp And Pea Salad Recipes

Steps:

• Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
• Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
• Arrange lettuce onto 4 plates; top with shrimp mixture.

Steps:

• Place shrimp and peas in colander; rinse under cool water until thawed. Drain well. Place in large bowl.
• Add onions and dressing; mix lightly.
• Arrange lettuce on 4 plates to resemble cups; fill with shrimp mixture.

Steps:

• If using uncooked shrimp, boil shrimp 8 to 10 minutes or until pink.
• Drain in a colander
• Chill shrimp 30 minutes before using. (you can use frozen cooked shrimp and just thaw under warm water until thawed, drain well)
• Thaw peas under warm to hot water,drain well.
• Place shrimp and peas in a large bowl.
• Add red onion and dressing and toss lightly.
• Arrange lettuce on plates
• Add shrimp mixture to top of lettuce and enjoy.

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

Steps:

• In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
• Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
• In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

Steps:

• Bring a medium saucepan of water to a boil; add salt. Cook snap peas until bright green, about 2 minutes, then reduce to a simmer and add shrimp. Cook until shrimp are opaque throughout and peas are crisp-tender, about 1 minute. Drain peas and shrimp in a colander, and rinse under cold water to stop the cooking.
• In a blender, combine white parts of scallions, oil, lime juice, carrot, ginger, and the water; process until dressing is smooth and combined, about 2 minutes. Season with salt and pepper.
• In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.
• Frozen shrimp are a handy and less expensive alternative to fresh. In fact, most "fresh" shrimp have already been frozen and thawed, so buying frozen ones and defrosting them at home results in the same quality. Unpeeled are better than peeled, since the shell helps preserve flavor and texture; look for raw "easy-peel" shrimp, which are already deveined. Thaw shrimp in a resealable plastic bag in a cool-water bath or in the refrigerator if defrosting overnight. Once defrosted, peel and devein them (if necessary).

Steps:

• Combine potatoes, shrimp, peas and jalapeno in a bowl. Toss in the basil oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

Steps:

• In a small bowl stir together the water, 1 tablespoon of the vinegar, the soy sauce, the sesame oil, the sugar, and a pinch of salt. In a bowl toss the shrimp with the garlic paste and 1 teaspoon of the olive oil and let the shrimp marinate for 10 minutes. In a non-stick skillet heat 2 teaspoons of the remaining olive oil over moderately high heat until it is hot but not smoking and in it sauté the walnuts, stirring, for 30 seconds. Add the snow peas, sauté the mixture, stirring, for 45 seconds, or until the snow peas are crisp-tender, and transfer it to a bowl. In the skillet sauté the shrimp for 1 minute on each side, add the soy sauce mixture, and simmer the shrimp, covered, for 1 minute, or until they are cooked through. Add the shrimp mixture to the snow pea mixture. In a large bowl toss the endive, sliced thin crosswise, and the watercress with the remaining 1 tablespoon olive oil, the remaining 1 teaspoon vinegar, and salt and pepper to taste, divide the greens between 2 dinner plates, and top them with the shrimp mixture.

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

Steps:

• Combine the dressing ingredients and mix well.
• Set aside 2 tablespoons of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.
• Gently mix in dressing. Season with salt and pepper to taste.
• Line a serving platter or bowl with lettuce.
• Spoon salad into center; garnish with reserved cashews and, if desired, dill.

Steps:

• Put peas into a medium saucepan, and cover with water by 4 inches. Add bay leaves, savory sprigs, carrots, and crushed garlic. Bring to a boil. Reduce to a simmer. Cook, partially covered, 10 minutes. Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary). Drain. Discard bay leaves, savory sprigs, carrots, and garlic.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute. Add shrimp and 2 tablespoons water. Raise heat to medium-high. Cover, and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes. Add pea mixture, remaining 6 tablespoons oil, and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat. Serve warm over lettuce, garnished with savory sprigs.

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

Steps:

• Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
• In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.