Shrimp And Pear Salad Recipes

Steps:

• In a medium glass bowl combine the marinade ingredients (oil - pepper) and add shrimp, toss. Let shrimp marinate for 15-30 minutes.
• Remove from marinade and sauté shrimp until pink and done. Set aside.
• Make salad by combining dressing ingredients (yogurt - pepper) in a small bowl.
• Make salad by combining the greens and pears in a large salad bowl - toss.
• Add shrimp to salad. Toss.
• Pour on the dressing and toss and then sprinkle with the walnuts.

Steps:

• Line a baking sheet with parchment paper. Season the shrimp with 1/2 teaspoon salt and a few grinds of pepper. Beat the eggs in a large shallow bowl with a pinch of salt. Toss the coconut and panko together in another large shallow bowl. Dip the shrimp in the egg, letting the excess drip back into the bowl. Then, drop the shrimp in the coconut mixture and toss to coat, pressing with your fingers to adhere evenly. As you coat the shrimp, lay them on the baking sheet.
• Brush an air fryer rack with olive oil and preheat to 375˚ F. When the air fryer is ready, add half of the shrimp and cook, turning halfway through, until golden brown and cooked through, 6 minutes. Remove to a plate and repeat with the remaining shrimp.
• While the shrimp cook, combine the pineapple, bell pepper and red onion in a bowl. Drizzle with the olive oil, lime juice and sweet chili sauce; season with 1/2 teaspoon salt and a few grinds of pepper. Toss well.
• Before serving, add the watercress to the pineapple salad and toss. Serve the shrimp with the salad and more sweet chili sauce for dipping.

Steps:

• Fill a large bar shaker with ice. Add the lime wedges and rum and crush together with a muddler or wooden spoon. Add the Triple Sec, simple syrup, and lime juice and shake well. Strain into shot glasses and serve as part of the trio. In a small saucepan, stir sugar into water. Cook over low heat until the sugar has dissolved, about 5 minutes. Let cool and store in an airtight container in the refrigerator for up to 2 weeks. Fill a heavy Dutch oven a little less than halfway with oil. Heat oil to 360 degrees F. Crack the eggs into a medium bowl. With a whisk, lightly beat the eggs and pour in the cold soda water. Slowly incorporate the flour into the egg mixture and continuing to whisk until a smooth batter forms. Season the batter with salt and pepper. Pat the shrimp dry with a paper towel. Dip the shrimp into the batter allowing the excess batter to drip off. Fry the shrimp in the heated oil until golden brown and just cooked within, about 4 minutes. Remove to a paper towel lined plate to drain. Serve immediately as part of the trio with the Miami Mojo.
• In a medium sized saute pan over medium heat, add the olive oil and garlic. Cook until the garlic becomes fragrant and lightly toasted but not brown. Add the cumin, chili flakes, orange and sour orange juice. Bring to a boil and let simmer until the liquid has reduced by half. Add the cilantro and season with salt. Serve warm with the Crispy Rock Shrimp.
• In medium saute pan, over medium heat, add the butter and the garlic. Add the lobster tail pieces to the pan and cook through, about 6 minutes. Discard the garlic, remove the lobster meat from the shell and roughly chop. With the skin on and starting at 1 end of an avocado, slice each into 8 (1/4-inch) rings. Only slice the rings from the ends of the avocados and dice the flesh near the pit. Remove the skin from the slices and lightly coat with lemon juice to prevent browning. In a mixing bowl, whisk together the olive oil, juice of 1 lemon and chives. Season with salt and pepper. Add the diced avocado, papaya and lobster meat to the olive oil mixture and gently incorporate all the ingredients. On a large plate, fan out the avocado rings and place a generous amount of the lobster salad on top. Garnish with the micro greens or cilantro. Arrange the other 2 components of the trio on plate and serve.

Steps:

• Put the shrimp, celery, bay leaf, garlic, salt and pepper in a saucepan. Add water to cover. Bring to the boil and remove from the heat. Let stand.
• Put the scallops in a saucepan and add three-quarters of a cup of the liquid in which the shrimp cooked. Bring to the boil and let simmer one minute. Remove from the heat and let stand briefly. Drain.
• Cut the celery cabbage into very fine shreds. There should be about six cups.
• Cut away and discard the core of the tomatoes. Peel the tomatoes and cut them into quarters. Cut the quarters into very thin wedges.
• Peel the onions and cut crosswise in half. Cut each half crosswise into very thin slices. There should be about two cups.
• Cut away and discard the stems of the mushrooms. Cut the caps into very thin slices. There should be about one and one-quarter cups. Sprinkle the slices with lemon juice and toss.
• Peel and devein the shrimp. Split them lengthwise in half. There should be about two cups. Cut the scallops into rounds.
• Put the celery cabbage in a bowl, add the onions and mushrooms and toss. Arrange the shrimp and scallops neatly over all. Garnish all around with the tomato wedges. Sprinkle with one tablespoon chopped dill.
• To make the salad dressing, put the mustard in a mixing bowl and add the vinegar and sugar. Start beating with a wire whisk and gradually add the oil. Beat in the dill, salt and pepper.
• Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

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:

• 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:

• 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.