SHRIMP PAELLA SALAD
You've netted a great dinner salad that can be on the table in less than 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Drain fat, reserving 1 tablespoon in skillet. Drain bacon on paper towel.
- Cook garlic in bacon fat in skillet over medium heat about 1 minute, stirring occasionally, until softened. Stir in bacon and remaining ingredients except lettuce.
- Serve shrimp mixture on lettuce. Sprinkle with additional paprika if desired.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
PAELLA SALAD
Provided by Ina Garten
Categories main-dish
Time 2h30m
Yield 6 to 7 servings
Number Of Ingredients 21
Steps:
- Combine the chicken stock, fennel seeds, curry powder, saffron, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a large saucepan, bring to a simmer, remove from the heat, and set aside.
- Heat the olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onion, and cook over medium heat for 5 minutes, until tender. Add the garlic and cook for one minute. Stir in the rice and cook for 2 minutes. Stir in the stock mixture, bring to a boil, lower the heat, and simmer covered for 10 minutes. Stir in the chicken, cover, and cook for 10 minutes. Stir in the shrimp, cover, and simmer for 5 minutes, until the shrimp are barely cooked and the rice is almost tender. Turn off the heat, cover, and allow to sit for 15 minutes.
- Meanwhile, in a very large bowl, combine the celery, scallions, peas, red peppers, yellow peppers, kielbasa, and olives. Stir in the warm rice mixture and the lemon juice and set aside to cool. Boil 1/2 cup water in a medium saucepan, add the mussels, cover, and simmer for 4 to 5 minutes, until the mussels open. Add the mussels to the salad. Cover the salad and allow it to sit at room temperature for about an hour to allow the flavors to blend. Taste for seasonings and serve at room temperature.
EASY PAELLA
You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 12
Steps:
- In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
- Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
- Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.
Nutrition Facts : Calories 338 g, Fat 10 g, Fiber 1 g, Protein 20 g
SHRIMP PAELLA SALAD
If you love paella's savory seafood flavors dished out from a hot skillet, just wait 'til you try it as a super-easy chilled salad.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Combine all ingredients except dressing and turmeric.
- Mix dressing and turmeric with wire whisk until well blended. Add to rice mixture; mix lightly. Cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 310 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 8 g
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