PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
- Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
- Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
- Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.
SHRIMP SALAD WITH LEMON JUICE
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly toss everything except for avocado and mandarin in a large bowl, keep in refrigerator for 40 minutes. Toss avocado in before serving. Add mandarin oranges on top, to taste.
LEMON-SHRIMP PASTA SALAD
Serve up an inspiring weeknight dish with our Lemon-Shrimp Pasta Salad. This Lemon-Shrimp Pasta Salad is enhanced with lemon zest and vegetables.
Provided by My Food and Family
Categories Herbs
Time 30m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for the last 3 min.; drain. Rinse with cold water; drain well.
- Mix dressing, oregano and zest.
- Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
LEMON GRILLED SALMON WITH CORN SALAD
A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.
Provided by WiGal
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
- For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
- Lightly coat both sides of salmon with nonstick spray.
- Sprinkle seasoning mixture over salmon fillets.
- For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
- For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
- Sprinkle a bit of paprika on the salmon.
- Mix blueberries into the corn salad and serve grilled salmon with corn salad.
- Garnish with lemon slices and/or fresh basil sprigs.
LEMONY SHRIMP SALAD
Make and share this Lemony Shrimp Salad recipe from Food.com.
Provided by CaliforniaJan
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
- Add the shrimp and cook until curled and just pink, about 3 minutes.
- Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
- Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
- Transfer to plates, garnish with chives and serve.
Nutrition Facts : Calories 345.9, Fat 23.1, SaturatedFat 2.9, Cholesterol 143.2, Sodium 713.1, Carbohydrate 18.6, Fiber 10.7, Sugar 5.4, Protein 20.9
JELLIED SHRIMP SALAD
Made in a mold and chilled. Use as a spread on crackers or bread.
Provided by wishbone
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Bring the tomato bisque to a boil in a saucepan. Remove saucepan from heat and stir cream cheese into the bisque until the cheese melts.
- Dissolve gelatin in cold water; add to the bisque and stir. Set the mixture aside to cool.
- Stir shrimp, mayonnaise, celery, bell pepper, and onion into the cooled bisque mixture; pour into a bowl or gelatin mold and refrigerate until solidified, 2 to 3 hours.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.9 g, Cholesterol 65.2 mg, Fat 21.7 g, Fiber 0.5 g, Protein 8.2 g, SaturatedFat 8 g, Sodium 505.1 mg, Sugar 0.5 g
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LEMONY SHRIMP SALAD RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 4
- Fill a medium saucepan with water. Squeeze the lemon half into the water, then add it to the water with the peppercorns and a generous pinch of salt; bring to a boil. Add the shrimp and simmer until curled and just pink, about 3 minutes. Using a slotted spoon, transfer the shrimp to a paper towel-lined plate. Freeze the shrimp until just chilled, about 5 minutes.
- Meanwhile, in a large bowl, whisk the lemon juice with the olive oil, grapeseed oil, sugar and a generous pinch each of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss. Transfer to plates, garnish with the chives and serve.
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- Sprinkle gelatin in a small bowl filled with 1/4 cup water and let rest 5 minutes until softened, then pour into simmering chicken broth.
- Once fully combined and dissolved, remove broth from heat and refrigerate until chilled and syrupy, about 1 hour.
- Pour into a 2-quart mold, then add cocktail shrimp, corn and mixed vegetables to syrupy gelatin mixture.
OLD-FASHIONED LEMON JELLO SHRIMP SALAD - THESE OLD …
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- Put the lemon Jell-O mixture into the refrigerator until it begins to set, approximately 15 minutes. If you turn the bowl, and the Jell-O moves as one glob, it is ready.
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From simply-delicious-food.com
3.8/5 (4)Total Time 20 minsCategory Dinner, LunchCalories 234 per serving
- Combine the shrimp and marinade ingredients in a large bowl. Allow to marinade for up to 30 minutes.
- Heat a large frying pan over high heat. Add the shrimp in a single layer and cook until the shrimp are pink and their tails start curling. Remove from the pan.
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