SHRIMP RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
ASIAN RICE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 16
Steps:
- Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
- Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
- Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
SUMMER SHRIMP AND RICE SALAD
Steps:
- In a saucepan, combine the brown rice with the cold water, salt, and bring to a boil. Reduce heat to very low and cover. Let simmer for about half an hour until a grain is tender but retains a nut-like bite on the tip of your teeth. Drain rice of any excess water and transfer to a medium bowl. Drizzle 1 tbs of the oil over the rice and mix it to coat the grains. Allow to cool thoroughly while you prepare the other ingredients. Cut each shrimp down the back, removing the vein, but leave shells on. Cook in simmering water until just pink and transfer to a bowl of ice water. When shrimp are cool, peel them and set aside, sprinkled with a tsp of the lemon juice and a pinch of the coarse salt and pepper. Make sure the rice is cool, and add to it the garbanzo beans, tomato and cucumber. In a small bowl, combine the rest of the lemon juice with the herbs and zest. Mix in the oil, salt and pepper. Add the shrimp to the rest of the ingredients and drizzle the dressing over all. Combine thoroughly and season to taste. Serve at once, or refrigerate up to two days.
SHRIMP AND RICE SALAD
This salad is popular in our community, where seafood of all kinds is readily available. It's great for summer picnics, but I serve it year-round. The shrimp, rice, olives, celery and hard-cooked eggs-with a mustard and mayonnaise dressing-make a nice combination.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices.
Nutrition Facts :
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
FRUTTI DI MARE RICE SALAD
In the southern Mediterranean, savory rice salads are popular and are great for a light summer lunch or supper. The rice is first boiled in well-salted water like pasta and dressed with a zesty vinaigrette. This version is topped with a pile of briefly cooked shrimp, calamari and mussels, and summery ingredients like cherry tomatoes, green beans and basil. The salad is served at room temperature, and most of it can be prepared in advance, so it is exactly what you want when the weather is sweltering.
Provided by David Tanis
Categories salads and dressings, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a gallon of well-salted water to a boil then add rice. Cook for about 15 minutes (as though it were pasta), until al dente. Drain and spread rice on a platter or baking tray to cool.
- Make the vinaigrette: In a small bowl, combine shallot, garlic, lemon juice, lemon zest, vinegar and mustard. Let macerate 5 to 10 minutes, then whisk in olive oil. Season with salt and pepper.
- Cook the seafood: Fill a medium saucepan with salted water and bring to a simmer. Add bay leaf and thyme. Add shrimp and cook for 1 to 2 minutes, until just done, then remove and spread on a plate to cool. Cook squid rings for about 1 minute, then remove and spread on a plate to cool. Finally, simmer mussels in same pot, covered, until shells open, about 2 minutes. Drain and spread on a plate to cool. Remove mussels from shell if desired. (Reserve cooking liquid for another purpose.)
- Cook the green beans: Boil a small amount of salted water (just enough to cover the beans) in a separate low pot or a skillet. Add green beans and simmer for 2 to 3 minutes, until tender but still firm, then drain and cool.
- Put rice in a low salad bowl. Dress with half the vinaigrette and season lightly with salt and pepper; toss well to distribute dressing. Combine green beans and cherry tomatoes, then dress with 2 tablespoons vinaigrette, season lightly and scatter over rice. Arrange shrimp, squid and mussels over the top. Spoon remaining vinaigrette over seafood. Garnish with basil leaves (tear larger leaves into pieces) and sprinkle with chives. Serve salad at room temperature.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 17 grams, Carbohydrate 51 grams, Fat 21 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 748 milligrams, Sugar 4 grams, TransFat 0 grams
SHRIMP AND RICE SALAD
Serve this on individual plates on top lettuce leaves, garnish plates with quartered tomatoes, a couple of whole shrimp and a few whole olives. This is wonderful for a summertime (or any season) luncheon. Double or even triple the recipe to serve your guests. This should be made a few hours in advance and chilled to blend flavors. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the mayo and French dressing (adjusting the French dressing to taste).
- In a large bowl mix together ALL ingredients with the dressing, adjusting salt and pepper to taste.
- Cover and chill for several hours before serving to blend flavors.
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