Boiledshrimpforsalads Recipes

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BOILED SHRIMP (FOR SALADS)



Boiled Shrimp (for salads) image

This is an easy way to prepare shrimp for salads or to serve cold with cocktail sauce. Recipe adapted from The New High Altitude Cookbook.

Provided by ellie_

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2-2 lbs large raw shrimp (I use thawed frozen shrimp)
6 cups water
1 tablespoon salt
1 bay leaf
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 teaspoon dried parsley
1 stalk celery, sliced into chunks
1 teaspoon pepper
1 onion, sliced
12 whole allspice
12 whole cloves
1/4 teaspoon dried thyme

Steps:

  • Wash, peel and devein shrimp.
  • Bring all ingredients, except for shrimp, to a boil in a large sauce pan.
  • Add shrimp.
  • Cover.
  • Simmer 5 minutes.
  • Remove from heat.
  • Drain shrimp well and remove shrimp to bowl.
  • Refrigerate until ready to use.

BOILED SHRIMP



Boiled Shrimp image

A truly versatile dish! Quick-cooking shrimp can be boiled, deveined and served with cocktail sauce as an appetizer, added to stir-fries or made into refreshing salads.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 4

Number Of Ingredients 5

1 cup ketchup
4 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
2 or 3 drops red pepper sauce
1 lb uncooked medium shrimp in shells, thawed if frozen

Steps:

  • In small bowl, mix all ingredients except shrimp. Stir in 1 to 2 teaspoons additional horseradish, if desired, until sauce has desired flavor. Cover and refrigerate until serving.
  • In 3-quart saucepan, heat 4 cups water to boiling. Add shrimp. Cover and heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink and firm; drain.
  • Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Serve shrimp with sauce.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 15 g, TransFat 0 g

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