German Shrimp Salad Over Greens Recipes

GERMAN SHRIMP PASTA SALAD

Steps:

• Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
• Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
• Gently fold in shrimp in the last fold before serving.

GREEN SALAD WITH SHRIMP AND FETA

Steps:

• For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
• Dressing can be made several days in advance and refrigerated, shake well before using.
• Combine remaining ingredients in a large salad bowl; chill until serving time.
• To serve, add dressing and toss lightly to combine.
• Add additional freshly ground pepper to taste.

GERMAN SHRIMP SALAD OVER GREENS

Steps:

• Put shrimp into boiling water for 2 minutes, or just until they turn pink. Drain and place in an ice bath.
• Mix mayonnaise, ketchip & brandy. Season with salt & pepper.
• Drain shrimp well and mix with dill, mushrooms, radishes and egg.
• Fold mayonnaise mixture into shrimp mixture.
• Place salad greens on a large serving platter and arrange shrimp mixture on top.
• Serve immediately, with a good baguette.

THE BEST COLD SHRIMP SALAD

Steps:

• Bring a large pot of water to a boil and add 1/2 tsp salt. Add shrimp and cook ~ 3-5 minutes or until done.
• Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
• Drain water and chop shrimp.
• Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
• Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
• Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich. Happy Eating! Beckie

WARM SHRIMP SALAD

Steps:

• In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.

CITRUS SHRIMP AND AVOCADO SALAD

Steps:

• Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
• Toss the shrimp with the salad greens in a large bowl.
• Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
• Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE

Steps:

• With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.