Paula Deens Mccalls Plantation Shrimp Salad Recipes

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PAULA DEEN'S MCCALL'S PLANTATION SHRIMP SALAD



Paula Deen's Mccall's Plantation Shrimp Salad image

Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Bag Lady I just saw this and thought it looked good. Posting for safe keeping.

Provided by Luvs 2 Cook

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs shrimp, cleaned and de-veined
1 tablespoon shrimp seasoning (recommended Old Bay)
1 cup rice
1/2 cup chopped onion
1/2 cup chopped green olives
black pepper
1 cup mayonnaise

Steps:

  • Boil shrimp in water, to cover, with shrimp seasoning just until pink.
  • Drain and reserve the shrimp boil water.
  • Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
  • In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
  • Add the onion, olives, and black pepper, to taste, to the rice.
  • Then stir in the mayonnaise.
  • Add the cooled, dry shrimp last.
  • Toss and serve.

Nutrition Facts : Calories 441.1, Fat 16.6, SaturatedFat 2.6, Cholesterol 304.7, Sodium 791.8, Carbohydrate 36.9, Fiber 1, Sugar 3.1, Protein 34.3

MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)



Mini Phyllo Cups Filled With Shrimp Salad (Paula Deen) image

This recipe is one of Paula Deen's recipes; posted on Foodnetwork.com. You can also substitute the shrimp filling with your favorite. Please note that the frozen shells are 15 count whereas the phyllo recipe below is 24 count ... so the actual count will depend on which you chose to use. ENJOY!

Provided by marisk

Categories     < 60 Mins

Time 35m

Yield 24-30 mini phyllo cups

Number Of Ingredients 13

2 cups shrimp, cooked, peeled, and finely diced, about 1 pound
1/2 cup celery, finely diced
1 tablespoon green onion, minced
1 1/2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 count) package frozen miniature phyllo cups, thawed (or fresh, recipe follows)
1/2 cup butter
2 garlic cloves, minced
8 sheets phyllo dough
4 tablespoons grated parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • SAUCE: Combine the shrimp, celery, and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper. Pour over the shrimp and stir gently to combine.
  • MINI PHYLLO CUPS: Preheat oven to 350 degrees F.
  • In a small saucepan over low heat, melt the butter with the garlic until fragrant.
  • Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little parmesan and chopped parsley.
  • Top with another sheet and repeat 3 more times until 4 sheets have been used.
  • Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work.
  • Repeat the stack with the remaining sheets so you end up with 2 stacks.
  • With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches.
  • Lightly spray a mini muffin pan with nonstick cooking spray.
  • Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup. Repeat to make 24 mini phyllo caps.
  • Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely BEFOREfilling.

Nutrition Facts : Calories 76.7, Fat 6.1, SaturatedFat 2.9, Cholesterol 12.2, Sodium 155.8, Carbohydrate 4.8, Fiber 0.2, Sugar 0.4, Protein 0.9

SHRIMP SALAD SANDWICH (PAULA DEEN)



Shrimp Salad Sandwich (Paula Deen) image

Make and share this Shrimp Salad Sandwich (Paula Deen) recipe from Food.com.

Provided by Marie

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches

Number Of Ingredients 11

1 lb cooked shrimp, peeled and de-veined
3 hard-boiled eggs, finely chopped
3 celery ribs, minced
1/2 cup mayonnaise
1 dash onion salt
salt and pepper
1 dash seasoning salt
1 dash celery salt
8 slices your choice bread, toasted
lettuce
tomatoes, slices

Steps:

  • Cut shrimp up and transfer to a bowl.
  • Add eggs, celery, and mayonnaise and mix well.
  • Add seasonings, to taste, and stir to combine.
  • Spread additional mayonnaise on both sides of bread.
  • Heap shrimp salad onto bread and then cut sandwiches in half.
  • Serve with lettuce and tomato, if desired.

Nutrition Facts : Calories 445.5, Fat 17.4, SaturatedFat 3.2, Cholesterol 386.6, Sodium 1608.2, Carbohydrate 35.4, Fiber 1.7, Sugar 5, Protein 34.8

MARINATED SHRIMP SALAD BY PAULA DEEN



Marinated Shrimp Salad by Paula Deen image

Tangy and delicious, and so crazy easy to make. If you are buying frozen shrimp, make sure you get them with shells on, boiling and peeling yourself. Makes all of the difference. From Paula Deen.

Provided by Barenakedchef

Categories     Easy

Time 8h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 lb medium fresh cooked shrimp, peeled and deveined
1 (14 ounce) can hearts of palm, drained and cut into bite size pieces
1 (8 ounce) can bamboo shoots, drained
1 (8 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package sliced fresh mushrooms
1 pint cherry tomatoes, halved
1 1/2 cups vegetable oil
1 cup white vinegar
3/4 cup chopped fresh parsley
3 garlic cloves, minced
1 tablespoon salt
1 1/2 teaspoons dried thyme
1 teaspoon ground black pepper

Steps:

  • In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
  • Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

Nutrition Facts : Calories 392.1, Fat 34.1, SaturatedFat 4.4, Cholesterol 95.7, Sodium 1317.3, Carbohydrate 9.4, Fiber 4.3, Sugar 2.3, Protein 13.8

SHRIMP SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

  • Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SIMPLE SHRIMP SALAD



Simple Shrimp Salad image

This is a Paula Deen recipe for Shrimp Salad. I have made a few changes to suit my family. It is simple and very good. I made it for my Mother-in-Law's wedding and served it with crackers. I was asked for the recipe several times

Provided by Tmisen2980

Categories     Spreads

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb cooked shrimp, peeled and deveined
3 hard-boiled eggs, finely chopped
1/2 cup mayonnaise (I use Miracle Whip)
1/2 onion, finely minced
1 dash celery salt
1 dash of tony's creole seasoning (I use more)
salt
pepper

Steps:

  • Place shrimp in a food processor and pulse until finely minced.
  • Transfer shrimp to a bowl and add eggs and other ingredients. Mix well and chill.
  • Serve as a sandwich or with crackers.

Nutrition Facts : Calories 290.7, Fat 15, SaturatedFat 3, Cholesterol 387.6, Sodium 509.6, Carbohydrate 8.8, Fiber 0.2, Sugar 2.9, Protein 28.8

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