Kitchen Sink Shrimp Salad Recipes
KITCHEN SINK SALAD DRESSING
Made with everything BUT the kitchen sink! Kids like this one, and they like the name! This recipe makes a lot; use as your 'house dressing'. If you don't have red wine vinegar, distilled white vinegar will do.
Provided by CHRISTYJ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 32
Number Of Ingredients 12
Steps:
- In a blender, combine oil, tomato soup, brown sugar, wine or white vinegar, dry mustard, garlic salt, onion salt, celery salt, Worcestershire sauce, paprika, hot sauce, and mayonnaise. Cover, and blend on low speed. Increase speed, and blend until thoroughly mixed. Refrigerate, covered, until ready to use.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 4.9 g, Cholesterol 2.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 202.5 mg, Sugar 4.1 g
SHRIMP SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a blender, combine the dressing and the avocado, and puree until smooth.
- In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
- On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
- Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
- Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
- Yield: 1 1/4 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved
KITCHEN SINK POTATO SALAD
This is a recipe I adapted from Penzey's. The original recipe also included chopped celery, bell pepper, green olives and black olives, but my family won't touch any of that, so I leave it out.
Provided by mailbelle
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
- In a separate bowl, whisk together the dressing ingredients.
- Add the dressing to the potatoes and gently toss to coat.
- Add the remaining ingredients and gently stir to combine.
KITCHEN SINK SALAD
This is my most FAMOUS culinary creation. It gets it's name from the fact that I didn't have a bowl large enough to toss it. I'd scour my stainless steel sink and toss it there! However, it looks best prepared in a big glass bowl as colorful layers - BEAUTIFUL & showy potluck recipe. Best if made right before serving.
Provided by Tasses
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil pasta according to box directions. Drain & Cool.
- Wash all vegetables & prepare as noted above.
- Run cold water over frozen peas to thaw.
- Layer: lettuce, yellow/orange pepper, green pepper, pasta, peas, corn, cucumber, tomatoes.
- Serve with your favorite dressing - poppy seed is especially good on this salad.
Nutrition Facts : Calories 195, Fat 1.3, SaturatedFat 0.2, Sodium 56.5, Carbohydrate 40.6, Fiber 7, Sugar 8, Protein 8.5
KITCHEN SINK SHRIMP SALAD
I created this salad when I wanted a simple shrimp salad that also used a lot of the vegies and fruit that I had in the refrig. This salad is very adaptable to whatever fresh fruits and vegetables are on hand. Recipe loosely adapted from All Recipes.
Provided by ellie_
Categories Kiwifruit
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine shrimp, vegetables and fruit in large salad bowl.
- Toss.
- Mix together sour cream, mustard and orange juice in small bowl.
- Add dressing to salad.
- Toss well.
- Add almonds to salad.
- Toss.
- Refrigerate until ready to serve.
- If desired garnish with sliced strawberries.
Nutrition Facts : Calories 319.5, Fat 12.4, SaturatedFat 2.9, Cholesterol 230.9, Sodium 488.9, Carbohydrate 24, Fiber 5.7, Sugar 13.1, Protein 31
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SPICY SHRIMP SALAD & HOMEMADE LIME DRESSING
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- Add the shrimp, oil and shrimp spices into a large bowl and mix the spices and oil with the shrimp to coat them all well, and then set aside to marinate in room temp for 10-20 minutes
- Prepare your salad ingredients and dressing. To make the dressing, combine lime zest, juice, oil and spices into a small container. Mix well and taste. Add any additional spices (salt, or garlic powder) or lime juice to taste
- After shrimp has marinated, heat a large skillet or grill to medium-high heat. Once hot, add shrimp to the pan in one even layer without overcrowding. You may need to do this in two batches. Cook the shrimp for 3-4 minutes on each side, or until cooked through, and remove from heat
- Assemble salad by mixing the greens with 2 tablespoons dressing per serving/salad, and then layering on the shrimp, fruit, vegetables and toppings you prefer
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