Shrimp Salad

Jerome Said:

We Answered:

Tomatoes, garbanzo beans, shrimp and sweet onions, tossed with a light vinaigrette are the makings of a delicious salad. It's a complete, light meal in itself.

2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
1 or 2 pints of cherry tomatoes
1/2 to 1 lbs cooked medium to large shrimp
2 cups of chopped sweet onion (Vidalia or Walla Walla preferably)
2/3 cup extra-virgin olive oil
6 Tbsp of white wine vinegar or sherry vinegar
1 teaspoon salt
Freshly ground pepper
Chopped parsley for garnish

1 Combine the garbanzo beans, tomatoes, shrimp, and onion in a large bowl.

2 Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately.

You can chill the undressed salad up to six hours, until ready to serve.

Serves 6-8.

Wayne Said:

Best way to enjoy cooked salad shrimp?

We Answered:

Believe it or not, I toss them into my 'traditional' macaroni salad. And instead of macaroni, I use the small sea shell shaped pasta. They add a very nice touch. Especially in the warmer weather. I usually add about 1/4 to a 1/2 lb. salad shrimp to 1 to 1 1/2 lbs. macaroni salad.

Lorraine Said:

What is a good low-fat low-salt dressing for a shrimp salad?

We Answered:

Not sure if this is the type you're looking for, but it sounds delicious, and is found here:

http://www.astray.com/recipes/?show=Shriâ€¦

Here's a dip:

Shrimp louis dip - butter busters ^
Categories: Low-cal/fat Appetizer Pickles
Yield: 12 servings
1 c Kraft fatfree mayonnaise or Miracle Whip
1 c Fatfree sour cream
â…“ c Chopped green pepper
Â¼ c Chile sauce
1 ea Tb prepared horseradish
Â¼ t Lite salt, optional
â…› t Ground pepper
2 c Finely chopped cooked shrimp

Stir all ingredients until well mixed. Cover and chill. Per 1/4 cup serving: 76 cal., 0.4g fat (5%), 65mg chol., 0g fiber, 9g pro., 6g carb., 391mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95 Submitted By CAROLYN SHAW On 02-15-95

Not sure if this is low-fat, low-salt:

http://www.books-for-cooks.com/recipes/râ€¦

And last but not least:

http://www.astray.com/recipes/?show=Shriâ€¦

I hope that helps. Sorry if it doesn't! :)

Ivan Said:

making a shrimp salad?

We Answered:

Put it in the fridge now to start defrosting. They defrost pretty quick but do it now to be sure it is defrosted for tomorrow.

Gene Said:

Looking for a salad recipe that has shrimp, green onions, garlic & mayo?

We Answered:

Shrimp Salad

Stir together 6 cups chopped cooked shrimp; 1 1/4 cups mayonnaise; 6 thinly sliced green onions; 3 celery ribs, diced; 3 teaspoons grated lemon rind; 1/2 teaspoon ground red pepper, minced garlic to taste; and salt and black pepper to taste.

Charles Said:

I would like to try my hand at making a shrimp salad. Do you have a recipe for an unusual but easy ?

We Answered:

Layered Shrimp, Corn and Pea Salad
1â„4 cup olive oil
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
3â„4 tsp salt
1â„4 tsp pepper
11â„2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)
1 ripe avocado, peeled and cut in small chunks
2 cups frozen corn kernels
2 cups green peas, thawed
1 red bell pepper, seeded and diced
6 cups salad greens
1 lb peeled, cooked shrimp
1â„2 cup chopped fresh cilantro, basil or parsley
Whisk oil, vinegar, juice, salt and pepper in a large bowl. Add tomatoes and avocado; toss to mix and coat. Let stand about 20 minutes to deveIop flavors. Mix corn, peas and bell pepper in a 4-qt serving bowl; spread in a layer. Top with 1â„2 the salad greens, all the shrimp, then remaining greens. Spoon tomato mixture over the top; sprinkle with cilantro. Toss to mix or spoon through the layers.

This is especially attractive when brought to the table in a clear glass bowl, preferably one with plain sides so all the layers are visible.

nfdâ™¥

Shrimp Salad

Other Articles