Does anyone have a really good recipe for Shrimp Salad?

Question

I Love the Stuff

Answer 1

I like prawns.. (big shrimps) ... I like simple recipes. Yummy!

<<<<<< Prawn and Herb Noodle Salad >>>>>>

100g dried rice noodle (thick one)
1 small cucumber, cut into long strips
400g tiger prawns
60g fresh coriander, chopped
60g fresh mint leaves, chopped
6 tablespoon olive oil
1 lime, finely grated zest and juice
2 cloves garlic, crushed
8 iceberg lettuce leaves

Marinade
1.5 tablespoon cooking wine
a pinch of salt
1/2 teaspoon of sugar

1) Shell and devein prawns, leaving tails intact, drain well and dry with paper towel, marinate prawns for 15 minutes.
2) Heat non-stick frying pan with 2 tablespoon of olive oil over low heat, stir fry garlic for 30 seconds, add prawns and stir fry for 3 minutes or till cooked (the time required depends on the size of the prawns). Remove from wok and drain well, set aside till cool.
3) Soak the noodles in boiling water for 5 minutes or according to packet instructions. Drain and rinse under cold tap, then drain again and place in a large bowl with cucumber and prawns.
4) Put the coriander and mint in a food processor with 4 tablespoon of olive oil and lime juice, blend until fairly smooth (add some more oil to adjust the thickness).
5) Season and toss the noodle, prawns, cucumber with the mixture. Serve in the lettuce leaves.

You may also drizzle some roasted almond slices on top before serving. I also like the simple recipe below.

<<<<<<<< Prawn & Celery Salad >>>>>>>

500g cooked prawns, shell & devein, boil in salt water till cooked
3 stalk of celery, cut into small cubes
60g fresh dill, finely chopped
7 tablespoon thousand island dressing
lemon juice (optional)

Toss all ingredients till combine well in a big bowl, add lemon juice if desired. Serve with rocket or salad leaves.

Answer 2

Renee's Shrimp Salad

1lb shrimp cooked and peeled
1 cup finely chopped celery
2 hard cooked eggs, chopped
2 green onions chopped
1/2 - 3/4 cup of mayonnaise..your preference
salt, pepper, garlic salt to taste
2-3 tbls fresh dill weed ( this is optional~ but I like the dill ) you may add dill pickle~ chopped, instead.
Juice from 1/2 lemon

Amounts may vary according to your preferences... You may cut up shrimp or leave whole. Toss all together and chill unitl ready to serve. I serve it on lettuce. Enjoy!
___________________________

Ina's Shrimp Salad

3 tablespoons kosher salt, plus 1 teaspoon
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 good white wine or white wine vinagar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (16 stalks)

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 cool 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 1 teaspoon salt, the 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.

--Ina Garten, "Barefoot Contessa Parties!"

Answer 3

Shrimp and Broccoli Salad
4 cups cooked,peeled shrimp cut bite size
lemon juice
2 cups fresh broccoli
2 cups chopped celery
1/2 cup finely chopped red Bermuda onion
salt/pepper
paprika
2 tsp finely chopped capers
Mayonnaise
lettuce leaves
Sprinkle shrimp liberally with lemon juice. Cut broccoli into bite size flowerets. peel broccoli stems as you would a carrot, and slice into thin pieces. Combine shrimp and broccoli in a large bowl. Toss celery and onion with salt, pepper and paprika. add capers and mayonnaise. Chill well. Check seasonings. Add more mayo if needed. Serve on lettuce.
Suggestions for a complete luncheon or hot weather supper: Serve with cherry or quartered tomato, hard boiled eggs, avocado slices, green pepper strips (if not added to salad), artichoke hearts, crackers, garlic toast or your favorite rolls.
Optional variations- add snipped fresh parsley and/or 1/2 cup chopped fresh bell pepper.

Shrimp-Avacado salad
1 small avacado, cut up
1/2 cup buttermilk
1(3oz) pak cream cheese
1 TBS lemon juice
1 small garlic clove
!/4 tsp Tabasco
6 cups torn lettuce
1 lb shelled shrimp, cooked and drained
18 cherry tomatoes, halved
4 oz swiss cheese, cut into julienne strips
In a blender place the first 6 ingredients and a 1/2 tsp salt; cover and blend til smooth. Arrange lettuce in a salad bowl. arrange shrimp, tomatoes, cheese atop. sprinkle with a little pepper. Toss with avacado mixture and serve.