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|Shrimp, Celery, and Cucumber Salad
1/2 c sour cream (reduced fat is fine)
1/4 c mayonnaise
2 TBSP lime juice
1 TBSP grated lime zest
3/4 tsp curry powder (a little more, if desired)
1/4 tsp salt
1 1/2 lb medium shrimp, peeled, deveined, and cooked (thawed if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced
Instructions Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl. Add shrimp, celery, and cucumber; toss gently to coat. Refrigerate until ready to serve.
4 to 6 servings
Source: adapted from recipe in The South Beach Diet Quick and Easy Cookbook
|Shrimp Salad with Corn and Chipotle
for shrimp boil
1 lb raw shrimp, peeled, deveined, and tails removed
1/4 c fresh lime juice plus squeezed lime halves
3 TBSP fresh parsley leaves
1 tsp whole black peppercorns plus ground black pepper
1 TBSP sugar
2 c water
1/4 c mayonnaise
2 TBSP green onion, finely minced
1/2 c corn kernels, cooked
1 TBSP lime juice
2 TBSP chipotle chiles in adobo sauce, minced
1 TBSP fresh cilantro leaves, minced
Combine all ingredients for the shrimp boil in a medium pan. Simmer shrimp until pink and no longer translucent, about 8 to 10 min for extra large shrimp and less time for smaller shrimp. Drain shrimp and discard everything else in the pan. Immerse shrimp in ice water and chill for 3 min. Remove shrimp from ice water and pat dry with paper towels.
Whisk together mayonnaise and remaining salad ingredients. If using large shrimp, cut them into small pieces. Stir shrimp into mayonnaise mixture. Season to taste with salt and pepper and serve on a bed of mixed greens or a toasted bun.
1/4 c cold water
2 tsp (1 envelope) unflavored gelatin
1/4 c chili sauce
I c plain yogurt
8 oz cream cheese, at room temperature
I tsp dried thyme leaves
1/4 tsp black pepper
6 1/2 oz can skinless, boneless salmon, drained and flaked
1 hard-cooked large egg, peeled and chopped
1/4 c celery, finely chopped
1/4 c pimiento-stuffed green olives, finely chopped
Coat 3-cup mold with nonstick spray and set aside.
Put cold water in small saucepan; sprinkle gelatin on top and let stand 1 min.
Add chili sauce and cook over medium heat until gelatin is completely dissolved, about 5 min.
Pour into large mixer bowl and let stand 15 min.
Add yogurt, cream cheese, thyme, and pepper.
With electric mixer on high, beat until creamy.
Gently fold in salmon, egg, celery, and olives and spoon into mold.
Cover with plastic wrap and refrigerate for at least 3 hrs or until set.
Unmold onto a plate. Serve with crackers.
|Simple Tuna Salad
6 oz can tuna packed in water, drained
1/4 c creamy salad dressing, such as Miracle Whip
2 TBSP sweet pickle relish, or more, if desired
1/4 tsp onion powder
Mix salad dressing, relish, and onion powder well. Stir in tuna and mix well.
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