Salads forum: Salads -- Seafood

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Feb 5, 2010 12:22 PM CST
Name: Patricia
Central TX 7b/8a
Seafood Salads
Jun 4, 2010 4:19 PM CST
Name: Patricia
Central TX 7b/8a
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
Aug 22, 2010 3:07 PM CST
Name: Patricia
Central TX 7b/8a
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

for salad
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.

Mar 12, 2011 12:38 PM CST
Name: Patricia
Central TX 7b/8a
Salmon Mousse

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.

Oct 30, 2011 3:13 PM CST
Name: Patricia
Central TX 7b/8a
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.
2 servings

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