1 combine all ingredients in a food processor, and pulse until a paste is formed. taste for seasoning, then place in a serving dish, cover, and chill for several hours before serving with toast or crackers.
Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
Servings: 4
2 cups water
2 cups half-and-half
2 teaspoons salt
1/2 teaspoon ground pepper
1 cup grits, stone-ground
2 tablespoons butter
1 1/2 cups sharp cheddar cheese, shredded
4 slices bacon
2 tablespoons bacon drippings, reserved
1/2 cup scallion, thinly sliced
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
1 lb shrimp, raw, peeled and deveined
2 teaspoons lime juice
1 teaspoon worcestershire sauce
2 tablespoons parsley, chopped
Recipe
1 in a medium saucepan bring water and half n half to boil. add the salt, pepper and grits. cook for about 25-30 minutes, stirring until thick and creamy.
2 while the grits are cooking, fry the bacon in a large skillet until browned and crisp. crumble the bacon. in 2 tbls of the bacon drippings saute scallions, celery, bell pepper until translucent. add the shrimp, lime juice and worchestershire sauce. cook for 4 minutes covered. add in the bacon. remove from heat. spoon the grits onto a serving platter. top with the shrimp mixture. sprinkle with the chopped parsley.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
3 large shrimp, per person peeled and deveined, heads and tails left on
1/4 cup onion, minced
4 garlic cloves, minced
4 tablespoons olive oil
3/4 cup heavy cream
2 teaspoons fresh chives, sliced thinly
2 tablespoons olive oil
1 tablespoon italian spices
1 teaspoon dried chili pepper flakes
1/2 cup crushed tomato with juice
1 cup canned crushed tomato with juice
1/4 cup marinara sauce
1 tablespoon oregano
Recipe
1 for the shrimp prep: peel and devein leaving the heads and tails on. in a large skillet, sauté the onion and garlic in the olive oil. when the onion is translucent, and the garlic begins to turn golden color, add the shrimp and sauté till the shrimps are all pink, remove the shrimp from the skillet and plate, leaving the onions and garlic and remaining olive oil in the skillet.
2 for the patricio sauce: add the cream to the skillet along with the chives, bring to a slight boil, stir well, then take off the flame and pour over the plated shrimp, salt and pepper to taste. serve right away.
3 for the vesuvio sauce: in a skillet, add the crushed tomatoes with the juice, italian spices, and red chili flakes, and bring to a boil, take off the heat and pour over the plated shrimp, serve right away. salt and pepper to taste, chili flakes added to taste.
4 for the romano sauce: in a skillet, add a cup of the crushed tomatoes with juice, the 1/4 cup of marinara sauce, and bring to a boil, then pour over the plated shrimp, sprinkle with mozzarella cheese and serve right away.
5 chef's notes: each recipe is for one person, i have included all three different sauces, so that you can choose how you want to make it.
6 tortillas (9 to 10 inches each-red, green, and or plain)
3 cups shredded spinach leaves
2/3 cup smoked almonds, chopped
10 ounces peeled and deveined cooked shrimp, chopped
Recipe
1 in a medium bowl mash avocado with a fork. add cheese; stir until smooth.
2 stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
3 on one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. top with a layer of spinach. sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
4 roll up tightly. secure with a party pick, if necessary, to prevent unrolling.
5 repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
6 place rolled tortillas on a tray or platter. cover and chill up to 4 hours before serving.
7 to serve, cut each rolled tortilla into 1-inch slices, discarding ends. secure with party picks, if necessary. arrange slices on a serving platter.
Total Time: 24 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 24 hrs
Ingredients
Servings: 7-8
1 lb raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as zatarain's crab and shrimp boil)
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
Servings: 4
2 tablespoons medium curry paste
1 onion, finely chopped
10 ounces basmati rice, rinsed and drained
2 2/3 cups chicken stock
7 ounces shrimp, cooked and peeled, defrosted if frozen
1 cup frozen peas
1 red chili pepper, sliced into rings
1 tablespoon cilantro, chopped
4 lemon wedges, to serve
Recipe
1 heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften.
2 add the rice to the pan and stir to coat in the curry paste. add the stock, then bring to the boil.
3 cover the pan and turn the heat down to low. leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked.
4 turn off the heat and stir in the shrimp, peas and chili. cover the pan and leave to stand for 5 minutes
5 fluff up the rice grains with a fork and season if you want. scatter over the cilantro and serve with lemon wedges.
1 in a bowl stir together fish sauce, vinegar, sugar, lime juice, garlic and pepper flakes until sugar is dissolved. chill covered for 1 hour.
2 shell and devein shrimp. in a large saucepan of salted boiling water, cook shrimp with salt and lemon 2 minutes, or until just barely cooked through. in a colander, drain shrimp and rinse under cold water to stop cooking. halve shrimp lengthwise.
3 halve cucumber lengthwise and seed. cut cucumber halves and scallions crosswise into 2 1/2 inch pieces and cut pieces lengthwise into julienne strips.
4 in a bowl, soak noodles in hot water to cover 15 minutes to soften. while noodles are soaking, in a 6-quart kettle, bring 3 quarts salted water to a boil. drain noodles in colander and cook in boiling water 45 seconds, or until just tender. drain noodles in colander, rinse under cold water to stop cooking. drain well and with scissors cut into 4-inch lengths.
5 divide noodles, shrimp, vegetables and dressing among 4 bowls and sprinkle with herbs and peanuts. to eat, pull herbs from sprigs and toss with noodles.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
1/4 cupkraft light classic caesar salad dressing
1/4 cup kraft mayo with olive oil low-fat mayonnaise
1 garlic clove, minced
1 (6 ounce) package torn mixed salad greens, divided
2 cups medium pasta shells, cooked, drained and cooled
1 large tomato, coarsely chopped
3/4 cup seasoned croutons
2 hard-cooked eggs, sliced
1/2 lb frozen cooked cleaned medium shrimp, thawed
1/4 cup kraft shredded parmesan cheese
Recipe
1 mix dressing, mayo and garlic.
2 layer half the salad greens, macaroni and tomatoes in 3-qt. bowl. cover with layers of remaining greens, croutons, eggs, shrimp and cheese. refrigerate dressing mixture and salad 1 hour.
3 add dressing mixture to salad just before serving; mix lightly.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1/3 cup soy sauce
1/4 cup orange juice
3 tablespoons sesame oil
2 tablespoons grated fresh ginger
1 -2 teaspoon sesame seeds
8 cups water
2 cups fresh broccoli florets
1 cup carrot, diagonal slices
1 cup frozen snow peas, thawed
2 cups medium pasta shells, cooked & drained
1 lb cooked medium shrimp, peeled & deveined
1 cup red bell pepper, cut into strips
2 green onions, chopped
Recipe
1 note: cook the pasta & shrimp before starting on the salad.
2 mix the ingredients together for the dressing & set aside.
3 bring the water to a boil the add the vegetables (besides the pepper). cook for 2 minutes or until tender-crisp. immediately run under cold water to stop cooking.
4 cover with ice water & let stand for 5 minutes. drain & combine with pasta, shrimp, & red pepper.
5 toss the salad with the dressing then top with green onions.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
Servings: 6
8 ounces bacon, chopped (8 slices)
2 tablespoons butter
1 onion, chopped
1 orange bell peppers or 1 red bell pepper, chopped
3 garlic cloves, minced
1 teaspoon seafood seasoning
1/2 teaspoon fresh coarse ground black pepper
6 cups chicken broth or 6 cups vegetable broth
1 1/2 lbs yukon gold potatoes, cubed (about 4)
1/2-1 chipotle chile in adobo, minced
1 1/2 cups corn kernels (fresh or frozen)
1 1/2 lbs shrimp, peeled and deveined
fresh parsley, for garnish
Recipe
1 in a large soup pot, cook bacon until crisp, over medium heat; remove bacon with a slotted spoon and reserve.
2 leave 1 teaspoon of the drippings in the pot and discard or reserve for another use the remainder.
3 add the butter to the drippings and add onion, bell pepper, garlic, seafood seasoning, and black pepper; cook over medium heat about 10 minutes, stirring often, to soften, not to brown.
4 stir in the broth, potatoes, and chile and bring to a boil; reduce heat and simmer until potatoes are tender, 20 minutes.
5 stir in corn and shrimp and cook just until shrimp are cooked through, 3 minutes.
6 stir in reserved bacon, taste and adjust seasonings; serve garnished with fresh parsley leaves.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 4
2 large onions, sliced and deep fried
300 ml plain yogurt
2 tablespoons tomato puree
4 tablespoons masala paste (preferrably green)
2 tablespoons lemon juice
salt, to taste
1 teaspoon black cumin seeds
2 inches cinnamon sticks
4 green cardamom pods
1 lb fresh king prawns, peeled and de-veined
3 cups button mushrooms
2 cups frozen peas, thawed
2 1/4 cups basmati rice, soaked for 5 minutes in boiled water and drained
1 1/4 cups water
1 teaspoon saffron, mixed with
6 tablespoons milk
2 tablespoons ghee (unsalted butter can be used as a substitute)
Recipe
1 mix the first 9 ingredients together in a large bowl. mix the prawns, mushrooms and peas into the marinade and leave for about 2 hours.
2 grease the base of a heavy sauce pan and add the prawns, vegetables and any marinade juices. cover with the drained rice and smooth the
3 surface gently until you have an even layer.
4 pour the water all over the surface of the rice. make random holes through the rice with teh handle of a spoon and pour in the saffron
5 milk.
6 place a few knobs of ghee or butter on the surface and place a circular piece of foil directly on top of the rice. cover and steam over a low heat for 45-50 minutes, until the rice is cooked. gently toss the rice, prawns and vegetables together and serve hot.
1 spray (or lightly oil) a medium bowl; flour dough and place in bowl; let rise for 2 to 2 1/2 hours.
2 meanwhile, make sauce. in a medium-sized bowl, combine tomato sauce, oregano, dried basil, garlic powder, onion powder, sugar and tomato paste. let simmer until dough has risen.
3 pat down dough and spread in a cookie sheet pan that's sprayed with pam cooking spray with olive oil (or lightly oil it). sprinkle dough with parmesan cheese. spread sauce over parmesan cheese. toss shrimp with hidden valley original ranch seasoning mix and place on pizza (7 rows; 5 in each). drizzle with lemon juice.
4 bake at 425 degrees for 15 to 20 minutes or until crust turns golden brown. top with shredded cheese and bake until cheese is melted; about another 5 minutes.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
24 large shrimp, peeled and deveined
3 cups sliced mushrooms, sliced
1 1/2 tablespoons roasted pine nuts
6 cups fresh spinach leaves
6 cups cooked vermicelli
4 tablespoons butter
2 tablespoons fresh garlic, minced
1 tablespoon shallot, minced
1 tablespoon fresh garlic, minced
1/2 cup dry wine
1 cup heavy cream
1/2 cup lemon juice, freshly squeezed
1/8 teaspoon pepper
1 lb lightly-salted butter, cut into tablespoons
Recipe
1 preheat oven to 350 degrees. wash spinach and remove stems before drying leaves between paper towels. set aside. spread pine nuts over bottom of sheet pan and place pan in oven on top rack. roast until golden brown, approximately 2 to 4 minutes. remove from oven and set aside. peel and devein shrimp. set aside. wash and slice fresh mushrooms. set aside. boil pasta in large pot of water to al dente stage according to directions on package. set aside.
2 prepare lemon butter sauce: melt 1 tablespoon butter in large skillet over medium-high heat. saute shallots and garlic until translucent. add wine and reduce slightly more than ½, whisking occasionally. add cream and reduce by ½. add lemon juice and reduce by ½. add pepper. reduce heat to low. add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. continue to simmer, whisking until sauce just coats spoon.
3 in large skillet over medium-high heat melt the 4 tablespoons of butter. add garlic and saute until garlic is translucent. stir in mushrooms, shrimp, and pine nuts. saute several minutes or until shrimp are done and show color. remove skillet from heat and gently stir in spinach. place warm pasta on plate with shrimp mixture to the side. pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
1 cook pasta in large pot of boiling water until tender but still firm to bite.
2 meanwhile fry the bacon over medium-low heat in a 12-inch skillet until crisp, about 3 to 5 minutes. transfer bacon to paper towels to drain.
3 peel and coarsely chop the onion. add to the skillet along with the wine, garlic and italian seasoning. stir to loosen the brown bits from the bottom of the skillet. increase the heat to medium and cook, stirring from time to time, until the onion is tender, about 2 to 3 minutes.
4 crumble the bacon into bits, using a knife if necessary. if using the parsley, chop finely.
5 add shrimp and half-and-half to the skillet. stir well and cook just to warm through, about 1 minute. do not boil. remove the skillet from the heat.
6 drain pasta. return pasta to the cooking pot (removed from the heat). pour the shrimp mixture into the pot with the pasta. add the bacon and stir.
7 serve at once, garnishing each plate with 1 tablespoon parmesan cheese (or more to taste) and a little chopped parsley, if desired.
1 1/2-2 tablespoons salad elegance seasoning mix, to taste (i prefer johnny's brand)
black pepper, to taste
garlic powder, to taste
grape tomatoes (optional)
egg, hard boiled and sliced (optional)
green onion, chopped (optional)
Recipe
1 boil noodles as directed on package (around 9-11 minutes);immediately rinse in cold water to stop further cooing.
2 prep all veggies and rinse shrimp removing any remaining shells etc that were missed while pasta boils then rinse and drain pasta so that you begin with a large bowl of cool pasta.
3 add in the shrimp, veggies, parmesean cheese, and salad dressing.
4 stir thoroghly, and add seasonings to taste.
5 if desired,garnish with a sliced hard boiled egg,grape tomatoes and chopped green onions.
6 chill for 30 minutes, minimum,for best flavor before serving.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 12
3 tablespoons kosher salt, plus
1 teaspoon kosher salt
1 lemon (cut into quarters)
4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
2 cups mayonnaise
1 teaspoon dijon mustard
2 tablespoons wine or 2 tablespoons wine vinegar
1 teaspoon fresh ground black pepper
6 tablespoons fresh dill, minced
1 cup red onions or 1 red onion, minced
3 cups celery or 6 stalks celery, minced
Recipe
1 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 cold water. bring the water back to a boil and repeat with the remaining shrimp. let cool; then peel, and devein the shrimp.
2 in a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, 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.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium onion, chopped
16 medium shrimp, whole and heads on
salt and pepper
dried oregano (optional)
crushed red pepper flakes
1 1/2 ounces ouzo
1/4 cup dry wine
1 (16 ounce) can crushed tomatoes
1 teaspoon tapenade, olive paste
1/2 cup feta cheese, crumbled
Recipe
1 heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown.
2 add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. once simmered, remove the pan from the heat and add the ouzo with caution.
3 cook for 1 minute and add wine to pan. simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. when the shrimp are cool enough to handle remove the heads and peel off the shells.
4 add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. return the shrimp to the pan, being careful not to overcook and toss in the sauce.
5 finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.
lettuce leaf (romaine, red leaf, boston) (optional)
tomato, sliced (optional)
Recipe
1 cut shrimp in half and combine with remaining ingredients. cover and refrigerate 15 minutes or more. stir before serving. serve on fresh croissants with lettuce and tomato if desired.
Total Time: 30 mins
Preparation Time: 25 mins
Cook Time: 5 mins
Ingredients
Servings: 4
2 lbs shrimp
1 tablespoon green pepper, finely chopped
1 cup celery, finely chopped
1/2 cup green onion, finely chopped
2 eggs, hard boiled and finely chopped
1 cup mayonnaise
salt
pepper
1/4 cup parsley
2 teaspoons liquid crab boil
2 teaspoons salt
1/2 gallon water
1/2 red bell pepper, cut into eight 1/4-inch strips
1 lemon, cut into wedges
Recipe
1 clean and devein shrimp. bring 1/2 gallon of water, crab boil, and 2 teaspoons of salt to a boil. add the shrimp and return to a boil. remove from the heat, drain, and ice down the shrimp to stop them from over cooking.
2 drain shrimp again and chop coarsely. then add the green pepper, celery, green onions, egg, parsley and mayonnaise. mix together well. add salt and pepper to taste.
3 serve in tomatoes, avocados, or with a lettuce wedge. top with strips of red bell pepper. garnish with a wedge of lemon.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
Servings: 6
6 cups low sodium chicken broth (about)
1 lb uncooked large shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 cups chopped onions
2 large garlic cloves, minced
1 1/2 cups arborio rice (about 9.5 ounces) or 1/2 cup medium-grain rice (about 9.5 ounces)
1/2 cup dry wine
1 (6 ounce) package baby spinach leaves
1/2 cup parmesan cheese, freshly grated
1/4 cup fresh basil, chopped
additional grated parmesan cheese (for serving)
Recipe
1 in medium saucepan, bring 6 cups broth to simmer. add shrimp. turn off heat, cover, and set aside until shrimp are just opaque in center, about 3 minutes. with a slotted spoon, move shrimp to a small bowl; cover and keep warm. cover broth to keep warm.
2 in heavy large saucepan, heat oil over medium heat. toss in chopped onion and sauté until tender, about 5 minutes. stir in garlic for 1 minute. stir in rice until edge of rice is translucent but center is still opaque, about 2 minutes. add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.
3 add ¾ cup chicken broth and simmer until almost all broth is absorbed, stirring frequently, about 2 minutes.
4 continue add broth in this manner a half cup at a time until rice is just tender and mixture is creamy, about 25 minutes total. during last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition.
5 mix in shrimp, ½ cup parmesan cheese, and basil.
6 season to taste with salt and pepper.
7 spoon risotto into shallow bowls and serve along with additional parmesan cheese.
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
Servings: 4
16 large shrimp (prawns)
8 slices bacon, raw
16 slices jalapeno peppers
1/2 cup barbecue sauce
16 toothpicks (soak in water before using)
1/8 cup butter (for basting) (optional)
Recipe
1 peel, wash, and de-vein shrimp. leave shell only on the tip of the tail for better handling. butterfly shrimp (cut along the back but not straight through) to make room to insert a slice of jalapeño. put in fridge to keep them cold while you prepare the bacon.
2 cut bacon strips in half and cook to medium doneness either in pan, oven, or in microwave (cooking time depends on method of cooking and heat setting). you want them about half cooked so they are still flimsy. they will finish cooking once on the grill.
3 once bacon is cooked to medium, drain on paper towels or newspaper. insert one slice of jalapeno pepper (i use the jar kind and remove the seeds to make them milder) into the center of the back of the shrimp. close shrimp around pepper and wrap the shrimp with one piece of bacon. i usually have a small bit of shrimp sticking out at the top and the tail sticking out at the bottom. secure the bacon, shrimp, and pepper together by inserting a toothpick so that you have gone right through from one side of the shrimp to the other. remember to wash up good after handling raw seafood and lamb.
4 cook shrimp on a medium-hot barbecue grill or gas grill, turning once or twice after 2 or 3 minutes. once they have been turned and partially cooked on each side, baste in a nice smoky bbq sauce and cook on each side for a further 2 to 3 minutes (or until both bacon and shrimp are fully cooked).
5 sometimes we leave a few with no bbq sauce, just to mix it up a bit. in that case, we might baste in a bit of butter just to keep the shrimp and bacon moist.
6 for those who do not like spicy, leave the jalapeños out or just use a tiny piece of a slice.
7 note: do not overcook these as they will get tough. each person should get 4 shrimp each. of course, you may serve more if you like -- we like!
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
Servings: 4
3 tablespoons butter, softened
1 medium garlic clove, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley leaves, chopped
1/8 teaspoon salt
2 tablespoons vegetable oil
1 1/2 lbs shrimp, peeled and deveined (21/25 count)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar
Recipe
1 beat butter with a fork in a small bowl until light and fluffy. stir in garlic, lemon juice, parsley and 1/8 tsp salt until combined. set aside.
2 heat 1 tbs oil in a 12-inch skillet over high heat until smoking. meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. transfer shrimp to a large plate.
3 repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. serve with lemon wedges if desired.
Total Time: 25 mins
Preparation Time: 20 mins
Cook Time: 5 mins
Ingredients
Servings: 4
1 lb shrimp, peeled and deveined (21-25 shrimp or lb.)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon finely minced fresh tarragon
1 teaspoon fresh lemon juice
1 teaspoon tarragon vinegar
1/4 cup finely diced celery
1/4 cup finely minced scallion
1 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
Recipe
1 in a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. add the shrimp and cook until just pink, about 3 minutes. immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). shake colander to drain any excess water.
2 in a small bowl, mix together mayo, sour cream, and tarragon. set aside.
3 in a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. stir in the celery and scallions. add the mayo mixture, salt and pepper and toss to coat. cover and refrigerate until ready to serve. taste to correct seasoning.
2 bunches green onions, trim green tops from onion, chop tops fine
1 1/2 lbs fresh spinach or 2 heads romaine lettuce
8 ounces fresh baby shrimp, cooked
1/4 cup soy sauce
1/4 cup olive oil
fresh ground black pepper
Recipe
1 wash spinach or romaine and tear into bite size pieces. put in salad bowl, or mound on individual salad plates. on top of greens, pile chopped onion tops, then shrimp. arrange onions spoke fashion around salad. in a jar with tight-fitting lid, mix soy sauce, olive oil and pepper. shake to combine thoroughly. use as dressing for salad.
