Time 1h Yield 30 serving(s) Number Of Ingredients 14 Steps:
Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up.
Time 48m Yield 4 serving(s) Number Of Ingredients 30 Steps:
For the Shrimp:. In a deep medium bowl, combine first 9 marinade ingredients, blending well. Add shrimp, coating each well with marinade. Cover and refrigerate 30 to 45 minutes to allow shrimp to absorb marinade flavors. While shrimp are marinating, prepare fruit and vegetables; set aside. Remove shrimp from marinade, discarding marinade. In a medium heavy skillet, saute shrimp in 1 - 1 1/2 tablespoons hot oil for about 2 to 3 minutes, stirring frequently, until shrimp are opaque in color and cut easily with a fork and are done. Do not overcook as shrimp will become tough. Arrange salad greens on each of four dinner plates, dividing evenly. Top each with sauteed shrimp, fruit, vegetables and snipped cilantro. Drizzle a small amount of Southwestern-style Vinaigrette Dressing over each salad. Garnish each with shredded cheese of choice, sliced olives, and a sprig of cilantro, if desired. For the Dressing:. In a deep small bowl, combine the first 7 ingredients, blending well. With a wire whisk, gradually add both olive oil and salad oil, whisking until mixture is smooth and well blended. Add salt and pepper to taste, whisking to blend. Or, combine vinegar and oil in a blender container; cover and blend until mixture is smooth. Add remaining ingredients, stirring by hand to mix. Dressing may be stored in the refrigerator, tightly covered, in a glass container for up to 1 week. Variation: Omit vinegar and use 1/3 to 1/2 cup lime juice. May add 1 teaspoon grated lime peel to dressing, if desired.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
In small bowl, beat dressing ingredients with whisk until blended. On 4 individual plates, evenly divide lettuce, cucumber and tomatoes. Arrange 6 shrimp on top of each salad. Drizzle with dressing; sprinkle with chives.
Time 20m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Time 30m Yield 4 servings Number Of Ingredients 17 Steps:
Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside. Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes. Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy. Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes. Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
On each of 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.
More about “sadies shrimp salad dressing recipes”
Yield 6 servings Number Of Ingredients 14 Steps:
Preheat oven to 400°F (200°C). In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated. Transfer the shrimp to a roasting tray and spread into one even layer. Roast for 6 minutes, until the shrimp have just turned pink. For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside. In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined. Transfer the salad to serving bowls and drizzle on the avocado dressing. Enjoy!
