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Mayonnaise is not a necessary ingredient if you are making a crab salad recipe or another type of seafood salad. It is not necessary but it does feature in a lot of these recipes because the creaminess of mayonnaise is a nice contrast with the seafood. You can swap mayonnaise for sour cream, yogurt or crme fraiche when making a shellfish salad or you can use different seasonings for it, like lemon juice, olive oil, wine vinegar or any other liquid, which would add flavor without overpowering the shrimp taste. Healthy Shrimp And Vegetable Salad What You Need: 1/2 lb peeled cooked shrimp 8 asparagus spears 1/4 lb fresh mushrooms 2 sliced hard-boiled eggs 1 tablespoons finely chopped chives 1 tablespoons chopped yellow onion 4 fresh tomatoes 1 teaspoon mustard 1 teaspoon salt 1 1/2 tablespoons vinegar 1/8 teaspoon black pepper 5 tablespoons cooking oil Fresh dill weed How To Make It: Boil the asparagus until it is tender. Slice the mushrooms and tomatoes and saute them for a couple of minutes. Cut the asparagus into one inch pieces. Combine the vinegar, salt and pepper, then whisk in the oil and mustard to make the dressing. Combine the dressing with the seafood and vegetables and garnish with the chives, egg slices, and dill weed. Asian Style Shrimp Salad If you fancy combining your seafood with Asian flavors, why not make this delicious oriental salad? The eastern ingredients include oyster sauce, ginger, garlic and more and this salad is great for any occasion or season.
What You Need: 1 tablespoon finely chopped ginger 1 chopped garlic clove 1 1/2 lbs shelled shrimp 2 tablespoons red wine vinegar 1/2 thinly sliced red onion 3/4 lb jicama, in matchsticks 1/2 lb snow peas 3 tablespoons oyster sauce 1/4 cup chopped cilantro 1/2 cup vegetable oil 1 thinly sliced yellow bell pepper 1 1/2 teaspoons Dijon mustard 1 thinly sliced red bell pepper Salt and black pepper Lemon wedges, to serve How To Make It: Heat a tablespoon of the oil over a high heat in a skillet and saute half the shrimp until it is pink. This should take about three minutes. Transfer it to a plate and repeat with another tablespoon of oil and the rest of the seafood. Let the seafood cool. Combine the vinegar, ginger, mustard, oyster sauce, and garlic in a blender and puree the mixture. Add the rest of the oil. Bring a pot of salted water to a boil, then cook the snow peas for about forty five seconds or until they are very green. Drain them and refresh them under cold water. Pat them dry. Toss the onion, shrimp, peppers, snow peas, and jicama in a serving bowl, and then stir in the dressing. Season the salad with salt and pepper and serve with the lemon wedges on the side and the cilantro sprinkled over the top.
Shrimp is versatile and crab is also more versatile than you might think. A delicious crab salad recipe makes a great appetizer, lunch or dinner entree and an imitation crab salad recipe is a great budget choice for seafood lovers. Why be Crabby When You can be a Salad - CrabSalads.com
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