SHRIMP SALAD WITH PINK GRAPEFRUIT

Ingredient -- Preparation Method
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1 lg French lettuce
16 lg Jumbo Shrimp
2 lg Pink Grapefruit

For dressing:
1/4 c Orange juice
1/8 c Vinegar
1/4 c Olive oil
1/8 c Corn oil
1/4 c Green olives chopped
1/4 c Onion chopped
1/4 c Parsley chopped
1 t Cayenne pepper
1 t Paprika (Spanish pimenton)
Salt and pepper

Cook the shrimps as usual, peel them. Peel the
grapefruit and separate each piece, also peel the
white skin, being careful to get the complete pieces.
Prepare the dressing by mixing all the ingredients.

To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp.

Put the dressing on top and serve.

This salad will be better if the dressing can be prepared two hours before.

Exported from MasterCook
Patricia Wriedt

SharonCb

Ginger Dressing:

¼ cup white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons minced crystallized ginger
1 teaspoon soy sauce
¼ teaspoon salt
¼ teaspoon freshly ground white pepper
1/8 teaspoon wasabi
½ cup canola oil

Blend all ingredients except oil in a food process; with machine running slowly add oil. Cover and refrigerate.

Dressing:

½ cup extra virgin olive oil
¼ cup red wine vinegar or balsamic vinegar
¼ cup sugar
2 or 3 cloves garlic, minced
¼ teaspoon salt (Kosher salt is very good)
¼ teaspoon pepper, freshly ground (can add more or less to your taste)
¼ teaspoon dry mustard or can use stone ground Dijon
¼ teaspoon onion powder or can use finely chopped onion

Whisk oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder until blended, cover and chill. If it chills overnight, the flavors are enhanced.

Ginger Dressing:

¼ cup white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons minced crystallized ginger
1 teaspoon soy sauce
¼ teaspoon salt
¼ teaspoon freshly ground white pepper
1/8 teaspoon wasabi
½ cup canola oil

Blend all ingredients except oil in a food process; with machine running slowly add oil. Cover and refrigerate.

Dressing:

½ cup extra virgin olive oil
¼ cup red wine vinegar or balsamic vinegar
¼ cup sugar
2 or 3 cloves garlic, minced
¼ teaspoon salt (Kosher salt is very good)
¼ teaspoon pepper, freshly ground (can add more or less to your taste)
¼ teaspoon dry mustard or can use stone ground Dijon
¼ teaspoon onion powder or can use finely chopped onion

Whisk oil, vinegar, sugar, garlic, salt, pepper, dry mustard and onion powder until blended, cover and chill. If it chills overnight, the flavors are enhanced.

JAPANESE SHRIMP STEAKHOUSE SAUCE

Posted by Linda_inTennessee (My Page) on Wed, Nov 3, 04 at 13:55
I finally found a shrimp sauce that is very close in taste to the sauces at Japanese Steak Houses. We just pour it over our shrimp, veggies and rice and have a great dinner. I did find that it was a bit thick when I first made it, so I carefully added a bit of water to thin it up and it was still very good.

1 cup Hellmann's mayonnaise
3 teaspoons paprika
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon water
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger
salt

Start with the 1 cup mayo and then whisk in the ingredients in order of listing-taste before adding salt and adjust any seasonings.
2. You should not be able to taste any one ingredient.

Home Cookin Chapter: Recipes From Thibeault's Table

Seafood Salad
==============

Combination plate of Cold Shrimps, Crab meat, or crab claws, or lobster, slices of avocado.

Drizzle with Homemade Seafood Sauce.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Shellfish sauce - remoulade sauce
=================================
Source: My Own

1 cup Homemade Mayo, or
1 cup Hellmans mayo
1/4 cup Chile Sauce
1 garlic Clove minced
1 tablespoon horseradish
1 tablespoon dijon mustard (Coarse)
splash of Worchestershire sauce
2 tablespoons HP Sauce (or A 1 Sauce)
fresh squeezed lemon juice
fresh dill
salt and pepper
. Mix all of the ingredients together.

Taste and adjust to suit personal taste. If you like Horseradish, add more,
or more mustard.