SHRIMP PLATTER RECIPES

Name: Shrimp Louis Platter Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 4 cups shredded Chinese (napa) cabbage; 1 lb. shelled deveined cooked large shrimp; 1/2 cup purchased real bacon pieces; 1/2 cup chopped red bell pepper; 1 avocado, peeled, pitted and sliced; 1 cup purchased Thousand Island salad dressing

SHRIMP LOUIS PLATTER SALAD RECIPE - BETTYCROCKER.COM

Shrimp Louis Platter Salad Recipe - BettyCrocker.com image

Dress your cabbage and shrimp salad with Thousand Island dressing for a heaping dinner that's ready in just 15 minutes.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 6

Ingredients

4 cups shredded Chinese (napa) cabbage
1 lb. shelled deveined cooked large shrimp
1/2 cup purchased real bacon pieces
1/2 cup chopped red bell pepper
1 avocado, peeled, pitted and sliced
1 cup purchased Thousand Island salad dressing

Steps:

On large serving platter, arrange cabbage, shrimp, bacon, bell pepper and avocado. Drizzle dressing over salad.

Nutrition Facts : Calories 340 , CarbohydrateContent 10 g, CholesterolContent 170 mg, FatContent 4 , FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 830 mg, SugarContent 7 g

SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES RECIPE | MARTHA ...

Shrimp and Crudite Platter with Two Sauces Recipe | Martha ... image

Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.

Provided by Martha Stewart

Categories Appetizers

Total Time 1 hours

Prep Time 35 minutes

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

3 pounds crudites, such as carrots, celery, radishes, endives, and Little Gem lettuces
Kosher salt and freshly ground pepper
1 small head cauliflower or 1 bunch Broccolini, or a combination, cut into florets
2 bunches assorted baby beets, preferably gold and Chioggia, trimmed and peeled
8 ounces small new potatoes, scrubbed
6 hard-cooked eggs, peeled and halved
Extra-virgin olive oil, for drizzling
2 recipes Poached Shrimp
Tonnato Mayonnaise
Vegan Green-Goddess Dip
Lemon wedges, for serving

Steps:

Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.

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