Best Cauliflower And Shrimp Salad Recipes

FRESH CAULIFLOWER AND SHRIMP SALAD

FRESH CAULIFLOWER AND SHRIMP SALAD image

Categories Shellfish Vegetable Side No-Cook Low Carb

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 head of Cauliflower
1 cup celery sliced thinly, (include the leaves)
1/4 cup fresh parsley, chopped coarsely
freshly cracked pepper to taste
garlic salt to taste
Best Foods mayonnaise
3/4 lb. fresh salad shrimp
Parsley sprigs for garnish

Steps:

Wash cauliflower and drain well; cut into bite size flowerettes. In a large bowl combine the cauliflowerettes, celery and parsley. Add seasoning according to taste. Add enough mayonnaise to moisten and mix well. Carefully fold in the shrimp, garnish with sprigs of parsley and serve.

CAULIFLOWER AND SHRIMP SALAD

Cauliflower and Shrimp Salad image

Make and share this Cauliflower and Shrimp Salad recipe from Food.com.

Provided by Auntie Jan

Categories White Rice

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 head cauliflower, cut in to bite-sized pieces
1 large cucumber, peeled, seeded and diced
1 lb cooked baby shrimp
1 cup sliced pimento stuffed olive
4 cups cooked white rice, cooled (start with 2 cups uncooked)
1 1/2-2 cups mayonnaise (Bestfoods or Helmans)
hot pepper sauce (Tabasco)
salt and pepper

Steps:

Mix all ingredients and chill.
Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
Sometimes you can add more mayo and that will make it last a bit longer.

Nutrition Facts : Calories 298, Fat 12.5, SaturatedFat 1.9, Cholesterol 97.6, Sodium 370, Carbohydrate 33.8, Fiber 1.8, Sugar 4.1, Protein 12.9

CAULIFLOWER AND SHRIMP SALAD

CAULIFLOWER AND SHRIMP SALAD image

Categories Shellfish Vegetable Side Steam Vegetarian

Yield 8 - 10 SERVINGS

Number Of Ingredients 6

Ingredients

2 SMALL CAULIFLOWERS;
1 LB.SMALL SHRIMP COOKED, SHELLED AND CUT INTO BITE SIZE PIECES;
1 CUP MAYONNAISE;
2 TSPS. DIJON MUSTARD;
2 TBSPS. TOMATO PASTE OR PUREE; 2 TBSPS.FINELY CHOPPED PARSLEY; 2 TBSPS FINELY CHOPPED CHIVES;
1/2 TSP. SALT; PEPPER

Steps:

TRIM AND RINSE CAULIFLOWER AND DIVIDE INTO FLORETS. STEAM FOR 5 MINUTES UNTIL TENDER BUT STILL FIRM. DO NOT OVERCOOK. DRAIN AND LET COOL. COMBINE MAYO, PUREE, MUSTARD, CHIVES, PARLSEY & SALT & PEPPER TOGETHER. TOSS CAULIFLOWER AND SHRIMP TOGETHER IN LARGE BOWL AND TOSS LIGHTLY BUT THOROUGHLY WITH DRESSING. REFRIGERATE FOR 30 MINUTES OR MORE.

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