Best Fire And Ice Shrimp Salad Recipes

Fire and Ice Salad (Papaya Shrimp Salad) image

Provided by Julesong

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 cups cooked jasmine rice, chilled
1 lb cooked small to medium shrimp, peeled, de-tailed, and de-veined
2 papayas, peeled and diced
1 cup spicy picante sauce, your favorite
2 -3 tablespoons honey, to taste
3 tablespoons pineapple juice
4 tablespoons fresh lime juice
1/2 teaspoon dried ancho chile powder
1/4 teaspoon ground cumin
2 tablespoons minced fresh basil
2 tablespoons olive oil
16 butter lettuce leaves

Steps:

In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
Pour the dressing over the rice mixture and toss well to coat.
Chill for 1 hour.
To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.

Nutrition Facts : Calories 318.1, Fat 6.4, SaturatedFat 1, Cholesterol 115.2, Sodium 385.1, Carbohydrate 46.5, Fiber 4.3, Sugar 14.4, Protein 19.7

FIRE AND ICE SHRIMP SALAD image

Yield will serve 4 for light lunch or dinner

Number Of Ingredients 8

4 cups of diced, seeded ripe watermelon (1" cubes)
2 cups cooked ,peeled, de-veined and de-tailed shrimp (in a hurry, ...use frozen cooked shrimp)
1 lime (juice of)
1 cup of coarsely chopped fresh cilantro
2 tablespoons of Tabasco sauce (can use less if a "less" hot taste is desired!)
1 small sweet onion, thinnly sliced into little rings (Vidalia, Maui or such)
1/2 teaspoon of salt
1/4 teaspoon of ground cumin

Steps:

Cook shrimp, drain, peel, de-vein and de-tail- chill. (or use thawed coooked shrimp) Prepare watermelon and put in large bowl (to hold all ingredients). When shrimp is throughly chilled, drain well, pat dry with paper towel and mix with watermelon , gently. Squeeze lime juice over mixture, add onions, salt, cumin, tabasco and cilantro, toss and re-chill (covered tighly)until ready to serve. Serve with warm bread/butter, Margaritas! Refreshing!