Best German Shrimp Salad Over Greens Recipes

GERMAN SHRIMP SALAD OVER GREENS

German Shrimp Salad over Greens image

ZWT 6. I got this from Spoonfuls of Germany by Nadia Hassani. The use of brandy in this recipe is intriguing.

Provided by Pesto lover

Categories Lunch/Snacks

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb shrimp, very small to tiny, peeled and cleaned
1/4 cup light mayonnaise
2 teaspoons ketchup
2 teaspoons brandy
salt & freshly cracked pepper
1 tablespoon fresh dill, very finely chopped
6 medium white mushrooms, thinly sliced
4 -6 red radishes, washed, trimmed & thinly sliced
1 hard-boiled egg, peeled & sliced
4 cups mixed salad greens, washed and dried

Steps:

Put shrimp into boiling water for 2 minutes, or just until they turn pink. Drain and place in an ice bath.
Mix mayonnaise, ketchip & brandy. Season with salt & pepper.
Drain shrimp well and mix with dill, mushrooms, radishes and egg.
Fold mayonnaise mixture into shrimp mixture.
Place salad greens on a large serving platter and arrange shrimp mixture on top.
Serve immediately, with a good baguette.

Nutrition Facts : Calories 197.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 279.1, Sodium 419.4, Carbohydrate 3.1, Fiber 0.4, Sugar 1.9, Protein 26.3

GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE

Green Salad with Shrimp and Wine Vinaigrette image

This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 5 servings.

Number Of Ingredients 16

Ingredients

4 large artichokes
1 pound fresh asparagus, trimmed
1 cup chopped fresh cauliflower
1 cup fresh broccoli florets
1/2 cup dry red wine
2 shallots, finely chopped, divided
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups spring mix salad greens
1 bunch watercress
20 large shrimp, cooked, peeled and deveined
1 small fennel bulb, thinly sliced, fronds reserved
1/2 cup julienned sweet red pepper

Steps:

With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.

Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges

SHRIMP WITH WARM GERMAN-STYLE COLESLAW

Shrimp with Warm German-Style Coleslaw image

We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

6 bacon strips
2 tablespoons canola oil, divided
3 cups finely shredded green cabbage
1/2 cup finely shredded carrot (1 medium carrot)
1 cup finely shredded red cabbage, optional
1/2 cup finely shredded fennel bulb, optional
6 green onions, finely chopped
3 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup red wine vinegar
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 cups hot cooked rice or multigrain medley

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.

Nutrition Facts : Calories 472 calories, Fat 20g fat (5g saturated fat), Cholesterol 156mg cholesterol, Sodium 546mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.

GERMAN SHRIMP PASTA SALAD

German Shrimp Pasta Salad image

This is a favorite recipe handed down from my Oma, who used to make this for the deli. She used elbow macaroni. I have altered her methods to decrease prep time without sacrificing flavor.

Provided by Liquid Kitten

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) package elbow macaroni
1 tablespoon salt
3 tablespoons white vinegar
2 tablespoons white sugar
1 teaspoon dried dill weed
1 teaspoon dried parsley
½ cup olive oil mayonnaise (such as Hellman's®), or more as needed
½ lime, juiced
1 teaspoon salt, or to taste
2 stalks celery, diced
½ onion, diced
freshly ground black pepper to taste
2 (6 ounce) cans small shrimp, drained

Steps:

Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
Gently fold in shrimp in the last fold before serving.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.9 g, Cholesterol 77.7 mg, Fat 7.7 g, Fiber 2.2 g, Protein 17.2 g, SaturatedFat 0.3 g, Sodium 1366 mg, Sugar 5.1 g