Best Russian Shrimp And Pineapple Salad Recipes

Grilled Pineapple & Shrimp Salad with Citrus Dressing image

Provided by Nicole Coudal, My Delicious Blog

Categories Salad

Time 22m

Number Of Ingredients 23

1/4 c. extra virgin olive oil
1 lemon, juiced
1 tsp. Dijon mustard
2 tsp. honey
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 lb. jumbo shrimp (16/20), peeled & deveined ((keep the tails on))
4+ c. mixed greens (baby greens, kale, arugula, lettuce)
2-3 fresh pineapple rings OR planks of freshly cut pineapple, cored
Handful sliced cucumbers, blanched asparagus or other veggie ((optional))
Handful toasted, slivered almonds ((optional))
1 Tb. granulated sugar
1 Tb. vegetable oil
1 orange, zested & juiced
1 lemon, zested & juiced
1 clove garlic, peeled & minced
1 Tb. honey
1 tsp. Dijon mustard
1 Tb. fresh thyme leaves, minced
1 Tb fresh parsley, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 c. extra virgin olive oil

Steps:

Add marinade ingredients to a large ziplock bag and mix together by scrunching the bag. Reserve 2 Tb. for brushing on shrimp while cooking. Add shrimp to bag, seal and refrigerate 20 minutes.
Combine Dressing ingredients in a blender (for best emulsion) OR add ingredients to a small bowl and whisk until combined; set aside until ready to use. (Note: when ready to use, taste & adjust for seasoning).
When ready to prepare salad, heat grill to high.
Remove shrimp from marinade, place on skewers (about 3-4 each) and discard marinade.
Lightly brush pineapple with vegetable oil and sprinkle with sugar. Then place shrimp skewers and pineapple onto hot grill.
For shrimp, cook 1.5 - 2 minutes then flip and brush with reserved marinade and cook another 1.5 - 2 minutes then remove from heat. Allow the pineapple to lightly brown/caramelize for about the same time on the first side, then flip and cook 2-3 minutes so the pieces get warmed through and juicy (this takes a bit longer than the shrimp). Remove from heat.
Place mixed greens (and any other veggies) in serving bowl. Cut pineapple into chunks and add to bowl. Remove shrimp from skewers and add to bowl. Add as much dressing as desired then toss to combine. Serve with crusty bread, or top with a little salty parmesan or feta.

Mama's Crab and Pineapple Salad (Krabyuie Salat) image

Provided by JackandDawn

Categories Crab

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

16 ounces imitation crabmeat (small packages, or if you can afford it, substitute fresh crab)
1 (20 ounce) can pineapple tidbits, drained
1 cup sharp white cheddar cheese, shredded (extra sharp is best, but can substitute yellow cheddar)
1 cup mayonnaise (if you can find it, use Russian mayo- it's the best!)
2 -3 teaspoons fresh cracked pepper
1 teaspoon salt
baguette (Sliced and toasted, or buttery crackers are good)

Steps:

Dice crab meat into small cubes, making them same approximate size as pineapple tidbits, combine together.
In bowl combine mayo, shredded cheese, salt and pepper, add to crab mixture.
Chill (or serve warm) with crackers or toasted baguette slices.

Nutrition Facts : Calories 529.7, Fat 30.7, SaturatedFat 9.2, Cholesterol 67.6, Sodium 2128.6, Carbohydrate 44.7, Fiber 2.3, Sugar 17.1, Protein 22.1

California Shrimp and Pineapple Salad image

Provided by HeatherFeather

Categories Pineapple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb cooked baby shrimp, peeled
1 lb green seedless grape, halved
3 stalks celery, diced or sliced
4 ounces sliced almonds
4 ounces canned water chestnuts, drained,sliced
8 ounces canned lychees, drained (optional)
1 small fresh pineapple, peeled,cored,and in chunks
1 1/2 cups mayonnaise
1 tablespoon honey
1 tablespoon reduced sodium soy sauce
2 tablespoons mild curry powder
1/2 lime, juice of
lettuce leaf, for garnish

Steps:

In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees.
Gently stir in pineapple.
Mix together the dressing ingredients.
Set out 4 serving plates and line with clean lettuce leaves.
Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each.
Serve remaining dressing on the side.