Best East Meets West Popcorn Shrimp Salad Recipes

Popcorn Shrimp Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup mayonnaise
2 tablespoons chopped cornichons, plus 2 tablespoons of the pickling liquid
2 teaspoons whole-grain mustard
1/2 teaspoon hot sauce
Kosher salt and freshly ground pepper
1/2 pound medium shrimp, peeled and deveined
1 large egg
1 cup instant flour (such as Wondra)
1 tablespoon Cajun seasoning
Kosher salt
Vegetable oil, for frying
2 romaine hearts, torn into bite-size pieces
1 medium tomato, chopped
1 small red onion, thinly sliced
1 green bell pepper, cut into strips
Freshly ground pepper

Steps:

Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.

Shrimp Salad image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.