Tag: Shrimp

Shrimp and Noodle Bowl

This is a summer salad that is great on those hot days. I do not care for cilantro, so I leave it out. You could substitute Fresh parsley or basil if you prefer. If you use scallions, use the stems in place of the cilantro.

8 ounces of uncooked angel hair pasta

1 lb. cooked small shrimp

2 cups broccoli coleslaw mix

6 scallions sliced thin

1/2 cup minced fresh cilantro

2/3 cup reduced-fat sesame ginger salad dressing.

Cook pasta according to package. drain and rinse in cold water. Transfer this to a large bowl. Add the cooked shrimp, broccoli coleslaw mix, green onions and cilantro. Drizzle with salad dressing and toss to coat. Cover and refrigerate until serving.

Using wheat pasta is a good dietary choice. Also, you can change up the dressing. Sweet Onion dressing is very good. And, you can buy the shrimp in your freezer section of your grocer. Just be sure to thaw before adding to salad as they tend to have some water in them.

Seafood Casserole

This is an easy recipe that uses canned seafood if you are unable to find fresh in your area

                    1 Can Crabmeat (drained)  1 Medium Onion Chopped

                    1 Can Shrimp                                  Dash of Pepper

                    1 Cup Celery Chopped                  1 Cup Mayonnaise

                    1 Tbs. Worcestershire Sauce       Dash of Salt

Drain the crabmeat and shrimp. Stir all ingredients together.  Place in buttered casserole.  Top with bread crumbs*.  Bake at 350 degrees for 45 minutes.  Use a deep, rather than long, dish.  This allows the mixture to be thick and not dry. 

*Optional – you may use crumbled Ritz crackers on top in lieu of bread crumbs.