Vonciels Seafood Salad Recipes

SEAFOOD SALAD SUPREME

Seafood Salad Supreme image

This is great to splurge on for special occasions. It has earned me so many compliments! I know you will enjoy it too.

Provided by fuzziepuppy

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 pound fresh shrimp, peeled and deveined
1 pound crabmeat
1 (8 ounce) package seashell pasta
2 strips celery, sliced
1 red bell pepper, chopped
1 green onion, thinly sliced
1 cup shredded mozzarella cheese
¼ cup slivered, toasted almonds
1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
½ teaspoon Old Bay Seasoning TM

Steps:

In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 502.3 calories, Carbohydrate 25.3 g, Cholesterol 152.7 mg, Fat 30.2 g, Fiber 1.9 g, Protein 32.8 g, SaturatedFat 6.2 g, Sodium 619.4 mg, Sugar 2.4 g

VONCIEL'S SEAFOOD SALAD

Vonciel's Seafood Salad image

"This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family."

Provided by Vonciel McCoy @Vonciel

Categories Tuna Salads

Number Of Ingredients 5

Ingredients

ALL MEASUREMENTS ARE APPROXIMATE. ADJUST SEASONINGS TO TASTE. FOR FOR HEALTHIER OPTIONS, SUBSTITUTE MAYO, SALT ETC.
- ·2 tablespoons olive oil ·1 large onion, diced · 1 pound large shrimp, peeled and deveined · 1 pound scallops, rinsed and patted dry · 1 (6 ounce) can crabmeat, drained and flaked · 1 (12 ounce) can water packed tuna, drained and flaked
- ·salt and pepper to taste ·1 tablespoon or more accordding to taste, old bayseasoning™ ·1 cup mayonnaise, or to taste · 2 tablespoons yellow mustard · 1/2 teaspoon garlic powder, or to taste ·1 teaspoon dried oregano
- ·2 tablespoons white sugar · 1 large green bell pepper, chopped · 2 stalks celery, chopped · 5 hard-cooked eggs, chopped · 1 hard-cooked egg, sliced · 1/2 teaspoon paprika, as garnish
2 teaspoon(s) sazon goya seasoning (optional)

Steps:

1. Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat. 2. Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs. 3. Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika. 4. Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.
· To hard-cook eggs · Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Nutritional Information Amount Per Serving Calories: 132 | Total Fat: 8.4g | Cholesterol: 82mg

VERMICELLI SALAD

Vermicelli Salad image

A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it gives the salad that special 'fresh' zing. My family loves it.

Provided by Stephanie Carroll

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 13h50m

Yield 6

Number Of Ingredients 7

Ingredients

8 ounces vermicelli pasta
1 tomato, chopped
½ cup chopped green bell pepper
1 (6 ounce) can sliced black olives
½ cup chopped red onion
2 tablespoons salad seasoning mix
½ cup zesty Italian dressing

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 33.3 g, Cholesterol 0.9 mg, Fat 12 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 778.7 mg, Sugar 3.6 g

VONCIEL'S SEAFOOD SALAD

Vonciel's Seafood Salad image

This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family.

Provided by Vonciel McCoy

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 3h47m

Yield 30

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 pound large shrimp, peeled and deveined
1 pound scallops, rinsed and patted dry
1 (6 ounce) can crabmeat, drained and flaked
1 (12 ounce) can water packed tuna, drained and flaked
salt and pepper to taste
1 tablespoon seafood seasoning, such as Old Bay™
1 cup mayonnaise, or to taste
2 tablespoons yellow mustard
½ teaspoon garlic powder, or to taste
1 teaspoon dried oregano
½ teaspoon ground turmeric
2 tablespoons white sugar
1 large green bell pepper, chopped
2 stalks celery, chopped
5 hard-cooked eggs, chopped
1 hard-cooked egg, sliced
½ teaspoon paprika, as garnish

Steps:

Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat.
Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 2.7 g, Cholesterol 81.5 mg, Fat 8.4 g, Fiber 0.3 g, Protein 11.1 g, SaturatedFat 1.4 g, Sodium 271.3 mg, Sugar 1.4 g

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