WARM SEAFOOD SALAD
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the bread: Arrange baguette slices on a sheet tray and toast under the broiler until golden brown. Rub bread with cut-sides of raw garlic clove and drizzle with oil.
- For the salad: Rinse lettuces and spin dry. Tear into bite-sized pieces. Place in a large bowl.
- For the aioli: Add the yolks, saffron, garlic, lemon juice, a pinch each of salt and freshly ground black pepper, and garlic scapes to a large mixing bowl. With an immersion blender set to pulse, combine ingredients, then slowly drizzle in half of the oil. Switch to a whisk and whisk in the remaining oil in a slow, steady stream. Set aside.
- For the seafood and assembly: In a large saute pan over medium-high heat, add the oil; when smoking, add the shrimp and squid. Saute until shrimp is pink and squid opaque, 2 to 3 minutes. Add the aioli, stir quickly then quickly remove from heat. Pour seafood over greens and toss lightly. Serve warm, garnished with red bell pepper, with the toasted baguette slices.
SEAFOOD SALAD
Steps:
- Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
- Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
- Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 309.4 kcal, Carbohydrate 16 g, Protein 12.2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 873.9 mg, Fiber 0.4 g, Sugar 6.2 g
WARM SEAFOOD SALAD
Steps:
- For the Dressing: combine all ingredients in a blender and blend until smooth.
- Saute seafood in olive oil until the fish is almost cooked through and the shellfish is open. Discard any unopened shellfish. Add dressing to finish cooking. Make a bed with the greens, arrange vegetables around the sides, and add seafood on top.
WARM SEAFOOD SALAD WITH ROASTED RED PEPPER DRESSING
This salad is a meal in itself and very refreshing on a hot summer day. You can add or substitute any seafood of your choice.
Provided by CelestialShannon
Categories Salad Dressings
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dressing:.
- Combine all ingredients in a blender until smooth.
- Salad and Seafood:.
- Saute seafood in olive oil unti the fish is almost cooked through.
- Add the dressing to finish cooking.
- Make a bed with the greens and veggies and add seafood (I usually flake the fish while cooking) and the sauce it's cooked with on top of salad.
Nutrition Facts : Calories 386.8, Fat 24.2, SaturatedFat 3.4, Cholesterol 61.7, Sodium 312.6, Carbohydrate 16.7, Fiber 4.5, Sugar 4.6, Protein 28.1
WARM SHRIMP SALAD
For a delicious change of pace, try this zesty shrimp mixture spooned over fresh salad greens. The blend of herbs provides plenty of zippy flavor. Serve it with thick slices of Italian or garlic bread for an easy supper. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.
Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 180mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 24g protein.
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