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Question by Pete: I am looking for a recipe for a cold seafood salad?
The one i’m thinking of has crab meat and shrimp as the main ingredients, with tomatoes lemon and jalapeno peppers. Has any one heard of this? Do you know what else goes in it?
Best answer:
Answer by Trini-HaitianGrl93
1 box (16 ounces)BARILLA Medium Shells
1/3 cup plus 1 tablespoonextra virgin olive oil, divided
4 tablespoonslemon juice
2 clovesgarlic
to tastesalt
to tastefreshly ground black pepper
1/2 poundbay scallops
1/2 poundmedium shrimp, cut into 1-inch pieces
3 cups (1 bunch)asparagus, cut into 1-inch pieces
1 pintgrape tomatoes, cut in halves
2 tablespoonsItalian parsley, chopped
2 teaspoonsfresh tarragon, chopped
1 box (16 ounces)BARILLA Medium Shells
1/3 cup plus 1 tablespoonextra virgin olive oil, divided
4 tablespoonslemon juice
2 clovesgarlic
to tastesalt
to tastefreshly ground black pepper
1/2 poundbay scallops
1/2 poundmedium shrimp, cut into 1-inch pieces
3 cups (1 bunch)asparagus, cut into 1-inch pieces
1 pintgrape tomatoes, cut in halves
2 tablespoonsItalian parsley, chopped
2 teaspoonsfresh tarragon, chopped
Add your own answer in the comments!
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here is a really good recipe for cold seafood salad
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
1/4 cup slivered, toasted almonds
1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon Old Bay Seasoning TM
DIRECTIONS
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.
hummm, maybe this from Bon Apetite:
CROSTINI WITH SPICED CRAB AND SHRIMP SALAD
A nice do-ahead starter for an elegant meal.
1/2 cup bottled clam juice
10 ounces medium uncooked shrimp, peeled, deveined
2 cups thinly sliced green onions
2/3 cup mayonnaise
4 teaspoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon Hungarian sweet paprika
1/2 teaspoon cayenne pepper
8 ounces flaked crabmeat (about 2 cups lightly packed)
1/3 cup (about) olive oil
40 1/4-inch-thick diagonal slices sourdough baguette
Lemon wedges
Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.
Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.
I know exactly what your talking about I add lobster as well and lime juice instead of lemon.
.
One bag of shrimp
One package of crab meat
One package of lobster meat
one small onion
three medium tomatoes
three large avacadoes
four or five jalapeno peppers
the juice of three limes.
couple pinches of salt
dice fish and veggies into a very large bowl. mix with lime juice and chill. serve with toastadas topped with a very thin layer of mayo. or my kids like to eat it with toastido chips.
chilie/lime mayo: 2 cups of mayo
1 tsp of chilie ancho powder
half the juice of a lime
dash of salt
mix until well combined
Creamy Seafood Pasta Salad
Ingredients
12 oz medium shell pasta
1 lb mixed seafood(scallops,squid
1 shrimp, and/or firm white
1 fish fillets) cut into 2
1 pieces
1 1/2 c diced sweet red peppers
1 c diced sweet green peppers
3/4 c diced red onions
3/4 c thinely sliced carrots
1/2 c chopped green onions
——————————–DRESSING———————————-
1 c 2% yogurt
1/3 c light mayonnaise
1/2 c chopped fresh dill or
1 1 1/2tbsp dried
2 tb lemon juice
2 ts crushed garlic
1 ts dijon mustard
Instructions
1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Rinse with cold water. Drain and place in
serving bowl. 2. In medium nonstick skillet sprayed with vegetable
spray, saute seafood just untill cooked, approximately 3 minutes. Set
aside. 3. Add red and green peppers, onions, carrots and green onions
to pasta. Add seafood. 4. Make the dressing: In small bowl combine
yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over
pasta. Toss and chill TIPS: firm fish filets can be used with or
instead of mxed seafood. Be careful not to over cool. Grilled fish
instead of sauteed makes an excellent variation. Make ahead>> Pasta
salad and dressing can be prepared early in day. Do not toss untill
ready to serve.
You might check out this website:
http://jalapenorecipes.blogspot.com