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| Seafood Salads |
| Tropical Shrimp Salad 11/2 c. water Juice of 1/2 Lime 6 fresh corriander stems, coursely chopped 2 green onions 6 whole peppercorns 1/4 tsp. salt 16 large shrimp, shelled and deveined Citrus Vinaigrette * 1 small head of Boston Lettuce 1 ripe mango, cubed 2tbsp. chopped salted peanuts 2 tbsp. chopped green onions 2 tbsp. chopped cooiander 1. Heat water, lime juice, corriander stems, green onions, peppercorns and salt in a medium sauce pan to boil for 5 minutes. 2. Reduce heat and then simmer covered for 10 minutes. Strain, return liquid back to the pan. 3. Add shrimp. Simmer covered until the shrimp turn pink and curled, 1-2 minutes. 4. Drain and cool shrimp. 5. Make Citrus Vinaigrette: 1/2 large egg yolk 2 tsp. fresh lime juice 1 tsp. orange juice 1 tsp. lemon juice 1/2 tsp. honey 1/4 c. olive oil salt and pepper Whisk all ingedients. 6. Arrange lettuce on a serving platter. Top with shrimp and mango. Sprinkle remaining ingredients, and drizzle with vinaigrette. |
| Lobster Salad Basil Chive Vinaigrette (below) 3 slices (1/2 inch thick) French or Italian Bread, crust removed and cut into 1/2 inch cubes Freshly Cooked Lobster, peeled and chopped 1 tbsp. olive oil salt 1 c. watercress 3/4 c. Belgian Endive 1/4 each red and yellow bell pepper diced 1 plum tomato, cubed 1/2 avocado, peeled and cubed. Place lettuce and Endive on a platter. Top with lobster and vegetables. Drizzle with vinaigrette. Basil Chive Vinaigrette 3 tbsp. olive oil 1 tbsp. sherry or red wine vinegar 1/2 tsp. walnut oil 2 tsp. each minced basil and snipped chives Salt and Pepper |
| Grilled Swordfish Salad Rosemary Garlic Vinaigrette (below) 2 med. leeks 2 artichoke hearts, quartered 4 tbsp. olive oil Salt and Pepper 1/2 tsp. fresh lemon juice 8 oz. Swordfish Steak 1 small bunch arugula 1 med. roasted red pepper, cut in thin strips 1. Rosemary Garlic Vinaigrette 1 clove garlic 3 tbsp. olive oil 1 tsp. chopped fresh rosemary 1 tbsp. red wine vinegar 1/4 tsp. Dijon Mustard Salt and Pepper Crush garlic. Whisk all ingredients. 2.Mix 2 tsp. oil, lemon juice, salt and pepper. Pour over Swordfish. Grill until flaky. 3. Sautee sliced leeks in oil for about 10 minutes. Stir in artichoke heats for 2 minutes. Season with salt and pepper. 4.Arrange arugula, top with fish, leeks, artichoke hearts and roasted pepper. Drizzle with vinaigrette. |