ITALIAN SEAFOOD SALAD
Steps:
- Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.
- Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.
- Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.
- For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.
- To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.
MEDITERRANEAN SEAFOOD SALAD
Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.
Provided by PIZZA2471
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 24.4 g, Cholesterol 36.6 mg, Fat 35.3 g, Fiber 1.3 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 935.2 mg, Sugar 6.3 g
MEDITERRANEAN GREEK SALAD
This is a great salad to take to a barbeque. All ingredients are approximate, so add more or less of any ingredient depending on your own taste.
Provided by Heather
Categories Salad Vegetable Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 9.3 g, Cholesterol 25 mg, Fat 8.8 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 486.4 mg, Sugar 4.5 g
MEDITERRANEAN SHRIMP SALAD IN A JAR
This Greek salad to go is packed with so much freshness, it instantly brightens up your day. Just layer it all in a jar and pack it up-then serve and enjoy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs., In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Nutrition Facts : Calories 548 calories, Fat 26g fat (5g saturated fat), Cholesterol 137mg cholesterol, Sodium 1287mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein.
MEDITERRANEAN SHRIMP SALAD WITH CANNELLINI BEANS
This easy Mediterranean shrimp salad is less about the lettuce (peppery arugula in this case) and more about the tender poached shrimp, supple white beans, and bursting bites of tomato in a tangy champagne vinegar laced dressing.
Provided by Heidi
Categories Salad
Time 35m
Number Of Ingredients 17
Steps:
- Bring a medium size pot of water to a boil with the juice of 1 lemon plus the reserved lemon halves, white wine, fresh dill sprigs, bay leaves, 1 teaspoon of kosher salt, and peppercorns. Add the frozen shrimp to the pot and turn off the heat. Poach the shrimp in the liquid until they turn pink and are cooked through, then strain and discard the lemons, bay leaves, peppercorns and dill sprigs. Set aside to cool.
- Meanwhile, combine the olive oil, lemon zest and juice of the last lemon, champagne vinegar, garlic, whole grain mustard, half of the chopped dill, and remaining teaspoon kosher salt and the freshly ground pepper in a small bowl or glass jar with a lid. Whisk or shake well.
- Add the shrimp and beans to a large bowl and toss with half of the dressing then let sit to absorb the flavors for 10 minutes or so. Add the arugula, halved tomatoes, and red onion and toss with more dressing to taste. Season with more kosher salt and freshly ground black pepper to taste and sprinkle with more fresh dill. Serve chilled.
Nutrition Facts : Calories 213 kcal, Carbohydrate 11 g, Protein 9 g, Fat 15 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 71 mg, Sodium 926 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MEDITERRANEAN SHRIMP AND ORZO SALAD
Provided by Kelsey Nixon
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil and cook the orzo until tender. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the tomatoes, feta, 1/4 cup oil, dill, cucumbers, onions, lemon zest and juice, and toss to coat. Season with salt and pepper.
- Sprinkle the shrimp with salt and pepper. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp to the skillet and cook, stirring, until the shrimp are no longer pink, 2 to 3 minutes. Remove from the heat and sprinkle the shrimp with a little lemon juice. Add the shrimp to the orzo and toss. Taste the salad and season with more salt and pepper if desired.
MEDITERRANEAN SALAD WITH SHRIMP
Another light, easy dinner for a hot summer evening. Nice with garlic bread or toasted pita chips and hummus.
Provided by dianegrapegrower
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
- Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
- You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
- Grilled shrimp are very nice.
Nutrition Facts : Calories 389.4, Fat 15, SaturatedFat 2.2, Cholesterol 172.8, Sodium 563.3, Carbohydrate 35, Fiber 10.1, Sugar 3.4, Protein 30.9
MEDITERRANEAN SHRIMP SALAD
Mediterranean Shrimp Salad is a fresh cold seafood salad that combines the gorgeous avocado and tomato pairing with tangy red onions and sauteed cooked shrimp. Perfectly seasoned, this is a light fresh salad that makes a guilt free dinner or a simple side dish that can be ready in under 10 minutes.
Provided by Trisha Haas - Salty Side Dish
Categories Salad Recipes Seafood
Time 15m
Number Of Ingredients 7
Steps:
- Prepare your Shrimp- I know that shrimp can come in a can, but please do not use canned shrimp for this salad. I buy fresh shrimp right at the Seafood counter of my local grocery and in this case, to make it easy, buy the peeled and deveined shrimp. Toss a little bit of olive oil and about a 1/2 a tablespoon of butter right in your pan and saute your shrimp till cooked. The shrimp turn the glossy uncooked color to white once ready. Do not overcook. My shrimp took approximately 6 minutes to saute. [mv_img id="7412"]
- Put shrimp in fridge to cool down
- Chop your veggies - First you need to peel your avocados and then chop down your avocados and tomatoes into bites. You can really adjust the level of bite you like to tiny bits or large chunks. I like to change it up depending on what I am serving this salad for. If its a side salad, i like the smaller bits of veggies but if I am serving as a meal, I like bigger bites[mv_img id="7413"]
- Pull your shrimp out of fridge and remove tails. You can easily slide tails off if you pay attention with how they are on and this reserves a lot of shrimp meat. If you cut the tales off, you are missing extra shrimp. It doesn't take too long to take the tails off, just a few extra minutes.
- Chop your shrimp down into bites, I usually cut each shrimp into 3 pieces[mv_img id="7414"]
- In a separate bowl, add your lemon juice, olive oil and spices
- Combine your veggies and shrimp into one bowl
- Pour your olive oil mixture of your salad and stir
- Add optional fresh cilantro- I would not add dried herbs to this salad
- Season with salt and pepper[mv_img id="7415"]
Nutrition Facts : ServingSize 1 /2 cup, Calories 179 kcal, Carbohydrate 9 g, Protein 11 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 99 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 10 g
MEDITERRANEAN SHRIMP ORZO SALAD
This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. -Ginger Johnson, Pottstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook orzo according to package directions. Drain; rinse with cold water and drain well., In a large bowl, combine orzo, shrimp, vegetables, olives and herbs. Add vinaigrette; toss to coat. Refrigerate, covered, until serving.
Nutrition Facts : Calories 397 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
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