Seafood Chopped Salad

SEAFOOD SALAD

Steps:

• Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
• Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
• Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.

EASY CLASSIC SHRIMP SALAD

Steps:

• Enjoy.

CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE

Steps:

• Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
• Prepare all the vegetables and toss together.
• Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
• Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.

CHOPPED SHRIMP SALAD

Steps:

• Cut shrimp in halve or thirds depending on the size.
• Peel cucumber and chop cucumber, celery and onion, small. (**Note: If using a regular cucumber then after peeling cut in half and spoon out seeds).
• Add the remaining ingredients, mix well.
• Season with salt and pepper.
• Serve over lettuce or in a hallowed out veggie.

SEAFOOD CHOPPED SALAD

Steps:

• Coarsely chop salad greens and place in a large salad bowl; add watercress and chives and toss.
• Arrange tomatoes, bacon, avocado, eggs and shrimp in separate rows on top of lettuce.
• Sprinkle with blue cheese and croutons.
• Serve dressing on the side.

CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP

Steps:

• For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

SEAFOOD COBB SALAD

Steps:

• To boil: bring large stockpot of water to boil; add in 2 tablespoons of Creole seasoning; add shrimp; cook for 5-8 minutes until they're pink/orange; drain and refrigerate till cool
• To blacken: pat shrimp dry with paper towel; lightly season with Creole seasoning; heat DRY cast iron skillet to medium high heat; place seasoned shrimp in a single layer and cook for 2-3 minutes per side, until shrimp are slightly pink and browned; refrigerate till cool
• Rinse and pat dry; use kitchen scissors and cut a slit down the top of the shell lengthwise; Place on ungreased baking sheet
• Turn oven to 500ºF or "broil" setting; place lobster on middle rack and broil for 5-8 minutes, until the flesh turns slightly pink; remove and allow to cool. Once cooled, remove shell and scoop out lobster meat; set aside
• Place in a fine meshed colander and drain; do not rinse
• Combine all dressing ingredients into large bowl; mix well and refrigerate
• Dice red onion, halve cherry or grape tomatoes, slice cucumber; prepare bacon and drain on paper towel
• Cut bacon (once cooled) into tiny pieces; set aside
• Plate mixed greens on plates or shallow bowls
• Add equal amounts of seafood, onion, bacon, blue cheese, tomatoes and cucumbers to each plate
• Slice avocado and place equal amounts on each plate
• Serve with Remoulade dressing on the side

EASY SEAFOOD SALAD

Steps:

• Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.

CHOPPED SALAD WITH SHRIMP AND LIME-BUTTERMILK DRESSING

Steps:

• In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water. Blend until smooth, 20 seconds. Season dressing to taste with salt and pepper. In a large skillet, heat oil over medium-high. Season shrimp with salt and pepper. Cook until opaque throughout, about 3 minutes, flipping once. In a large bowl, toss together romaine, pepitas, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.