Vonciels Seafood Salad
VONCIEL'S SEAFOOD SALAD
This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family.
Provided by Vonciel McCoy
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 3h47m
Yield 30
Number Of Ingredients 19
Steps:
- Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat.
- Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
- Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
- Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 2.7 g, Cholesterol 81.5 mg, Fat 8.4 g, Fiber 0.3 g, Protein 11.1 g, SaturatedFat 1.4 g, Sodium 271.3 mg, Sugar 1.4 g
VONCIEL'S SEAFOOD SALAD
"This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family."
Provided by Vonciel McCoy @Vonciel
Categories Tuna Salads
Number Of Ingredients 5
Steps:
- 1. Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat. 2. Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs. 3. Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika. 4. Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.
- · To hard-cook eggs · Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Nutritional Information Amount Per Serving Calories: 132 | Total Fat: 8.4g | Cholesterol: 82mg
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