Warm Seafood Salad

WARM SEAFOOD SALAD

Steps:

• For the bread: Arrange baguette slices on a sheet tray and toast under the broiler until golden brown. Rub bread with cut-sides of raw garlic clove and drizzle with oil.
• For the salad: Rinse lettuces and spin dry. Tear into bite-sized pieces. Place in a large bowl.
• For the aioli: Add the yolks, saffron, garlic, lemon juice, a pinch each of salt and freshly ground black pepper, and garlic scapes to a large mixing bowl. With an immersion blender set to pulse, combine ingredients, then slowly drizzle in half of the oil. Switch to a whisk and whisk in the remaining oil in a slow, steady stream. Set aside.
• For the seafood and assembly: In a large saute pan over medium-high heat, add the oil; when smoking, add the shrimp and squid. Saute until shrimp is pink and squid opaque, 2 to 3 minutes. Add the aioli, stir quickly then quickly remove from heat. Pour seafood over greens and toss lightly. Serve warm, garnished with red bell pepper, with the toasted baguette slices.

WARM SHRIMP SALAD

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

WARM SHRIMP AND ESCAROLE SALAD

Steps:

• Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
• Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
• Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
• Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

WARM CITRUS SHRIMP SALAD

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Preheat oven to 450°F, placing a 15x10-inch baking pan in oven while it preheats.
• Remove 2 tsp. zest and squeeze 6 to 7 Tbsp. juice from oranges. In a medium bowl combine shrimp, orange zest, pea pods, sweet pepper, garlic, and crushed red pepper. In a small bowl combine 3 Tbsp. of the orange juice, the lemon juice, oil, mustard, and salt. Drizzle half of the juice mixture over shrimp mixture; toss to coat.
• Carefully add shrimp mixture to hot pan. Roast 5 minutes or just until shrimp are opaque, stirring once. Meanwhile, in a medium bowl toss together lettuce and remaining juice mixture.
• Push shrimp mixture to one side of pan. Add lettuce to other side of pan. Roast 1 to 2 minutes more or just until lettuce begins to wilt. Drizzle with remaining 3 to 4 Tbsp. orange juice.
• Divide lettuce among plates and top with shrimp mixture. Serve with pan juices.

WARM THAI SQUID AND SHRIMP SALAD

Steps:

• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment heart near the crease. Fold the other half of parchment over ingredients. Make small overlapping folds to seal edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
• Place the packet on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 15 minutes or until fully puffed. Remove from the oven, and let sit while preparing the dressing. Whisk together the sesame oil, rice-wine vinegar, salt, and pepper in a small bowl. Open the packet carefully, and transfer the mixture to a serving plate, discarding the cooking juice. Drizzle with the dressing, and serve hot or at room temperature.

WARM SEAFOOD SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; add 2 teaspoons oil. Shake well; set aside., In a large skillet, cook the shrimp, scallops and garlic in remaining oil over medium heat for 5-6 minutes or until shrimp turn pink and scallops are firm and opaque., Divide the greens between two salad plates; top with seafood mixture. Shake dressing and drizzle over salads.

WARM SHRIMP SALAD

Steps:

• Saute onion and garlic in butter 1 minute.
• Add shrimp; cook for 2 minutes.
• Stir in broth and seasonings.
• Bring to a boil.
• Reduce heat and simmer for 4 minutes.
• Place greens on plates; top with shrimp mixture.

WARM SEAFOOD SALAD

Steps:

• For the Dressing: combine all ingredients in a blender and blend until smooth.
• Saute seafood in olive oil until the fish is almost cooked through and the shellfish is open. Discard any unopened shellfish. Add dressing to finish cooking. Make a bed with the greens, arrange vegetables around the sides, and add seafood on top.