SPANISH SEAFOOD SALAD
Steps:
- Heat a charcoal or gas grill to high for direct grilling.
- Brush the shrimp and squid with canola oil, sprinkle with salt and pepper and grill until slightly charred on both sides and just cooked through, about 4 minutes for the shrimp and 6 minutes for the squid bodies and tentacles.
- Combine the shrimp, squid, crab, peppers, celery, onions, olives, cornichon and parsley in a large bowl. In a second bowl, whisk together the vinegar, olive oil, lemon zest and juice, and season with salt and pepper. Pour over the salad and toss to combine. Cover and refrigerate for 30 minutes to allow the flavors to meld.
YUCATAN SHRIMP
This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.
Provided by Sam Sifton
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
- Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
- Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
- In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
YUCATAN SHRIMP RECIPE - (3.9/5)
Provided by Chez_Alexander
Number Of Ingredients 8
Steps:
- In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.
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