I know exactly what your talking about I add lobster as well and lime juice instead of lemon.
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One bag of shrimp
One package of crab meat
One package of lobster meat
one small onion
three medium tomatoes
three large avacadoes
four or five jalapeno peppers
the juice of three limes.
couple pinches of salt
dice fish and veggies into a very large bowl. mix with lime juice and chill. serve with toastadas topped with a very thin layer of mayo. or my kids like to eat it with toastido chips.
chilie/lime mayo: 2 cups of mayo
1 tsp of chilie ancho powder
half the juice of a lime
dash of salt
mix until well combined
2006-12-23 07:32:10
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answer #1
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answered by lavendertg 4
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Creamy Seafood Pasta Salad
Ingredients
12 oz medium shell pasta
1 lb mixed seafood(scallops,squid
1 shrimp, and/or firm white
1 fish fillets) cut into 2
1 pieces
1 1/2 c diced sweet red peppers
1 c diced sweet green peppers
3/4 c diced red onions
3/4 c thinely sliced carrots
1/2 c chopped green onions
--------------------------------DRESSING----------------------------------
1 c 2% yogurt
1/3 c light mayonnaise
1/2 c chopped fresh dill or
1 1 1/2tbsp dried
2 tb lemon juice
2 ts crushed garlic
1 ts dijon mustard
Instructions
1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Rinse with cold water. Drain and place in
serving bowl. 2. In medium nonstick skillet sprayed with vegetable
spray, saute seafood just untill cooked, approximately 3 minutes. Set
aside. 3. Add red and green peppers, onions, carrots and green onions
to pasta. Add seafood. 4. Make the dressing: In small bowl combine
yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over
pasta. Toss and chill TIPS: firm fish filets can be used with or
instead of mxed seafood. Be careful not to over cool. Grilled fish
instead of sauteed makes an excellent variation. Make ahead>> Pasta
salad and dressing can be prepared early in day. Do not toss untill
ready to serve.
2006-12-23 07:37:05
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answer #2
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answered by scrappykins 7
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here is a really good recipe for cold seafood salad
INGREDIENTS
1 tablespoon butter
1 pound fresh shrimp, peeled and deveined
1 pound crabmeat
1 (8 ounce) package seashell pasta
2 strips celery, sliced
1 red bell pepper, chopped
1 green onion, thinly sliced
1 cup shredded mozzarella cheese
1/4 cup slivered, toasted almonds
1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon Old Bay Seasoning TM
DIRECTIONS
In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
Refrigerate for 2 hours before serving.
2006-12-23 07:19:46
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answer #3
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answered by Erica 3
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i dont like mayo! lemon is better 2 cups white wine 1 1/2 tablespoons black peppercorns 3 garlic cloves 2 bay leaves 3 quarts water 1 lemon, juiced 2 pounds octopus (will shrink by 1/2 when cooked) 1 pound medium shrimp, peeled and de-veined 1 pound calamari, cleaned and cut into rings 1 pound lump crabmeat 1/2 cup julienned carrots 1/2 cup julienned onions 1/2 cup julienned celery 1/2 cup extra-virgin olive oil 1/2 cup chopped garlic 1/2 cup chopped parsley leaves 1 cup orange segments 2 cups orange juice Salt and pepper Olive oil In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate. Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables. Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley. Preheat the grill. On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste.
2016-05-23 02:12:01
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answer #4
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answered by Anonymous
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hummm, maybe this from Bon Apetite:
CROSTINI WITH SPICED CRAB AND SHRIMP SALAD
A nice do-ahead starter for an elegant meal.
1/2 cup bottled clam juice
10 ounces medium uncooked shrimp, peeled, deveined
2 cups thinly sliced green onions
2/3 cup mayonnaise
4 teaspoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon Hungarian sweet paprika
1/2 teaspoon cayenne pepper
8 ounces flaked crabmeat (about 2 cups lightly packed)
1/3 cup (about) olive oil
40 1/4-inch-thick diagonal slices sourdough baguette
Lemon wedges
Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.
Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.
2006-12-23 07:30:46
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answer #5
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answered by spitfin 3
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1 box (16 ounces)BARILLA Medium Shells
1/3 cup plus 1 tablespoonextra virgin olive oil, divided
4 tablespoonslemon juice
2 clovesgarlic
to tastesalt
to tastefreshly ground black pepper
1/2 poundbay scallops
1/2 poundmedium shrimp, cut into 1-inch pieces
3 cups (1 bunch)asparagus, cut into 1-inch pieces
1 pintgrape tomatoes, cut in halves
2 tablespoonsItalian parsley, chopped
2 teaspoonsfresh tarragon, chopped
1 box (16 ounces)BARILLA Medium Shells
1/3 cup plus 1 tablespoonextra virgin olive oil, divided
4 tablespoonslemon juice
2 clovesgarlic
to tastesalt
to tastefreshly ground black pepper
1/2 poundbay scallops
1/2 poundmedium shrimp, cut into 1-inch pieces
3 cups (1 bunch)asparagus, cut into 1-inch pieces
1 pintgrape tomatoes, cut in halves
2 tablespoonsItalian parsley, chopped
2 teaspoonsfresh tarragon, chopped
2006-12-23 07:18:19
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answer #6
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answered by Trini-HaitianGrl81 5
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You might check out this website:
http://jalapenorecipes.blogspot.com
2006-12-25 14:45:19
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answer #7
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answered by herbavoria 2
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