BLOODY MARY SEAFOOD SALAD
Serve this bloody mary seafood salad as a starter or light lunch. The sauce also makes a fabulous bloody mary drink topped up with a little more tomato juice
Provided by Katie Hiscock
Time 10m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
- To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
- When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.
Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium
BLOODY MARY CRAWFISH SALAD
Makes about 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together Bloody Mary mix, juice, mustard, salt, hot sauce, pepper, and horseradish. Add oil in a slow, steady stream, whisking constantly until combined.
- In a medium bowl, combine crawfish, onion, okra, tomato, and celery with ¼ cup dressing. Place on a platter, and serve with additional dressing. Garnish with celery leaves and lemon zest, if desired.
BLOODY MARY SALAD
From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.
Provided by COOKGIRl
Categories Vegetable
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 22
Steps:
- DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
- Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
- Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
- SALAD: Toss remaining ingredients together and season with salt and pepper.
- Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.
CRAWFISH SALAD
Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.
Provided by Amy Shirley
Categories HarperCollins Lunch Dinner Seafood Shellfish Shrimp Celery Bell Pepper Louisiana New Orleans Soy Free Dairy Free Peanut Free Tree Nut Free Gluten-Free and Fresh
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix everything together in a bowl and then refrigerate until you are ready to serve. It's really that easy. (I like to mix the mayo and lemon juice together before stirring it into the rest of the ingredients.)
- Do Ahead: Will keep in an airtight container for up to three days before getting funky.
GRILLED PRAWN COCKTAIL SALAD & BLOODY MARY DRESSING
What's more of a pub classic than prawn cocktail? Make Tom Kerridge's modern version with grilled prawns and the flavours of a bloody mary cocktail
Provided by Tom Kerridge
Categories Starter
Time 36m
Number Of Ingredients 15
Steps:
- Mix all the dressing ingredients together with a pinch of salt and set aside. Can be made up to a day ahead, covered and chilled. Mix the oil and garlic in a large bowl with salt, pepper and the cayenne, then tip in the prawns and marinate in the fridge for at least 10 mins and up to 24 hrs. Can be done a day ahead, covered and chilled.
- Make sure you have all the salad ingredients prepared before you start cooking the prawns. Toss the salad ingredients together and scatter over a large platter, or divide between four bowls. Heat a griddle pan over a medium heat and when it is hot carefully lay the prawns in the pan and cook for about 2 mins on each side until they change colour and are cooked through. Nestle the prawns into the salad, generously drizzle over the dressing, scatter over the reserved celery leaves, sprinkle with the extra cayenne pepper, then drizzle over a little more oil. Serve with the lemon wedges on the side for squeezing over.
Nutrition Facts : Calories 424 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
CRAWFISH BLOODY MARY
From Secret Ingredients. A little bit of a twist on the standard bloody Mary.
Provided by Lynnda Cloutier @eatygourmet
Categories Cocktails
Number Of Ingredients 7
Steps:
- Mix the vodka, Bloody Mary mix, picante sauce horseradish sauce, Worcestershire sauce and Salsa de Chile Habanero in a drink container and mix well. Pour over ice in 2 glasses. Serve with a celery stick. Sprinkle lightly with Creole Crab boil. Serves
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