HOT SEAFOOD SALAD
Make and share this Hot Seafood Salad recipe from Food.com.
Provided by Terri F.
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 F degrees.
- Stir together seafood, celery, and green pepper.
- In separate bowl, mix all other ingredients except potato chips.
- Fold seafood and sauce mixtures together.
- Spoon into greased 1 and 1/2 qt casserole dish.
- Sprinkle crushed chips over the top, if desired.
- Bake for 45 minutes, until bubbling hot.
Nutrition Facts : Calories 88, Fat 0.9, SaturatedFat 0.2, Cholesterol 52.9, Sodium 434.2, Carbohydrate 3.8, Fiber 0.6, Sugar 1.1, Protein 15.2
WARM SEAFOOD SALAD
"Here's a recipe that's sized right for two seafood lovers," Lillian Julow says of her easy entree salad. Served over a bed of greens, sauteed scallops and shrimp get plenty of flavor from garlic and a homemade vinaigrette.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 193mg cholesterol, Sodium 934mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
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.
WARM SEAFOOD SALAD
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
SEAFOOD PASTA SALAD
Something different that's great for picnics. My family begs for it all year!
Provided by flwrpwr60
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 5h35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
- While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
- In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 46.4 g, Cholesterol 22.3 mg, Fat 22.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 962.2 mg, Sugar 8.8 g
HOT SEAFOOD POTATO SALAD
Make and share this Hot Seafood Potato Salad recipe from Food.com.
Provided by buckeyes2008
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- In a large bowl, combine mayo, egg, soup, pepper, onions, and water chestnuts.
- Gently mix in crab, shrimp, and potatoes.
- Put into a 8 x 8 baking pan.
- Combine bread crumbs and butter and sprinkle over seafood mixture.
- Bake for 30 minutes.
- Serve HOT.
Nutrition Facts : Calories 336.4, Fat 18.7, SaturatedFat 4.1, Cholesterol 129.8, Sodium 799.4, Carbohydrate 31.2, Fiber 2.5, Sugar 4.8, Protein 12
COLD SEAFOOD SALAD
This salad is typical of the delicious Venetian cooking Antonio Tommasi and Jean-Louis De Mori serve at Ca' Brea.
Provided by Martha Stewart
Number Of Ingredients 15
Steps:
- Roast red and yellow peppers over a gas flame or under a broiler until blackened. Place in a paper bag to cool. Peel and seed peppers, and cut into strips. Set aside until ready to use.
- Poach seafood separately in simmering salted water. Cook mussels and clams until shells open, 5 to 7 minutes. Cook scallops, shrimp, and calamari until opaque, 5 to 7 minutes. Discard any unopened mussels and clams. Drain all the seafood and let cool; set aside until ready to use.
- In a small bowl, whisk together oil, lemon juice, garlic, red-pepper flakes, and salt and pepper to taste.
- In a large serving bowl, combine cooled seafood (keep mussels and clams in their shells), pepper strips, artichoke hearts, olives, and basil. Pour dressing over salad; mix to coat thoroughly. Serve immediately.
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