Seafood Salad With Warm Citrus Dressing Recipes

SEAFOOD SALAD WITH WARM CITRUS DRESSING

Steps:

• Heat 1 tablespoon of the oil in a medium-sized skillet over medium heat; add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes.
• Stir in lime zest and juice, orange zest and juice, sugar, salt and pepper to taste; cook 1 minute then slowly whisk in remaining oil.
• Toss together greens, cilantro, and mint in a large serving bowl.
• Arrange orange sections, scallops and shrimp on to of the greens; sprinkle with sunflower seeds and edible flowers, if desired.
• Pour 1/4 cup of the warm dressing over salad; toss to coat.
• Add additional dressing as needed.
• *To toast sunflower seeds, heat them in a small dry pan over low heat, stirring often, until lightly browned; immediately remove seeds from the pan to stop cooking.

SEAFOOD CITRUS SALAD

Steps:

• Slice the peel off the grapefruit, slicing deeply enough to remove the white pith as well. Working over a large bowl, cut between the membranes to release each segment, letting the segments and any juice fall into the bowl. Squeeze the grapefruit core to release any additional juice. Strain out the juice; you should have about 1/4 cup. Repeat the segmenting process with the orange.
• Set the citrus segments aside. Whisk the citrus juices, olive oil, a large pinch of salt and a few grinds of fresh pepper together in another large bowl. Season to taste with more salt and pepper if needed.
• Slice the tuna into strips that are about 1 1/2 inches long and 1/4 inch thick. Place the strips in a small bowl and toss with a pinch of salt and 2 teaspoons of dressing. Slice the jalapeno into thin rings, removing the seeds if desired, and roughly chop the mint.
• In the large bowl with the dressing, combine the salad greens, jalapeno and mint and toss with the dressing. Transfer the mixture to a serving platter and top with the tuna and citrus segments. Shave the ricotta salata over the top. Toss, drizzle with olive oil and serve.

GRILLED SHRIMP SALAD WITH CITRUS DRESSING

Steps:

• If you are using wooden skewers, place them in a container with water to cover for 30 minutes. Preheat the grill to medium high.
• For the dressing, in a small bowl or container combine 2 tablespoons olive oil, the lime zest and juice, orange juice, red pepper flakes, and salt and pepper. Set aside.
• In a medium bowl, toss shrimp with the remaining tablespoon of oil and season with salt and pepper. Thread the shrimp onto skewers.
• Carefully oil the grill rack. Grill the shrimp over medium heat until they turn pink and are just cooked through, about 4 minutes in all, turning the shrimp halfway during cooking. Let cool to room temperature and remove the shrimp from the skewers.
• In a large shallow serving bowl, combine the tomatoes, onions, and half the cilantro. Add the half of the dressing and toss. Peel and half the avocados, remove the pit, and dice. Add the avocados and cooked shrimp to the bowl and toss gently to combine. Drizzle with the remaining dressing, and sprinkle with the remaining fresh cilantro.
• Serve in the bowl, or serve over the arugula on individual plates.

SHRIMP SALAD WITH VINAIGRETTE

Steps:

• In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.

CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat the oil in a wok or deep-sided skillet on medium-high heat.
• Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
• Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
• Gently toss the red onion with the orange segments and their juices; add spinach and toss. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper. Serve immediately.