Snappy Seafood Salad Recipes

SNAPPY SEAFOOD SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix mayonnaise and chili sauce in large bowl. Add pasta and olives; toss. Add lettuce and seafood; toss. Serve with tomato wedges.

SEAFOOD SALAD

Steps:

• Bring a pot of salted water to a boil. Add the lemon halves and garlic, then submerge a large heatproof strainer in the water. Soak the red onion in ice water while you cook the seafood. Fill a large bowl with ice water; set aside.
• Add the shrimp to the strainer in the boiling water and cook until pink, about 2 minutes; carefully remove the strainer and add the shrimp to the large bowl of ice water. Bring the water back to a boil, return the strainer to the pot, then add the scallops and simmer until cooked through, about 2 minutes; remove the strainer and add the scallops to the ice water. Repeat with the calamari, cooking until they just turn opaque, about 2 minutes. Repeat with the mussels, covering the pot; cook until the shells open, about 5 minutes. Drain the seafood from the ice water and remove the mussels from their shells; pat the seafood dry.
• Drain the red onion and pat dry. Combine the seafood, red onion, celery, fennel, olives and parsley in a large bowl. Drizzle with the lemon juice and olive oil and toss; season with salt and pepper. Let stand 30 minutes before serving (or refrigerate up to 4 hours; bring to room temperature before serving). Top with fennel fronds. Photograph by Con Poulos

SEAFOOD SALAD

Steps:

• Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
• Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
• Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.

MEXICAN SEAFOOD SALAD

Steps:

• Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
• Stir together corn, tomatoes, jalapeno, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.

EASY SEAFOOD SALAD

Steps:

• Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
• Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.

SNAPPY SEAFOOD MELTS

Steps:

• Heat broiler.
• Place bagel halves onto ungreased baking sheet.
• Broil 5 to 6 inches from heat until lightly toasted (2 to 4 minutes).
• Spread 1/4 cup seafood salad on each bagel half; top with 4 cheese triangles.
• Broil until cheese is melted (1 to 2 minutes).

SNAPPY SEAFOOD SALAD

Steps:

• 1. Cook and drain pasta as directed on package. Rinse with cold water drain.2. Mix mayonnaise and chili sauce in large bowl. Add pasta and olives toss. Add lettuce and seafood toss. Serve with tomato wedges.1 SERVING: Calories 480 (Calories from Fat 290) Fat 32g (Saturated 5g) Cholesterol 40mg Sodium 870mg Carbohydrates 36g (Dietary Fiber 2g) Protein 14g.

SNAPPY SEAFOOD SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix mayonnaise and chili sauce in large bowl.
• Add pasta and olives; toss.
• Add lettuce and seafood; toss.
• Serve with tomato wedges.