Wednesday, August 13, 2014

Cold Seafood Salad

I don't care what anyone says, there's nothing better than fresh seafood salad. My family enjoys this particular dish as an appetizer or as a meal (serve over pasta instead of greens). As usual, the recipe is simple and fast. You can start cooking the pasta at the same time. Everything will be ready simultaneously. 
Ingredients for two:
16 large shrimp – shelled and deveined
16 large mussels – remove beard and wash (throw away mussels that do not open when cooked).
4 tbs. butter
2 tbs. olive oil
4 cloves of garlic – chopped
½ small onion – chopped
1 celery stalk – remove threads, clean, and chop into small pieces
¼ cup white wine
2 tbs. fresh parsley – chopped                       
¼ tsp. oregano
Salt and pepper to taste
In a large skilled, place butter, oil, garlic, onion, and celery. On low heat, sauté ingredients till translucent, then add remainder of ingredients. Keep heat on low and toss seafood till cooked and infused with broth. There should be enough broth for ¼ lb. of linguini. Or, break of pieces of crispy Italian bread for dunking! That’s the ticket unless you’re looking to lose weight. If that’s the case, serve over salad mix and forget the bread.

If you have any #seafood recipes you would like to share for our Audience Friday, please send recipe to

No comments: