TBO.com - TBO is Tampa Bay Online

Seafood Salad A Summer Crowd-Pleaser

ADVERTISEMENT

The Tampa Tribune

Published: July 30, 2008

This bowl of large shrimp sings with sweet crab, peppery watercress, a zing of fresh red onion and a backbeat of basil and mint. The dressing plays along with a simple harmony of lemon juice and olive oil. The divas amp the chili peppers for a slow burn and a little hot fun.

Although shrimp and crab are crowd-pleasers, almost any seafood combo will do. You may prefer to riff with calamari and scallops, or maybe lobster and tiny mussels, or a mix-and-match of your ocean favorites from the market.

It's best if this salad sits for about an hour so the flavors meld before serving.

Pile on a platter and share at the table. The only accompaniment you'll need is a crisp white wine and some crusty bread.

TASTE THE SEASHORE SUMMERTIME SALAD

1 cup chopped watercress

1 large tomato, chopped

1/3 cup minced red onion
2 cups cooked large shrimp

1 cup crabmeat, picked over to remove any bits of shell

1/3 cup chopped fresh basil

1/3 cup chopped fresh mint

1 teaspoon crushed red pepper flakes
Coarse salt, freshly ground white pepper, to taste

1/2 cup fresh lime juice
1/2 cup extra virgin olive oil
Combine all ingredients in a large bowl except lime juice and olive oil.

Whisk together lime juice and olive oil; gently stir into salad. Marinate at room temperature at least 1 hour before serving.

Serves six as an appetizer.

Anne-Marie Hodges and Pam Brandon can be reached at divas@culinary confessions.net.

Share this:

Loading Comments...

Email Print

ADVERTISEMENT