Seafood Salads Recipes

Seafood Salads Recipes

Seafood Salads Recipes help you prepare the healthiest salads and most nutritious made from sea food and it is very rich in minerals and it is recommended for both men and women.
Mixed Seafood Salad
Packed with a blend of six types of unsullied seafood, this cleanly seasoned salad could be excellent during dinner. Seafood Salads Recipes for men and women aged 30 and above, can be prepared from any combination that you like from the wide range of sea foods. Flavors are added in smallest portions to let the seafood shine.

Lengthy cooking in hardly simmering water is required to ensure that the octopus becomes tender. Cook the seafood a day before and then keep cold or refrigerate it then toss it with remaining ingredients for some of hours before it is served.

Ingredients
Six cups of clean water
One teaspoon of salt
1/2 pound of cleaned squid
1/2 pound medium sized shrimp which should be peeled and deveined
Half pound bay of scallops
Half pound of clean octopus
Half pound lobster meat (cooked), sliced into one inch slices and approximately 3 tails
Half pound lump crab meat, all water drained and without shell pieces
1/4 cup of freshly extracted lemon juice
Three tablespoons of flat leafed parsley fresh and chopped
3 tablespoons cut fresh chives
2 tablespoonful of extra virgin olive oil
Two garlic cloves, pounded
Other optional ingredients include;
Lemon wedges and Parsley sprigs

Preparation

Add six cups of water and salt to a large saucepan and let it boil in medium high heat. Add cleaned squid and cook for 3 minutes or till the squid is now tender. Use a slotted spoon to remove the squid from the sauce pan. Drop squid into ice cold water and then drain all the water from the squid. Chop the squid into one inch pieces. Put the squid in a sizeable bowl.

Add shrimp into boiling water and cook for 3 minutes or till its ready. Use a slotted spoon to take out the shrimp from pan. Drop your shrimp into ice cold water then drain it .Add shrimp to the bowl with squid.

Put a vegetable steamer in a pan. Decrease the heat to medium low levels. Place the scallops in the steamer and cook in simmering water for 6 minutes or till it is ready. Drop the scallops into ice cold water and then drain it. Add the scallops to the bowl. Cover the scallop mixture and let it cool.

Remove the steamer from the pan. Add the octopus to simmering water then cover and simmer for two to two and a half (2- 2 1/2) hours or until it is fork tender. Add some more water if need be, to cover the octopus.) Drop the octopus into ice cold water and then drain it. Chafe off the skin of the octopus. Slice the octopus into one inch pieces. Add crabmeat octopus and lobster to the scallop mixture. Add lemon juice, garlic cloves, fresh chives, and olive oil. Toss gently to mix. Let it cool for at least two hours. If you like, you can garnish it with parsley sprigs and lemon wedges.