Monday, January 5, 2009

Shrimp and Crab Mixed Garden Main Dish Salad

A mix of lettuces with vegetables, and a little crab and shrimp, tossed with a good olive oil and vinegar dressing makes this a light main dish salad.

Shrimp and Crab Mixed Garden Main Dish Salad

This is one of my favorite salads. Nice and light, fresh and just delicious, perfect for ushering in spring! A mix of lettuces with vegetables, and a little crab and shrimp, tossed with a good olive oil and vinegar dressing, makes it a healthy and filling choice. Substitute already cooked shrimp from the freezer section of your store, and a pouch of crab or a good canned crab product and you can have this salad anytime. Here's how to make it.
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Recipe: Shrimp and Crab Mixed Garden Main Dish Salad

©From the Kitchen of Deep South Dish
Prep time: 15 min | Yield: About 2 to 4 servings

  • 1 tablespoon of butter
  • 1/2 pound of shrimp, peeled and deveined
  • Old Bay Seasoning, to taste
  • Cajun seasoning (like Slap Ya Mama), to taste
  • 6 ounces of crabmeat
  • About 6 cups of assorted mixed lettuces (romaine, red and green leaf, mixed baby greens)
  • 1/4 cup of celery, chopped
  • 1 cucumber, peeled and chopped
  • 4 radishes, sliced
  • 1 tomato, chopped
  • 1 green onion, sliced
  • 3 tablespoons of savory seasoned sliced almonds (like Sunkist Almond Accents)
  • 1/3 cup of extra virgin olive oil
  • 1/8 cup of red wine or apple cider vinegar
  • Kosher salt and freshly cracked black pepper, to taste

In a skillet over medium heat melt the butter. Add the shrimp, sprinkle with Old Bay and Cajun seasonings and cook just until shrimp turns an opaque pink color. Don't overcook! Remove from the hot pan and set aside.

Wash and spin dry the lettuces. I used green leaf, red leaf and a spring mix of romaine, tango and radicchio in the photo above. Place lettuce in a large salad bowl and add the celery, cucumber, radish and tomato on top. Sprinkle shrimp all around on top and pile the crab into the very center of the salad. Whisk together the olive oil, vinegar and salt and pepper; toss salad with the vinaigrette and scatter green onion and almonds on top. Serve immediately.

Note: Substitute a good commercial vinaigrette. I like this salad with Wishbone SuperFruit vinaigrette or Kraft's olive oil raspberry vinaigrette. Serve with a slice of whole grain bread drizzled with some flaxseed oil or a few multi-grain crackers for a light and healthy lunch or supper.


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©Deep South Dish
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Posted by on January 5, 2009
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