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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
1 tsp unsalted butter
3 oz of shrimp, peeled and deveined
Old Bay Seasoning, to taste
Slap Ya Mama or your favorite Cajun seasoning, to taste
1 oz of lump crab meat
About 3 cupsassorted mixed lettuces (romaine, red
& green leaf, mixed baby greens)
3 inch strip of celery, chopped
1/4 of a cucumber, chopped
1 large radish, sliced
1/4 of a tomato, chopped
1/4 of a green onion, sliced
1 tbsp flavored sliced almonds,
such as Sunkist Almond Accents
2 tbsp Kraft olive oil raspberry
vinaigrette, or your choice of dressing
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. Spread the lettuces on a dinner plate and scatter 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. Scatter with green onion and almonds, and drizzle all over with the vinaigrette.
Serve with a slice of whole grain bread drizzled with some flaxseed oil or a few multi-grain crackers.
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SHRIMP AND CRAB MIXED GARDEN MAIN DISH SALAD
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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
1 tsp unsalted butter
3 oz of shrimp, peeled and deveined
Old Bay Seasoning, to taste
Slap Ya Mama or your favorite Cajun seasoning, to taste
1 oz of lump crab meat
About 3 cupsassorted mixed lettuces (romaine, red
& green leaf, mixed baby greens)
3 inch strip of celery, chopped
1/4 of a cucumber, chopped
1 large radish, sliced
1/4 of a tomato, chopped
1/4 of a green onion, sliced
1 tbsp flavored sliced almonds,
such as Sunkist Almond Accents
2 tbsp Kraft olive oil raspberry
vinaigrette, or your choice of dressing
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. Spread the lettuces on a dinner plate and scatter 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. Scatter with green onion and almonds, and drizzle all over with the vinaigrette.
Serve with a slice of whole grain bread drizzled with some flaxseed oil or a few multi-grain crackers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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