Curriedseafoodsalad Recipes

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MONTAUK SEAFOOD SALAD

Provided by Ina Garten

Time 35m

Yield 6 servings

Number Of Ingredients 18



Montauk Seafood Salad image

Steps:

  • To cook the seafood, combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to a boil. Add the shrimp and cook for 2 minutes only. Remove with a slotted spoon. Bring the water back to a boil and cook the scallops for 4 to 5 minutes, until cooked through. Drain.
  • Bring 1/2 cup of water to a boil in the same saucepan and toss in the mussels. Return to a boil, cover, and steam for 3 to 5 minutes, until they're all opened. (Discard any that remain unopened after 5 minutes.) Drain. Remove the mussels from the shells and discard the shells. Drain all the cooked seafood and place it in a large bowl.
  • To make the sauce, heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest. Cook over low heat for 1 minute. Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper. Pour the hot vinaigrette over the seafood.
  • Add the celery and parsley and toss well. This salad can be served immediately, but it is best when allowed to sit, refrigerated, for 1 to 2 hours. Sprinkle with salt and toss with sliced lemon.

8 cups water
1/2 cup white wine vinegar
1 tablespoon kosher salt
1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined
1 pound sea scallops (10 to 12)
3 pounds fresh mussels in the shell, scrubbed and beards removed
1 cup good olive oil
1/2 teaspoon whole fresh thyme leaves
1 teaspoon minced fresh garlic
2 lemons, zested
1/4 cup freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 tablespoons Champagne or white wine vinegar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup medium-diced celery (2 stalks)
3 tablespoons chopped fresh parsley leaves
Thinly sliced lemon, for garnish

CURRIED SEAFOOD SALAD

Based on a recipe from Linda Kearns' cookbook, Eat To Beat Menopause. I serve this as either a light lunch or as a side salad to accompany my husband's Tandoori Chicken.

Provided by mersaydees

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Curried Seafood Salad image

Steps:

  • Cook cauliflower in lightly salted boiling water for 5 minutes or until crisp tender. Drain and allow to cool.
  • In large bowl combine mayonnaise, garam masala, paprika, chilli and green onions. Toss in the cauliflower and shrimp (prawns) and stir until coated.
  • Chill until ready to serve.
  • Serve on a bed of torn lettuce leaves with cilantro (coriander) leaves sprinkled over the top if desired.

1 small cauliflower, divided into florets
1 green chili, seeded and finely chopped
3 green onions, finely chopped
salt
1 cup mayonnaise (225g)
1/2 teaspoon garam masala
1/2 teaspoon paprika
1 lb shrimp, cooked and peeled (4 cups or 500g)
1/2 head lettuce
3 fresh cilantro leaves (optional garnish)

CURRIED SHRIMP SALAD

The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9



Curried Shrimp Salad image

Steps:

  • In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

Nutrition Facts :

1 pound cooked large shrimp, peeled and deveined
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, thinly sliced
2 green onions, thinly sliced
3/4 cup Miracle Whip
2 tablespoons soy sauce
1/2 teaspoon curry powder
Leaf lettuce
1/4 cup slivered almonds, toasted

CURRY CRAB SALAD

Crab and curry make a great combo, cooked crab meat or imitation crab meat may be used for this, adjust all ingredients to taste, plan ahead this salad must chill for several hours before serving.

Provided by Kittencalrecipezazz

Categories     Crab

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9



Curry Crab Salad image

Steps:

  • In a bowl mix all ingredients.
  • Let sit in fridge for 3 or more hours before using to blend flavors.

1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package cooked crabmeat
1/3 cup mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped celery
1 small onion, finely chopped (or use 1 green onion, chopped)
3 -4 teaspoons prepared mustard
1/4-1/2 teaspoon seasoning salt (or to taste)
1/4 teaspoon curry powder
1/2 teaspoon lemon pepper (or to taste, or use freshly ground black pepper)

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