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Spanish Shellfish Salad
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- #62350
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup lobster meat (cooked and cooled)
1 cup bay shrimp (cooked and cooled)
1/2 cup Spanish onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
4 plum tomato
2 hard boiled egg
1 butter lettuce
1 lemon
directions
Combine lobster, shrimp, onions, olive oil, and lemon juice, mix well cover and chill for 30 minutes.
Combine lobster mixture, tomatoes, and eggs, toss to mix well. Separate butter lettuce into leaves, rinse well, and drain.
Line salad plates or bowls with lettuce leaves. Place an equal portion of salad onto each plate and garnish with lemon wedges. Serve slightly chilled
added by
ChefTexas
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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