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.
Marinated Seafood Salad With Feta Cheese
- add review
- #119938
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
12 ounces fresh or frozen peeled shrimp
8 ounces fresh or frozen bay scallops
6 cups water
1/2 teaspoon salt
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons snipped fresh oregano or tarragon
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn salad greens
1/4 cup crumbled feta cheese
directions
Thaw the shrimp and scallops, if frozen.
In a large sauce pan bring the water and 1/2 tsp. salt to a boil. Add the shrimp and scallops. Return to boiling and simmer uncovered for 1 to 3 minutes. Drain and rinse under cold water. Drain well.
Place the shrimp and scallops in a plastic bag and place in a shallow dish.
For the dressing, combine the lemon juice, olive oil, oregano, dry mustard, the 1/4 tsp. salt, and pepper. Pour over the shrimp and scallops in the bag, seal the bag and marinate in the refrigerator for at least 3-4 hours. Turn bag occasionally.
To serve, divide greens among salad plates. Spoon the seafood and dressing over the greens. Sprinkle each with feta cheese.
added by
albie77
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments