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.
Black-Eyed Pea And Seafood Salad
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- #51784
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 slices bacon
3/4 cup finely chopped celery
1/3 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
1/3 cup finely chopped green onions
1/2 cup orange juice
1/2 cup fresh lime juice
1/4 teaspoon dry mustard
1/4 teaspoon ground red pepper
2 cloves garlic, crushed
2 cups fresh or frozen black-eyed peas, cooked
1/2 cup chopped tomato
2 tablespoons chopped pickled pepperoncini peppers
1 1/2 teaspoon Old Bay or other seasoning
1 pound medium deveined peeled shrimp
1/2 pound sea scallops
1 teaspoon vegetable oil
8 cups thinly sliced mustard greens or romaine lettuce
directions
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and saute 1 minute; set aside.
Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.
Sprinkle seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and saute 3 minutes. Spoon seafood into a bowl; cover and chill.
Place 2 cups greens in each individual salad bowl, and top with 1 cup pea mixture. Arrange seafood over each salad, and sprinkle each with 1 1/2 teaspoons bacon.
added by
caligirl
nutrition data
Nutritional data has not been calculated yet.
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