Seafood Salad

Seafood Salad

3/4 Pound Of Cleaned, Shelled And Deveined Shrimp

3/4 Pound Of Cooked Alaskan King Crab Meat

A Lemon Cut In Half

A Minced Garlic Clove

Three Tablespoons Of Extra Virgin Olive Oil

A Pinch Of Crushed Red Pepper Flakes

A Pinch Of Ground Black Pepper

3 1/2 Teaspoons Of Sea Salt, Divided

A Tablespoon Of Chopped Fresh Italian Parsley

Into a medium pot, add the shrimp, the juice of  1/2 lemon,  and three teaspoons of sea salt. Cover the shrimp with cold water. Put the pot on high heat. Bring the water to a boil. When the water begins to boil, remove the pot from the heat. Drain the shrimp and set it aside.

Into a salad bowl, add the minced garlic, 1/2 teaspoon of sea salt, a pinch of crushed red pepper flakes, and a pinch of ground black pepper. Mash with a fork to form a paste. Add the lemon juice. Whisk the mixture until the ingredients are well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk the dressing until it is smooth and thickened slightly. Taste and add more sea salt, black pepper, and/or crushed red pepper flakes, to taste.

Add the crab meat and the cooked shrimp. Toss the seafood gently until it is coated with the dressing. Add the parsley. Mix again.

Refrigerate the salad for at least an hour. Serve at room temperature.

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