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Last Updated: Jul 2nd, 2008 - 21:15:22 |
(ARA) - Whether it’s a weekday dinner for the family or a weekend cookout for 15, summer fare needs to be fast and fresh tasting. Think festive, not fussy. After all, “school’s out”, and it’s fun to break out of your routine. Here are five seafood recipes that are about as simple as it gets to prepare (only two require any actual cooking), but they’re surprisingly sophisticated in taste and presentation.
The secret to these “gifts from the sea” lies in using a freshly prepared seafood salad or spread available in the refrigerator section at your market. Find out more at www.saladsofthesea.com.
Seafood Margarita with Summer Fruit -- Everyone can enjoy this one-of-a-kind cocktail!
Simply scoop Salads of the Sea Seafood Salad into the center of a margarita glass. Encircle the salad with chunks of your favorite summer fruits (cantaloupe, watermelon, pineapple, grapes or strawberries).
Cajun Scampi with Salmon Butter -- Elegant has never been easier. 1 pound raw large shrimp (about 20), peeled and de-veined
7 ounces Salads of the Seas Cajun Smoked Salmon Spread
4 tablespoons butter, melted
Preheat the oven to 400 degrees. Place the shrimp in a baking dish. Combine the Salads of the Sea Cajun Smoked Salmon and butter. Pour the mixture over the raw shrimp and place in the oven for 6 to 8 minutes, or until the shrimp appears cooked. Do not overbake. Serves 4 as entree, 8 as appetizer.
Seafood Stuffed Avocado Salad -- Makes a great side dish no matter what’s on the grill or a light lunch by the pool.
Use one avocado for each person. Split the avocado and remove the pit (leave skin on). Brush lightly with lemon juice. Fill the cavity with Salads of the Sea Shrimp Salad. Serve with tomato slices alternating with lemon slices.
Seafood Stuffed Party Peppers -- Guaranteed to get the party started.
Gather your favorite mild/sweet peppers (Anaheim, Cubanelles, banana peppers) in various colors and slice lengthwise, removing the seeds. Stuff each pepper half with Salads of the Sea Seafood Salad or Shrimp Salad.
Fish Tacos -- Let the kids help assemble, and dinner is ready in minutes.
1 pound salmon or shark filets, cut into strips
2 tablespoons olive oil
1/4 cup each red, yellow and green pepper strips, cut into strips
1/4 cup chopped yellow onion
1/4 cup shredded cheddar cheese
2 tablespoons chopped cilantro
2 cups Salads of the Sea Seafood Salad
8 flour tortillas, wrapped in foil and heated at 300 degrees for at least 6 minutes Heat olive oil in medium frying pan. Add strips of fish and sear. Turn once, allowing both sides to be crispy, but not dry (about 2 minutes per side.) Remove from pan and set aside. Add peppers and onions to pan and sauté for 2 minutes, allowing the vegetables to remain crispy. Turn off heat and begin assembly.
Place one tortilla on a plate; add fish, top with peppers and onion, sprinkle with cheese according to taste. Add 2 tablespoons (or more if desired) of Salads of the Sea Seafood Salad. Garnish with chopped cilantro and fold. Serves 4.
Courtesy of ARA Content
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