I make a huge platter of this seafood salad with garlic and oil for every holiday!
Ok, so it’s that time of the year when I always feel full. There’s just soooooooo much food everywhere! I’m not complaining; it’s one of the things I love best about the holiday season, BUT I’m like an addict and I. Can’t. Stop. Eating.
This simple seafood salad with garlic and oil is my antidote to all of that heavy food.
It’s so light and clean and satisfying and it feels just a little bit fancy…
Ok, I’m going to fess up here… I actually made a HUGE platter of this and served it at Thanksgiving alongside the turkey and sides. It may not be traditional, but it was goooooood. And, everyone ate it… even the doubters who thought this was too much of a break from tradition… and, because it’s a cold salad, it made for the best leftovers — which was my master plan all along. Having leftovers that are not heavy is a great thing.
One of the greatest things to do with leftover seafood, is to make a lettuce or cabbage wrap with them. These Smoky Shrimp Cabbage Leaf Wraps are awesome and will take you only a few minutes to prepare!
I make this dish a lot. It’s great for a dinner party. Or brunch. Or… just because. And, it’s adaptable to whatever seafood looks freshest when you are at the fish market.
This time, I used a ton of shrimp and squid. I was happy to be able to buy the shrimp already deveined and the squid was already cleaned so all I had to do was slice it…
Not only is this seafood salad delicious and refreshing, but it is really good for you:
Clams, aside from being a favorite of mine, are one of the most nutritious foods around. Anytime you steam clams, make sure you also use the steaming liquid in a sauce of some kind because the water soaks up the benefits of the clam shells. These shells are a Chinese herb (Ge Ke) that’s used to clear phlegm and neutralize stomach acid. They are the “tums” of Chinese herbs and are also good for some coughs and wheezing.
In Chinese medicine, scallops are considered to have some great health benefits. They are great for people who find that they are urinating too often at night and they are also great for the digestion; they are especially good at relieving bloating, constipation, and excessive belching.
Some people used to stay away from shrimp because they were afraid that eating them raised cholesterol levels. Now, research shows that shrimp actually can lower triglycerides because they are rich in Omega-3s. And, they are high in protein and low in calories, so really, they are a pretty good thing. Squid contains lots of great vitamins and minerals, so add that to the shrimp and you are on your way to a healthy meal.
Also, whenever I cook anything in boiling water, I like to add some Chinese herbs for whatever conditions I feel need help at the time. One of my favorites is Huang Qi (Astragalus). It is great for an over-all strengthening of the body and it’s energy. So, when I’m cooking all of this seafood, I keep removing each item as it’s done with a slotted spoon and I keep the water for the next item. The herbs infuse their healing power into each seafood, so it’s a great thing.
Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
This is a perfect dish for entertaining, but it's easy enough to make anytime. It's clean, fresh, and delicious, and it will keep you healthy!
Ingredients
1 Tbs white vinegar
sea salt
2 sticks of Huang Qi (Astragalus), if using
2 lb large shrimp, deveined, but tails left on
1-1/2 lb squid, cleaned and bodies sliced into rings (cut up tentacles if you like them)
1 lb sea scallops, halved if very large
2 dozen little neck clams, scrubbed well
8 ribs of celery, chopped
1 small onion, finely chopped
¼ cup extra-virgin olive oil
1 whole head of garlic, cloves minced
dried hot red pepper flakes, to taste (optional)
Instructions
Fill a big pot with water. Add vinegar and a handful of salt and Huang Qi (optional) and bring to a boil.
Add the shrimp and cook just until done, about 3 minutes. Transfer the cooked shrimp to a bowl using a slotted spoon.
Bring the water back to a boil and add the squid. Cook until done, about 3 to 5 minutes. Transfer to the bowl with a slotted spoon.
Bring the water back to a boil and add the scallops. Cook until done, about 5 minutes. Transfer these in the same manner.
Pour most of the water out of the pot, leaving about 2 inches of water in the pot. Add the clams gently, trying to keep them in a single layer. Cover the pot and let the clams cook until the shells are opened, about 10 minutes. Discard any clams that do not open. Drain and transfer to the bowl with the rest of the seafood.
Add the celery and onion to the seafood.
The seafood can now be covered and stored in the refrigerator if you are not planning on serving it right away (I often make this the day before).
Heat the oil in a small pot. Add the garlic and red pepper flakes and simmer, stirring occasionally, just until the garlic starts to brown, being careful not to let it burn.
When you are ready to serve the seafood, drizzle the oil all over the top. Enjoy!
Mayonnaise, Yellow Mustard, & Sour Cream: these three ingredients make up the base of our creamy dressing. It's tangy, a little sweet, and oh-so delicious! Cajun Seasoning & Garlic Powder: I keep my seafood salad seasonings pretty simple. Just a touch of heat and garlic is all you need for all the flavor.
This seafood salad tastes best a few hours after it's made, but don't make it much further ahead of time than 3 or 4 hours. If you have leftovers, store them immediately in the refrigerator in a tightly covered container for 1 to 2 days, at most. If the leftovers start to smell fishy, discard the entire salad.
Players need to use a piece of Lettuce and any seafood to make Seafood Salad for Moana. It's worth noting that any regular ol' fish will not work with this recipe --it needs to be a shellfish, such as Shrimp, Lobster, Scallops, or Clams. Players must find a stove and combine the ingredients to cook the Seafood Salad.
Seafood salad is often made with imitation crab, because it's inexpensive, available year round, and can be found in almost every grocery store. Imitation crab is made of mild white fish, typically Alaskan Pollock, which is blended with other ingredients to form a product that looks and tastes similar to real crab.
A dressing is a sauce added just before serving that amps up the salad's flavor and texture. Perhaps another name could be last-minute dish dressing. Whatever the term, a splash of dressing is all that's needed to make the dish sing with flavors and appeal.
Fish sauce and oyster sauce have similar qualities in that they are both derived from seafood juices. However, oysters are shellfish, and provide a more earthy flavor profile than fish. Fish sauce will be a fuller fish flavor and rely on this quality more than oyster sauce.
Raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing. After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage.
Imitation crab is made with surimi, a paste made out of finely shredded or pulverized fish. After the fish is minced, it is heated and pressed into shapes that resemble meat from a crab leg. The resulting imitation crab looks similar to the original crab in its coloring and texture.
What Is Imitation Crab? The key to that flavor is surimi, a seafood paste made from white fish, artificial and natural flavors, starch, sugar, and sodium. And the preferred white fish in this amalgam is Alaskan Pollock—the same variety most commonly utilized in frozen fish sticks and fast-food seafood sandwiches.
Head to a stove — you can find one in Remy's Café, or you get given one by Mickey in one of his early quests — and make sure that you have one Coal Ore, found by mining rocks around the perimeters of each biome. You can then select the seafood and the lettuce, and select "Start Cooking" to create the meal.
To make it, players only need to get two types of Seafood. This includes stuff like Shrimp, Clams, and Shells. The items can be the same type too. So players can throw in two pieces of Shrimp or even two shells to create the Seafood Platter.
Imitation crab is made from surimi, which is fish flesh that has been deboned, washed to remove fat and unwanted bits, then minced into a paste. This paste is blended with other ingredients before being heated and pressed into shapes that mimic crab meat ( 1 ).
What Is Imitation Crab Made Of? While not real crab, imitation crab is made with natural fish protein. Most often, imitation crab is made of surimi, the flesh of white fish—commonly Alaskan Pollock, cod, or tilapia.
Trident Seafoods' surimi products are made with Wild Alaska Pollock or Pacific whiting, two abundant, certified-sustainable wild species with characteristics that make them perfectly suited as the main ingredient in high quality surimi products.
Marie Rose sauce (known in some areas as co*cktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise.
Seafood boil sauce is a sauce made from butter, Worcestershire sauce, lemon juice, garlic, Old Bay seasoning, and cayenne pepper. This sauce is typically served with seafood dishes such as shrimp, oysters, crab, and crawfish.
Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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