Caribbean Seafood Salad

Name: Caribbean Seafood Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 227 grams firm-ripe avocado; 227 grams bay scallops, rinsed; 1 clove garlic, peeled; 0 teaspoons ground cinnamon; 1 teaspoons ground cumin; 1 teaspoons ground ginger; 1 teaspoons About hot sauce; 59 milliliters lime juice; 567 grams firm-ripe mango; 340 grams 1/2 quarts baby lettuce salad mix , rinsed and crisped; 118 milliliters salad oil; 1 teaspoons About salt; 227 grams shelled, deveined shrimp (31 to 40 per lb.), rinsed

Caribbean Seafood Salad might be just the main course you are searching for. This gluten free, dairy free, whole 30, and pescatarian recipe serves 4. One serving contains 292 calories, 22g of protein, and 10g of fat. It is an expensive recipe for fans of Central American food. If you have ground cinnamon, salad oil, garlic, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add shrimp and cook for 1 minute.

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Shrimp

Add scallops, cover tightly, and remove pan from heat.

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Scallops

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Frying Pan

Let stand until shrimp and scallops are barely opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.

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Scallops

Shrimp

Drain and rinse in cold water until cool.

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Water

Meanwhile, peel and pit mango. Slice fruit lengthwise about 1/2 inch thick. Coarsely chop enough of the scraps to make 1/2 cup. In a blender or food processor, whirl chopped mango, oil, lime juice, cumin, ginger, cinnamon, and garlic until smooth.

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Lime Juice

Cinnamon

Garlic

Ginger

Cumin

Fruit

Mango

Cooking Oil

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Food Processor

Blender

Add 1/2 teaspoon hot sauce and 1/2 teaspoon salt; taste, and add more hot sauce and salt if desired.

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Hot Sauce

Salt

Peel and pit avocado. Slice lengthwise about 1/2 inch thick.

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Avocado

In a large bowl, gently mix shrimp and scallops, mango dressing, salad mix, and mango slices. Mound equal portions on four dinner plates.

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Mixed Greens

Scallops

Shrimp

Mango

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Bowl

Garnish with avocado slices and taro chips.

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Avocado Slices

French Fries

Taro Root

Add salt to taste.

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Salt

Equipment

Ingredients

Servings:

227grams

firm-ripe avocado 227grams

bay scallops, rinsed 1clove

garlic, peeled 0teaspoons

ground cinnamon 1teaspoons

ground cumin 1teaspoons

ground ginger 1teaspoons

About hot sauce 59milliliters

lime juice 567grams

firm-ripe mango 340grams

1/2 quarts baby lettuce salad mix , rinsed and crisped 118milliliters

salad oil 1teaspoons

About salt 227grams

shelled, deveined shrimp (31 to 40 per lb.), rinsed

Recommended wine: Gewurztraminer, Pinot Gris, Riesling

Caribbean works really well with Gewurztraminer, Pinot Gris, and Riesling. You'll want to opt for wines with a bit of sweetness when dealing with spicy Caribbean dishes. Serve these wines chilled so they're even more refreshing. You could try Domaines Schlumberger Les Princes Abbes Gewurztraminer. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 24 dollars per bottle.