The Best Mixed Seafood Salad Recipes For Christmas Gatherings!
Christmas is right around the corner; in fact, it’s just a couple of days away. In the spirit of Christmas, you may be invited to your friends’ or family’s place. Christmas invites calls for you to take over a few special and probably might be looking for a dish to take to their place for the dinner. A side dish or dessert is most appreciated by invitees. It could be especially tricky for one to concoct up a dish in a household that treasures and loves the amazing seafood experience in comparison to meats of other kinds. Here’s an attempt to sell you the merits of purchasing mixed seafood salad.
Hopefully, these recipes could help you to impress your hosts at their dinner party and make them feel like their invite was worth every penny.
Here’s the recipe to make a mixed seafood salad that you bought from an online seafood store.
Ingredients for the Recipe
Ingredients for the Court Bouillon
Two cups of dry white wine
One tablespoon of whole black peppercorns
Sprigs of fresh thyme
Four medium-sized bay leaves
Four sprigs of fresh dill
Two serrano chilis – deveined, halved, and seeded
Two lemons, quartered
One bulb of fresh fennel that’s cut into thin slices.
A pound of medium to large shrimps that are peeled and deveined
A pound of entirely cleaned squid tubes and tentacles, cut into quarter-inch circles.
One pound of large scallops halved.
Ingredients for Seafood Salad
Two lemons, juiced and zested
A quarter cup of extra virgin olive oil
Two tablespoons of chopped fresh oregano
One teaspoon of freshly ground black peppercorns
One cup of cherry tomatoes, halved or quartered
Half a cup of pitted and chopped Kalamata olives
Half a cup of sliced pepperoncini peppers
Two orange bell peppers, cut into quarter dices
Three and a half cups of baby arugula or rocket
A cup of crumbled feta cheese
Two tablespoons of capers, drained
Instructions for Making the World Class Mixed Seafood Salad
In order to make the court bouillon, combine the dry white wine, peppercorns, thyme, bay leaves, dill, serranos, fennels, and lemons, in a saucepan. Bring this concoction to a boil over medium heat, and then add about 8 cups of water into the saucepan. Make sure that the water is at room temperature. Then add in the shrimp.
Next, put in the squid and scallops using a mesh strainer, lowering them into the court bouillon.
Keep gently poaching the seafood into a plate and then strain the bouillon into bowls.
Now add back the seafood into the soup bowls.
Add in a few ice cubes to help cool down the liquid bouillon.
Then refrigerate the mixture for 30 minutes.
For the salad: In a large bowl, mix the lemon juice and zest, along with olive oil, black pepper, and oregano. Whisk these ingredients well to combine them well.
With the help of a slotted spoon, remove the cooled down seafood from the court bouillon and then add it to the bowl along with cherry tomatoes, olives, pepperoncini’s, and bell peppers. Toss them together.
After which, arrange a bed of arugula on a serving platter and mound the seafood salad on it. Garnish the salad with feta cheese and fresh capers.
Serve this amazingly Mediterranean salad right away for the flavors to be enjoyed by the masses.
Your seafood loving host will truly appreciate the effort that you’ve put into this recipe and enjoy inviting you here on out.