Seafood Salad

Seafood Salad


Hey guys, today I’m gonna make seafood salad. We’re gonna start with eight cups of water. I have a…the fronds from one bulb of fennel. This is fennel. What I need for the aromatics, which is what
we’re creating in this bowl, or this pot, is just
the fronds. So, I’m gonna cut those off. Cut them in half to make them easier to deal with… and throw them in my pot.
They are just there to create flavor. So… Because, we’re gonna drain it after we’re done. So then, I have three sprigs of tarragon. I have four bay leaves. And then, I have three lemons that I’ve cut in half. One of them I juiced, because
we’re gonna need that later. We’re gonna put all of this in our pot, put it on
the stove, crank it up to high and get it to a boil.
And then, we’re gonna let it boil for 10 minutes,
just to get that water nice and flavorful. So, our poaching liquid has been on the
stove and boiling for 10 minutes. I bring it
to a boil and, then, set a 10-minute timer. I’m gonna grab it. And, I…Earlier today, I peeled and
deveined 3 pounds of shrimp. All I’m going to do is put the shrimp in the liquid,
put the lid back on and set a timer for 2 minutes.
That’s all it takes to cook the shrimp. And then, we’re gonna drain it and set
it aside and let it chill in the refrigerator. So, two minutes. Poached the shrimp. If you’ll recall, when we first
put it in this water, they were a gray color. And, now
they’re nice and pink. That means they’re cooked. And, that’s all it takes. Now, we’re gonna set these in… I’m just gonna try to get all of the… palm fronds, bay leaves, that kind of stuff out. We’re gonna drain the shrimp and let it cool, so
that we can chop it up and finish up our salad. So, our shrimp has been chilling in the refrigerator.
So, now we’re gonna make our dressing for it. One of the things I really like about this is
the lightness of it. It’s not like your normal
seafood salad that’s like a heavy mayonnaise. I lighten it up with some lemon juice. So, I’m
gonna start with a tablespoon of lemon juice
from that freshly squeezed lemon we had earlier. And then, a half a cup of mayonnaise. And, two teaspoons of Dijon mustard. And, we are going to whisk that
together until it makes a dressing. Then, we’ll add our spices. Alright. Now that that is mixed together, I’m going to add
two tablespoons of capers berries that I’ve chopped up. You can add more capers if you like. I love capers.
So, I always keep extra on the side for me to add to
just my plate, because some people are not fans. I have a tablespoon of fresh chopped tarragon. I have a half a cup of red onion that I’ve also minced. And then, that bottom piece of the fennel bulb, the
white piece, I have minced in my food processor. So, this is the bulb part; and, we use to the fronds. And, fennel has a licorice flavor. It’s from the
anise family, which is what gives licorice its taste. Mm-kay. So, we’re going to stir this together. And, I chopped most of the shrimp. And, I’m
going to finish chopping the last few pieces now. And, all I do is real fine…Try to make small pieces.
This is something people are gonna eat in a sandwich. So, you don’t want to make it so big
that they can’t get a piece in one bite. There we go. So, all we’re gonna do is add this… to our mayonnaise mixture. And, that’s the stuff that I made earlier. Same shrimp, this is all the same shrimp. And then, I have… See, if I didn’t add anything else, this
would just be shrimp salad. But, we are
going to add some imitation crab meat. I don’t usually use the imitation anything,
as you know, if you’ve watched this at all. But, I just love crab too much to put it in a salad. I would rather just eat it by itself. Well, and some butter. So, I use the imitation crab here. And then, I also found some imitation lobster. So, we’re gonna add that to it as well. So, it’s 16 ounces of the crab
and 8 ounces of the lobster. And, there is our seafood salad. So, the last thing we’re gonna add to our seafood
salad, before we put it in the refrigerator, is a little
bit of salt. That’s a…I mean, I’m sorry, pepper. That’s a half a teaspoon of black
pepper and a half of a teaspoon of salt. Stir that in. Now, this isn’t gonna be served for a day or two. But, we really want to let the flavors marinate.
So, putting it in the refrigerator is a great idea. I’m gonna put it in the bowl. I garnish it before I serve it with a little bit of
green onion. And, I’m going to show you how
I cut that. I’m not gonna put it on here just yet. I’ll do it the day that we serve it. But, I have a really easy way to cut green onion. So, most of the time when you buy green onions
they come with a rubber band wrapped around them. Take your kitchen shears. Cut off the edges until you get them even. And then, you can just slice into a bowl… all at once. You don’t need a knife. And then, you get beautiful green onions. And, we’ll put those away, until the day we are
serving. And then, we’ll pour them right on top.

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