Seafood Salad

Seafood Salad Recipe
HOWARD L. PUCKETT

Recipe from

Nutritional Information

Calories 102
Caloriesfromfat 11 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.5 g
Protein 18.1 g
Carbohydrate 3.9 g
Fiber 0.7 g
Cholesterol 90 mg
Iron 1.8 mg
Sodium 427 mg
Calcium 42 mg

Ingredients

1 pound medium shrimp, peeled
1/2 pound sea scallops
1 (6-ounce) mahimahi fillet or other firm white fish fillets (about 1/2 inch thick)
3/4 cup diced seeded tomato
1/4 cup minced fresh cilantro
3 tablespoons minced shallots
2 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño pepper
1 teaspoon salt
16 Bibb lettuce leaves

Preparation

Steam shrimp and scallops, covered, 6 minutes or until done. Cool and cut shrimp and scallops into quarters. Steam mahimahi, covered, 8 minutes or until fish flakes easily with a fork. Cool and cut fish into 1-inch pieces. Combine the shrimp, scallops, fish, tomato, cilantro, shallots, lime juice, jalapeño pepper, and salt in a bowl. Spoon 1/4 cup seafood mixture into center of each lettuce leaf, and roll up.

Note:

December 1998
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