I often forget about putting seafood in a salad. It usually finds its way swirled into a creamy pasta, or swimming in a spicy soup, or even tucked into crisp tortillas with fresh tomato and creamy avocado. But a salad? A SALAD? HOW DARE THEE DOTH MAKE A SEAFOOD SALAD THEE.
Just kidding, a salad is actually a brilliant idea.
Nowadays you buy a bag of frozen mixed seafood, which is exactly what I had on hand for this. But if little tentacles and rings of squid make you light headed, just use whatever seafood you most fancy. Plump shrimp, succulent mussels, silky clams. Get crazy with it and “sea” what happens.
I really am sorry.
***have tissue paper and a jug of water on hand for this one. It’s HOT ***
Thai Seafood Salad:
What it takes for 4:
* 1 bag frozen mixed seafood, thawed and pat dry
* 1 head butter lettuce, cut into bite-sized pieces
* juice from 2 limes
* 4 Tbs. fish sauce
* 1 Tbs. brown sugar
* 1 small thai bird chile, minced (seeds removed for lesser heat, sissy)
* 2 cloves garlic, minced
* 1 shallot, thinly sliced
* 2 scallions, thinly sliced
* 1/4 cup cilantro, chopped
* 1/4 cup mint, chopped
* 1/2 cup cucumber, thinly sliced into half moons
* 1/ 2 cup cherry tomatoes, halved
For the dressing, combine the lime juice, fish sauce, sugar, chiles and garlic in a small bowl. Whisk to the sugar dissolves. Set aside, along with the shallots, scallions and herbs.
Heat a grill or saute pan over medium-high. Toss the seafood with a Tbs of extra-virgin olive oil and arrange on the grill in a single layer. Grill for 5 minutes, total.
Toss the grilled seafood with the lime dressing, and toss in the scallions, shallots and herbs. Add the tomatoes and cucumbers. Stir to combine.
Arrange on a bed of lettuce and you’re set.
Seriously, divine.
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