Johns Seafood Salad Recipes

Steps:

• .You take th tuna or tuna steaks and grill them until they are almost done then take off the grill and set aside. Then take the crab and grill whole until it is almost done take and pull meat out and set aside with the tuna steaks. Take shrimp and put on grilling sticks and let grill until they are almost done.After they are almost done put along side tuna steaks and crab meat.
• After all the meat is cooked take the tuna steaks and cut them up into the size you desire them to be. Take shrimp outta shell and cut off the tail if you don't like it.
• Put all of the meat in a mixing bowl. Take a small bowl and put mayomnaise, mustard, salt, and pepper. Mix well. After that cut up all your vegatables and fruit and put in bowl with meat.
• Take lettuce and put in the bottom of the bowl or plate for show. Add nuts, and relish with veggies and meat. Mix withyour hands well. Pour in your bowl (make sure your lettuce is on the bottom). After your salad is mixed pour on lemon juice. It helps finish cooking seafood and keeps veggies and fruits from browning. After all of that is done let it sit in refrigrator for 10 to 30 minutes. Then serve and enjoy.=).

Steps:

• Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.
• Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.
• Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle. Remove the mussels from the shells and add to the bowl. Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.
• For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.
• To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.

Steps:

• Cut each shrimp into 2 or 3 pieces.
• Chop crabmeat into pieces about the size of the shrimp pieces.
• Mix all ingredeints together and chill for 4 hours to let the flavors blend.
• It looks like a lot of mayo at first but after it's chilled it doesn't look like so much.