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Frederick's Seafood Salad

Seafood Sauce:
1/4 C. rice vinegar
2 T. sherry vinegar, preferably Jerez
1 T. soy sauce
1/2 t. coarse black pepper
1 t. minced
shallots

Salad Dressing:
1/2 C. mayonnaise
1/4 C. clam juice
1 t. sesame oil
1/2 t. Tabasco sauce 2 t. soy sauce

Seafood:
10 mussels
10 medium sea scallops
10 baby shrimp
6 oz. Norwegian salmon, cut in large pieces
6 oz. sea bass, cut in large pieces
6 oz. red snapper, cut in large pieces
6 oz. mahi mahi, cut in large pieces 2 teaspoons sesame oil
1 t. Cajun seasoning
Salt, to taste
Pepper, to taste
All-purpose flour
Oil, for saut�ing

Salad:
1 head napa cabbage, sliced
1 peeled carrot, shredded
2 C. bean sprouts

For Serving:
Iceberg lettuce cups

For Seafood Sauce: Combine all ingredients; set aside.

For Salad Dressing: Combine all ingredients; set aside.

For Seafood: Sprinkle all seafood with Cajun seasoning, salt and pepper. Dust lightly with all-purpose flour and saut� in oil for 3 minutes. Pour in Seafood Sauce and cook on medium heat 2 minutes longer.

For Salad: In separate bowl, mix all salad ingredients. Add dressing and mix thoroughly. Add seafood and serve in iceberg lettuce cups.

Makes about 6 servings.

Source: Frederick's Restaurant

 

    
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