It is amazing what you can do with a bag of mixed seafood. You can use it to make all kinds of delicious salads such as this balsamic mozzarella and seafood salad, an Asian style salad, or any other type of salad. Alternatively you can stir it in to cooked pasta or rice with a spoonful of pesto or some spaghetti sauce, and then serve it with parmesan cheese on top.
One of the best salads you can make is the following, and adding mozzarella and tomatoes to this salad adds some Italian charm. The dressing only requires three ingredients and it is sweet and tangy, two flavors which go beautifully with the seafood and other ingredients. Pound bags of seafood vary, and you might get shrimp, mussels, clams, squid, octopus, conch, imitation fish sticks, or any mixture of these in there.
This type of seafood is certainly much easier than having to purchase your own, cook it and prepare it, perhaps shelling shrimp or removing crab or lobster meat from the shell. It also has the bonus of being flash-frozen, so you can keep a package or two in the freezer and simply pop it in the refrigerator overnight to thaw the evening before you want a seafood dinner. It will stay frozen for months without losing quality.
- 1 lb bag mixed seafood
- 2 oz chopped mozzarella
- 4 halved cherry tomatoes
- A few chives or basil leaves (optional)
- Couple of handfuls of salad leaves, to serve
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 3 tablespoons extra-virgin olive oil
- Thaw the seafood overnight in the refrigerator if it is frozen.
- Drain off any liquid.
- If the seafood is raw, cook it for a couple of minutes in a pan of boiling water.
- Let it chill in the refrigerator.
- Toss with the mozzarella and cherry tomatoes.
- Add some chopped chives too if you like, or even basil leaves.
- Stir together the balsamic dressing ingredients.
- Divide the salad leaves between 4 serving plates.
- Top with the seafood mixture.
- Drizzle the dressing on top.
This exciting salad features juicy seafood, as well as mozzarella and cherry tomatoes. It is finished off with a thick, sticky balsamic dressing. You can see in the picture how attractive the seafood looks on top of the lettuce, and you can also make out mussels, octopus, scallops, shrimp, and some other varieties of seafood here, although the exact mixture you will have depends on what kind of mixed seafood your local grocery store stocks. Anything goes though – why not make this with a pound of shelled cooked shrimp, or with your favorite kind of shellfish plus some lobster or crab?
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