Shrimp & Crawfish Salad

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wwltv.com

Posted on June 21, 2011 at 6:11 PM

This is a really easy (and frankly, probably the tastiest!) springtime salad to make. 

To intensify the flavors of the shrimp and crawfish tails, before placing into the chopper bowl of a food processor the combination of tiny, precooked, cocktail shrimp (you’ll need a pound of 100-150 count) and crawfish tails plus the fat (again you’ll need a pound), sauté them quickly in about a half-stick of butter in a heavy non-stick skillet.
 
When they’re thoroughly mixed together and they’re hot and sizzling all the way through, immediately transfer them to the processor. 

Then, using the pulse feature, coarsely chop the seafood combination into small pieces (but be careful not to puree it). 

At this point, immediately transfer the mixture to a large glass or stainless steel bowl and fold into the shrimp and crawfish mix 8 chopped eggs, ¾ cup of finely chopped onions, 2/3 cup finely chopped celery, ½ cup finely sliced green onions, 2 tablespoons minced parsley, a couple tablespoons of fresh-squeezed lemon juice, a dash of Frank Davis Seafood Seasoning, and enough of the mayo base to hold the ingredients together to create a blend similar to a “seafood spread.”
 
Right about now is a good idea to tweak the seasonings with a skosh of sea salt and a sprinkling of fresh ground black pepper to taste. 

Remember, even though this is technically a “spread,” you can still serve it as a salad by stuffing it into butter-sautéed Portabellas, or plump ripe tomatoes, or hollowed out cucumbers, or halves of avocados, or puff pastries, or even into reamed out pistolettes

(actually, come to think of it, every one of these salad recipes can be stuffed into these groceries. Of course, before all this decadent stuffing begins, you will need to cover the shrimp and crawfish mix tightly and chill it for at least an hour (but preferably overnight).

Chef’s Note:  If all you got in mind is “snacking,” then this fantastic mixture goes absolutely great with multigrain crackers, 7-grain bread, or scooping-size corn chips or Ritz.  For a little variation, you can also toss this mixture with a cup or two of al dente-cooked elbow macaroni or acini pepe pasta and serve it as a luncheon entrée atop a bed of cold, crispy Romaine lettuce.

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