Shrimp Pacific
Louise McClelland shares this recipe for Shrimp Pacific given by her good friend MaryLou Hyland, originally published in the March 2024 issue.
SERVES 8
Ingredients
2 oranges, peeled and cubed
1 tomato, peeled, seeded and cut into wedges
3/4 cup vinegar
1/3 cup salad oil
1/3 cup lemon juice
1/4 cup ketchup
1 tablespoon capers
1 cup sliced onion
1 tablespoon parsley
1 clove garlic, crushed
1 teaspoon sugar
1 teaspoon mustard seed
1/2 teaspoon celery seed
1/4 teaspoon pepper
1 1/2 pounds large shrimp, cooked
Directions
In a large bowl, combine all ingredients but shrimp. Then gently stir in shrimp. Cover and marinate in the refrigerator overnight, stirring occasionally. Serve cold over a bow of ice with skewers.
Curried Crab and Watermelon Salad
SERVES 4
Ingredients
1/3 cup mayonnaise
juice of 1 lime
1 1/2 teaspoons curry powder
2 green onions, chopped
2 tablespoons chopped mint
1 teaspoon kosher salt
freshly cracked pepper, to taste
1 pound jumbo lump crabmeat
8 watermelon triangles,
1/2-inch thick
1 cup baby arugula
Directions
1. In a medium-sized mixing bowl, whisk together mayonnaise, lime juice and curry powder. Fold in onions and mint. Season with salt and pepper.
2. Pick through crabmeat for shells and then add to mayonnaise mixture. Gently fold to combine and place on ice until ready to serve.
3. Arrange 2 watermelon triangles on each of the 4 plates. Top with crabmeat mixture and sprinkle with arugula leaves. Crack a little more pepper over the top of the watermelon and add a pinch of salt. Serve immediately.
Mexican Tuna Salad
Recipe courtesy of Rae’s Kitchen in Fairhope
MAKES 10 SANDWICHES
Ingredients
3 12-ounce cans white albacore tuna in water
1 Roma tomato, diced
1/4 red onion, diced (about 1/2 cup)
1/4 bunch cilantro, roughly chopped (about 1/4 cup)
1 teaspoon crushed red pepper
1 tablespoon Lawry’s seasoned salt
1 tablespoon coarse black pepper
Juice of 2 limes (about 1/2 cup)
1/2 cup heavy-duty mayonnaise
20 slices white bread
Directions
1. Drain tuna and, using your hands, squeeze out any excess juice. Transfer to a mixing bowl and crumble with the tines of a fork until tuna is in even pieces.
2. Add diced tomato, onion, cilantro, red pepper, Lawry’s seasoning and black pepper.
3. Add lime juice into the mixing bowl. Blend in the mayonnaise and mix, adding additional mayonnaise as needed.
4. Serve as a sandwich on white bread or as a dip with crackers of your choice.
Avocado Crabmeat Salad
Recipe courtesy Meme Inge
SERVES 8 – 10
Ingredients
2 ripe avocados
6 tablespoons fresh lemon juice
1 cup diced red bell pepper
1 cup diced green onions
1 teaspoon minced or grated garlic
1/2 teaspoon salt
1/4 teaspoon white pepper (may substitute black pepper)
1/4 teaspoon cayenne pepper
1 pound crabmeat, preferably jumbo lump
Directions
1. Mash the avocados in a bowl, and stir in lemon juice.
2. Add in red bell pepper, green onions, garlic, salt, white pepper and cayenne pepper. Stir until well combined.
3. Gently fold in crabmeat so as to not break up the lumps. Serve in lettuce wraps or with crudités or whole grain crackers. Makes approximately 4 cups.
Peach Tomato Caprese Salad
Recipe courtesy Dooley Berry
SERVES 4
Ingredients
2 large heirloom tomatoes, thinly sliced
2 large peaches, pitted and sliced into half moons
1 (8-ounce) ball fresh mozzarella, thinly sliced
6 fresh basil leaves, julienned
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic reduction or glaze
flaky sea salt and fresh-cracked pepper, to taste
Directions
1. Layer tomatoes, peaches and mozzarella on a serving platter, overlapping slightly between layers.Â
2. Sprinkle basil over salad, then drizzle olive oil and vinegar reduction.Â
3. Sprinkle with salt and pepper to taste and serve immediately.
Curry Crab Salad with Green Papaya Slaw
Recipe courtesy Chef Chris Rainosek
Ingredients
1/4 cup green curry paste
2 cups canola oil
1 large yellow onion, diced
2 pounds jumbo lump crab, picked for shells
1 1/2 cups apple cider vinegar
1 tablespoon fish sauce
juice of 2 limes
1 teaspoon salt
1 1/2 cups ice water
Green Papaya Slaw (see below)
Directions
1. In a blender, combine the green curry paste and canola oil. Blend until smooth, approximately 1 minute. Let sit for 10 minutes before using.
2. Place half the diced yellow onion in a large bowl. Top with the crab meat, followed by the last of the diced onion. Pour the curry oil through a strainer directly onto the crab and onions, pressing to make sure all the oil gets through. Add the vinegar, followed by the fish sauce,
lime juice and salt. Top with the ice water. Do not stir.
3. Place in fridge and allow to sit overnight. Stir only right before serving. Place in serving bowls and top with Green Papaya Slaw.
Green Papaya Slaw
Ingredients
1 green papaya
2 green chilies (jalapeño or serrano), deseeded and cut into thin strips
2 tablespoons sugar
2 tablespoons fish sauce
1/4 cup canola oil
1/4 cup lime juice
1/4 cup mint leaves
1/4 cup cilantro leaves
Directions
1. Using a vegetable peeler, remove skin from the green papaya. Use peeler to remove long, thin strips of flesh. Cut these strips into thin matchsticks. Continue until you have 4 cups of cut green papaya.
2. In a bowl, add green papaya, chilies, sugar, fish sauce, oil and lime juice. Let sit for at least 1 hour.
3. Toss with picked herbs immediately before serving.
Egg Salad
Recipe courtesy Cheryl Fields
MAKES 8 SANDWICHES
Ingredients
10 large hard-boiled eggs
2 teaspoons olive oil
2 teaspoons yellow mustard
1/2 cup mayonnaise
Salt, to taste
16 slices white bread
Directions
1. In a bowl, chop eggs or mash with the tines of a fork until evenly crumbled.Â
2. Add all other ingredients to the bowl and mix.
3. Spread filling onto bread and serve.
Jazz it up: This basic egg salad recipe can be easily customized to your preference. Add some spice with pickled jalapenos and a dash of cayenne, lighten it up with chopped pickles and capers or stir in green onions and herbs.
Gulf Coast Gazpacho
Recipe courtesy Sallye Irvine
SERVES 6
Ingredients
3 cucumbers, peeled, seeded and chopped
6 ripe tomatoes, peeled, seeded and chopped
1 red onion, finely diced
1 yellow bell pepper, finely diced
1 cup fresh tomato puree
2 – 3 tablespoons hot sauce
2 tablespoons Worchestershire sauce
1/4 cup minced fresh basil leaves
1 tablespoon minced cilantro
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 pound lump crabmeat, if desired
1 pound shrimp, if desired
Directions
Combine all ingredients except the crabmeat, shrimp and grape tomatoes, stirring well. Refrigerate for at least an hour. When ready to serve, top with lump crabmeat or shrimp, if desired.
