Delicious salad sea cocktail - recipes, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Want to surprise your guests with a gourmet salad? There is nothing easier! Buy a pack of sea cocktail - and you are guaranteed success. Add various vegetables, cheese, boiled eggs to it. Even those ladies who are on strict diets will not refuse such a salad. After all, seafood, of which the cocktail is composed, is low in calories. Enjoying such a salad, you seem to be transported to the veranda of a tavern somewhere in Greece or Italy, where a light breeze sways the tops of cypresses. Shrimps, squid rings, pieces of octopus, mussels and other shellfish - all these products make up a sea cocktail. Salad from them simply cannot be tasteless. You just need to properly defrost the package, boil or fry its contents, mix with other ingredients and season with some kind of sauce. At first glance, it seems that it is simple? And there is! Although the culinary process itself is not without some secrets. And in this article wewe will reveal them to you. In addition, below you will find a selection of interesting recipes for delicious sea cocktail salads.

Pre-preparation of products

Alas, those who live in the depths of the continent, far from the coasts, can only buy frozen seafood. This is a very perishable product. Therefore, "Sea Cocktail" - assorted frozen clams and crustaceans - is a semi-finished product that still needs to be "brought to mind". This can be done in two ways: boil or fry. But no matter what you cook from a sea cocktail - a salad, soup or a hot dish - the semi-finished product needs to be thawed. This will help get rid of excess fluid. How to do it? Pour the contents of the package into a bowl and put it on the shelf of the refrigerator. The longer the defrosting process lasts, the tastier the seafood will be. So do not rush to heat them in hot water or microwave. To boil a sea cocktail, you need to pour it into s alted boiling water, into which we have already lowered the bay leaf, a few peppercorns and poured in a little lemon juice. For frying, heat a frying pan with vegetable oil (preferably olive oil). Pour the semi-finished product, s alt and season with spices. It should be remembered that seafood is protein. The longer you cook them, the harder they become. If you don't want the squid rings to turn into something like a scrunchie, cook them for no more than two to three minutes.

Seafood Salad Recipe "Sea Cocktail with Tomatoes"

For thisdefrost a half-kilogram pack of semi-finished products and boil them in s alted and acidified with lemon water. Then proceed to the next steps.

1. We fish the seafood onto a plate with a slotted spoon or put them in a colander and cool to room temperature.
2. Ten cherry tomatoes (or three regular medium-sized tomatoes), cut into quarters/slices.
3. One hundred grams of hard cheese rub with small chips.
4. Wash a few lettuce leaves in ice water, shake off moisture, tear with hands on a dish.
5. Ten pitted black olives cut into thin rings. Mix all the ingredients.
6. Now we are preparing the salad dressing "Sea Cocktail with Tomatoes". To do this, grind a clove of garlic, put it in a mortar. Pour in a spoonful of soy sauce and olive oil. Crush so that the garlic gives off its flavor to the liquids.
7. Pour dressing over the dish. Stir with a wooden stick and serve.

With fresh cucumber and corn

A very tasty sea cocktail salad is obtained by adding delicate, crunchy ingredients and a sweet touch to it. We will provide this latter by introducing milk corn and raisins into the dish. The exotic combination of products will surely be appreciated by guests.

1. Sea cocktail (a standard pack of half a kilo) defrost, fry or boil - to your taste. Someone likes juicy shrimp with a pale pink color. Others like seafood in oil with a fried barrel.
2. Pour a handful of raisinshot water to swell the berries a little.
3. Let's boil the egg. Peel it and cut it finely along with two fresh cucumbers, a small tomato and a few green onion feathers.
4. Tear five lettuce leaves with hands into a wide dish.
5. Mix the ingredients by adding strained raisins, three tablespoons of canned sweet corn, chopped greens. We spread the mass on lettuce leaves.
6. Squeeze lemon juice into mayonnaise (to taste). Stir and put a slide on the salad.
7. Sprinkle with peeled roasted sunflower seeds or sesame seeds.
8. If you do not like mayonnaise, you can replace it with another delicious sauce. Mix olive oil with lemon juice, s alt, add a pinch of ground black pepper. You can sprinkle with pine nuts.

With bell peppers

This delicious salad with a sea cocktail also looks elegant. Especially if you take yellow pepper for him. Green lettuce, red tomatoes, white seafood and black olives complete the palette. Defrost the semi-finished product. Stirring, fry the seafood in a dry frying pan for two minutes. Cool down. Cut three small tomatoes into slices. Remove the stem with seeds from the pepper. Scald the pulp with boiling water and cut into strips. Tear a few crisp lettuce leaves with your hands. Grind one hundred grams of hard cheese on a fine grater. Sometimes it is cut into thin slices. Squeeze a clove of garlic through a press, mix with a small amountvegetable oil, pinches of s alt and black pepper. Add grapefruit juice. Pour the dish with this dressing. Mix gently, being careful not to crush the tomatoes.

Greek salad recipe with sea cocktail

Defrost a half-kilogram bag of semi-finished product and boil it in s alted water with spices. We throw it away in a colander. While the seafood is cooling, cut a bunch of parsley. We also finely chop a glass of pitted green olives into half rings. We're preparing the sauce. We clean the clove of garlic, cut it and crush it in a mortar with a pinch of black pepper and a coffee spoon of s alt. Add the juice of half a lemon and a third of a glass of olive oil. We choose a few large shrimp to decorate the salad. Grind the sea cocktail, mix with olives and parsley. Drizzle with sauce. Decorate with whole shrimp. We put the salad in the refrigerator for half an hour. Serve on green leaves. Sometimes diced feta is added to such a salad.

Appetizer with arugula and fresh cucumber

Italian herbs perfectly emphasize the piquancy and tenderness of a sea cocktail. Seafood salad with spicy arugula is a light and very he althy dish. Cucumber will give it even more freshness. It is done as follows.

1. Half a pack of sea platter (250 g) boil until tender, strain, cool.
2. A handful of my arugula, shake off excess moisture, tear with hands.
3. Peel two fresh cucumbersfrom the skin and chop into small strips.
4. One hundred grams of pitted green olives cut into halves.
5. Mix all salad ingredients. S alt and pepper it.
6. Yoghurt can be used for dressing. As a second option for the sauce, mix olive oil with lemon juice in whatever proportions you like. We pour the dish and serve it immediately.

You can also add to the salad if you wish: Iceberg leaves, purple basil, mint. Green olives can be replaced with black olives. It will turn out no less tasty if you add boiled quail eggs to the list of ingredients. They, like olives, should be cut into halves.

Sea Salad

If you follow this recipe, then the semi-finished product must be thawed and fried in olive oil. Cooking time depends on the size of shrimp and other seafood. Therefore, be guided by the instructions written on the package. Grind large seafood a little. We cover the dish or portioned bowls with lettuce leaves. Hard boil three eggs. We cut them as small as possible. Peel one large cucumber or two medium ones, cut into thin strips. We mix all the ingredients of the dish. Lay a salad from a sea cocktail in oil in a slide on green leaves. Mix mayonnaise with lemon or lime juice. Squeeze through the culinary bag on the salad in the form of a "rose". Sprinkle the dish with a handful of chopped pistachios. There is a second version of the sauce for this salad. You need to mix 4 tbsp. l. mayonnaise with 2 tbsp. l. ketchup and 2Art. l. cognac.

With tomatoes and avocados

Boil 200 grams of sea platter. Grind large pieces of squid and octopus. Peel one avocado and cut into cubes. To prevent the flesh from darkening, sprinkle it with lemon juice. To the avocado, add one large tomato, cut into slices. Squeeze out a clove of garlic. Let's mix. Spicy lovers can add a chili pepper cut into small rings to this mass. Add seafood and stir. We tear four lettuce leaves onto a wide dish with our hands. Add a handful of arugula. We spread a salad with a sea cocktail on a green “pillow”. The recipe offers two dressings to choose from. The first is olive oil mixed with lemon juice. The second sauce is mayonnaise, to which we will add a little mustard.

With crab sticks and cheese

There are two versions of this seafood salad. Sea cocktail can be supplemented with red fish and caviar. This is a holiday option. And on weekdays, to half a kilogram of seafood boiled in s alted and acidified with lemon water, we will add 100 g of crab sticks. We will clean them from the packaging and cut them. Hard boil four eggs. We cut them in the same way as sticks (or in the same slices as red fish). Mix all salad ingredients. Season with mayonnaise, add s alt. Three hard cheeses on top. Decorate with red caviar.