Citrus Seafood Salad - Week 8

Chefs-n-Chopper

Michael Rochester, Executive Chef, Topeka Ramada Convention Center

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    0 Comments

Yield: 4-6 servings

Ingredients

2 pounds cooked salad shrimp
2 pounds surimi (imitation crab)
3 large tomatoes
1 onion
1/2 bunch fresh cilantro
1/4 cup lime juice
1/4 cup orange juice
1/2 cup V8 juice

Directions:

You can usually buy frozen, cooked shrimp in the freezer section of your local Price Chopper store. Let the shrimp and crab thaw completely.

Using your fingers, break the crab into small strips. Add shrimp and crab to a large mixing bowl.

Dice the tomato and onion into 1/4- inch dice and add to the seafood. Rough chop the cilantro and add to seafood mixture. Add all of the juices and mix thoroughly.

For best results, make this the night before so the seafood absorbs all of the citrus flavors.

Everyone I've made this for absolutely loved it!

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