Fish And Shrimp Salad Recipe

Name: Fish And Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. large shrimp; 1 1/2 lb. halibut or haddock; 1 qt. water; 1 c. chopped onion; 2 medium bay leaves; 6 peppercorns; 1 Tbsp. salt; 2 medium tomatoes; 1/2 c. onion, finely chopped; 1 small sweet pepper; 2 Tbsp. chopped parsley; 1 Tbsp. chilies; 1 Tbsp. chopped garlic; 1/3 c. lemon juice; 1/4 c. olive oil; 2 Tbsp. tomato paste; pepper

Servings: persons

1 lb. large shrimp
1 1/2 lb. halibut or haddock
1 qt. water
1 c. chopped onion
2 medium bay leaves
6 peppercorns
1 Tbsp. salt
2 medium tomatoes
1/2 c. onion, finely chopped
1 small sweet pepper
2 Tbsp. chopped parsley
1 Tbsp. chilies
1 Tbsp. chopped garlic
1/3 c. lemon juice
1/4 c. olive oil
2 Tbsp. tomato paste
pepper

1
Cook shrimp.
2
Combine water, onion and condiments in 3 to 4 quart casserole.
3
Wrap fish in double cheesecloth.
4
Bring to boil over high heat.
5
Simmer on low 8 to 10 minutes (save broth).
6
Cut up shrimp; flake fish.
7
Add veggies.
8
Beat lemon juice and oil. Stirring constantly, add 2/3 cup of broth, tomato paste and pepper. Toss and let marinate for 30 minutes.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb. large shrimp, 1 1/2 lb. halibut or haddock, 1 qt. water, 1 c. chopped onion, and more.

Yes, Fish And Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish And Shrimp Salad

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