Southwestern Seafood Salad Recipe

Name: Southwestern Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 plum tomatoes, cored; ½ cup dry white wine or ½ cup water; 2 bay leaves; 12 lb shrimp, peeled and deveined; 12 lb scallops; 2 cups orzo pasta or 2 cups other small shell pasta, cooked according to package directions and drained; 1 (16 ounce) can black beans, drained; 1 cup cooked fresh corn or 1 cup drained canned corn; 2 tablespoons fresh lime juice or 2 tablespoons lemon juice; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh cilantro; salt & freshly ground black pepper; cayenne pepper or hot sauce (optional)

Servings: persons

3 plum tomatoes, cored
½ cup dry white wine or ½ cup water
2 bay leaves
12 lb shrimp, peeled and deveined
12 lb scallops
2 cups orzo pasta or 2 cups other small shell pasta, cooked according to package directions and drained
1 (16 ounce) can black beans, drained
1 cup cooked fresh corn or 1 cup drained canned corn
2 tablespoons fresh lime juice or 2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
salt & freshly ground black pepper
cayenne pepper or hot sauce (optional)

1
Cook the whole tomatoes in a dry skillet over high heat until blackened on all sides.
2
Allow to cool, then discard the seeds and chop coarsely.
3
Combine the wine and bay leaves in a skillet with a cover over moderate heat and bring to a simmer.
4
Add the shrimp and poach covered until they are pink and firm to the touch, 5 to 8 minutes.
5
Add the scallops and poach covered for an additional 2 to 3 minutes, just until the scallops are opaque and firm to the touch.
6
Remove the shrimp and scallops with a slotted spoon.
7
Combine with the chopped tomatoes and the remaining ingredients in a large serving bowl.
8
Serve warm or at room temperature.

1897

kcal

Calories

Fat

111

Carbs

347

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 plum tomatoes, cored, ½ cup dry white wine or ½ cup water, 2 bay leaves, 12 lb shrimp, peeled and deveined, and more.

Yes, Southwestern Seafood 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.

That's it — enjoy your meal!

Southwestern Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions