Post by April B. on Feb 20, 2003 14:19:57 GMT -6
Southwestern Seafood Salad
3 plum tomatoes, cored
1/2 cup dry white wine or water
2 bay leaves
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
2 cups orzo or other small pasta, cooked according
to package directions and drained
1 16-oz can black beans, drained
1 cup cooked fresh or drained canned corn
2 Tbs fresh lime or lemon juice
2 Tbs chopped fresh parsley
2 Tbs chopped fresh cilantro
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste
Cook the whole tomatoes in a dry skillet over high heat until
blackened on all sides. Allow to cool, then discard the seeds and
chop coarsely. Combine the wine and bay leaves in a skillet with a
cover over moderate heat and bring to a simmer. Add the shrimp and
poach covered until they are pink and firm to the touch, 5 to 8
minutes. Add the scallops and poach covered for an additional 2 to 3
minutes, just until the scallops are opaque and firm to the touch.
Remove the shrimp and scallops with a slotted spoon. Combine with the
chopped tomatoes and the remaining ingredients in a large serving
bowl. Serve warm or at room temperature.
3 plum tomatoes, cored
1/2 cup dry white wine or water
2 bay leaves
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
2 cups orzo or other small pasta, cooked according
to package directions and drained
1 16-oz can black beans, drained
1 cup cooked fresh or drained canned corn
2 Tbs fresh lime or lemon juice
2 Tbs chopped fresh parsley
2 Tbs chopped fresh cilantro
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste
Cook the whole tomatoes in a dry skillet over high heat until
blackened on all sides. Allow to cool, then discard the seeds and
chop coarsely. Combine the wine and bay leaves in a skillet with a
cover over moderate heat and bring to a simmer. Add the shrimp and
poach covered until they are pink and firm to the touch, 5 to 8
minutes. Add the scallops and poach covered for an additional 2 to 3
minutes, just until the scallops are opaque and firm to the touch.
Remove the shrimp and scallops with a slotted spoon. Combine with the
chopped tomatoes and the remaining ingredients in a large serving
bowl. Serve warm or at room temperature.
