Salads for our national cuisine are longfor a time remained an unusual and even exotic dish. In any case, we preferred to eat meat and fish almost in their natural form. And seafood in general was something out of the ordinary for us. However, everything changes, recipes are borrowed, adapted and become quite ordinary and familiar. This happened, for example, with the famous Olivier salad, which has practically become our national dish. But seafood continues to remain a delicacy, and we usually prepare the same salad with seafood cocktail only on holidays. And the point is not even that this pleasure is expensive, but that the recipes for this dish do not adapt to our national tastes. We all strive to pour mayonnaise over such a salad, and therefore cannot appreciate the real taste of seafood cocktail. Meanwhile, there are quite decent recipes for such a salad, where the dressing of soy sauce or lemon juice goes well with shrimp, mussels and octopus, without interrupting, but only complementing their natural taste. It is these recipes that we suggest you try out in practice. Well, if your craving for traditions is ineradicable, then choose a recipe for a salad with a seafood cocktail, where mayonnaise, which is so beloved in our country, is used as a dressing.
Sea cocktail with fried vegetables
This delicious salad can be served cold,and warm. It consists only of seafood cocktail of shrimps, mussels, octopus and squid and vegetable mix. You can choose the vegetable mix to your taste. It can be, for example, the following composition: green beans, tomatoes, bell peppers, zucchini, carrots, celery root. Yes, one more important point. We will need both the vegetable mix and seafood cocktail in the form of frozen semi-finished products. Ingredients:
- Sea cocktail - 400 grams;
- Mixture of vegetables - 350 grams;
- Garlic - 2 cloves;
- Vegetable oil for frying;
- Soy sauce for refueling.
Preparation:Take a roasting pan with a thick bottom, pour vegetable oil into it and put it on the fire. When the oil is hot, put in thinly sliced garlic and fry. As soon as the garlic becomes soft, take it out and put the seafood cocktail in the roasting pan. We fry it in garlic oil for literally one minute over high heat. After that, reduce the heat and put the vegetable mixture in the pan. Continue frying until the vegetables are ready. Now take all the products out of the roasting pan, put them in a salad bowl and season with soy sauce and salt. Serve the salad cold or warm, sprinkled with chopped herbs.
Sea cocktail with fresh vegetables
Another recipe for making a salad from seafood cocktail and vegetables. Only here we will combine seafood with fresh vegetables. Ingredients:
- 400 grams of sea cocktail;
- Half of sweet red onion head;
- 2 fresh tomatoes;
- A punch of Bulgarian pepper;
- A bunch of fresh greens;
- Tablespoon of butter;
- Olive oil;
- Lemon juice;
- Ground black pepper.
Preparation: First, prepare the vegetables for the salad.Remove seeds and membranes from the pepper, rinse and cut into narrow strips. Wash the tomatoes, take out the juicy pulp with seeds, and cut the remaining dense part into strips. Peel, wash and cut the onion into thin half rings, then scald it. When the vegetables are ready, let's start with the seafood. Put butter in a frying pan with a thick bottom and put it on the fire. When the oil is hot, put the seafood in the frying pan and fry them until all the liquid in the frying pan has evaporated. Then remove the frying pan from the fire and cool the seafood cocktail completely. Put all the products prepared for the salad in a salad bowl, add salt, chopped herbs and season with lemon juice and olive oil.
Spicy salad of sea cocktail
This recipe is remarkable for its sauce. It is this that gives the dish its special piquant taste. Ingredients:
- Sea cocktail - a pound;
- Rukkola - 100 grams;
- Garlic - 2 slices;
- Soy sauce - 2 tablespoons.
For filling:
- Sour cream - 2 tablespoons;
- Lime juice - 2 tablespoons;
- Olive oil - 2 tablespoons;
- Brown sugar - 1 teaspoon;
- Dried tomatoes - 2-3 pieces;
- Black ground pepper.
Preparation:First, defrost the seafood by throwing it into a colander. Then take a roasting pan, put it on the fire and heat a tablespoon of vegetable oil in it. Put the garlic, cut into thin petals, into the heated oil and fry it. Remove and discard the garlic (we will need it later), and put the seafood cocktail in the frying pan. Cover the roasting pan with a lid, reduce the heat and simmer the seafood for about four minutes. Now add soy sauce to the seafood cocktail, stir, remove the frying pan from the heat and leave its contents to cool without removing the lid from the roasting pan. While the seafood is cooling, you need to prepare the salad dressing. Squeeze the juice from the lime, mix it with olive oil, add tomatoes, black pepper, sugar and stir. When the sugar has completely dissolved, add sour cream. Mix everything thoroughly again, transfer the cooled seafood cocktail into a salad bowl, add arugula and season with sauce.
Salad with a canned sea cocktail
In addition to frozen seafood mix, you can also find canned seafood cocktail in our stores, which can also be used to make a salad. Ingredients:
- 250 grams of canned sea cocktail;
- 200 grams of canned corn;
- 100 grams of canned olives (black);
- 8 pieces of cherry tomatoes;
- 2 fresh cucumbers;
- 1 green apple;
- 1 garlic clove;
- Olive oil.
For the sauce:
- 1 tablespoon marinade from sea cocktail;
- Half a glass of white dry wine;
- 1 teaspoon French mustard;
- 100 grams of mayonnaise.
Preparation:Note that this recipe is notable for the unusual way of cooking corn. Have you ever tried to fry canned corn? And for this salad, you will have to cook it exactly this way. So, heat the vegetable oil in a frying pan, fry the chopped garlic in it, and then add the corn to it, from which we first drain the juice. Fry the corn over high heat for about two minutes, and then transfer it to a salad bowl and leave to cool. While the corn is cooling, wash and peel the apple, remove the seeds and hard core and cut into large pieces. Wash the cucumbers and cut them into cubes. Just wash and dry the cherry tomatoes, and drain the marinade from the olives. Put all the prepared products and the seafood cocktail in a salad bowl with the corn and stir. Mix the wine with the marinade from the seafood cocktail, pour into a saucepan and evaporate over medium heat for about ten minutes. Once the volume of the mixture has been reduced by half, cool it, mix with mustard and mayonnaise and whisk. Dress the salad.
Salad from sea cocktail and avocado
This recipe allows for any amountproducts. So you can focus solely on your taste and the initial volume of seafood cocktail. By the way, this salad can be prepared with shrimps only. Ingredients:
- Sea cocktail with shrimps, octopus, mussels and squid;
- Avocado;
- Celery celery;
- Onion.
For the sauce:
- Garlic;
- Soy sauce;
- Lime juice.
Preparation:First, defrost the seafood and drain all the liquid. Then take a thick-bottomed frying pan, grease it with oil and fry the seafood cocktail for about five minutes. Then salt the seafood, take it out of the fryer and cool it. Cut the avocado in half, take out the pit, peel it and cut the flesh into cubes. Wash the celery and cut it into small pieces, and finely chop the onion. Put all the ingredients in a salad bowl and season with a mixture of soy sauce, chopped garlic and lime juice.
Salad from sea cocktail and prunes
It is more than easy to prepare this version of seafood salad. And the salad composition is surprisingly laconic. Ingredients:
- 300 grams of sea cocktail;
- 150 grams of prunes;
- 2 leaves of laurushki;
- Mayonnaise for refueling;
- Salt and spices are at your discretion.
Preparation:Boil the seafood cocktail for about half an hour with the addition of bay leaf, salt and black pepper, then cool it. Soak the pitted prunes in boiling water for about ten minutes, then rinse and cut into long narrow strips. Transfer the cooled seafood cocktail and prunes to a bowl and season with mayonnaise. Add salt and spices if desired. Note that any of the suggested recipes are quite suitable for a salad with shrimp alone. But still try to make a salad from seafood cocktail - you will not regret it. Just cook with pleasure. Bon appetit and success in the culinary field. We recommend reading:
