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| Recipes Sorrel Summer Salad South City Herb Butter Basil Sunflower Seed Pesto Salmon San Francisco Style Herb Marinated Chicken Fresh Herb Dip Minted Lamb Chops Basil Chicken Salad Lemon Chervil Dressing Herb Salad Classic Capitola Seafood Salad Dana's Baked Cheese Straws |
Capitola Seafood Salad 14 ounces cleaned uncooked squid, tentacles reserved, bodies cut into 1/2-inch-thick rings 8 ounces uncooked large shrimp, peeled, de-veined 3 tablespoons fresh lime juice 2 tablespoons fish sauce 1/2 teaspoon dried crushed red pepper ¼ shallots (chopped) 3 tablespoons chopped fresh tarragon 2 tablespoons fresh dill 1 tablespoon fresh chopped chives 2 tablespoons chopped fresh cilantro 8 crisp lettuce leaves (Romaine works best) Discard all but bottom (about 3 to 5 inches) of lemongrass stalk. Peel off outer layers, Thinly slice lemongrass. Combine squid tentacles and bodies, shrimp, lime juice, fish sauce, crushed red pepper and lemongrass in heavy large skillet. Sauté over medium-high heat until squid and shrimp are just opaque, about 3 minutes. DO NOT OVER COOK. Transfer seafood mixture to medium bowl. Cool completely. Add shallots, chives, tarragon, dill and cilantro to seafood mixture. Salt and pepper to taste. Chill until cold, at least 45 minutes or up to 2 hours. |
