It's a simple dish worthy of a fiesta!
FOURTH OF JULY SEAFOOD FIESTA SALAD
Prep Time: 4 Hours
Yields: 4 Servings
Nobody knows how to throw a party quite like Los Isleños of St. Bernard Parish. These descendants of the Spanish brought many of their great dishes to Cajun country and added a touch of the local ingredients to create their unique cuisine. The addition of Gulf shrimp to this salad turned a simple dish into something worthy of a fiesta.
2 pounds boiled (70–90 count) shrimp, peeled and deveined
1 pound claw crabmeat
3 tbsps olive oil
1 tbsp red wine vinegar
¼ tsp ground cumin
½ tsp chili powder
salt and black pepper to taste
cayenne pepper to taste
2 Roma tomatoes, cored and diced
2 (15¼-ounce) cans whole kernel corn, drained
2 (15-ounce) cans black beans, drained and rinsed
½ red onion, peeled and minced
1 cup diced red bell peppers
4 green onions, trimmed and thinly sliced
2 tbsps minced garlic
¼ cup minced fresh cilantro
NOTE: For an added kick and flavor, try boiling shrimp with your favorite spice and seasoning. In a large bowl, combine olive oil, vinegar, cumin, chili powder, salt and peppers, whisking to mix well. Add all remaining ingredients except seafood and toss gently to coat. Allow to marinate a minimum of 4 hours. Immediately before serving, add seafood and stir gently to coat well. Enjoy.
Recipe courtesy of Chef John Folse