Goshen’s Seafood Salad

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Goshen’s seafood salad is a seafood lover’s delight. The seafood salad consists of succulent shrimp, squid, scallops, and firm white fish of your choice. Goshen’s seafood salad is a refreshing break from ordinary salads with chili, lemongrass and fish sauce. A quick tip when cooking Goshen’s seafood salad: it is always important to insure that the shrimp are cooked properly to avoid getting ill.

Serves 4

Ingredients for salad:

· 8 ounces (about 227 grams) ready prepared squid

· 8 ounces (about 227 grams) uncooked shrimp

· 8 scallops, shelled

· 8 ounces (about 227 grams) firm white fish(Your favorite light fish of preference if desired)

· 2-3 tablespoons(about 30-44 milliliters) olive oil

· Mixed lettuce leaves and cilantro sprigs for garnish

Ingredients for the dressing:

· 2 small fresh red chilies, seeded and finely chopped

· 2-inch(about 5 cm) piece lemongrass, finely chopped

· 2 kaffir lime leaves, shredded

· 2 tablespoons(about 30 milliliters) fish sauce

· 2 shallots, thinly sliced

· 2 tablespoons (about 30 milliliters) rice vinegar

· 2 tablespoons (about 30 milliliters) superfine sugar

Directions:

Step 1: Prepare the seafood. Slit open the squid bodies and score the flesh with a sharp knife. Then cut the squid into square pieces. Halve the squid tentacles, if necessary. Shell and devein the shrimp. Remove the dark beardlike fringe and tough muscle from the scallops. Also cube the white fish. A tip for Goshen’s seafood salad: If you are in a rush you can purchase the seafood prepared ahead of time.

Step 2: Heat a frying pan until hot and add the oil. Swirl the oil around and add the shrimp and stir-fry for 2-3 minutes or until pink (cooked). Transfer cooked shrimp into large bowl. Put in the squid and scallops next and stir-fry for 1-2 minutes, until opaque. Then remove and add to the large bowl with the shrimp. Next add the white fish and stir-fry for 2-3 minutes.  Place the cooked white fish and add to the large bowl of cooked seafood. Keep any juices left over from cooking it helps makes the dressing more flavorful in Goshen’s seafood salad.

Step 3: Put all the dressing ingredients in a small bowl with the reserved juices from cooking and mix well. Pour the dressing over the seafood and toss gently. Then arrange the salad leaves and cilantro sprigs on four individual plates. Then spoon the seafood on top and enjoy the refreshing delight of Goshen’s seafood salad.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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