Sewee Preserve's Seafood Salad

Sewee Preserve's Seafood Salad
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  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup chopped red onion
  • 1 pound unpeeled cooked medium-large shrimp (about 24-30)
  • 2 tablespoons drained capers
  • Watercress
  • 2 teaspoons olive oil
  • + 4 more ingredients
    • 1 (1-pound) skinless flounder or grouper fillet
    • Dill Vinaigrette
    • 1 pound fresh lump crabmeat, drained and picked
    • ¼ cup finely chopped dill pickle

Peel and devein shrimp; set aside. Place fillet on a lightly greased rack in a broiler pan. Brush fillet with olive oil, and sprinkle evenly with salt and pepper. Broil 5 inches from heat 10 to 13 minutes or until fish flakes with a fork. Remove from pan, and cool. Break cooled fish into large pi...

View full recipe at My Recipes


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