November 21, 2010 § Leave a comment

If it seems that I have a lot of shrimp recipes, it’s because for years we were able to buy fresh and IQF seafood from Brian Watts, who would bring it up from the coast every other Wednesday.  We were able to buy shrimp, crab, oysters and fish like grouper, trout, flounder and snapper, and I always had good gulf seafood on hand.  Katrina put him out of business for a time, but he picked back up — until BP’s carelessness put him out of business again, I hope not for good.  BP hired Brian and his charter boat The Undertaker, to work for them during the cleanup.  Now that the cleanup is winding down and gulf seafood is making a comeback, maybe Brian will get back into the business of supplying his Meridian friends with delicacies from the sea. I hope so.  

This is a super-easy recipe that you will want to serve to company.  It’s great in the summer on the patio with a chilled sangria, but it will do just as well in cold weather with a riesling. 


1 Lb. Scallops

1/4 Tsp. lemon juice

Pinch of salt

½ Lb. med. shrimp, deveined

1 Tsp. salt

1/4 Tsp. red pepper

1 Avocado (ripe), peeled and cut into pieces

½ Cup French Dressing (recipe below)

½ Cup celery, thinly-sliced

1 Cucumber, peeled and minced

1/4 Cup green olives, sliced and pitted

Fresh spinach

Rinse the scallops in a sauce pan. Add cold water to cover and lemon juice and pinch of salt. Bring to a boil. Drain and transfer to a bowl.

Rinse and boil the shrimp in cold water to cover, with salt and red pepper.

Drain and add to scallops. Add the avocado. Toss with ½ cup French dressing, celery, cucumbers and green olives.

Chill and serve on a bed of fresh spinach.

French Dressing for New Deal Salad

1 3-oz. package cream cheese, softened

1 Tsp. onion, minced

1 Tsp. salt

½ Tsp. dry mustard

2 Tbsp. parsley, chopped

Freshly-ground pepper to taste

½ Cup extra-virgin olive oil

1 1/4 Tbsp. vinegar

Cream the cheese. Add remaining ingredients and mix. Gradually beat in oil and vinegar.

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