Thursday, February 24, 2011

Seafood Stack

Try this technique for presenting a really fresh array of produce topped with your choice of cooked seafood. Crabmeat works especially well, but you can also chop up shrimp, scallops, or your favorite fish. It’s fun and easy to make if you are feeling creative. Serve a smaller size version as an appetizer. If you are in a rush, just toss the fruits and vegetables together, top with your seafood, and drizzle with the dressing.  Serves 2.  

Ginger dressing:
1 tablespoon minced fresh ginger
½ tablespoon Agave Nectar
3 tablespoons lime juice
2 teaspoons minced garlic
¼ cup olive oil

¾ cup diced Roma tomatoes
½ cup diced cucumber
½ cup diced red onion
½ cup diced mango
½ cup diced avocado
½ cup cooked lump crabmeat

Additional limes for garnish

Whisk all dressing ingredients together and chill. (Can be made 1 day ahead.)

To assemble seafood stack:
This really works! Choose a can from your pantry—tomato sauce, canned fruit, etc. Remove the top and store the contents. Now remove the bottom and wash and dry the can. Place the can on the serving plate that you will be using. Take half of each of the ingredients (or as much as you like) and spoon one at a time into the can and press down with a spoon. Keep layering the ingredients in the order listed, gently pressing down as you go. Now slowly start to lift the can while pressing on the mixture until it all slides out of the can in a perfect stack. Drizzle with ginger dressing and serve with additional cut limes wedges.

2011 Beaufort Relay for Life

I will be posting a little later today, so check back for a new recipe this afternoon. In the meantime, take a minute to read about a very worthwhile cause that CrossFit Beaufort is supporting. So many people's lives have been touched by cancer, and we can all find a way to help find hope. If you would like to make a contribution, or join our team on April 29th, click here.
Thanks CrossFit Beaufort for inspiring us to keep fit and healthy!

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