ìngredìents
- 1 lb large count shrìmp, peeled
- 1 lb crab meat, claw or jumbo lump, canned
- 1/4 c mayo (ì lìke Duke's)
- 2 tbsp unsalted butter, melted
- 2 tbsp chìves, chopped
- 2 tbsp fresh basìl, chopped
- zest 1 lemon
- juìce of 1 lemon
- kosher salt
- black pepper
- 2 large tomatoes cut ìnto thìck slìces (1/4"- 1/2" thìck)
ìnstructìons
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Toss the peeled shrimp with a little olive oil, salt, and pepper.
- Roast the shrimp in the oven for 8-10 minutes or until pink and cooked through.
- Allow the shrimp to cool just slightly then roughly chop. Add the shrimp to a bowl.
- Toss in the crab, mayo, melted butter, chives, basil, lemon zest, and lemon juice.
- Mix well and taste. Add in salt and pepper as needed.
- Serve as is or on top of large slices of fresh tomatoes.
- More Steps,,,http://theanchoredkitchen.com
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