Sauces and salad dressings with shrimp. Salads with shrimp Mustard dressing for a salad with shrimp is suitable

The variety of shrimp salads is so great that choosing the right sauce for them is a difficult task. Professional chefs distinguish three main components necessary to create a delicious sauce that goes well with the chosen dish: base (mayonnaise, sour cream, yogurt, butter), color (vegetables give) and aroma (depending on the spices and herbs used). The task of salad dressing is to harmoniously combine all the ingredients into one excellent melody. When choosing a shrimp salad dressing, consider what ingredients you used in the salad. We have selected for you some popular and proven recipes.

French shrimp dressing

Everyone knows that in French cuisine there is a huge amount of sauces and sauces. Seafood dishes in France are often flavored with olive oil, but the French themselves believe that a real shrimp salad dressing is prepared from the following set of products:

• olive oil (cold pressed) - 1 cup;
• lemon juice - 1/3 cup;
• garlic - 4 cloves;
• spicy mustard - 2 teaspoons;
• salt and pepper - to personal taste.

Cooking:

1. Peel the garlic cloves and pass through a crusher.
2. Mix all ingredients. The French dressing is ready.

For a salad prepared with shrimp and vegetables, you can make a less spicy sauce, for which you will need:

• olive oil - 1 cup;
• balsamic vinegar - 1/3 cup;
• shallots - 1 head;
• red onion - ½ head;
• honey - 1 spoon.

Cooking:

1. We clean the shallots and red onions, three on a fine grater.
2. We combine all the ingredients, knead. Drizzle the salad generously.

Shrimp and avocado sauce

For a salad with shrimp and avocado, we recommend preparing an amazing dressing that gives the dish a special taste. Citrus notes in it are seasoned with spicy herbs and the aroma of garlic. With this shrimp and avocado salad dressing, you will get an excellent flavor melody, rich in mouth-watering aromas. We will need:

• half an orange;
• half a lemon;
• garlic - 2 cloves;
• spicy herbs (a mixture of Provence herbs) - 2 pinches;
• salt - 2 pinches;
• ground black pepper - 1 pinch;
• olive oil - half a glass.

Cooking:

1. Squeeze the juice from the lemon and orange halves and mix them.
2. Peel the garlic, grind through a crusher, add to the juice mix, stir.
3. Add herbs, spices, salt and pepper to dressing.
4. Add olive oil, stir again. We are waiting for 10 minutes so that the aromas and tastes organically combine, we get a delicious sauce.

When dressing the salad, let it stand for another 10 minutes to reveal the bouquet of the melody.

Recipe with arugula

If you want to treat your loved ones with a salad with shrimp and arugula, make an original sauce for it. The secret of the dressing is that it can be used for a dish with shrimp and tomatoes, and we will have arugula as part of the sauce. For him we will take:

• arugula - 100 grams;
• lemon - 1 piece;
• raw egg yolk - 1 piece;
• dried basil and oregano - a pinch each;
• spicy herbs - 1 pinch;
• salt to taste.

Cooking:

1. Squeeze the juice from the lemon, add the yolk to it, beat the mass.
2. Finely chop the arugula, pour into the prepared mixture of lemon juice and yolk.
3. Add herbs, salt.

When you try this unusual shrimp and tomato salad dressing, you will realize how organically it fits this dish. It is prepared without mayonnaise, a favorite ingredient traditionally combined with tomatoes, but it fits perfectly into the flavor extravaganza of the dish.

Shrimp dressing with pineapple

In a salad dish with shrimp and pineapple, we will make a sour cream dressing. Light, with a pleasant sourness, it will well set off the taste of shrimp meat and add piquancy to pineapple. We will need:

• sour cream 15% - 1 cup;
• cilantro - 3 sprigs;
• salt and black ground pepper to taste.

Cooking:

1. Finely chop the cilantro.
2. Pour our greens into sour cream, stir, add salt and pepper, mix thoroughly. Everything, the gravy is ready.

You can garnish a salad with a few cilantro leaves.

All-Purpose Dressing Recipe

For seafood, there is a recipe for a universal dressing based on tomato paste. The selection of ingredients in this shrimp sauce has stood the test of time. For refueling, you need to take:

• tomato paste - 1 tablespoon;
• carrots - 1 piece;
• onion - 1 head;
• fish broth - 100 ml;
• butter - 1 tablespoon;
• vegetable oil - 1 tablespoon;
• flour - 1 tablespoon;
• greens - 10 grams.

Notice we don't use salt and pepper in the sauce. If this bothers you, add some salt to the fish broth.

Cooking:

1. Onions and carrots should be peeled and finely chopped.
2. Pour the oil into the pan and heat it, fry the chopped vegetables in it for 5-6 minutes.
3. Add flour, mix, add tomato paste and fish broth. Simmer for about 10 minutes. Our task is to let the mass thicken.
4. Pour the contents of the pan into the blender bowl, report the butter. Turn on the blender, and grind all the ingredients to a liquid puree.

Some housewives season all this splendor with lemon juice, especially if they prepare this sauce for shrimp salad.

Recipe with yogurt

A yogurt sauce is made for the shrimp version of the Caesar salad. However, you can experiment and season other types of salads or just fried shrimp with this sauce. What we need:

• natural yogurt - 300 grams;
• garlic - 4 cloves;
• lemon juice - 2 tablespoons (juice must be freshly squeezed);
• cilantro - 2-3 branches;
• cayenne pepper and salt to taste.

Cooking:

1. Peel the garlic cloves and mash to a pulp.
2. Mix lemon juice and yogurt. Add garlic, pepper and salt to them. Knead.
3. Finely chop the cilantro, add to the finished mixture, mix the ingredients.

How not to make a mistake with spices and seasonings?

For many years of presence on our table of seafood salads, certain taste preferences have developed. Through trial and error, spices and seasonings were found to complement the taste of shrimp and other seafood. The spices included:

• White, black, pink pepper and a mixture of peppers. Sometimes cayenne and Sichuan peppers are used.
• Varieties of onions: shallot, batun, red and garlic.
• The list of greens includes: basil, thyme, parsley, lovage, tarragon, dill, fennel, celery, mint.
• Nutmeg.
• Indian and Chinese pepper mixtures can be used as an exotic component.

Concerning seasonings, certain clarifications have been made:

• Ginger goes well with all seafood and fish.
• Fennel is best added to oily fish dressings.
• Lovage and chervil are not suitable for shrimp. Lovage is good in fish aspic. Chervil is wonderful in combination with tuna.
• Basil is a versatile herb.

I would especially like to say about garlic in sauces for seafood. Useful and fragrant, it is surprisingly subtly included in the overall melody of dressings, giving them a soft piquancy. The main thing is not to overdo it with its quantity, so as not to drown out the basis of the dish. If the recipe contains garlic and pepper, add them in small portions, try to understand the balance. Otherwise, you will get too fragrant and spicy, and the taste of seafood and other ingredients will precipitate.

Boil and peel the shrimp, cut hard cheese and tomato into cubes, add herbs, spices and salad dressing to taste (I have sour cream with lemon juice)

Salad with shrimps, mango and arugula

Put the lettuce leaves on a plate, lay the second layer with mango cubes, put boiled shrimps on it in a pyramid, sprinkle with grated parmesan and pour over natural yogurt sauce with lemon juice

Shrimp, bean and hazelnut salad

Green beans (I took frozen) - 1 package in a pan and defrost, fry a little.
Shrimps (freshly frozen) - 1 pack. Add to beans. Shrimps should warm up well, and the beans should soften.
Transfer the beans and shrimp to a platter. Thoroughly mix the ingredients, seasonings and pour it over the salad. Mix lightly and leave to cool for at least 2 hours (you can do without it).
Seasoning:

• 1/4 tsp grated nutmeg
• 3 tbsp vegetable oil
• 2 tbsp lemon juice
• black pepper

Sprinkle with hazelnuts just before serving.

Shrimp salad with avocado, cucumber and cilantro

• 300 g shrimp (thawed, if raw - boil).
• 1 avocado - remove seeds, peel, cut into slices.
• 1 large cucumber or 2 small ones - peeled, cut into strips.
• 1 bunch cilantro (can be replaced with dill) - finely chopped.

Mix everything and pour dressing
Refueling:

• olive oil
• soy sauce
• 1 garlic clove (crushed)

A very light and savory salad.

Shrimp and grapefruit salad

• 500 g peeled shrimp
• 2 large red bell peppers
• 1 grapefruit

Cut pepper and grapefruit into cubes, mix with shrimp, salt and pepper lightly, drizzle with olive oil.

Shrimp salad with avocado and cucumber

• 1 kg large shrimp (I buy unpeeled, boil, peel myself)
• 2-3 avocados (either you need to buy them soft, but you can’t guess with our stores, so you can buy a week for 2 hard ones and let them lie down)
• 1 large cucumber
• freshly ground black pepper
• a mixture of Italian dried herbs (preferably also in a mill)
• fresh basil (a little)
• extra virgin olive oil good and proven

Boil shrimp in salted water, clean, sprinkle with lemon. We cut the avocado and cucumber, do not grind. In avocados, this is especially important, if it is ripe, it can turn into porridge. Mix, add spices. Maybe a little lime on top.

Shrimp salad with cucumber, cheese and eggs

Layers are laid out:

• boiled chopped egg
• fresh cucumber, grated on a coarse grater
• grated cheese
• boiled shrimp

No need to refuel. Very juicy with cucumber. A fresh light salad is obtained.

Seafood salad

1 hour (cup) - 240 ml
Seafood:

• 8 cups of water
• 1/2 cup white wine vinegar
• 1 tbsp salt
• 700 g peeled shrimp (25-30 pieces)
• 500 g sea scallops (10-12 pieces)
• 500 g squid

• 1 cup good olive oil
• 1/2 tsp fresh thyme leaves
• 2 cloves of garlic, finely chopped
• zest from 2 lemons
• juice from 2 lemons
• 1 tsp sweet mustard
• 2 tbsp white wine vinegar (or sherry)
• 2 tbsp salt
• 1/2 tsp black pepper

For assembly:

• finely chopped parsley
• 2 tomatoes, thinly sliced, seeds and pulp removed
• 1 red onion, cut into half rings

Boil the seafood first. Pour 8 cups of water into a large saucepan, add vinegar and salt, bring to a boil, add shrimp. Boil for exactly 2 minutes. Bring the same water back to a boil, add the scallops and cook for 4-5 minutes. Place the shrimp and scallops in a strainer to drain excess liquid.
Now let's prepare the sauce. In a small saucepan, heat olive oil over medium heat, add thyme, garlic and lemon zest. Keep on fire for another minute. Remove oil from heat, add lemon juice, mustard, vinegar, salt and pepper - stir to combine. Drizzle cooked seafood with hot sauce.
The salad can be served immediately, but it tastes better when it rests for 1-2 hours in the refrigerator. Before serving, add tomatoes, onions, parsley to the salad and mix gently. You can also sprinkle with lemon juice and you can add diced avocado.
Now pour a glass of chilled white wine and dinner is ready.
Salad can be taken with you on a picnic, you can serve it in glasses as an appetizer (individual portions). According to the recipe, mussels were still going, I didn’t have them, I added frozen squids (already boiled). You can add any other seafood.
For this salad, you can use a ready-made frozen seafood mixture.

Seafood salad with tomatoes

• 3 tomatoes
• 2 bell peppers (I have 1 large)
• greenery
• juice of 0.5 lemon
• olive oil
• 450 g frozen seafood

Cut the tomatoes and peppers into strips, chop the greens. Boil seafood literally 1 minute after boiling, put in a colander, fry in butter, cool. Mix everything, pour olive oil, juice of 0.5 lemon, salt and pepper. You can add garlic, I didn't. Quickly made, quickly eaten, light tasty salad.

Shrimp and salmon salad

In the summer I made a salad of shrimp, salted salmon, lettuce, eggs, tomatoes, lemon juice and soy sauce. You can white crackers fried with garlic. It turned out very tasty.

Variation on ceviche (shrimp)

I’m ready to eat in basins, I’ve been cooking constantly for a week now.
Finely chop the defrosted peeled shrimp (like in a salad), you can add any red fish or mussels. We cut the red onion into thin half rings - the onion should be normal, and not symbolically, add to the shrimp fish and squeeze lime and lemons to cover the total mass. At this time we are preparing the rest. Finely chop the tomatoes, bell peppers, herbs (cilantro is a must), you can squeeze the garlic a little. Thus, seafood is marinated, bitterness is beaten off from the onion. We mix everything in a bowl and get a preparation like Russian okroshka, which is not for once. Ideally, this whole thing should brew in the refrigerator, but I can’t wait. I put a little mustard, soy sauce on a plate (I don’t add salt to the mixture so that the vegetables do not boil), a mixture from a basin - and pour plain water (because this salad is very sour). Voila!

Shrimp salad with mushrooms

• 500g champignons
• 15-20 shrimp
• 2 eggs
• 1 sweet pepper
• 2 garlic cloves
• sunflower oil
• vinegar

Boil the shrimp in salted water, peel the boiled eggs and cut into 4 pieces. Chop the garlic and fry in oil until golden brown, add chopped mushrooms, salt and simmer in its own juice until tender. Put peeled shrimp on the bottom of the dish, mushrooms that have not yet cooled down on top, then sweet peppers, decorate with boiled eggs. Drizzle with a mixture of oil and vinegar, salt.

Salad with shrimps and tomatoes

Cheaper and simpler salad, but not bad either.

• 2 tomatoes
• 15 shrimp
• 10 crab sticks
• some onion
• olive oil

Cut everything into small pieces, you can peel the tomatoes, pour oil and salt and voila - the salad is ready. Fresh, simple and inexpensive, plus something new.

Shrimp salad with melon, arugula and nuts

• melon (not a collective farmer, but the one that is elongated is a torpedo)
• arugula
• shrimp without shell (lightly fried)
• pine nuts

There are a lot of arugula and melons, the rest is smaller. Drizzled with a little olive oil

Arugula salad with shrimps and cherry tomatoes

• fresh arugula
• 5-6 large shrimp or 13-15 small ones
• 5 cherry tomatoes
• a piece of parmesan cheese

Sauce:

• 1 clove of garlic
• 1/2 tbsp medium spicy mustard
• olive oil (per eye, approximately 2 tbsp)
• a couple of arugula leaves

Arugula salad, then cut the tomatoes into halves and then fry the shrimp in olive oil for 5 minutes, if desired, add crushed garlic (1 clove) when frying.
After frying, add the shrimp to the tomatoes and arugula.
Pour dressing over salad and mix well. Sprinkle the finished salad with grated Parmesan (5-10 g), grated on a fine or medium grater.
Sauce: crush a couple of leaves of arugula to a finely chopped mass, add mustard, finely chopped garlic and mix everything well until smooth, then olive oil, without ceasing to mix the sauce until smooth.

Shrimp and squid salad

Shrimp cook for a few minutes in salted water with fresh lemon juice. Then stew for a minute in garlic sauce (100 g of butter, a clove of garlic). When cool, add boiled, finely chopped squid. You can add spices to taste. The main thing is not to overcook the shrimp and squid so that the salad turns out tender. If we are cooking for a large company, boiled eggs can be added for quantity.

Thai salad with shrimp, avocado and pineapple

Very tasty and unique salad. This is one of those salads that can be served in glasses or serving spoons. Pineapple in a salad is great for balancing pungency, salt, and acidity, but be sure to buy a ripe pineapple.
Refueling:

• 2 tbsp lime juice
• 2 tbsp fish sauce (can be substituted with soy sauce)
• 2 tbsp olive oil
• 1 tbsp Sahara
• 1/2 cup very finely chopped sweet onion (about 1 small onion)
• 1 small jalapeno pepper
• 1 tbsp mint leaves

Salad:

• 16 large boiled shrimp (preferably with a tail - for beauty)
• 180 g pineapple, cut into cubes
• 1 large ripe avocado, cut into cubes
• 2 tbsp salted peanuts
• 1 lime, cut into wedges for garnish

For dressing: Mix lime juice, fish sauce, oil and sugar well. Add onion, pepper, mint and stir.
For the salad: Salt and pepper the shrimp. Put the shrimp, pineapple, avocado into a bowl, add dressing and mix gently. Arrange the salad on plates, top with nuts, garnish with lime slices and serve.

Salad with boiled mussels

Boil frozen mussels.
Everything is approximately equal: boiled potatoes, eggs, mussels, green salad, fresh cucumbers, dressed with olive oil, mustard and lemon juice sauce. I also sometimes add white onion to it when there is not enough point.

Salad with mussels and arugula

• arugula
• mussels boiled
• nuts or seeds

Tear arugula leaves with your hands, grated cheese, boil midi, cool and sprinkle with olive oil, you can sprinkle sunflower seeds or pine nuts on top.

marinated squid

• 800g squid
• 4 carrots
• 1 large onion

For marinade:

• 2 tbsp vegetable oil
• 4 tbsp Sahara
• 0.25 cup white wine vinegar
• black and allspice to taste
• 2 cloves
• 1 tsp paprika
• 2 tsp salt

Peel the squids, rinse and fry in a pan for 3 minutes. Cut the onion into rings, carrots, squid - into strips. Fry the onion in the same pan as the squid. Pour 2 cups of hot water into a saucepan, add spices, salt, sugar and boil over low heat for 15 minutes. Let cool, strain, add vinegar and oil. Put the onions, carrots and squids in a bowl, pour over the marinade and put in a cool place for 10-12 hours.

• 20 giant shrimp head and tail
• 3 garlic cloves
• 1/4 sprig regan
• 14 sprigs of basil
• 5 tbsp olive oil
• 3 tsp red wine vinegar
• salt, freshly ground pepper, red ground pepper (Tabasco can be substituted)

Wash shrimp and pat dry. Finely chop the oregon and basil.
Mix olive oil, vinegar, squeezed garlic, herbs. Add salt and pepper. Put the shrimp in the marinade and leave to marinate for about 1 hour. Let the marinade drain off the shrimp and grill for about 8 minutes. Brush shrimp with marinade while frying. (I also poured the rest of the marinade over the finished shrimp.)

Not only are shrimp salads incredibly tasty, they are also healthy and low in calories. Recently, it is healthy dishes that have become increasingly popular, so shrimp salad is very important.

Thanks to him, you can not deny yourself delicious dishes, seeing them off with hungry and unhappy looks, but give yourself real pleasure. Sauce plays an important role in cooking, which is why this article is devoted to recipes for salad dressings with shrimp. There are a lot of them, the choice depends solely on taste. There are light and refreshing options, spicy, sweet and sour, spicy and others. Salad dressing with shrimp is the link that organically connects all the components together and favorably sets off their taste. Our selection includes the most successful sauces for the most beloved and delicious salad.

Universal Lemon Dressing

Components:

• lemon - 1 pc.
• balsamic vinegar - 1 teaspoon
• olive oil - 2 tbsp. spoons
• Provence herbs - 0.5 tsp
• pepper, sugar and salt - 3 g each

Squeeze the juice from the lemon, remove the zest, combine with the rest of the ingredients and beat with a whisk.

Aromatic mustard dressing

With this simple recipe, you will get a very tasty sauce with a divine aroma and pleasant sweetness. For salads with shrimp - a win-win option.

• olive oil - 2 tbsp. spoons
• garlic - 2 cloves
• oregano - 3 g or more

Mix the mustard with oil well, add the garlic and oregano passed through the press, pour over the food.

Soy Lemon Dressing

This sauce is great for any seafood salad, in particular shrimp. It is very light, tasty, fragrant, easy to prepare.

Ingredients:

• soy sauce - 20 ml
• lemon juice - 1 table. spoon
• basil - 2 leaves
• garlic - 1 clove
• pepper mixture - 2 pinches

We pass the garlic through the press, chop the basil, combine with liquid ingredients and pepper to taste.

Yogurt dressing with herbs and garlic

This recipe combines a huge amount of vitamins and different flavors. Such a light refreshing sauce is what you need for a delicious shrimp-based salad.

Components:

• natural yogurt - 100 g
• chili pepper - 2 g
• garlic - 3 cloves
• dill, parsley, wild garlic, green onions - to taste

Finely chop the well-washed greens, pass the garlic through a press, beat in a blender with chili and yogurt until a homogeneous mass is formed.

Nut dressing

If you need to increase the calorie content of the salad without harming the waist, then this recipe will be a great option.

Take:

• pine nuts - 1 table. spoon
• wine vinegar - 10 ml
• honey - 1 tbsp. spoon
• mustard oil - 1 table. spoon
• fresh parsley - 2 sprigs
• nutmeg - 1 pinch

Pre-fry the nuts in a dry frying pan, then crush them into porridge. In the bowl of a blender, whisk the vinegar with honey, parsley, oil and nutmeg. Having received a homogeneous mass, we use it as a sauce for a sea salad.

Sweet and sour sauce

A very interesting sauce with a rich multi-faceted taste. It will make the dish even more original and delicious.

Components:

• vegetable oil - 50 ml
• honey - 2 tsp. spoons
• mustard beans - 1 tsp. spoon
• white wine vinegar - 5 ml
• basil - 15 g
• mint - 1 sprig
• ginger root - 2 cm
• chili pepper - a pinch

Mix mustard with grated ginger and chili, pour oil, leave for 10 minutes. Finely chop mint and basil, pour honey and vinegar, mix with spicy ingredients. We recommend preparing this dressing before serving.

Feta cheese sauce

With the help of such an additive as feta cheese, you can significantly diversify the taste of a fairly neutral and versatile sauce.

• feta cheese - 50 g
• parsley - 10 g
• balsamic vinegar and olive oil - 50 ml each
• sweet mustard - 1 tsp. spoon
• lemon juice - 10 ml

Beat vinegar with mustard and lemon juice, slowly add oil and get a classic vinaigrette sauce. Add crumbled feta cheese and finely chopped parsley to it.

Seafood has firmly established itself in our diet. Still would! They contain a number of useful components designed to support the functioning of vital organs and systems. They are indispensable in dietary nutrition, because they include high-quality, easily digestible protein and have a low calorie content. Unfortunately, the culture of cooking seafood in Russia is still underdeveloped. Having read another recipe for a dish from the deep inhabitants on the Internet and trying to make it more juicy, without hesitation, many people generously flavor the portion with ketchup or mayonnaise. While the latter increase the calorie content of the culinary delight and muffle its taste properties.

In order for the right combination of seafood to sparkle with new notes and give a pleasant taste sensation, it is very important to approach the choice and preparation of the sauce with all responsibility. What popular recipes deserve special attention?

Sauce "Bisque" is the brainchild of French cuisine. Despite the variety of components that make up the sauce, its preparation does not take much time. It will embellish both seafood and fish dishes. It also harmonizes perfectly with baked meat and poultry (especially with chicken breast and young veal), boiled potatoes and mashed potatoes.

To prepare the Bisque sauce, you will need: an onion, a medium carrot, a celery root, a spoonful of tomato paste, a glass of low-fat cream, a pound of shrimp shells, purified water, olive oil, salt and, finally, cognac or brandy, naturally high quality. Additional components can be fresh tomatoes, sage, black pepper for spiciness.

Making the sauce is not hard at all. First of all, thoroughly rinse, clean and cut the vegetables. Put a saucepan or saucepan on the fire, add a small portion of olive oil, pour in chopped vegetables and washed shrimp peelings, mix, leave for a minute. Add tomato paste and water to the container (so that it covers all the components), bring to a boil and cook for 15-20 minutes.

Strain the resulting broth into a saucepan and evaporate for 9-12 minutes. Add cream and a small amount of salt to the broth, sprinkle with cognac or brandy, stir, bring to a boil. Beat the finished sauce with a blender until a homogeneous puree mass is obtained. Serve hot with seafood or fish. Remember, it is extremely undesirable to store the sauce, it must be freshly prepared, otherwise it will lose its original taste.

Universal Seafood Sauce Recipe

Universal sauce is suitable for any seafood, but especially for scallops and shrimp. Often it is served with squid fried in batter. To prepare the sauce, you will need: a head of onion, a couple of cloves of garlic, half a cayenne pepper, 500 g of fresh tomatoes, a pinch of salt and sugar, a couple of tablespoons of dry white wine, black pepper in peas, olive oil and a little greens (parsley is better ).

By the way, recipes for universal sauce can be modified at your discretion. For example, if you can't stand excessive spiciness, omit cayenne pepper from the list of ingredients. If you don’t have fresh tomatoes on hand, use canned ones in your own juice. If you do not want to include alcohol in the tandem, give up wine.

The sauce is prepared as follows: wash, peel and chop the onion, garlic and pepper, peel the tomatoes with boiling water, chop and turn into a puree mass using a blender. Add a small amount of olive oil to the saucepan, discard the chopped vegetables, simmer.

In the process, add black pepper, salt and sugar, simmer until the onion softens, then pour in the wine, boil the mass for five minutes and turn off the heat. Pour chopped greens into the sauce and bring to a homogeneous consistency with a blender. Serve the sauce with seafood warm or cold.

Seafood salad has been very popular lately. Especially often it flaunts on a table dedicated to a solemn event. In a salad, seafood is most often combined with tomatoes, salad onions, rice, avocados, and even grapefruit. The latter somewhat emphasizes the taste of marine life, but at the same time gives them a twist.

It is worth noting that the harmony of the tandem depends not only on the ingredients and the sauce, but also on the method of cooking seafood. To keep them very tender, do not subject them to prolonged heat treatment. If you neglect this rule, most likely, seafood will turn out to be too tough and tasteless.

Spanish Salva Verde Fria Sauce

Seafood salad will transform the Spanish sauce "Salva Verde Fria". It involves the inclusion of capers, garlic, parsley, lemon juice and olive oil. The listed components are combined in a bowl, add a little salt and pepper, beat with a blender until a homogeneous consistency is obtained and leave to infuse for 15-20 minutes.

Classic french sauce "Persiyad"

The classic French Persiad sauce is also suitable for a seafood salad. It includes chopped parsley, garlic and olive oil. Cooking it is as easy as shelling pears: it is enough to combine all the components in one container and beat with a blender. It is worth noting that the French use Persiad sauce not only to improve the taste of seafood. Often it is served with fish, meat (most often lamb) and vegetables.

Japanese sauce with ginger and radish

In Japan, seafood, including salads, is served with a sauce that includes ginger and radish. By the way, it is also an integral part of a dish called tempura, which involves frying marine life in deep-fried batter. The Japanese sauce recipe is simple. It is necessary to combine 3 tablespoons of soy sauce and dessert wine, put the composition on fire and bring to a boil. Then you should add to the composition 2 teaspoons of ginger and 1 medium radish of sweet varieties, grated on a fine grater. To give the sauce a slight sourness, Japanese chefs advise adding a small amount of freshly squeezed lemon juice to the sauce.

Despite the fact that fishing is widely developed in Russia, seafood such as shrimp, scallops, cuttlefish, squid, as well as numerous mollusks in shells are considered a special delicacy in our country. Soups are cooked from seafood, second courses, appetizers and delicious salads are prepared.

In a seafood salad, not only an organically selected combination of ingredients is important, but also a well-prepared dressing. It should not muffle, but, on the contrary, set off the natural taste of products.

All-purpose salad dressing

The recipe for this dressing in the basic version is known to almost all housewives. It is suitable for multi-component salads with an abundance of fresh herbs. It usually uses fresh lime or lemon juice as an acidifying citrus note. In dishes with shrimp or mussels, which have a sweetish taste, it is quite possible to take orange or tangerine juice as a basis.

By the way, for the sauce it is better to select dark yellow lemons with elastic, but not soft skin. They are sweeter and much more fragrant than the tough light yellow fruits.

Ingredients:

• Lemon - 1 pc.
• Olive oil - 50 ml.
• Salt. - 0.5 tsp
• Black pepper.
• Dried herbs - 1 tsp
• Balsamic or wine vinegar - 1 tbsp. l.
• Sugar - 1 tsp

Cooking:

1. Remove all the zest from the lemon and squeeze the juice from half of it.
2. Combine olive oil, lemon zest, balsamic vinegar, sugar, salt, black pepper and dried herbs in a bowl, 2 or 3 tsp. lemon juice.
3. Beat with a whisk in a homogeneous mass and immediately fill the salad with it.

Green yogurt dressing with garlic

The recipe is ideal for dishes with scallops, squid or octopus. A good alternative to mayonnaise. Whoever lacks a spicy note in dressing can diversify it with a teaspoon of strong mustard.

Ingredients:

• Natural yogurt or very fat sour cream (30%) - 200 g.
• Dill or parsley - 50 g.
• Fresh chili pepper - 1 pc.
• Green onion with a feather or wild garlic - 50 g.
• Black pepper.
• Salt.
• Garlic - 4 cloves.

Cooking:

1. Remove the stem and seeds from the chili pod. Taste it and, based on the spiciness, add it to the rest of the ingredients at your discretion.
2. Rinse and sort out the greens, chop them coarsely. Place in a blender bowl along with whole garlic cloves, chili peppers and spices, natural yogurt without additives.
3. Beat into a fluffy homogeneous mass. Dress the salad just before serving.

Nut dressing for green salads with seafood

The abundance of fresh herbs and vegetables in the salad makes it dietary. Seafood also does not have a special calorie content, so to increase the fat content of a salad without compromising your health, you can adopt this recipe for an unusual dressing.

A special charm of the sauce is given by natural unrefined mustard oil (linseed oil can be used) with a thick fragrant aroma.

Ingredients:

• Pine nuts - 50-100 g.
• Dried parsley - 0.5 tsp.
• Salt.
• Honey - 1 tsp
• Mustard oil - 50 ml.
• Wine vinegar - 1 tbsp. l.
• Black pepper.
• Nutmeg optional.

Cooking:

1. Pine nuts are calcined in a dry frying pan and crushed into gruel.
2. In a mixing bowl, combine mustard oil, dried parsley, natural honey, wine vinegar, salt, nutmeg and black pepper.
3. Beat everything into a homogeneous mass and pour the prepared salad dressing on top of the salad in a thin stream.

Honey seafood salad dressing

The sauce pairs perfectly with shrimp, mussels and scallops. It can be made sweet and sour or spicy by adding a fresh chili pod. Ginger, which is part of it, also gives its sharp note, but it is much softer.

Ingredients:

• Liquid natural honey - 1 tbsp. l.
• White wine vinegar - 1 tbsp. .l
• Fresh ginger - 2 cm root.
• Fresh mint - 2 sprigs.
• Basil - 30 g.
• Mustard seeds - 20 g.
• Salt.
• Vegetable oil - 50 ml.

Cooking:

1. Grind the mustard seeds in a mortar. Remove the skin from the ginger and chop into a paste. Mix the spicy ingredients with vegetable oil and let it brew for 10 minutes.
2. Separate fresh mint and basil into individual leaves. Stiff stems are not needed. Grind the greens into a homogeneous mass, mix with infused oil, salt, white wine vinegar, natural liquid honey.
3. Season the dish just before serving.

Mustard Seafood Salad Dressing

Universal sauce for any appetizers and salads. Can be made with both mustard powder and ready-made mustard. In the second case, you need to adjust the amount of products (salt, spices, sugar), since the finished seasoning already has its own special taste.

Ingredients:

• Mustard powder - 1 tbsp. l. no high hill.
• Egg yolk - 2 pcs.
• Vegetable oil - 50 ml.
• Dried parsley - 1 tsp
• Lemon - 1 pc.
• Sugar - 1 tsp
• Salt - a third of tsp.
• Black pepper.

Cooking:

1. Mix chicken yolks and mustard powder into a homogeneous mass.
2. Gradually pour vegetable oil into them.
3. Peel all the zest from the lemon and add it to the bowl with the dressing. Pour in half of the lemon juice.
4. Pour dried parsley, salt, sugar, season with black pepper and mix everything thoroughly.
5. Drizzle salad dressing over salad just before serving.