Shrimp, King Crab, and Avocado Salad
The full flavor of green hot sauce makes this dish a hit. Conquer your nutritional needs, hunger, and menu planning all in this recipe. The plump and slightly salty flavor of shrimp mixed with rich king crab is a wonderful combination. A warm sauce on the bottom, consisting of melted butter, fresh lemon juice, and green hot sauce, provides a smooth brightness to the dish.
Gringo Bandito’s green hot sauce is a quality ingredient to utilize with this recipe, as well as in Bloody Mary’s, on open face sandwiches, crackers, fruit, and other dishes. This green hot sauce has excellent flavor and tolerable heat. Perfect for adding the right amount of zing to the seafood and avocados in the salad recipe below. Gringo Bandito’s founder, Dexter Holland, of The Offspring, got this hot sauce right.
Ingredients for Shrimp
1 teaspoon olive oil (*Not extra virgin olive oil, as this has a low smoke point.)
Ingredients for King Crab Legs
1/8” warm water in baking pan
Ingredients for Greens
Directions for Shrimp
Boil 1 cup water.
Dissolve the 1/2 cup kosher salt in the water.
Eviscerate the shrimp, remove the shells and intestinal tracks, using scissors and a serrated knife.
Pour the brine into a large bowl.
Add in 3 cups ice cubes to the brine water.
Place the shrimp in bowl.
Then place the bowl in the refrigerator for 20 minutes.
Pre-heat the oven broiler to 500 degrees Fahrenheit (260 degrees Celsius).
Cover a baking sheet with aluminum foil.
Place the baking sheet in the oven.
Remove the shrimp from the refrigerator.
Rinse and drain the shrimp in a colandar and pat dry with paper towel.
Place the shrimp in a large clean bowl.
Drizzle 1 teaspoon olive oil over the shrimp, then gently toss until shrimp are well coated.
Carefully place the shrimp on the baking pan in the oven.
Bake for 2 minutes.
Use tongs to turn the shrimp over and bake for 1 more minute.
Carefully place the cooked shrimp on a cold baking sheet or plate.
Immediately, refrigerate the shrimp.
Chop the cooled shrimp and return to refrigerator until ready to assemble and serve.
Directions for King Crab Legs
Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Line a baking sheet with aluminum foil.
Warm enough water in a pot on the oven to cover 1/8” of the bottom of the baking sheet.
Place the crab legs on the baking sheet.
Carefully pour the warm water into the baking sheet.
Cover the pan with aluminum foil.
Bake the crab legs for 8 to 10 minutes.
Carefully place the cooked crab legs on a cold baking sheet or plate.
Immediately, refrigerate the crab legs.
Remove the crab meat from the shells after the crab legs have cooled—Break the crab legs at the three joints. Use a crab zipper, nut cracker, strong fork, or skewer to remove the meat.
Chop the cooled crab meat and return to refrigerator until ready to assemble and serve.
Directions for the Greens
Gently wash the lemon, avocado, kale, Brussels sprouts, radicchio, cucumber, and lemon.
Juice the lemon.
Slice the avocado in half. Place the avocado halves on a cutting board, use a smaller knife to cut the flesh into diced segments with a cross-hatch pattern, keeping the avocado on the cutting board, spoon out the flesh into a larger bowl. Keeping the avocado halves on the cutting board is key to avoiding injury when dicing.
Pour 1 Tablespoon lemon juice over the diced avocado and gently toss. This will prevent browning and oxidation of the avocado.
Chop the kale and radicchio.
Shred the Brussels sprouts in a food processor or thinly slice with a knife.
Toss the kale, Brussels sprouts, and radicchio with a light drizzle of olive oil and salt.
Slice the cucumber.
Directions for the Warm Hot Sauce
Melt the unsalted butter in a saucepan on low heat.
Juice 1 lemon.
Pour the lemon juice in the saucepan of melted butter.
Add in 1/2 Tablespoon of green hot sauce.
Stir until well combined.
Remove from heat.
Assemble
Spoon warm hot sauce on the bottom of a serving plate.
Arrange a ring of sliced cucumbers on the center of the plate.
Place a food ring mold on the center of the plate.
Fill most of the ring with a mix of chopped shrimp and crab.
Top the shrimp and crab mix diced avocado.
Remove the food ring.
Top the diced avocado with the mix of kale, Brussels sprouts, and radicchio.
Remember
Cooking and preparing food is a powerful skill. Some readers are at an advanced level and will prepare this dish with ease. Some will go on to experiment with other ingredients. While others looking at this recipe may be too intrepid to cook. As with any skill there can be barriers and self-doubt involving fear, sensitivity, motivation, and emotions.
If you are stuck at the point of merely looking at recipes, thinking about changes you want to make to your diet, and are unsure of your way around the kitchen, then make this recipe your one goal. Start with this recipe, read the directions a few times, make notes, and plan out the preparation needed. Once you conquer this recipe you will feel more inspired to make other recipes and create ones of your own.
After you discover the foods, recipes, and techniques you like, the barriers will melt away. Not sure? No need to be scared in the kitchen. Here is where my expert knowledge of cooking, restaurants, and trusted expertise comes in handy. Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community. Let an enjoyable experience with this recipe be your start. If you are a more advanced cook, then come back and share what you made and other ideas.
Disclaimer: The company in this review has given the reviewer complimentary product. This has in no way influenced the reviewer’s opinion. Quality and content is the standard.
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Credit: GringoBandito.com, Image courtesy of tiverylucky at FreeDigitalPhotos.net, alaskankingcrab.com
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