Seafood Cobb Salad

A perfect meal for late summer evenings …SaladSeafoodCobb

Seafood Cobb Salad

2 large servings

Layer together on two dinner plates, and then serve immediately:

6 c. torn lettuce, washed and dried

3/4 lb. cooked shrimp, crab and/or lobster, cleaned and shells removed

2 lg. ripe tomatoes, chopped

1  avocado, diced

2 hard-boiled eggs, peeled and diced

4 slices cooked bacon, crumbled

wedges of lemon or lime, for garnish

dressing, served on the side


Vigorously shake together:

1/4 c. extra virgin olive oil,

2 T. red wine vinegar

1 t. lemon or lime juice

1 t. Dijon mustard

1/2 clove of garlic, minced – optional

pinch of sugar, or to taste

salt and pepper, to taste


Enjoy! Have a great Labor Day Weekend!

Father’s Day Shrimp & Pineapple Cocktail

On my father’s side of the family, no holiday celebration is complete without a shrimp cocktail. I love to serve fresh pineapple in my shrimp cocktails, and of course, a sauce made with hot horseradish. If my father were here today, this is what I would make for him. Happy Father’s Day!

Shrimp & Pineapple Cocktail 

for 4 people

2 lbs. boiled shrimp, chilled

1 ripe, fresh pineapple cut into chunks

1 recipe Cocktail Sauce, chilled (below)

crushed ice

Fill serving glasses with crushed ice, leaving room for Cocktail Sauce. Arrange shrimp and pineapple. Top glasses off with Cocktail Sauce. Serve right away. Enjoy!


Boiled Shrimp

a handful of baby carrots or 1 carrot cut in quarters

1 rib of celery, cut in half

1 clove garlic

1 bay leaf

1 t. ground paprika

1/2 t. salt

2 lbs large shrimp, peeled and cleaned (thaw first if frozen)


Place first 6 ingredients in a large pot of cold water. Cover and bring to a boil. Boil for about 10 minutes before adding shrimp. Add shrimp taking care not to splash the boiling water. Stir. Return pot to a boil. Cook until shrimp turn pink and rise to the surface. Shrimp will be opaque in the middle when cooked through. Drain shrimp. Immediately rinse with cold water. Cover shrimp with ice to stop cooking.  Discard carrots, celery, garlic and bay leaf. Transfer shrimp and ice to a plastic bag. Seal and refrigerate for at least 1 hour before serving.

Prepared Horseradish

Homemade prepared horseradish doesn’t contain all of fillers found in the store-bought kinds and so  is generally much hotter.

1 1/4 c. fresh horseradish cut into 1/2″ cubes*

1/2 c. distilled white vinegar

1/2 t. sugar

1/2 t. salt

Process ingredients in the bowl of a large food processor until horseradish is desired consistency. Transfer to a sterile jar, cover, and store in the refrigerator.

* Wash and peel horseradish before cutting into chunks. Be warned, it is rather stinky to work with.

Cocktail Sauce

1 1/2 bottles of Heinz Chili Sauce

2 – 3 T. fresh squeezed lemon juice, or to taste

2 – 3 t. prepared horseradish, or to taste

Pour chili sauce into a medium bowl. Stir in lemon juice and horseradish to taste. Cover and chill until serving.

Counting Down to Cinco de Mayo: Shrimp Tacos

Tacos don’t have to be just ground beef and shredded lettuce. There are so many yummy fillings that can go in a taco to make a casual yet delicious meal.  On a gorgeous evening, we love to sit outside and eat shrimp tacos … while drinking margaritas, of course!

Shrimp Tacos

1/2 c. cooked fresh corn kernels

1/2 c. chopped cherry tomatoes

1/3 c. diced orange bell pepper (or other sweet pepper)

1/4 jalapeno pepper, diced

1 T. fresh lime juice

1 T. olive oil

1 lb. raw shrimp, cleaned and shelled

1 clove garlic, minced

1/4 t. ground cumin

1/4 t. ground chipotle

8 fresh corn tortillas

shredded cheese.

(1) Toss together corn, tomatoes, orange bell pepper, jalapeno pepper (optional), and lime juice. Salt and pepper to taste. Set aside.

(2) Preheat a large skillet over medium heat. Add olive oil, shrimp, garlic, cumin and chipotle. Cook, stirring occasionally, just until the shrimp are about two-thirds cooked. Add reserved corn mixture to the skillet. Stir to combine ingredients. Continue cooking until shrimp are fully cooked.

(3) While shrimp finish cooking, warm tortillas. When shrimp are done, place two tortillas on each plate. Top with shrimp mixture then with shredded cheese. Serve right away.