Chilled Seafood Salad

Seafood

1 tspn Zatarans Seafood Boil (to cook shrimp)

1 pound of Large shrimp, cleaned tails on

1.25 pounds Surimi cut thinly on a diagonal slice

Dressing

1 tbsp rice wine vinegar (this is a more delicate tart vinegar)

1 tbsp sugar

1 tsp Dijon mustard

1 1/2  cups mayo (I use half Dukes, half Hellmans)

1/8 tsp Old Bay seasoning

1/8 tsp Slap Ya Mamma seasoning

Fresh minced dill to taste

Vegetables

1 lg celery rib, diced very small

1/4 bell pepper diced very small

1/3 small red onion, diced very small

12 Black olives sliced thin

Combine rice wine vinegar and sugar in a bowl to make your sauce. Set aside while you prepare shrimp and vegetables. This is what gives the mayo a little zip and personality.

Add shrimp, boil water, and simmer for two minutes. Add large peeled and cleaned shrimp, and cook for two minutes, then run under cold water to stop the cooking process. Remove tails, chop into four pieces each, and place in a bowl in the fridge to chill. 

Clean and dice all vegetables and slice the surimi. Toss the surimi and shrimp together. Add the veggies and olives and toss. Add the mayo, seasoning, and dill to the vinegar and sugar, combine well, add to the seafood, and chill for about two hours. 

Serve it piled high in a Vietnamese-style Bahn mi roll, a soft and crispy French roll, or lobster roll bread. 

Add-ons: shredded lettuce to line the roll, cilantro leaves. 

Chicken Lettuce cups

Freshly grated ginger

2 cloves garlic, smashed and minced

1 rib celery, minced or minced shitake mushroom or both

1/2  small onion, minced

water chestnuts, minced

1 tablespoon, dark soy

1 tablespoon, light soy

1 tablespoon oyster sauce

1 tablespoon hoisin

1 tablespoon of Gochuajang paste (Korean Chili paste or use Chinese Sambal) omit if you don't want spicy added

2 tsp rice wine vinegar

2 tsp sugar

A slight drizzle of sesame oil

splash of Shaoxing wine

4 tablespoons of water

salt and white pepper to taste

1 pound ground chicken

Sautee onion and celery until softened. Add ground chicken and cook through. Add sauces and water. Cover and simmer, uncover, and add diced water chestnuts. Continue cooking until most of the sauce is absorbed. Note: The original recipe uses minced shitake mushrooms instead of celery. 

Freshly washed and dried Bibb lettuce or Boston Lettuce cups.  

Garnishes

La Choy fried rice noodles

Green onions

Cilantro

Toasted Sesame Seeds