Shrimp and Crab Meat Salad With Jalapeno Chilies

Ingredients

• 1 pound medium-size shrimp
• 8 whole allspice berries
• Salt and freshly ground pepper to taste
• ½ pound fresh crab meat, preferably lump
• 1 cup homemade mayonnaise (see recipe)
• Juice of 1 lime
• 2 jalapeno chilies, chopped, about 1 tablespoon
• ¼ cup finely chopped loosely packed fresh coriander or chopped parsley
• ¼ cup chopped scallions
• 16 large, firm, unblemished spinach leaves, trimmed of the stem, rinsed well and patted dry
• 16 radicchio or endive leaves, trimmed
• 1 head Boston lettuce, cut into bite-size pieces
• 4 sprigs coriander for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    587 calories; 46 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 36 grams protein; 260 milligrams cholesterol; 843 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Put the shrimp in a saucepan and add the allspice, salt and pepper. Add cold water to barely cover and bring to a boil. Remove from the heat and let the shrimp stand until they are at room temperature. Shell and devein the shrimp and set aside.
2. Pick over the crab meat to remove bits of shell and cartilage.
3. Put the mayonnaise, lime juice, chilies, coriander, scallions, salt and pepper in a bowl. Add the shrimp and crab meat and toss lightly to blend without breaking the lumps.
4. Arrange 4 spinach leaves on each of 4 individual serving dishes. Dinner plates are recommended. Arrange alternately the radicchio or endive leaves between the spinach leaves.
5. Arrange equal portions of Boston lettuce leaves in the center of each serving.
6. Spoon an equal portion of the shrimp and crab meat mixture over the center of each plate. Garnish with coriander sprigs. Serve chilled.

20 minutes