Caribbean Goulash (Salad or Hors d'oeuvre) Recipe

Ingredients
  • 3/4 pound uncooked small scallops or 2 pkgs frozen pre-cooked breaded scallops, thawed
  • 1 basket cherry or grape tomatoes
  • 1 package frozen, precooked small shrimp, thawed and drained (10 ounce pkg)
  • 1 can pitted small olives
  • 1 can water chestnuts, drained and cut inch half
  • 1/2 a head of medium cauliflower, cut into florets
  • 2 cups any mayo
  • 1/2 cup grated horseradish
  • 1/2 teaspoon Salt
  • 2 teaspoons dry mustard
  • 2 teaspoons lemon juice
Directions
Saut uncooked scallops in small amount of butter, drain and chill. Combine fish and vegetables. Combine dressing and add to seafood mixture. Chill until cold. Serves 8-12.
Similar Recipes
Southwestern Fish Taco Salad
McCormick® Fish Fry Seafood Fry Mix
McCormick® Original Tartar Sauce for Seafood
avocados
bag
OLD BAY® Seasoning
Seared Scallops with Red Grapefruit Avocado Salad
McCormick® Black Pepper
McCormick® Ginger
McCormick® Thyme Leaves
(5 ounces) baby spinach leaves
champagne %3cu%3eor%3c/u%3e white wine vinegar
Grilled Shrimp and Pasta Salad
corkscrew pasta
fresh chives
fresh tarragon
lemon juice
mayonnaise

Caribbean Goulash (Salad or Hors d'oeuvre) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com