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Seasoning / Cooking Process
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon Old Bay
1 teaspoon Paprika
Combine all ingredients in zip loc bag and toss to mix. Into the bag, add about 1 1/2 lbs of shrimp (I used 31/40 count, peeled and deveined). Toss to evenly coat
Heat about 5 tablespoons of olive oil on stovetop until almost smoking. Add shrimp into pan in one even layer. At this point, add 1 lb of Crab Meat (I used pasteurized crab claw meat) into the bag and toss to get any leftover seasoning.
Flip shrimp about 1-2 minutes (when 1st side is pink). Add crabmeat and sautee until shrimp are done.
Add 1/4 cup Orange Juice and 1/4 cup orange liquor (I used Triple Sec), turn heat to medium, and cook about 3 more minutes. Remove from heat
Dressing
1/2 cup Lite Mayo
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Orange Juice
1 teaspoon balsamic vinegar
5 teaspoons Olive Oil
Combine 1st 4 ingredients and whisk together. Slowly add Olive Oil while whisking so that dressing emuslifies.
Completed Product
Combine 1 lb of roughly chopped Romiane Crowns, some juliene Red Onion, about 1/4 cup low fat Parmasan Cheese, an orange sliced into bite size pieces, and a handful of croutons into a bowl. Add dressing and toss to evenly coat.
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon Old Bay
1 teaspoon Paprika
Combine all ingredients in zip loc bag and toss to mix. Into the bag, add about 1 1/2 lbs of shrimp (I used 31/40 count, peeled and deveined). Toss to evenly coat
Heat about 5 tablespoons of olive oil on stovetop until almost smoking. Add shrimp into pan in one even layer. At this point, add 1 lb of Crab Meat (I used pasteurized crab claw meat) into the bag and toss to get any leftover seasoning.
Flip shrimp about 1-2 minutes (when 1st side is pink). Add crabmeat and sautee until shrimp are done.
Add 1/4 cup Orange Juice and 1/4 cup orange liquor (I used Triple Sec), turn heat to medium, and cook about 3 more minutes. Remove from heat
Dressing
1/2 cup Lite Mayo
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Orange Juice
1 teaspoon balsamic vinegar
5 teaspoons Olive Oil
Combine 1st 4 ingredients and whisk together. Slowly add Olive Oil while whisking so that dressing emuslifies.
Completed Product
Combine 1 lb of roughly chopped Romiane Crowns, some juliene Red Onion, about 1/4 cup low fat Parmasan Cheese, an orange sliced into bite size pieces, and a handful of croutons into a bowl. Add dressing and toss to evenly coat.
