Gulfport Salad


On a bed of curly lettuce on a large glass plate, place a center of shredded iceberg lettuce. Arrange thinly sliced half moons of tomato and eggs to frame the iceberg.

Arrange shrimp, oysters, mussels, crabmeat, or any other cooked seafood in a symmetrical fashion, and garnish with lemon wedges on a bed of parsley. Add a tablespoon of capers to the dish in little heaps.

*Serve with an assortment of dressings to include:

These recipes will be given separately. The different shellfish in this dish, need different sauces, which is why three are offered.

This recipe bears a general resemblance to the original, but diverges considerably. It should be evident that this recipe is a sampler of all the most popular seafood cocktails.

Notes: Is this a salad, an appetizer or a light lunch? You pays your money and you takes your choice....


Steve's #19 Recipes

Tossed Salads

Chef Salad with California Blue Cheese Dressing
Caesar Salad

Vegetable Salads

Tomatoes with Sweet Onions and Basil
Asparagus with Sesame Oil and Shallots
Spinach and Mushrooms with Warm Bacon Dressing

Fruit Salads

Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.

Protein Salads

Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
Salad Doctor

Starchy Salads

Chickpea Salad
Tortellini Primavera

* repeated from previous issues


©1996, Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998. Modified August 2007

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