Gluten Free Asian Seafood Salad Recipe
Whenever I go to P.F. Chang’s it is almost a given I will order the gluten free Mongolian Beef. I love the savory sweet sauce which gives complexity to very simple ingredients.
Now that San-J makes gluten free Mongolian Sauce that we can purchase for the home, I thought it would be a good time to step outside the confines of just Mongolian Beef; to spread my culinary wings and see what else that luscious sauce would be good with.
Shrimp seemed like a natural place to start for me – and yes, you can make a wonderful Mongolian Shrimp stir fry with not much more than the sauce, shrimp, and some green onions. But then I decided to spread my wings just a bit further and came up with this Gluten Free Asian Seafood Salad recipe. It is lovely on a warm evening served either warm or chilled.
I love thinking outside the box, don’t you?
- 2 cups water
- ½ cup lime juice divided use
- 1 pound mussels cleaned and de-bearded
- ½ pound medium raw shrimp peeled and deveined
- ½ pound calamari cut into ¼-inch rings
- 1 pint cherry tomatoes halved
- ½ red onion diced
- 1 jalapeno pepper seeds and veins removed, minced
- ½ cup cilantro leaves
- 2 ½ tablespoons San-J Mongolian Sauce
Combine water with ¼ cup lime juice in a medium saucepan and bring to a boil. Add the mussels, cover the pan and cook, shaking the pan occasionally, until the mussels have opened, about 6 minutes. Discard any mussels that do not open. Remove the mussels with a slotted spoon and place in a colander set over a large bowl. Reduce heat so that the cooking liquid is simmering, add the shrimp, and cook until they are opaque and curled, 30 – 60 seconds. Remove with a slotted spoon and add to the colander with the mussels. Add the calamari rings to the cooking water and cook until they turn opaque, about 1 minute. Remove calamari from the cooking liquid with a slotted spoon and add to the colander.
Place all the drained seafood in a large bowl; add the tomatoes, onion, jalapeno, and cilantro. In a small bowl stir together the remaining ¼ cup lime juice and the San-J Mongolian Sauce. Add to the seafood and stir gently. Serve immediately or refrigerate for up to 2 hours.
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