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Always Ready, Always There

Phone: 503-823-3700

Fax: 503-823-3710

55 SW Ash Street, Portland, OR 97204

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Firehouse Recipe of the Week: Caribbean Seafood Salad

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Caribbean Seafood Salad 

Ingredients:

  • 3 tbsp olive oil
  • ½ lb peeled and deveined medium shrimp, chopped into chunks
  • 8 oz baby scallops
  • 1 tbsp minced garlic
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 c jarred water packed tropical fruit, drained
  • ¼ c chopped cilantro
  • 3 tbsp frozen lime juice concentrate
  • 1 tsp hot pepper sauce
  • ½ tsp kosher salt
  • 8 large romaine lettuce leaves
  • 4 (6-inch) whole wheat pitas

Preparation:

  1. Heat the oil in a medium skillet over medium-high heat.
  2. Add the shrimp, scallops, and garlic. Cook, stirring, for 2 minutes, or until the shrimp and scallops are opaque in the center. Remove to a medium bowl.
  3. Add the beans, fruit, cilantro, lime juice concentrate, hot-pepper sauce, and salt. Stir.
  4. Cover and refrigerate for 1 hour or as long as 24 hours.
  5. To serve, place a piece of lettuce on 8 plates, divide salad evenly over lettuce leaves. Slice pitas in half and then in wedges, serve 1 half with each plate.

Nutrition Facts:

  • Calories 159
  • Total Fat 5g  
  • Saturated Fat 1g  
  • Sodium 203 mg
  • Total Carbohydrates 16g
  • Fiber 4g
  • Protein 12g

  

  

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  May 18, 2011 

 

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Spam Prevention In the Pacific Northwest, what state is Portland in?