Salad of Seafood

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  • Lula: 200 g
  • Shrimp: 500 g
  • Mussel in the tin: 200 g
  • Lettuce: 4 large sheets
  • Sauce thousand islands: 1/3 cup
  • Cream: 1 tablespoon
  • Fresh parsley: 1 teaspoon


Boil two fingers of water in a pan, add the sliced squid and cook until reduced for two minutes, stirring occasionally. Do not let the squid cozam too, not to harden. Remove them from the pan with a slotted spoon and let it cool down. Peel the prawns cooked and remove the intestines. Drain the mussels. Arrange the shrimps and mussels on the lettuce leaves. Mix the sauce with cream and put it on the seafood. Sprinkle with the chopped parsley and serve immediately.

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