Best Champlins Snail Salad Recipes

Spicy Shrimp Salad with Smoked Chile Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons ancho chili powder
1 tablespoon light brown sugar
1 teaspoon chile de arbol powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
24 large shrimp, shelled and deveined
Salt and freshly ground pepper
3 tablespoons olive oil
8 ounces arugula, washed and dried
Smoked Chile Vinaigrette, recipe follows
Chopped cilantro leaves, for garnish
1/4 cup rice wine vinegar
1 tablespoon chipotle pepper puree in adobo
1/4 cup chopped fresh cilantro leaves
1/2 cup olive oil
1 tablespoon honey
Salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees F.
In a bowl, combine the ancho chili powder, light brown sugar, chile de arbol, cinnamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through.
Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around each plate. Drizzle with more of the vinaigrette and chopped cilantro.
Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.

Champlin's Snail Salad image

Provided by star pooley

Time 10m

Number Of Ingredients 11

4 c thinly sliced cookedsnails (see note) or 4 cups conch (see note)
1/2 c olive oil
2 c mixed italian herb seasoning
1/4 c finely diced carrot
1/4 c finely chopped celery
1/4 c finely chopped red onion
1/4 c finely chopped red bell pepper
2 tsp minced garlic
salt & freshly ground black pepper
4 large boston lettuce leaves
lemon wedges

Steps:

1. In a large bowl, combine the conch, olive oil, Italian herbs, carrots, celery, red onion, bell pepper and garlic. Toss together and season with salt and pepper to taste. Refrigerate for several hours or overnight.
2. Spoon the salad onto a bed of lettuce, garnish with lemon wedges, and serve.
3. NOTE: Champlin's restaurant buys their conch in cans, already sliced, from Rome Seafood in Boston. Champlin's retail seafood market under the restaurant often sells whole cooked snails, which you should slice paper thin before using.