CALAMARI, SCUNGILI AND SHRIMP SALAD
Steps:
- In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
- In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
- In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.
NEAPOLITAN CALAMARI AND SHRIMP SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
- Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.
- Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.
CALAMARI, TOMATO AND CAPER SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
- For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
- Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.
CALAMARI AND SHRIMP SALAD
This is an easy and delicious Italian seafood salad. Be sure to make a large batch, as it goes vey quickly!
Provided by Monica Pileggi
Categories European
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Boil the Calamari for no more than 30 seconds. Remove from water and place in a bath of cold water to stop the cooking. Do the same for the shrimp. (Or purchase frozen cooked shrimp -defrost in the refrigerator).
- Place the seafood into a colandar in a bowl to drain, cover with wrap and place in the refrigerator until chilled and well drained.
- Pat dry the seafood to make sure all excess water is removed. In a serving bowl, add the seafood, sliced onions, and celery. Squeeze the juice of the lemons over the salad. Add olive oil to coat along with some salt. Mix well.
- Refrigerate, covered, for a few hours to marinate. (I actually make this the night before, which helps to marinate the seafood).
Nutrition Facts : Calories 85.8, Fat 1.3, SaturatedFat 0.3, Cholesterol 130.4, Sodium 98.4, Carbohydrate 4.6, Fiber 1.4, Sugar 0.3, Protein 14.9
GRILLED SEAFOOD SALAD
This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful summer lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set vinaigrette aside.
- Heat a grill that has a fine-mesh grill basket, or a grill pan, over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved vinaigrette, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and 1 minute for scallops. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Add shredded radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells.
Nutrition Facts : Calories 185 g, Cholesterol 227 g, Fat 7 g, Protein 26 g, Sodium 168 g
ITALIAN SHRIMP, SCALLOP, AND CALAMARI SALAD
I found this in the new issue of, my favorite magazine, Coastal Living. It sounds perfect to post for ZWT 2006. I have not tried it but this is a recipe that is right up my alley! Can't wait to make this!
Provided by susie cooks
Categories Squid
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add shrimp; coook 2 minutes or until no longer translucent.
- Transfer shrimp to a large colander with a slotted spoon.
- Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent.
- Transfer scallops to colander with shrimp.
- Add calamari to boiling water; cook 30 seconds. transfer calamari to colander with other seafood.
- Run cold water over seafood until no longer warm; drain well.
- Combine cool seafood, fennel, onions, tomatoes, parsley. olives.
- Combine lemon juice, vinegar, salt and pepper in a small bowl with a wire whisk.
- Pour over seafood and vegetable mixture. Toss well.
- Let stand at room temperature for at least 15 minutes before serving.
Nutrition Facts : Calories 102.8, Fat 1.9, SaturatedFat 0.3, Cholesterol 89.5, Sodium 299.3, Carbohydrate 6.4, Fiber 1.3, Sugar 0.8, Protein 15.2
NEAPOLITAN CALAMARI AND SHRIMP SALAD
Men sometimes complain that pasta salads aren't a "real" meal because they're so light. This one will make a believer out of anyone who has turned his nose up at pasta salad in the past. Meaty eggplant chunks, cannellini beans, plus lots of grilled seafood make this as filling and robust as it is attractive on the plate.
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring the chicken broth to a boil in a large pot over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain the pasta and place it in a large bowl.
- Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the seafood, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp until just cooked through, 1 to 2 minutes per side. Grill the zucchini and eggplant until tender, about 4 minutes per side. Grill the tomatoes cut side down just until grill marks appear, about 2 minutes.
- Cut the calamari bodies into 1-inch rings. Add the calamari rings and tentacles and the shrimp to the bowl with the orzo. Cut the zucchini, eggplant, and tomatoes into 1-inch pieces and add them to the bowl with the orzo and seafood. Toss to combine. Add the cannellini beans, arugula, basil, parsley, lemon juice, extra-virgin olive oil, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper and toss again. Gently spoon the salad into a serving bowl and serve.
- Cooking pasta for a pasta salad differs in a couple of important ways from cooking pasta that is meant to be served hot. Here are some things to keep in mind:
- Because chilling tends to mute flavors, be sure to salt the water in which you cook the pasta especially generously to really flavor the pasta.
- This is the one time you can cook pasta a bit past al dente; the pasta should be cooked all the way through and soft (but not mushy!), as any uncooked core will be hard and taste starchy.
- Rinse the pasta briefly after draining it to get rid of excess starch, which will make your salad sticky. Again, this is an exception to the general rule!
- Don't dress the salad until right before serving, especially if the dressing contains an acid like vinegar or citrus juice, as it will start to break down the pasta and make it mushy.
THAI SHRIMP AND CALAMARI SALAD
This simple salad is deliciously piquant. If you love Thai food, you'll recognize the flavors instantly. This salad is easy to make and looks beautiful on a plate.
Provided by Jostlori
Categories Squid
Time 20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the fish sauce, lime juice, salt, and sugar. Set aside.
- Soak the glass noodles in water for 10 minutes. Place noodles and water in a saucepan and bring to a boil. Cook for 1 minute, then drain noodles and rinse under cold running water to take the heat off.
- Place the noodles, shrimp, squid and the remaining salad ingredients in a large bowl. Pour the dressing over the salad and toss lightly to coat.
- Arrange the salad over lettuce leaves. Sprinkle with the roasted ground peanuts and serve with lime wedges.
Nutrition Facts : Calories 135.9, Fat 7.2, SaturatedFat 1, Sodium 1128.3, Carbohydrate 15.2, Fiber 2.5, Sugar 7.6, Protein 5.6
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