Calamari Scungili And Shrimp Salad Food

CALAMARI AND SHRIMP SALAD

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).

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.

GRAMMY'S CALAMARI SALAD

Steps:

• In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
• Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
• Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.

NEAPOLITAN CALAMARI AND SHRIMP SALAD

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.

ITALIAN SHRIMP, SCALLOP, AND CALAMARI SALAD

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.