ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE
Italy's classic light, bright salad of gently cooked and marinated seafood, including shrimp, squid, scallops, and mussels, with lemon juice, olive oil, parsley, and subtle spices.
Provided by Daniel Gritzer
Categories Appetizers and Hors d'Oeuvres Salads
Time 1h40m
Yield 6
Number Of Ingredients 17
Steps:
- Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
- Pick all but 10 mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup (120ml) lemon juice, lemon zest, remaining 1/2 cup (120ml) olive oil, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed (if using). Whisk well.
Nutrition Facts : Calories 604 kcal, Carbohydrate 19 g, Cholesterol 364 mg, Fiber 1 g, Protein 63 g, SaturatedFat 5 g, Sodium 1341 mg, Sugar 1 g, Fat 29 g, ServingSize Serves 4 to 6 as an appetizer, UnsaturatedFat 0 g
ITALIAN SCALLOP AND SHRIMP SALAD
This light and flavorful appetizer is great for seafood and garlic lovers!
Provided by Lillian
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 8h55m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
- Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 8.2 g, Cholesterol 193.2 mg, Fat 12.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 1.7 g, Sodium 638.9 mg, Sugar 0.1 g
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, 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.
ITALIAN GRILLED SHRIMP SALAD
A delicious grilled shrimp salad!
Provided by Bernice Dray
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
- Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
- Place lettuce on a serving plate. Top with shrimp mixture and serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.6 g, Cholesterol 115 mg, Fat 6.6 g, Fiber 2.9 g, Protein 14.1 g, SaturatedFat 1.1 g, Sodium 470.3 mg, Sugar 5.4 g
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
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
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