Scungilli Salad Food

SCUNGILLI SALAD

Scungilli Salad image

UPDATED: 5/8/2017 This is one of my family's favorite seafood salad. We use can Scungilli (sliced conch - which is one of a number of different species of medium-sized to large saltwater snails). And low in calories. I do understand that everyone taste might be a little different - this recipe is a good start, feel free to adjust ingredients to suit your family.

Provided by Ruby15

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 (29 ounce) can scungilli
1 cup celery, sliced thin
1 1/2 tablespoons Italian parsley, chopped
1 1/2 tablespoons cilantro, chopped
2 1/4 ounces black olives, california pitted and sliced
2 -3 garlic cloves, sliced very very thin (garilic can also be grated)
5 tablespoons extra virgin olive oil
1/2 lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon celery seed
1 -2 teaspoon sea salt
fresh ground pepper (to taste)
fresh ground red pepper flakes (to taste)
shrimp (optional)
lettuce

Steps:

Drain the scungilli and rinse under cold water.
Sliced in bite-size pieces (if not already sliced).
Toss sliced scungilli, celery, olives, garlic, salt and peppers.
Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
Add to scungilli mixture.
Add bite size shrimp, if desired.
Refrigerate and marinate for at least 30 minutes (or longer).
Serve on a bed of lettuce.

Nutrition Facts : Calories 305.2, Fat 13, SaturatedFat 1.8, Cholesterol 89.1, Sodium 762.6, Carbohydrate 12.6, Fiber 0.7, Sugar 0.5, Protein 33

BEST SCUNGILLI SALAD

Best Scungilli Salad image

This is a Scungilli salad so easy to make. Scungilli has only 45 calories per serving so it's not only addictive it's awesome. Enjoy!

Provided by JerseyJoe

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces scungilli, sliced and cooked (can use canned)
2 stalks celery, chopped
1/2 cup red onion, chopped
2 tablespoons chopped Italian parsley (not curly!) or 2 tablespoons flat leaf parsley (not curly!)
8 ounces sliced and pitted black olives (drained)
2 tablespoons of your best olive oil
1 lemon, juice of, and strained
1 teaspoon sea salt
1/4 teaspoon ground black pepper
red pepper flakes (optional)
1 garlic clove, chopped finely

Steps:

OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
Refrigerate for 30 minutes to let the flavors meld and enjoy!

Nutrition Facts : Calories 296.5, Fat 13.3, SaturatedFat 1.8, Cholesterol 73.7, Sodium 1327.5, Carbohydrate 16.4, Fiber 2.6, Sugar 1.5, Protein 28

CALAMARI, SCUNGILI AND SHRIMP SALAD

Calamari, Scungili and Shrimp Salad image

Provided by Food Network

Categories main-dish

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings
1 pound shrimp, shelled and deveined
3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry
1 1/2 cups minced celery
4 large cloves garlic, minced fine, or to taste
1 cup pitted and halved black olives
1 cup green olives with pimento, halved
Salt and pepper
1/3 to 1/2 cup fresh lemon juice
1/2 cup olive oil
1/3 cup minced fresh parsley leaves

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.

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