Calamari, Scungili and Shrimp Salad


Yield:
8 to 10 servings
Level:
Easy

CATEGORIES
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
Directions

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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