Neapolitan Calamari and Shrimp Salad

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Picture of Neapolitan Calamari and Shrimp Salad Recipe Photo: Neapolitan Calamari and Shrimp Salad Recipe
Rated 4 stars out of 5
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Total Time:
45 min
Prep
30 min
Cook
15 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 4 cups chicken broth
  • 1/2 pound orzo pasta (about 1 cup)
  • 1/2 pound calamari, whole bodies and tentacles
  • 1/2 pound shrimp, peeled and deveined
  • 2 zucchini, sliced lengthwise, about 1-inch wide
  • 1 Japanese eggplant, sliced lengthwise, about 1-inch wide
  • 2 Roma tomatoes, halved lengthwise
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3 ounces arugula (about 3 cups)
  • 3/4 cups chopped fresh basil leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 lemons, juiced
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper

Directions

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.

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Newest Ratings and Reviews

Read all 52 reviews

  • on November 20, 2011

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    I have replaced tomatoes with roasted red peppers which makes the salad a little bit heartier. My whole family loves it. This is my ultimate comfort food.

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  • on September 25, 2011

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    I omitted the shrimp and calamari and swapped yellow zucchini for the eggplant and it was soooo fresh and delicious. We usually have this salad for lunch, but, I am sure, if the shrimp is left in...would be fabulous for dinner with a glass of wine!

    people found this review Helpful.
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  • on August 21, 2011

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    I made this following the recipe to a T with the exception of the calamari (I omitted that and my husband and I did not care for it at all. We felt that the basil and eggplant were very over powering....will not be making this again.

    people found this review Helpful.
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