Calamari Scungili And Shrimp Salad Recipes

NEAPOLITAN CALAMARI AND SHRIMP SALAD

Neapolitan Calamari and Shrimp Salad image

Men sometimes complain that pasta salads aren't a "real" meal because they're so light. This one will make a believer out of anyone who has turned his nose up at pasta salad in the past. Meaty eggplant chunks, cannellini beans, plus lots of grilled seafood make this as filling and robust as it is attractive on the plate.

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, bodies and tentacles
1/2 pound large shrimp, peeled and deveined
2 zucchini, cut lengthwise in 3 slices
1 Japanese eggplant, cut lengthwise in 3 slices
2 plum tomatoes, halved lengthwise
Olive oil, for drizzling
Salt
Freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
Juice of 2 lemons
2/3 cup extra-virgin olive oil

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.

CALAMARI AND SHRIMP SALAD

Calamari and Shrimp Salad image

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

Ingredients

1 lb calamari, cleaned and cut into tubes
1 lb shrimp, shelled, deveined
1/2 small onion, sliced thin
1/2 cup celery, cut on the diagonal
2 lemons
olive oil
salt

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

THAI SHRIMP AND CALAMARI SALAD

Thai Shrimp and Calamari Salad image

This simple salad is deliciously piquant. If you love Thai food, you'll recognize the flavors instantly. This salad is easy to make and looks beautiful on a plate.

Provided by Jostlori

Categories Squid

Time 20m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 teaspoons lime juice
1/4 teaspoon salt
1 tablespoon fish sauce
1 1/2 teaspoons sugar
1 1/4 cups medium shrimp, boiled and cooled
1 1/4 cups squid rings, boiled and cooled
1/2 cup rice noodles (ie ( bean threads)
1/4 cup cilantro, coarsely chopped
2 Thai red chili peppers, thinly sliced (adjust to taste)
1/2 cup white mushroom, coarsely chopped
1/2 tablespoon fresh lime leaves, thinly sliced
1 shallot, thinly sliced
1 tablespoon lemongrass, white part only, thinly sliced
1/2 carrot, shredded
2 tablespoons roasted peanuts, coarsely ground
lime wedge, for garnish

Steps:

In a small bowl, combine the fish sauce, lime juice, salt, and sugar. Set aside.
Soak the glass noodles in water for 10 minutes. Place noodles and water in a saucepan and bring to a boil. Cook for 1 minute, then drain noodles and rinse under cold running water to take the heat off.
Place the noodles, shrimp, squid and the remaining salad ingredients in a large bowl. Pour the dressing over the salad and toss lightly to coat.
Arrange the salad over lettuce leaves. Sprinkle with the roasted ground peanuts and serve with lime wedges.

Nutrition Facts : Calories 135.9, Fat 7.2, SaturatedFat 1, Sodium 1128.3, Carbohydrate 15.2, Fiber 2.5, Sugar 7.6, Protein 5.6

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