Italian Seafood Salad Recipes

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ITALIAN SEAFOOD SALAD



Italian Seafood Salad image

Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Yield Makes 10 cups; serves 8 to 10

Number Of Ingredients 13

1 teaspoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons), plus wedges for serving
1/2 teaspoon sugar, plus 6 tablespoons, separated
Kosher salt and freshly ground pepper
1/2 teaspoon finely minced garlic (1 small clove)
3/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley, plus 1 cup whole leaves
1 pound small squid, cleaned, bodies cut into 1/2-inch-thick rings and tentacles halved
1 pound large shrimp, peeled and deveined
1 pound mussels, cleaned
1 small bulb fennel, quartered and thinly sliced (2 cups)
1 small red or orange bell pepper, finely chopped (1 cup)
2 ribs celery, finely chopped (1 cup)
1 pound lump crabmeat, picked over

Steps:

  • In a large bowl, whisk together lemon zest, juice, 1/2 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic. Whisk in oil and chopped parsley.
  • Meanwhile, in a large pot, bring 4 quarts water, 6 tablespoons sugar, and 1/4 cup salt to a boil. Add squid and blanch until just tender, 30 seconds. Using a slotted spoon or a spider, transfer squid to an ice bath to stop cooking. Once cool, drain squid and lay on paper towels to dry; transfer to bowl with dressing.
  • Return water to a boil. Add shrimp, stir once, cover, and remove from heat. Let stand 3 minutes; using a slotted spoon, remove to a plate to cool slightly; pat dry and transfer to bowl with squid. Return water to a boil and add mussels, reduce heat to medium, cover, and simmer until mussels open, 3 to 5 minutes (discard any unopened mussels). Drain and transfer to a plate to cool. Remove all but 10 mussels from their shells and add to bowl with seafood. Reserve mussels in shell for serving.
  • Toss dressed seafood with fennel, bell pepper, celery, crab, and parsley leaves. Season with salt and pepper. Serve immediately, with reserved mussels and lemon wedges, or store, covered, in the refrigerator, for up to 8 hours.

ITALIAN MARINATED SEAFOOD SALAD



Italian Marinated Seafood Salad image

This is my own original recipe. Serve over ribbons of radicchio, romaine, spinach, or any favorite salad greens, mixed with paper thin slices of red onion, along with some crusty fresh Italian bread for dipping.

Provided by Domenica Ann

Categories     Salad     Seafood Salad Recipes

Time 32m

Yield 6

Number Of Ingredients 16

½ pound sea scallops
¼ pound medium shrimp
½ pound fresh mussels
¼ pound calamari rings
½ cup pitted kalamata olives
2 tablespoons lemon juice
⅓ cup olive oil
1 large clove garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
¼ teaspoon red pepper flakes
1 lemon, sliced
1 medium red onion, thinly sliced
6 cups mixed salad greens
freshly ground pepper to taste
salt

Steps:

  • Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels.
  • Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
  • Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 10.3 g, Cholesterol 95.9 mg, Fat 16.9 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 405 mg, Sugar 1.3 g

ITALIAN SEAFOOD SALAD



Italian Seafood Salad image

Italian Seafood Salad, love seafood? Then this is the perfect seafood appetizer recipe for you! Fast, easy and so delicious.

Provided by Rosemary Molloy

Categories     Antipasti

Time 1h40m

Number Of Ingredients 10

1 1/4 cups cleaned and cut calamari ((250 grams))
1 1/2 cups mussels (without the shell I used frozen mussels) ((250 grams))
1 3/4 cups small shrimp cleaned (I used frozen shrimp) (200 grams)
1 stalk celery chopped
1 carrot grated
5-6 black olives chopped
1/4 cup Italian parsley chopped (8 grams)
1/4 cup olive oil (56 grams)
juice from 1/2-1 lemon
1-2 pinches salt (taste before serving add if needed)

Steps:

  • In a large pot of boiling water, boil for approximately 40-50 minutes the sliced calamari until tender, remove to a separate medium-sized bowl with a slotted spoon.
  • Keeping the pot of boiling water add mussels and cook 10 minutes, remove to the same bowl with the calamari and add the shrimp to the boiling water and boil or 10 minutes, remove to the same bowl.
  • Drain the fish in the medium-sized bowl a second time just to remove excess liquid and let cool. Add the chopped celery, grated carrot, chopped olives, chopped parsley , olive oil and lemon juice. Gently mix to combine well.
  • Refrigerate for at least 2-3 hours to combine flavours.
  • Before serving add a little more olive oil (3-4 tablespoons) and salt if necessary, you could also add some extra chopped fresh parsley. Some people like a drizzle of Balsamic vinegar or extra lemon juice. Serve with crusty Italian bread. Enjoy!

Nutrition Facts : Calories 316 kcal, Carbohydrate 6 g, Protein 36 g, Fat 17 g, SaturatedFat 2 g, TransFat 0.01 g, Cholesterol 347 mg, Sodium 337 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE



Italian Seafood Salad (Insalata di Mare) Recipe image

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

1/2 pound (225g) dry-packed bay or sea scallops, cut into 1/2-inch pieces
2 teaspoons grated zest and 1 cup (240ml) juice from 8 to 10 lemons, divided
1 pound (450g) large shrimp, peeled and deveined
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon baking soda
4 medium cloves garlic, 2 crushed and 2 minced, divided
1/2 cup plus 1 tablespoon (135ml) extra-virgin olive oil, divided
2 pounds (1kg) mussels, de-bearded and scrubbed (see note)
5 whole peppercorns
2 bay leaves
1 pound (450g) cleaned squid bodies and tentacles, bodies cut into 1/2-inch rings and large tentacles halved lengthwise
1/4 cup packed minced flat-leaf parsley leaves and tender stems (3/4 ounce; 20g)
Dash cayenne pepper
Dash ground coriander seed (optional)
Freshly ground black pepper
2 stalks celery, sliced thinly on the bias (6 ounces; 170g)
1/2 cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias (4 ounces; 115g)

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

CHILLED ITALIAN SEAFOOD SALAD



Chilled Italian Seafood Salad image

Provided by Guy Fieri

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 31

1 pound calamari tentacles and tubes, cleaned and cut into 1-inch rings
2 cups buttermilk
3 tablespoons white wine vinegar
2 large cloves garlic, minced
Juice and zest of 1 lemon
1 cup canola oil
1/2 teaspoon sugar
1/4 cup fresh parsley leaves
2 tablespoons fresh cilantro leaves
1 tablespoon roughly chopped fresh oregano leaves
2 scallions, roughly chopped
Kosher salt and freshly cracked black pepper
2 celery ribs, cut into 1/2-inch pieces
1 medium carrot, unpeeled and cut into 1/2-inch pieces
1 onion, skin on, halved and quartered
4 sprigs fresh parsley
4 sprigs fresh lemon thyme
2 bay leaves
1 dried red chile
1 lemon, thinly sliced
1/2 teaspoon black peppercorns
1 pound U21/25 tail-on shrimp, peeled and deveined
2 pounds littleneck clams, scrubbed, beards removed
1 1/2 cups halved and thinly sliced tomato
Kosher salt and freshly cracked black pepper
8 ounces lightly packed Israeli arugula, washed and trimmed
1 small fennel bulb, trimmed, fronds reserved and sliced thin
Kosher salt and freshly cracked black pepper
1 plum tomato, seeded and finely diced
2 scallions, sliced on the bias
1 lemon, cut into wedges

Steps:

  • For the calamari: Combine the calamari and buttermilk in a large glass container. Cover and refrigerate for 30 minutes. Drain and rinse. Transfer to a mixing bowl and set aside.
  • For the Venetian vinaigrette: Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl. Whisk in the oil slowly to emulsify. Once thickened, whisk in the parsley, cilantro, oregano and scallions. Season with salt and pepper. Refrigerate in an airtight container until ready for use (or up to 48 hours).
  • For the court bouillon: Place 12 cups cold water, the celery, carrot, onion, parsley, thyme, bay leaves, chili, lemon and black peppercorns into a large stockpot fitted with a fine mesh colander attachment. Bring to a boil and reduce to a simmer. Poach by placing the calamari and the shrimp into the colander and simmering until the calamari is firm and the shrimp is pink, about 3 minutes. Remove to a mixing bowl and set aside. Poach the clams until the shells open, 4 to 6 minutes.
  • Transfer the clams to the already poached shellfish, discarding any unopened shells. Add the sliced tomato to the shellfish. Toss with two-thirds of the vinaigrette, season and refrigerate until chilled, about 10 minutes.
  • For the salad: Gently toss the arugula and fennel in a large mixing bowl with the remaining vinaigrette to coat. Season with salt and pepper. Transfer to a large serving dish. Arrange the marinated seafood atop the salad. Garnish with the diced tomatoes, scallions, lemon wedges and fennel fronds around the platter.

ITALIAN CRAB SEAFOOD PASTA SALAD



Italian Crab Seafood Pasta Salad image

I had a very similar salad in Little Italy near the Baltimore Harbor. It was fabulous! This is the closest I have come to it. This is pretty darn good too! A wonderful summertime salad! Serve as an appetizer salad, a side salad, light lunch or for brunch. It makes a very nice presentation and will be sure to impress guests. :) P.S. Do not substitute canned crabmeat or imitation it will not taste the same!

Provided by Little Bee

Categories     Crab

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces medium pasta shells
salt
1/2 lb lump crabmeat (you can find fresh lump crabmeat in a 1lb container in the seafood dept. Do not use canned or imitat)
1 cup mayonnaise
1/2 cup buttermilk
4 green onions, thinly sliced
1 lemon, juice of
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 Old Bay Seasoning (Old Bay is best but if you cannot find use another seafood seasoning)
2 tablespoons chopped fresh parsley
pepper
lettuce leaf

Steps:

  • Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes.
  • Rinse, drain and set aside.
  • Pick through crab discarding any pieces of shells.
  • Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic powder Old bay, parsley and pepper to taste.
  • Add the pasta shells and mix again.
  • Cover and chill overnight.
  • Serve on lettuce leaves.

Nutrition Facts : Calories 421.7, Fat 14.6, SaturatedFat 2.3, Cholesterol 39.7, Sodium 448.1, Carbohydrate 55.2, Fiber 2.2, Sugar 5.1, Protein 17.2

SHRIMP PASTA SALAD WITH ITALIAN DRESSING



Shrimp Pasta Salad with Italian Dressing image

Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread...great for outdoor summer meals. Can also be used as a side dish.

Provided by CallaLily

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package tri-color rotini pasta
1 pound cooked shrimp, chilled
2 tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ red onion, thinly sliced
2 cups broccoli florets
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons Italian seasoning (such as Mrs. Dash®)
⅛ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
  • Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
  • Serve cold; sprinkle Parmesan over individual servings.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 49.8 g, Cholesterol 149 mg, Fat 4.1 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 212.5 mg, Sugar 5 g

ITALIAN SEAFOOD SALAD



ITALIAN SEAFOOD SALAD image

Categories     Salad     Shellfish

Yield 4-6 servings

Number Of Ingredients 32

Venetian Vinaigrette:
3 tablespoons white wine vinegar
2 large cloves garlic, minced
Juice and zest of 1 lemon
1 cup canola oil
1/2 teaspoon sugar
1/4 cup fresh parsley leaves
2 tablespoons fresh cilantro leaves
1 tablespoon roughly chopped fresh oregano leaves
2 scallions, roughly chopped
Kosher salt and freshly cracked black pepper
Court Bouillon:
2 celery ribs, cut into 1/2-inch pieces
1 medium carrot, unpeeled and cut into 1/2-inch pieces
1 onion, skin on, halved and quartered
4 sprigs fresh parsley
4 sprigs fresh lemon thyme
2 bay leaves
1 dried red chile
1 lemon, thinly sliced
1/2 teaspoon black peppercorns
1 pound U21/25 tail-on shrimp, peeled and deveined
2 pounds littleneck clams, scrubbed, beards removed
1 1/2 cups halved and thinly sliced tomato
Kosher salt and freshly cracked black pepper
Fennel-Arugula Salad:
8 ounces lightly packed Israeli arugula, washed and trimmed
1 small fennel bulb, trimmed, fronds reserved and sliced thin
Kosher salt and freshly cracked black pepper
1 plum tomato, seeded and finely diced
2 scallions, sliced on the bias
1 lemon, cut into wedges

Steps:

  • For the calamari: Combine the calamari and buttermilk in a large glass container. Cover and refrigerate for 30 minutes. Drain and rinse. Transfer to a mixing bowl and set aside. For the Venetian vinaigrette: Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl. Whisk in the oil slowly to emulsify. Once thickened, whisk in the parsley, cilantro, oregano and scallions. Season with salt and pepper. Refrigerate in an airtight container until ready for use (or up to 48 hours). For the court bouillon: Place 12 cups cold water, the celery, carrot, onion, parsley, thyme, bay leaves, chili, lemon and black peppercorns into a large stockpot fitted with a fine mesh colander attachment. Bring to a boil and reduce to a simmer. Poach by placing the calamari and the shrimp into the colander and simmering until the calamari is firm and the shrimp is pink, about 3 minutes. Remove to a mixing bowl and set aside. Poach the clams until the shells open, 4 to 6 minutes. Transfer the clams to the already poached shellfish, discarding any unopened shells. Add the sliced tomato to the shellfish. Toss with two-thirds of the vinaigrette, season and refrigerate until chilled, about 10 minutes. For the salad: Gently toss the arugula and fennel in a large mixing bowl with the remaining vinaigrette to coat. Season with salt and pepper. Transfer to a large serving dish. Arrange the marinated seafood atop the salad. Garnish with the diced tomatoes, scallions, lemon wedges and fennel fronds around the platter.

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From seriouseats.com
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SOUTHERN ITALIAN SEAFOOD SALAD (INSALATA DI MARE)
2012-08-15 In a bowl, add the lemon juice, red-wine vinegar, olive olive and garlic. Season with a good pinch of salt, pepper and chili flakes. Let stand for 10 minutes. Whisk again and remove the garlic with the slotted spoon and discard. Add the marinade to the container with the seafood.
From ouritaliantable.com
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ITALIAN SEAFOOD SALAD - EVERYDAY GOURMET
Method. Place the vinegar, sugar, salt and bay leaves into a pot and bring to the boil. Place the celery and carrots in separate bowls and divide the pickling liquid over both. Place in the fridge for 1-2 hours. Combine half of the olive oil with the garlic and some salt and pepper and add to …
From everydaygourmet.tv
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ITALIAN SEAFOOD SALAD RECIPE - ITALIAN FOOD
2021-12-08 Seafood Salad the perfect side dish recipe. This Italian Seafood Salad is made in part to help celebrate the Italian-American holiday, Feast of the Seven Fishes. In this seafood recipe, we have some of my favorite ingredients and some unique ingredients to help elevate your cooking in the kitchen. So, spice up your recipe game with this simple to make seafood …
From cfood.org
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ITALIAN SEAFOOD SALAD (INSALATA DI MARE) - KAREN'S KITCHEN STORIES
2019-12-20 How to cook Italian Seafood Salad (Insalata di Mare) Recipe. In a large pot, add 3 quarts of water, the Old Bay seasoning, and a tablespoon of kosher salt. Bring the mixture to a boil and add the shrimp. Simmer over medium low for 3 minutes. Using a spider skimmer, transfer the shrimp to a medium bowl. Measure out 2 cups of the liquid and ...
From karenskitchenstories.com
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ITALIAN SHRIMP, SCALLOP, AND CALAMARI SALAD - MEDITERRANEAN RECIPES
The recipe Italian Shrimp, Scallop, and Calamari Salad could satisfy your Mediterranean craving in around 45 minutes. This gluten free, dairy free, and primal recipe serves 10. This main course has 127 calories, 17g of protein, and 3g of fat per serving. Head to the store and pick up bay scallops, sicilian olives, wine vinegar, and a few other ...
From fooddiez.com
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FRUTTI DI MARE SEAFOOD SALAD RECIPE - SIMPLY RECIPES
2022-03-02 Dice the yellow pepper, seed and dice the tomatoes and slice the celery ribs very thin. Chop the chives. Juice the lemons and remove any seeds. Put the diced peppers, tomatoes and celery into very large bowl. Most cocktail shrimp are pre-cleaned and cooked, so you you can put them in the bowl, too.
From simplyrecipes.com
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Top Asked Questions

How do you prepare seafood boil salad?
Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour. Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens.
What do you put on a seafood salad?
Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour. Divide salad greens onto 6 plates or salad bowls.
What to serve with Italian seafood salad?
Italian Seafood Salad, an amazing appetizer that everyone will love, made with shrimp, mussels, calamari fresh veggies and some tasty olive oil. Serve with some Italian Crusty Bread to make this your new go to Appetizer. If someone asked me what was my favourite antipasto/ appetizer was, this Italian Seafood Salad would be it, hands down.
What is Italian seafood salad made of?
Made with shrimp, calamari and lump blue crab meat, this Italian Seafood Salad is one of the easiest but most delicious seafood recipes you’ll ever make. Italian Seafood Salad ( Antipasti di Mare) is traditionally a Christmas Eve appetizer.

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