Keto Calamari Recipes

SPICY TWO MINUTE CALAMARI

Spicy Two Minute Calamari image

Fresh calamari rings are lightly sauteed in a tomato sauce bursting with flavor from shallot, chilis, capers, and pickled peppers, all topped with an herby crunchy panko topping.

Provided by Abra Pappa, MS, CNS, LDN

Number Of Ingredients 12

Ingredients

1 tbsp extra virgin olive oil
1 medium shallot, divided (Reserve 1/2 for panko topping in a small dice, slice remaining shallot for calamari sauce)
2 tbsp white wine
1 cup tomato (canned cherry tomatoes or canned diced tomato)
2 tbsp capers
1/4 cup peppadew peppers (diced)
pinch crushed red pepper (or aleppo pepper)
1 lb calamari, sliced into rings
1 tbsp salted butter
2 tbsp diced shallot
1/3 cup panko breadcrumbs
1/4 cup fresh herbs (either all parsley or a combination of parsley, rosemary, and oregano)

Steps:

You can prepare this in advance and set it aside or prepare it while the tomato sauce is cooking. In a skillet melt butter and saute finely diced shallot until soft and no longer translucent. Add breadcrumbs and toast until nutty and slightly brown. Stir in fresh herbs and set aside.
Heat olive oil in a skillet over medium heat, and saute sliced shallot for 3 minutes until fragrant and no longer translucent. Add white wine, stir and cook for additional 2 minutes.
Add tomatoes, capers, peppers, and a pinch of crushed red pepper to the pan and cook together for 12-15 minutes stirring frequently. Add a generous pinch of salt and black pepper. Taste sauce for seasoning, and adjust as needed.
Prepare calamari, pat dry and slice into rounds. Add to pan and cook for 2 minutes. Do not overcook or the calamari will turn rubbery.
Top calamari with breadcrumbs and serve immediately.

Nutrition Facts : ServingSize 1 serving (2 total servings), Calories 258 kcal, Carbohydrate 14 g, Protein 22 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 272 mg, Sodium 265 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g

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