Mediterranean Calamari & Shrimp Seafood Salad
Recipe - ShopRite of Aberdeen, NJ
Mediterranean Calamari & Shrimp Seafood Salad
Prep Time15 Minutes
Servings10
Cook Time2 Minutes
Calories238
Ingredients
1 teaspoon baking soda
1 teaspoon kosher salt
1 package (16 ounces) frozen calamari rings, thawed
1/4 cup plus 3 tablespoons extra virgin olive oil, divided
3 garlic cloves, minced
3 anchovies in oil, drained and finely chopped
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3/4 teaspoon crushed red pepper flakes
1 package (12 ounces) frozen 61-70 count tail-off cooked shrimp, thawed and patted dry
1 small red onion, halved and thinly sliced
1 cup drained pitted green olives
1 cup drained pitted Kalamata olives
1/4 cup drained capers
1/4 cup packed chopped fresh Italian parsley
Directions
- Line rimmed baking pan with paper towel. In large bowl, whisk baking soda, salt and 2 cups water. Add calamari; toss and let stand 15 minutes. Drain and rinse calamari with cold water; transfer to prepared pan and pat dry.
- In large skillet, heat 1 tablespoon oil over medium-high heat. Add garlic, calamari and 1/4 teaspoon black pepper; cook and stir 2 minutes or until calamari turns opaque throughout. Transfer calamari mixture to medium bowl; cool completely.
- In large bowl, whisk anchovies, lemon juice, lemon zest, crushed red pepper, 1/4 teaspoon black pepper and remaining 1/4 cup plus 2 tablespoons oil. Add shrimp, onion, olives, capers, parsley and calamari mixture; toss. Makes about 5 cups.
Nutritional Information
Approximate nutritional values per serving (1/2 cup): 238 Calories, 17g Fat, 2g Saturated Fat, 183mg Cholesterol, 740mg Sodium, 4g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 18g Protein
15 minutes
Prep Time
2 minutes
Cook Time
10
Servings
238
Calories
Shop Ingredients
Makes 10 servings
Bowl & Basket Pure Baking Soda, 16 oz
$0.99$0.06/oz
Morton Kosher Salt, Coarse, 16 Ounce
$2.49$0.16/oz
PanaPesca Calamari Rings, 1 lb
$8.99$8.99/lb
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$22.49$0.33/fl oz
Fresh Garlic
$1.00 avg/ea$3.99/lb
Bellino Flat Fillets Anchovies in Olive Oil, 4.25 oz
On Sale!
$5.69 was $5.99$1.34/oz
Lemon 1 ct, 1 each
6 for $3.00
$0.50 was $0.69
Lemon 1 ct, 1 each
6 for $3.00
$0.50 was $0.69
Sargento Tradition Cut Crushed Red Pepper Flakes, 7 oz
$3.49$0.50/oz
Product match not available
Red Onion
$0.93 avg/ea$1.49/lb
Kvuzat Yavne Pitted Green Olives, 19.7 oz
$4.79$0.25/oz
Tuscanini Pitted Kalamata Olives, 10.6 oz
$4.79$0.45/oz
Reese Non Pareil Capers, 3.5 fl oz
$3.99$1.14/fl oz
Italian Parsley, 1 bunch, 1 each
$1.49
Nutritional Information
Approximate nutritional values per serving (1/2 cup): 238 Calories, 17g Fat, 2g Saturated Fat, 183mg Cholesterol, 740mg Sodium, 4g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 18g Protein
Directions
- Line rimmed baking pan with paper towel. In large bowl, whisk baking soda, salt and 2 cups water. Add calamari; toss and let stand 15 minutes. Drain and rinse calamari with cold water; transfer to prepared pan and pat dry.
- In large skillet, heat 1 tablespoon oil over medium-high heat. Add garlic, calamari and 1/4 teaspoon black pepper; cook and stir 2 minutes or until calamari turns opaque throughout. Transfer calamari mixture to medium bowl; cool completely.
- In large bowl, whisk anchovies, lemon juice, lemon zest, crushed red pepper, 1/4 teaspoon black pepper and remaining 1/4 cup plus 2 tablespoons oil. Add shrimp, onion, olives, capers, parsley and calamari mixture; toss. Makes about 5 cups.