Mediterranean Calamari & Shrimp Seafood Salad

Mediterranean Calamari & Shrimp Seafood Salad

Recipe - ShopRite Liquors of Franklin Boro

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

Servings

238

Calories

Shop Ingredients

Makes 10 servings

1 teaspoon baking soda

Not Available

1 teaspoon kosher salt

Not Available

1 package (16 ounces) frozen calamari rings, thawed

Not Available

1/4 cup plus 3 tablespoons extra virgin olive oil, divided

Not Available

3 garlic cloves, minced

Not Available

3 anchovies in oil, drained and finely chopped

Not Available

1 1/2 tablespoons fresh lemon juice

Not Available

1 teaspoon lemon zest

Not Available

3/4 teaspoon crushed red pepper flakes

Not Available

1 package (12 ounces) frozen 61-70 count tail-off cooked shrimp, thawed and patted dry

Not Available

1 small red onion, halved and thinly sliced

Not Available

1 cup drained pitted green olives

Not Available

1 cup drained pitted Kalamata olives

Not Available

1/4 cup drained capers

Not Available

1/4 cup packed chopped fresh Italian parsley

Not Available

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.