01-10-2007, 05:23 AM
[font "verdana, arial, helvetica"][size 2]1 1/2 lb calamari (squid) cleaned, tentacles
and flaps removed, bodysacs cut
crosswise into 1/4"-wide rings
1 lb shrimp shelled and deveined
3 can scungili or conch - (6 1/2 oz ea) drained, rinsed,
and patted dry
1 1/2 cup minced celery
4 lrg garlic cloves, minced fine
1 cup pitted black olives halved
1 cup green olives with pimento halved
Salt to taste
Freshly-ground black pepper to taste
1/3 cup fresh lemon juice - (to 1/2 cup) or to taste
1/2 cup olive oil or to taste
1/3 cup minced fresh parsley leaves
In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives and salt and pepper. Chill the mixture, covered, until ready to serve.
In a small bowl, whisk together the lemon juice, oil, salt and pepper. Add the dressing to the seafood mixture along with the parsley and toss to combine.
This recipe yields 8 to 10 servings.[/size][/font]
and flaps removed, bodysacs cut
crosswise into 1/4"-wide rings
1 lb shrimp shelled and deveined
3 can scungili or conch - (6 1/2 oz ea) drained, rinsed,
and patted dry
1 1/2 cup minced celery
4 lrg garlic cloves, minced fine
1 cup pitted black olives halved
1 cup green olives with pimento halved
Salt to taste
Freshly-ground black pepper to taste
1/3 cup fresh lemon juice - (to 1/2 cup) or to taste
1/2 cup olive oil or to taste
1/3 cup minced fresh parsley leaves
In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives and salt and pepper. Chill the mixture, covered, until ready to serve.
In a small bowl, whisk together the lemon juice, oil, salt and pepper. Add the dressing to the seafood mixture along with the parsley and toss to combine.
This recipe yields 8 to 10 servings.[/size][/font]