Mediterranean Calamari & Shrimp Seafood Salad
Recipe - The Fairway Market Corporate
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
Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz
$1.79$0.13/oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
Not Available
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
On Sale! Limit 4
$7.99 was $8.99$0.47/fl oz
Fresh Garlic
$1.12 avg/ea$4.49/lb
Bellino Flat Fillets Anchovies in Olive Oil, 4.25 oz
$6.19$1.46/oz
Lemons , 2 pound
$4.89$0.98/lb
Lemons , 2 pound
$4.89$0.98/lb
Fairway Aleppo Chili Flakes, 1.8 oz
$6.99$3.88/oz
Not Available
Red Onion
$1.24 avg/ea$1.99/lb
Brads Organic Organic Pitted Green Olives
$4.49$0.42/oz
Pitted Kalamata Olives, 16 oz
$6.99$0.44/oz
Fairway Capers, 12 oz
$6.99$0.58/oz
Organic Italian Parsley, 1 ct, 1 each
On Sale!
$1.99 was $2.29
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.