Shrimp and Squid Salad  » Recipes  »
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  • I was unsure how squid would be in a salad, but it is delicious, and I have made this multiple times

    • by Jessie Bahrey
      TRUSTWORTHY

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      If you are tired of the usual green and Caesar salads, this is a great recipe to try, particularly if you are a seafood fan like I am. While I have tried and made plenty of salads that contain shrimp or even salmon, this one was the first one which I made that had squid in it. I was unsure how squid would be in a salad, but it is delicious, and I have made this multiple times.

      Of course, it is also extremely nutritious, and the combination of flavours works well with any meal, or even as a meal when served with a hearty bread.

      Ingredients:

      Half red onion, chopped Half lemon 2 bay leaves ½ teaspoon black peppercorns 3 stalks celery, halved 1 pound squid, cleaned 1 pound shrimp, peeled and deveined ½ cup pitted oil-cured or other small black olives ½ chopped parsley 4 anchovy fillets, chopped 1/3 cup extra-virgin olive oil 3 tablespoons lemon ...


      • juice 1 tablespoon white wine vinegar ¼ teaspoon salt (I used slightly more) Black pepper to taste

        Directions:

        Soak onion in cold water for 20 minutes; drain and rinse under cold water and drain well.

        Meanwhile, squeeze juice from lemon into saucepan; add 8 cups salted water, squeezed-out lemon rind, bay leaves and peppercorns, and bring to a boil. Blanch celery for 1 minute; remove with tongs, chill under cold water and drain. Chop celery, place in a large bowl.

        Cut squid

        bodies into rings and cut tentacles in half, place in heatproof sieve. Put sieve in blanching pot so squid is submerged. Blanch just enough until water returns to boil. Drain; add to bowl. Blanch shrimp until pink and no longer translucent in centre. Drain and add to bowl. Let seafood cool. Toss in drained onion, olives, parsley, and anchovies. Whisk together oil, lemon juice, vinegar, salt and pepper; pour into bowls and toss to coat. Let sit for 1 hour before serving or refrigerate up to 8 hours. Mix again before plating.

        Makes 6-8 servings.




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    The review was published as it's written by reviewer in December, 2009. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 492412929370831/k2311a1224/12.24.09
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