Calamari, Scungili and Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings |
1 pound shrimp, shelled and deveined |
3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry |
1 1/2 cups minced celery |
4 large cloves garlic, minced fine, or to taste |
1 cup pitted and halved black olives |
1 cup green olives with pimento, halved |
salt and pepper |
1/3 to 1/2 cup fresh lemon juice |
1/2 cup olive oil |
1/3 cup minced fresh parsley leaves |
Directions:
1. 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.
2. In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
3. In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.
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