Mediterranean Calamari & Shrimp Seafood Salad

Recipe - The Fresh Grocer - Corporate

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

Arm & Hammer Fridge-N-Freezer Baking Soda, 14 oz, 14 Ounce

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$1.49$0.11/oz

1 teaspoon kosher salt

Morton Kosher Salt, Coarse, 16 Ounce, 16 Ounce

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$2.29$0.14/oz

1 package (16 ounces) frozen calamari rings, thawed

PanaPesca Calamari Rings, 1 lb, 1 Pound

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$8.99$8.99/lb

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

Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz, 5 Ounce

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$6.69$1.34/oz

3 garlic cloves, minced

Fresh Garlic, 4 Ounce

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$1.20 avg/ea$4.79/lb

3 anchovies in oil, drained and finely chopped

Bellino Flat Fillets Anchovies in Olive Oil, 4.25 oz, 4.25 Ounce

On Sale!

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$5.69 was $5.99$1.34/oz

1 1/2 tablespoons fresh lemon juice

Lemons , 2 pound, 5 Pound

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$4.99$1.00/lb

1 teaspoon lemon zest

Lemons , 2 pound, 5 Pound

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$4.99$1.00/lb

3/4 teaspoon crushed red pepper flakes

Sargento Tradition Cut Crushed Red Pepper Flakes, 7 oz, 7 Ounce

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$4.49$0.64/oz

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

Red Onion, 10 Ounce

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$1.24 avg/ea$1.99/lb

1 cup drained pitted green olives

Cento Medium Pitted Green Olives, 6 oz, 6 Ounce

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$4.69$0.78/oz

1 cup drained pitted Kalamata olives

Bowl & Basket Specialty Pitted Kalamata Olives, 5.82 oz, 5.82 Ounce

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$3.49$0.60/oz

1/4 cup drained capers

Goya Pitted Manzanilla Olives Pimientos & Capers Alcaparrado, 7 oz, 7 Ounce

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$2.69$0.38/oz

1/4 cup packed chopped fresh Italian parsley

Goodness Gardens Farm Fresh Italian Parsley, 0.25 oz, 0.25 Ounce

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$1.39$5.56/oz

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.