Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Seafood Salad




Source of Recipe


Good Housekeeping


List of Ingredients






2 lemons
2 bay leaves
1 pint grape tomatoes
1/2 cup Gaeta or niçoise olives, pitted
1/2 cup loosely packed fresh parsley leaves, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 pound cleaned squid
1 pound medium shrimp, shelled and deveined with tail part of shell left on if you like



Recipe



1. From 1 lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lemon in half and squeeze juice into 4-quart saucepan; add bay leaves. Fill saucepan with 3 inches water; cover and heat to boiling over high heat.

2. Meanwhile, in large bowl, combine tomatoes, olives, parsley, oil, salt, pepper, and lemon peel and juice.

3. Rinse squid under cold running water. Slice squid bodies crosswise into 1/2-inch-wide rings. Cut tentacles into several pieces if large.

4. To boiling water in saucepan, add shrimp. Cook shrimp 1 to 2 minutes or just until opaque throughout. With slotted spoon, transfer shrimp to colander to drain. Add to bowl with tomato mixture.

5. Return water to boiling. Add squid; cook 30 seconds to 1 minute or just until opaque. Drain squid in colander; add to shrimp in bowl. Toss until well combined. Cover and refrigerate at least 1 hour or up to 4 hours.