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Chilled Calamari Cocktail Appetizer
Courtesy of Ruggiero Seafood
Servings: 4
Prep Time: 30 Min.
Cook Time: 15 Min.
What you need:
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1/4 c. lemon juice
1/4 c. lime juice
1/2 c. orange juice
1 c. grapefruit juice
Finely grated zest of 1 orange
1 bunch scallions - 3 scallions chopped fine for sauce and use rest for garnish
2 Tbsp. chopped parsley
4 tomatoes, peeled, seeded, and chopped. Use the juices also.
1/4 cup hot chili sauce
1 Tbsp. fresh thyme leaves
1 jalapeño, finely chopped, or 1 can chipotle pepper in adobe, mashed
Salt and freshly ground black pepper to taste
1 Tbsp. extra virgin olive oil
1/2 lb. shrimp (16 to 20 size), shelled and deveined - leave on the tails
1 lb. Fisherman's Pride calamari, cleaned and cut in 1/4-inch rings with tentacles
1/2 lb. mussels
1 c. white wine
What to do:
1. Place all the juices and orange zest together in a saucepan and cook until reduced to 1/2 cup. Put aside to cool.
2. Place the rest of the sauce ingredients in a bowl and stir in the reduced juices. Taste for seasoning.
3. Blanch the shrimp in a pot filled with 2 cups water and 1 cup white wine for 1 minute until nearly cooked through, and then remove. Do the same with the calamari. Cook mussels in the same water until they open. Drain and cool. Take most of the mussels out of their shells, reserving a few in shells for garnish.
4. When the seafood is cool, add to the sauce.
5. Serve in clear shallow bowls or tall glasses. May be garnished with reserved mussels in shells and remaining scallions.
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