Rao's seafood salad

Yield: 1 Servings

Measure Ingredient
1 pounds Fresh; small squid (calamari) with tentacles, cleaned
2 cups Lemon juice
4 tablespoons Salt
8 larges Shrimp
1 cup Fine-quality olive oil
2 Garlic cloves; peeled and halved
1 teaspoon Chopped italian parsley
Salt and pepper; to taste
1 cup Jumbo lump crabmeat
1 pounds Cooked fresh lobster meat
6 Lemon wedges

1. Rinse squid in a colander under cold running water. Separate bodies and tentacles, as they must be cooked in different water to keep the tentacles from coloring the rings.

2. Place about 1 quart cold water in a medium pot. Add squid bodies, ¼ cup fresh lemon juice, and 2 tablespoons salt.

3. Place about 1 quart cold water in a medium pot. Add squid tentacles, ¾ cup fresh lemon juice, and 2 tablespoons salt.

4. Bring both pots to a rolling boil. Lower heat to a gentle boil and cook until squid are very tender, about 5 minutes.

Yields: 6 servings.

Air Date 4/28/98

To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Recipe by: the new “Rao's Cookbook.” Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 28, 1998

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