Rao's seafood salad
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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