Author Notes
Traditional Italian Christmas Eve antipasto...For this easy, time saving recipe, we used frozen and canned seafood. However, if you have the time, fresh seafood is preferable. —Badcook
Ingredients
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29 ounces
Canned Scungilli (sliced conch)
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24 ounces
Calamari Rings (uncooked, frozen)
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16 ounces
Shrimp (cooked, frozen)
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5 pieces
Celery Stalks (sliced bite sized)
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6 ounces
Black Olives (small, pitted and halved)
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2 handfuls
Capers (salted and rinsed)
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1 piece
Garlic (one clove, minced)
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15 sprigs
Fresh Parsley (chopped)
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3
Lemons
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1 ounce
Extra Virgin Olive Oil
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Salt and pepper to taste
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1 dash
Crushed red pepper flakes (optional)
Directions
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Defrost and rinse calamari. Cook in boiling water for 30 seconds. Remove from boiling water and rinse under cold water. Drain.
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Defrost and remove tail shells from shrimp.
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Rinse and drain scungilli.
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Combine all ingredients in large bowl. Add juice of two squeezed lemons and olive oil. Salt and pepper to taste. Toss salad.
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Refrigerate for a minimum of an hour, maximum of overnight, stirring frequently to marinate salad.
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Serve in small dishes or bowls with lemon wedges.
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