Marinated Seafood Salad
Makes 6 appetizer portions
Time 2 hr 15 min
This is an excellent preparation for your favorite shellfish or mix of shellfish and works wonderfully as an appetizer or as part of a tapas meal. Piquillo peppers are a Spanish staple and have a rich, sweet flavor and velvety texture, but you can also use any jarred roasted red bell pepper.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 pound small shrimp, bay scallops or squid (tentacles and/or tubes cut into 1/2-inch rings), or a combination
- 1 medium shallot, finely chopped
- 1/2 cup chopped piquillo pepper or roasted red bell pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 1/2 medium green bell pepper
Method
Heat oil in a large saucepan over high heat.
Add seafood and cook until cooked through and browned around the edges, about 5 minutes.
If using squid, cook squid for about 3 minutes before adding shrimp or scallops.
Transfer to a mixing bowl.
Add vinegar, lemon juice, salt, black pepper, shallot, green pepper, piquillo pepper and parsley.
Toss to combine, then cover and refrigerate for at least 2 hours, or up to overnight.
Nutritional Info:
Per serving: 160 calories (90 from fat), 10g total fat, 1.5g saturated fat, 115mg cholesterol, 300mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 pound small shrimp, bay scallops or squid (tentacles and/or tubes cut into 1/2-inch rings), or a combination
- 1 medium shallot, finely chopped
- 1/2 cup chopped piquillo pepper or roasted red bell pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 1/2 medium green bell pepper