Recipes

Calamari Salad
INGREDIENTS
2 lb Calamari Rings & Tentacles mix
2 tblsp fresh lemon juice
1 tblsp red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1 small red onion, halved lengthwise, then thinly chopped cross wise
1/3 cup pitted kalamata olives, halved lenghtwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

METHODS
Rinse the Calamari Rings & Tentacles under cold running water and drain in a colander.
Whisk together lemon juice, vinegar, oil, garlic, salt and pepper in a small bowl.
Stir in onion and let stand for 5 minutes.
Combine calamari, olives, tomatoes, celery and parsley in a large bowl.
Toss with dressing and season with salt and pepper.
Let stand at least for 15 minutes to allow flavors to develop.
Shrimp Scampi
INGREDIENTS
2 lb of  Raw Shell-on Black Tiger Shrimp
1/2 cup clarified butter
5 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
3 tablespoons lemon juice, best if fresh
3 tablespoons chopped fresh parsley
Salt and pepper, to taste

DIRECTIONS
Peel, devein and clean the shrimp, rinse and set aside.
Heat butter in large skillet over medium heat.
Cook garlic for 1 or 2 minutes or until softened but not browned.
Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook.
Add chopped parsley and salt and pepper before serving.
Garnish with lemon slices and parsley sprigs if desired.
Rosemary & Garlic Shrimp
Raw Shell-on Vannamei White Shrimp

INGREDIENTS
1 lb  Raw Shell-on Vannamei White Shrimp
2 tablespoons butter or margarine
1/4 cup extra virgin olive oil
1 bulb garlic
1/2 cup dry white wine
2 tablespoons white wine vinegar
1 tablespoon lemon juice
3 dried red chile peppers
3 bay leaves
1 teaspoon salt
2 tablespoons chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
Garnishes: lemon slices, red chile peppers, fresh rosemary sprigs

DIRECTIONS
Melt butter with oil in a skillet over medium-high heat.
Cut garlic bulb in half crosswise; separate and peel cloves.
Add to butter mixture; saute for 2 minutes.
Stir in the wine and next 8 ingredients; cook, stirring constantly, for 1 minute or until thoroughly heated.
Add shrimp; cook for 5 to 6 minutes or just until shrimp turn pink.
Garnish with lemon slices, red chile peppers and fresh rosemary sprigs