Italian Seafood Salad (Insalata di Mare )

Versatilità, is the Italian word for versatility; and the best thing for an entertainer to have around during the Holiday season.

For the fifth dish of Panamei’s #FeastoftheSevenFishes; we tapped into Chef Norma’s vibrant cooking style to put together this Italian-inspired seafood salad… 🍋🦐🦑 so citrusy and fresh! that it could easily be served as an appetizer, side dish, or as the main dish at your New Year’s party. 

Ps. You might want to pair it with a cold glass of Prosecco and a warm slice of Ciabatta bread, so you can enjoy even the last drop of this «delizioso» Italian dressing 🇮🇹🥖🥂

Ingredients

  • 1lb Panamei shrimp (raw, peeled, and cleaned)
  • 1lb Panamei scallops
  • 1lb Panamei mussels
  • 1lb Panamei squid rings
  • ½ cup celery, finely chopped
  • Fresh parsley, finely chopped
  • Lemon, quartered
  • 4 cups of seafood broth (can be chicken or vegetable)

    For the dressing
  • ½ cup lemon juice
  • 2 tbsp red wine vinegar
  • ¾ cup olive oil (not extra virgin)
  • ½ cup fresh parsley, chopped
  • 2-3 garlic cloves, minced
  • 1 tsp salt
  • 1 tbsp Dijon mustard

Italian Seafood Salad

Recipe by Chef Norma Berrios
www.ensalpicadas.com

Instructions:

In a medium saucepan, keep the broth hot over medium heat.

Clean the shrimp (remove shells and tails). Rinse the rest of the seafood, removing any pieces of shells that are loose.

Fill a large bowl with ice and water; place it next to the stove.

Raise the temperature to bring the broth to a boil and start cooking the seafood in batches. Cook the shrimp for 1-2 minutes until they turn pink, remove them from the broth with a slotted spoon and transfer them to the bowl with iced water, this will stop cooking and preserve tenderness.

Repeat the same process with the scallops for 1-2 minutes, the squid rings for 2-3 minutes and the mussels for 2 minutes.

Prepare the dressing by mixing all the ingredients.

Take the seafood out of the water and transfer to a serving plate. Add the celery and the dressing and mix well. Top with parsley and lemon quarters.

Buon Appetito!

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