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Title: Rao's Seafood Salad Categories: Good, Morning, America Yield: 1 Servings 1 lb Fresh; small squid -(calamari) with tentacles, -cleaned 2 c Lemon juice 4 tb Salt 8 lg Shrimp 1 c Fine-quality olive oil 2 Garlic cloves; peeled and -halved 1 ts Chopped italian parsley Salt and pepper; to taste 1 c Jumbo lump crabmeat 1 lb Cooked fresh lobster meat 6 Lemon wedges 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, 1/4 cup fresh lemon juice, and 2 tablespoons salt. 3. Place about 1 quart cold water in a medium pot. Add squid tentacles, 3/4 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 |