Shrimp and Calamari Salad
Shrimp and Calamari Salad requires approximately 45 minutes from start to finish. This recipe makes 4 servings with 228 calories, 32g of protein, and 6g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Not A mixture of salt, water, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the extravirgin olive oil you could follow this main course with the Meyer Lemon Polenta Cake with Winter Fruit Compote as a dessert. It works well as a rather pricey main course.
Bring water to a boil in a large saucepan.
Add shrimp to pan; cook for 3 minutes.
Add squid to pan; cook for 1 minute or until done.
Drain and rinse with cold water; drain and cool.
Combine fennel and next 8 ingredients (through pepper) in a large bowl.
Add shrimp mixture to bowl; toss well. Arrange 1 cup greens on each of 4 plates; top each serving with about 1 1/2 cups shrimp mixture.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Rabble Pinot GrisLate morning fog, continually cool days and chilling afternoon winds add to a delicate yet flavorful wine. This Pinot Gris has a light golden color and a complex, fruit-scented nose that revealslayers of mango, jasmine tea, cinnamon, and cantaloupe. Smooth, light toasted walnut and honey balance the fruits, and give way to a crisp, lingering finish full of freshly cut grass and peaches.