Summer Salads

This pic was taken by K.

We absolutely love seafood. Until I came to the United States, I had not had squid (calamari) and until I moved to Jersey I had not had Italian seafood salad. There is an Italian restaurant, delicatessen and market near my workplace where they sell the most delectable Italiano fare. The other plus point is the eye candy at the store. Nothing is easy on the eye than a tall, good looking Italian guy and I don't mean the New Jersey kind but the ones from the old country. If anyone is offended, I can only flex my non-existent muscles and respond like any self respecting person from Jersey would... "ehh you got a problem with that?"

Anyway I digress, so this particular place serves the most amazing soups and sea food salad. I love to eat but there are certain foods that I consider "comfort food." Most of them are Indian ones like samosa, vada pav, jalebi etc. Apart from the Indian fare, I would consider pasta fagioli soup and Italian sea food salad as my two other comfort foods. So my favorite Italian restaurant makes the most delectable seafood salad.

Contrary to what my Indian palate would dictate, I love cold soups and salads in the summer. Therefore I ignore the layer of oil and bravely order the seafood salad. Whole foods serves this salad as well but it is not as good as the one that I like. Anyway I tried to discern the flavors and came up with the following recipe, which closely mimics the one from my deli. I am pleased with the outcome and therefore will like to share it on this blog. Of course now that I have nailed the flavor, the deli hold no attraction for me except for the eye candy (just kidding!). Besides I can achieve this in a comparatively low fat fashion.

SEAFOOD SALAD

Ingredients

3 tablespoons extra virgin olive oil
4 cloves garlic, chopped
1 pound cleaned calamari rings and tentacles
1 pound cooked shrimp (I cooked and cleaned it at home instead of getting the frozen one to retain the flavor)
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 cup chopped oregano
1 rib finely chopped celery
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced red onions
1/4 cup lemon juice
1/4 cup red wine vinegar

Method

Heat 1 1/2 tablespoons of the oil with the garlic and in a large skillet over medium heat until the garlic begins to lightly brown. Increase the heat to high and add calamari rings (you can add the tentacles but that grosses me out) to the hot skillet and cook until tender and opaque, about three (3) minutes. Set a timer to 3 minutes because anything beyond that and the calamari will turn chewy! Transfer to a bowl and season the calamari with half of the salt and pepper.

While the calamari is still warm, mix in the remaining olive oil and salt and pepper along with the cooked and cooled shrimp, celery, oregano, peppers, onions and lemon juice, red wine vinegar and olive oil. Toss together well.

Although the salad can be served immediately, I would recommend refrigerating it for at least an hour as the flavors develop as it sits. Therefore if not serving right away, cover and refrigerate until serving time.

Tip to cook shrimp

I recommend deveining the shrimp, while the shell is on. For that I made a small cut on the shell with a sharp knife and deveined it. I prefer retaining the shell along with the head, to maximize the flavor.

In large pot add water, salt to taste and juice of one lemon. Bring your water(4-6 cups of water per pound of shrimp) to a full boil. Once your water has come to a full rolling boil, add your shrimp (with the shell on) and stir to separate them. Cover with lid. The shrimp should cook in 6 to 8 minutes (for large variety). Turn off your stove burner and let sit. When cooked remove from the stove and drain in a colander, then dump your shrimp into ice water to stop the cooking. Stir the shrimp around in the ice water to make sure they all get cooled. Then remove the shells, while retaining a portion at the tail for aesthetics and flavor.

AMONG OTHER THINGS

After almost 17 years since its publication, I got a copy of Vikram Seth's "A suitable boy" and will start reading it soon. I had put a hold on it at my library. This evening I went to get it. The woman at the checkout counter reminded me of the librarian in that famous Seinfeld episode of the lost book and George getting a wedgie. Anyway she looked at the book and said, "Did you know this is a great book and a best seller?" I looked at her incredulously and replied, "Really I had no idea, I just love to read books that exceed 1,400 pages." I know...I can be quite a biyatch sometimes!