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Rao’s Restaurant Seafood Salad

1 lb. fresh, small squid (calamari) with tentacles, cleaned
2 C. lemon juice
4 T. salt
8 large shrimp
1 C. fine-quality olive oil
2 garlic cloves, peeled and halved
1 t. chopped Italian parsley
salt and pepper to taste
1 C. jumbo lump crabmeat
1 lb. cooked fresh lobster meat
6 lemon wedges

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.

Place about 1 quart cold water in a medium pot. Add squid bodies, 1/4 cup fresh lemon juice, and 2 tablespoons salt.

Place about 1 quart cold water in a medium pot. Add squid tentacles, 3/4 cup fresh lemon juice, and 2 tablespoons salt.

Bring both pots to a rolling boil. Lower heat to a gentle boil and cook until squid are very tender, about 5 minutes.

Remove from heat and run cold water directly into each pot until water is cool.

Drain the bodies, pat dry, and cut into rings.

Holding the tentacles, run warm water into the pan. Under the running water, gently rub between the palms of your hands, pushing the black specks and colored skin from the tentacles. Drain well and pat dry.

Combine the rings and tentacles in a colander. Cover with a damp cloth and set aside to drain for about 20 minutes. Refrigerate if not using immediately.

Peel, de-vein, remove tails, and butterfly shrimp. Cover with water and bring to a boil in a small saucepan. Immediately remove from heat, drain, and refresh in cold, running water. Gently press in a clean kitchen towel to dry well. Cut into quarters. If not using immediately, cover with a damp towel and refrigerate.

In a nonreactive bowl, whisk together the oil, remaining lemon juice, garlic, parsley, and salt and pepper to taste.

Add shrimp and squid to the oil mixture. Toss to coat. Using a slotted spoon, remove seafood from oil mixture and place on a serving plate.

Add crabmeat to oil mixture and very gently turn to coat. Using a slotted spoon, remove crab from oil mixture and gently fold into the shrimp-squid mixture.

Add lobster to the oil mixture. Gently toss to coat. Using a slotted spoon, remove lobster from oil mixture and place on top of salad. Discard garlic from oil mixture. Pour remaining oil mixture over salad and serve immediately, garnished with lemon wedges.

Makes 6 servings.

    
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