SCUNGILLI SALAD
UPDATED: 5/8/2017 This is one of my family's favorite seafood salad. We use can Scungilli (sliced conch - which is one of a number of different species of medium-sized to large saltwater snails). And low in calories. I do understand that everyone taste might be a little different - this recipe is a good start, feel free to adjust ingredients to suit your family.
Provided by Ruby15
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Drain the scungilli and rinse under cold water.
- Sliced in bite-size pieces (if not already sliced).
- Toss sliced scungilli, celery, olives, garlic, salt and peppers.
- Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
- Add to scungilli mixture.
- Add bite size shrimp, if desired.
- Refrigerate and marinate for at least 30 minutes (or longer).
- Serve on a bed of lettuce.
Nutrition Facts : Calories 305.2, Fat 13, SaturatedFat 1.8, Cholesterol 89.1, Sodium 762.6, Carbohydrate 12.6, Fiber 0.7, Sugar 0.5, Protein 33
BEST SCUNGILLI SALAD
This is a Scungilli salad so easy to make. Scungilli has only 45 calories per serving so it's not only addictive it's awesome. Enjoy!
Provided by JerseyJoe
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
- Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
- Refrigerate for 30 minutes to let the flavors meld and enjoy!
Nutrition Facts : Calories 296.5, Fat 13.3, SaturatedFat 1.8, Cholesterol 73.7, Sodium 1327.5, Carbohydrate 16.4, Fiber 2.6, Sugar 1.5, Protein 28
SCUNGILLI SALAD
Classic favorite in my house,I get this from my inherited Italian side!! :)
Provided by Eddie Szczerba
Categories Seafood Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- 1. Open and rinse the scungilli,place in a bowl. Add all of the ingredients,mix well and refrigerate for one hour before serving. Serve on a leaf or two of soft leaf lettuce like red leaf or Boston and a lemon wedge. Enjoy!! :)
SNAIL SALAD
Scungilli Salad is a delicious appetizer to serve with an authentic Italian meal.
Provided by Lynne Webb
Categories Appetizers
Time 1h15m
Number Of Ingredients 11
Steps:
- Place the scungilli in a stockpot and cover completely with cold water. Bring to a boil over high heat and reduce to a steady simmer.
- Cook the scungilli until it can be fairly easily pierced with a knife, about 45 minutes to an hour.
- Drain and allow to cool enough to handle. If necessary, clean as described in the recipe notes below.
- Slice the cooled, cleaned scungilli as thinly as possible and place in a medium bowl.
- Add the celery and onion.
- Combine the remaining ingredients in a separate bowl, add to scungilli, celery and onion mixture and toss to coat well.
- Taste and adjust the salt and pepper, if necessary.
- Either serve at room temperature or chill a minimum of one hour before serving.
- This recipe can be made a day in advance.
Nutrition Facts : Calories 91 kcal, Carbohydrate 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CALAMARI, SCUNGILI AND SHRIMP SALAD
Steps:
- In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
- In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
- In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.
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