Seafood Antipasto Recipes

ITALIAN SEAFOOD SALAD

Steps:

• In a large pot of boiling water, boil for approximately 40-50 minutes the sliced calamari until tender, remove to a separate medium-sized bowl with a slotted spoon.
• Keeping the pot of boiling water add mussels and cook 10 minutes, remove to the same bowl with the calamari and add the shrimp to the boiling water and boil or 10 minutes, remove to the same bowl.
• Drain the fish in the medium-sized bowl a second time just to remove excess liquid and let cool. Add the chopped celery, grated carrot, chopped olives, chopped parsley , olive oil and lemon juice. Gently mix to combine well.
• Refrigerate for at least 2-3 hours to combine flavours.
• Before serving add a little more olive oil (3-4 tablespoons) and salt if necessary, you could also add some extra chopped fresh parsley. Some people like a drizzle of Balsamic vinegar or extra lemon juice. Serve with crusty Italian bread. Enjoy!

MEDITERRANEAN SHRIMP ANTIPASTO

Steps:

• In large resealable food-storage plastic bag or glass baking dish, mix all ingredients. Gently move ingredients around in bag to mix well.
• Refrigerate at least 2 hours but no longer than 12 hours to blend flavors. Drain before serving. Store in refrigerator.

ANTIPASTO SEAFOOD SALAD

Steps:

• Thaw, drain and slice crab.
• Combine sliced mushrooms and cucumbers.
• Drain artichokes, reserve liquid.
• Combine the artichoke liquid with lemon juice, vinegar, garlic and spices.
• Pour over mushrooms and cucumbers.
• Marinate for two hours in the refrigerator.
• Drain the vegetables.
• Arrange the crab, tomatoes, cucumbers and mushrooms, and cheese attractively on a lettuce lined salad plate.