Marinated Seafood Salad

• Seafood

  • 1 lb Calamari
  • 1 lb Lump crabmeat
  • 2 lbs Octopus
  • 1 lb Shrimp, medium

• Produce

  • 2 Bay leaves
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 1/2 cup Garlic
  • 3 Garlic cloves
  • 1 Lemon
  • 1/2 cup Onions
  • 1/2 cup Parsley, leaves

• Baking & Spices

  • 1 1/2 tbsp Peppercorns, black
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 1 Olive oil

• Drinks

  • 2 cups Orange juice

• Beer, Wine & Liquor

  • 2 cups White wine

• Liquids

  • 3 qt Water

• Other

  • 1 cup Orange segments

Found on foodnetwork.com

Description

Ingredients

• 2 cups white wine
• 1 1/2 tablespoons black peppercorns
• 3 garlic cloves
• 2 bay leaves
• 3 quarts water
• 1 lemon, juiced
• 2 pounds octopus (will shrink by 1/2 when cooked)
• 1 pound medium shrimp, peeled and de-veined
• 1 pound calamari, cleaned and cut into rings
• 1 pound lump crabmeat
• 1/2 cup julienned carrots
• 1/2 cup julienned onions
• 1/2 cup julienned celery
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped garlic
• 1/2 cup chopped parsley leaves
• 1 cup orange segments
• 2 cups orange juice
• Salt and pepper
• Olive oil

Directions

• Directions In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate.Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables. Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley. Preheat the grill.On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste. Recipe courtesy of Fresco by Scotto Restaurant CATEGORIES: Shrimp Appetizer Salad View All Main Ingredient Shrimp Shellfish Vegetables Course Appetizer Side Dish Dish Salad Technique Marinating Cuisine European Occasion Holiday New Year Cooking Style Vegetarian Season Winter