My Recipe Box

Grilled Shrimp & Calamari Salad with Arugula & Orange Vinaigrette

RATE IT

Serves four.

  • To learn more, read:
    Inspired by Italy
  • by from Fine Cooking
    Issue 93

If you don’t like calamari, you can substitute extra shrimp.

  • 1 medium orange
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 2 tsp. chopped fresh thyme
  • 2 tsp. white-wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1/4 lb. (4 to 6) cleaned calamari bodies (no tentacles), rinsed and patted dry
  • 16 jumbo shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
  • 1 red bell pepper, quartered lengthwise and cored
  • 1 medium fennel bulb (about 1 lb.), trimmed, quartered, cored, and thinly sliced crosswise
  • 5 oz. baby arugula (about 5 cups)

Prepare a medium-high gas or charcoal grill fire.

Finely grate 1 tsp. of zest from the orange and then squeeze 1/3 cup juice. In a small bowl, whisk the juice and zest with 1/4 cup of the oil, 1 tsp. of the thyme, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

Using a sharp pairing knife, cut open the calamari bodies lengthwise and lightly score both sides in a cross-hatch pattern. Put them in a medium bowl with the shrimp and red pepper and toss with the remaining 2 Tbs. oil, 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Thread the shrimp on 3 or 4 metal skewers.

Grill the shrimp and peppers (skin side up), covered, until they have good grill marks, 2 to 3 minutes. Flip both and continue to grill until the shrimp are just firm and opaque, about 2 minutes more. Move the shrimp to a clean plate and let the peppers continue to cook until they're soft and the skin is charred, about 5 minutes more. Meanwhile, grill the calamari until barely cooked through, about 1 minute per side. When the calamari and peppers are done, move them to the plate with the shrimp.

Cut the calamari into quarters lengthwise and remove the shrimp from the skewers. Peel and thinly slice the red peppers. In a large bowl, toss the fennel and arugula with half of the vinaigrette. Season to taste with salt and pepper. Distribute the greens on 4 plates and top with the shrimp, calamari, and red peppers. Drizzle with some of the remaining vinaigrette and serve.

nutrition information (per serving):
Calories (kcal): 320; Fat (g): fat g 22; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 3; Protein (g): protein g 20; Monounsaturated Fat (g): 15; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 480; Cholesterol (mg): cholesterol mg 190; Fiber (g): fiber g 3;

Photo: Scott Phillips

this salad was awesome! although i did have to cook the calamari a bit to get rid of the fishy taste and i also used mixed greens since i couldn't find arugula at my local grocery store. if only i wasn't allergic to shellfish i would eat this again, in the meantime i would definitely make this again for other people to enjoy.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More