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Neapolitan Calamari and Shrimp Salad
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
- 4 cups chicken broth
- ½ pound orzo pasta (about 1 cup)
- ½ pound calamari (bodies and tentacles)
- ½ pound large shrimp (peeled and deveined)
- 2 zucchini (cut lengthwise in 3 slices)
- 1 Japanese eggplant (cut lengthwise in 3 slices)
- 2 plum tomatoes (halved lengthwise)
- Olive oil (for drizzling)
- Salt
- Freshly ground black pepper
- 1 15-ounce can cannellini beans, drained and rinsed
- 3 ounces arugula (about 3 cups)
- ¾ cup chopped fresh basil
- ¼ cup chopped fresh flat leaf parsley
- Juice of 2 lemons
- ‚Öî cup extra-virgin olive oil
Instructions
- Bring the chicken broth to a boil in a large pot over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain the pasta and place it in a large bowl. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the seafood, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp until just cooked through, 1 to 2 minutes per side. Grill the zucchini and eggplant until tender, about 4 minutes per side. Grill the tomatoes cut side down just until grill marks appear, about 2 minutes.
- Cut the calamari bodies into 1-inch rings. Add the calamari rings and tentacles and the shrimp to the bowl with the orzo. Cut the zucchini, eggplant, and tomatoes into 1-inch pieces and add them to the bowl with the orzo and seafood. Toss to combine.
- Add the cannellini beans, arugula, basil, parsley, lemon juice, extra-virgin olive oil, 1½ teaspoons salt, and 1½ teaspoons pepper and toss again. Gently spoon the salad into a serving bowl and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 63 grams
- Protein
- 31 grams
- Fat
- 48 grams
- Saturated Fat
- 7 grams
- Cholestrol
- 154 milligrams
- Sodium
- 1433 milligrams
- Fiber
- 10 grams
- Sugar
- 10 grams
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