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This lemony, garlicky sauté is a lovely alternative to standard deep-fried shellfish. For a more substantial first course, serve it with whole pan-seared shrimp. Amazing Seafood Recipes

Deborah Larsson
Claire McKean
Christer Larsson
Jim McKean
August 1998

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Recipe Summary

Yield:
8 FIRST-COURSE SERVINGS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the garlic, salt, coriander, cardamom and paprika. Put the shrimp and squid in separate bowls and sprinkle them with the seasoning mixture. Add 1 tablespoon of the oil to each bowl and toss to coat.

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  • Heat the remaining 3 tablespoons of oil in a large heavy skillet. Add the onion and chile and cook over moderate heat, stirring, until golden brown, 8 to 10 minutes. Using a slotted spoon, transfer the onion and chile to a large bowl. Add the lemon juice, mint and lemon zest.

  • Reheat the oil in the skillet. Add the shrimp and stir-fry over high heat until opaque, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the onion mixture. Add the squid to the hot oil and stir-fry until opaque, 2 to 3 minutes; add to the shrimp and onion mixture and toss well. Serve warm or at room temperature.

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