Seafood Garlic Antipasto Recipe
Ingredients:
- 1 pound scallops, squid (calamari) or shrimp, or a combination, cleaned and cut into pieces
- 3/4 cup chopped snow peas
- 3/4 cup chopped red peppers
- 1/2 cup diced tomatoes
- 1/3 cup chopped red onions
- 1/3 cup minced fresh coriander or dill
- 1/4 cup sliced black olives
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 1/2 teaspoons minced garlic
- Pepper, to taste
How to cook Seafood Garlic Antipasto:
- In a nonstick skillet sprayed with vegetable spray, cook the seafood over medium-high heat for 3 minutes, or until just done.
- Drain excess liquid, if any, and place seafood in serving bowl. Let cool slightly.
- Add snow peas, red peppers, tomatoes, red onions, coriander and olives; mix well.
- Whisk together lemon juice, olive oil and garlic; pour over seafood mixture. Add pepper to taste.
- Chill for 1 hour before serving.
Note:
The Seafood Garlic Antipasto recipe easy to prepare and so good!
Tips:
Prepare early in the day and keep refrigerated. Mix before serving.
Replace fresh coriander or dill with 1 teaspoon of dried dill, but do not use dried coriander.
If the suggested seafood is not used, try using a firm white fish such as swordfish, haddock, or monkfish.
This recipe for Seafood Garlic Antipasto serves/makes: 4 – 6
The Seafood Garlic Antipasto recipe is adopted from The Best Diabetes Cookbook by Katherine Younker.
Main Ingredient: Seafood Mix
Preparation Method: Salad
Cuisine: Italian