Shrimp & Calamari Salad

Lars Leicht, Central Market

(Central Market, shrimp, calamari )

Yield: 6 servings

Ingredients

1 lb medium shrimp, shelled
1 lb calamari, cleaned
Salt & pepper
Paprika
4 Tbsp white balsamic vinegar
2½ C chicken, vegetable, or shrimp stock
¼ tsp thyme or 4-5 sprigs fresh thyme
1 bay leaf
6-8 black peppercorns
3 stalks celery
1 fennel bulb
3 Tbsp freshly squeezed lemon juice
1 Clementine or Mandarin Orange, peeled and sectioned
½ slivered blanched almonds, lightly toasted
1 tsp dried oregano

Instructions

1. Marinate the shrimp and calamari in separate bowls with salt, pepper, paprika, 2 Tbsp EVOO and 1 Tbsp white balsamic vinegar.
2. Grill the shrimp and calamari separately in a grilling basket over a high flame, shaking or stirring constantly until the shrimp is pink and both are nicely browned on the outside, about 2 minutes. Do not crowd the basket, so grill in batches if necessary. Alternatively, place the seafood on a tray in the top rack of the oven, and broil for 3 to 5 minutes. Set aside.
3. In a saucepan, combine broth, thyme, bay leaf, vinegar, shrimp shells (if desired) and peppercorns. Bring to a boil. Let the stock boil 5 min. then strain. Return to saucepan, bring the liquid back to a boil and add the shrimp. Turn the flame off and let them sit in the hit stock for five min. before straining them out. Reserve broth for another use.
4. Thinly slice the celery and fennel, and dress with lemon juice, remaining olive oil, vinegar, salt, pepper, and paprika. Combine with orange sections and toasted almonds.
5. Stin in the shrimp and calamari and let it rest for 15 min.
6. Serve at room temperature or chilled.

Tips: Can be made up to 24 hours in advance. Adjust seasoning before serving, add a squirt of lemon juice, a drizzle of EVOO, or more salt and pepper as needed. Top with chopped parsley, celery leaves, and fennel fronds if desired.

NOTE: This can be made with lobster or scallops for a fancier dish, adding tarragon, or basil if desired.