Saturday, June 12, 2010

Oregano Grilled Calamari and Shrimp

Seafood.  'Nuff said. 

To be honest, if you buy good, fresh seafood (or flash frozen if landlocked as I am), it doesn't need much in the way of adornment.  That is why this recipe appealed to me.  Olive oil, lemon, herbs, salt and pepper - and a hot grill.

Eat it outdoors.  Sip a dry white wine.  Listen to some music.

And simply eat some seafood. 

Oregano Grilled Calamari and Shrimp (Adapted from Food Network)

1 pound calamari tubes
1 pound large shrimp
2 tablespoons lemon zest (2 lemons)
1 lemon, juiced, plus more for serving
1 clove minced garlic
6 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
    Shell the shrimp and slit the calamari tubes up 1 side and lightly score 1 side. Place the tubes in a bowl and add the lemon zest, lemon juice, garlic, olive oil, oregano, salt and pepper and toss to combine. Refrigerate for 30 minutes.

    Preheat the grill to medium.

    Remove the calamari and shrimp from the refrigerator and place on the grill  for 2-4 minutes per side, or until the calamari edges begin to crisp and the shrimp turns pink.  Toss with additional lemon juice.

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