Shrimp and Squid Cocktail

Things are heating up at our house - and food prep is winding down. In two days I will be on a plane for my first trip to India. Not wanting lots of leftovers, I haven't cooked as much this week, instead I am blogging recipes that have fallen through the cracks.

You are going to think it is crazy that a recipe this amazing wasn't blogged about the second it was consumed!

This is one I recommend for a dinner party. It is a make-ahead dish, it looks elegant, has a "wow" factor in the presentation, and oh yes, it TASTES GREAT!


If you have an aversion to squid, feel free to use scallops, or just shrimp. Make it as spicy as you want by controlling the shakes of the Tabasco bottle. Use more cilantro and less onion. Chop a habanero into the marinade if you wish.

It is easy to make it your own!


Shrimp and Squid Cocktail (Food and Wine)

1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup tomato juice
1 tablespoon tomato paste
Salt and freshly ground pepper
Hot sauce
2 pounds shelled and deveined large shrimp
1/2 pound cleaned squid, cut into 1/2-inch rings, tentacles halved
2 pounds tomatoes—halved, seeded and finely diced
2 Hass avocados, cut into 1/2-inch dice
4 scallions, white and tender green parts only, thinly sliced
1 small red onion, finely diced
2 tablespoons chopped cilantro
Plantain chips, for serving

Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.

Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook for 30 seconds, until firm but tender. Drain immediately and add to the ice water.

When cool, drain the shrimp and squid and pat dry. Add to the bowl with the juices and toss to coat. Transfer the mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turning the bag occasionally.

Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion and cilantro; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.