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Turkish Shrimp & Squid in Lemon Vinaigrette

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HistoricFoodie View Drop Down
Master Chef
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    Posted: 11 June 2016 at 07:09
Here’s another dish from my continuing exploration of Turkish/Ottoman food. It can be eaten chilled or at room temperature. Makes a near-perfect mezze as well as a main dish.

KARIDESLI KALAMAR
(Turkish Shrimp & Squid in Lemon Vinaigrette)


2 lbs cleaned squid     
`1 tsp baking soda
1 tsp sugar     
1 tbls fresh lemon juice
2 tbls olive oil

Dressing:
1 tsp lemon zest     
¼ cup fresh lemon juice
1 tsp Dijon mustard     
3 garlic cloves, minced
½ tsp salt     
¼ tsp pepper
½ cup olive oil     
3 tbls finely chopped parsley

1 lb peeled, cooked shrimp, tails removed

Cut squid into ¼ inch rings. Place in a shallow dish and mix with making soda and sugar. Mix well, cover, and refrigerate 2 hours. Rinse well and drain.

Heat lemon juice and oil in a 2-quart pot, over medium heat, and add squid rings. Mix well, cover, and cook for 2 minutes. Stir again, and test a ring to see if it is done; it should be opaque and tender. Be careful not to overcook the squid! Remove from heat and drain well.

Prepare the dressing: In a bowl, whisk the lemon zest, lemon juice, mustard, garlic, salt and pepper to taste. Gradually whisk in olive oil, whisking constantly. Add the parsley.

Arrange the shrimp and squid rings in a shallow round serving dish. Pour the dressing over them and toss well. Serve with a green salad.

But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2016 at 10:28
Looks great, Brook - I am always impressed with the way that such simple ingredients, put together with a little thought, they result in amazing creations.

If one didn't have any decent squid available, would you have any suggestions?
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 June 2016 at 22:25
Maybe scallops, Ron?

One of the appealing things about this dish was the juxtaposition of textures between the squid and the more dense shrimp. While scallops wouldn't be quite the same, they'd be a good sub.

Oysters would serve the same purpose, and bring an additional flavor layer to the dish. As with the squid (and scallops), the secret is to not overcook them.

But we hae meat and we can eat
And sae the Lord be thanket
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