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Smoked Shrimp and Calamari Salad

Serves 4 as a side salad.  


  • 2 tablespoon fresh oregano, minced
  • 1 tablespoon olive oil
  • 2 tablespoon prepared horseradish
  • 1 tablespoon lime juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh hot red pepper, minced
  • Zest of 1 lime
  • 1 clove garlic, minced
  • 1/2 pound smoked shrimp, squid, or scallops 
  • 1/4 cup thin-sliced fennel bulb
  • 1/4 cup thin-sliced red onion
  • 4 Greek olives, pitted, chopped 
  • 6 grape tomatoes, sliced
  • 1/4 cup fresh parsley, minced

1. Whisk together the oil, oregano, horseradish, lime juice, vinegar and hot pepper. 

2. Place the rest of the ingredients in a bowl and pour the oil/oregano mixture into the bowl. Toss to mix.  

3. Correct seasoning (smoked shellfish is usually brined before smoking, so salt is not likely to be needed). 

Tip: For best favor, refrigerate overnight and bring to room temperatuire before serving. 


Toss with 8 oz (dry weight) cooked pasta, 1 additional clove minced garlic and 1 tablespoon additional olive oil. Serve warm or at room temperature. 


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