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Scungilli Salad

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Ingredients

  • One 29 oz. Can of Fisherman’s Pride Scungilli 
  • 1 lb peeled shrimp
  • Kosher salt 
  • Fresh ground pepper
  • 1/4 cup extra virgin olive oil 
  • 1 tsp red pepper flakes
  • 3 tbs of fresh lemon juice 
  • 1 cup of celery, sliced thin
  • 1/4  cup parsley, finely chopped
  • 4 ounces of black olives pitted and sliced

Directions

  1. Bring 5 quarts of water to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for 3 minutes or until the shrimp are cooked through. Let cool.
  2. Drain the scungilli and rinse under cold water.
  3. Toss the sliced scungilli, shrimp, celery, olives, salt, and ground pepper together.
  4. In a separate bowl, mix together the oil, lemon juice, and parsley. Toss with the scungilli mixture.
  5. Refrigerate for at least 30 minutes allowing the mixture to marinate.
  6. Serve over a bed of lettuce.

Ferraro Items

  • ‍3000040 - Fisherman’s Pride Scungilli
  • 4200226 - Peeled Shrimp 
  • 2040048 - Kosher Salt Diamond
  • 2000035 - Ground Black Pepper Marino 
  • 1000041 - Vitale Olive Oil
  • 2000045 - Crushed Red Pepper Marino
  • 5100099 - Lemon Juice
  • 0000033 - Celery
  • 0000031 - Parsley
  • 1400210 - Sliced Black Olives Marino

Bon Appétit!