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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the Calamari for no more than 30 seconds. Remove from water and place in a bath of cold water to stop the cooking. Do the same for the shrimp. (Or purchase frozen cooked shrimp -defrost in the refrigerator). | 2. Place the seafood into a colandar in a bowl to drain, cover with wrap and place in the refrigerator until chilled and well drained. | 3. Pat dry the seafood to make sure all excess water is removed. In a serving bowl, add the seafood, sliced onions, and celery. Squeeze the juice of the lemons over the salad. Add olive oil to coat along with some salt. Mix well. | 4. Refrigerate, covered, for a few hours to marinate. (I actually make this the night before, which helps to marinate the seafood). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
calamari	1	lb	cut	403.4676	0.0	89.7602	2.2667
shrimp	1		shelled deveined	321.8674	4.1253	61.6988	4.5787
onion	1/2		sliced	14.0	3.2689999999999997	0.385	0.035
celery	1/2	cup	cut	8.08	1.4999	0.3484	0.0859
lemon	2			2.5617	0.8233	0.0972	0.0265
olive oil				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.