Warm Thai Squid and Shrimp Salad


  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon coarse salt
  • 3 tablespoons rice-wine vinegar
  • 3 tablespoons dark sesame oil
  • 8 ounces medium shrimp, peeled and de-veined
  • 8 ounces squid, cleaned and cut into ½-inch pieces
  • 1 fresh hot chile, serrano, or jalapeno pepper, cut crosswise into thin rounds
  • + 4 more ingredients
    • 2 tablespoons chopped fresh cilantro
    • 2 medium tomatoes, seeded, cut into ½-inch wedges
    • 1 cucumber, peeled, seeded, and thinly sliced
    • 1 red onion, thinly sliced

1. Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment heart near the ...

View full recipe at SpringPad


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