Sicilian Lifeguard Squid with Couscous

I have one thing to ask of you  - please don’t be squeamish about eating squid. I know these bottomfeeding creatures look a bit freaky with their tentacles and all, but squid deserve a more elevated place on your daily menu.

I’ve compiled a short list of good-to-know facts about these tasty cephalopods to help you in your journey toward squiddy-liciousness. Squid are:

* Cheap! They cost less per pound than seafood, poultry or red meat
* Low in fat, high in lean protein
* FAST to cook – in less than 3 minutes
* Hornier than Hugh Hefner; they have frenzied mating orgies

Mario Batali’s recipe for Two-Minute Calamari, Sicilian Lifeguard Style appears in his Babbo cookbook, which I was compelled to make the other night. I’m not clear on whether this recipe is acutally traditional in Sicily; I’m thinking Mario was going for a sexy title. He explains that pine nuts, currants, capers and chiles put a “hot and sour Arabic kiss” on the squid. Sounds good to me.

Later, I Googled around and found Melissa Clark’s version of the recipe, which turned out to be very much how I had made it, sans currants (maybe Sicilian in character, but not so appealing to me), and including spinach since I had some.

Sicilian Lifeguard Squid with Couscous

Serving Size: serves 4 - 6

Ingredients

2 cups canned diced or crushed tomatoes

3 gloves garlic

Handful fresh basil leaves

3 tablespoons extra-virgin olive oil

1 large shallot or small onion, thinly sliced

2 tablespoons pine nuts

1 tablespoon red pepper flakes

1/4 cup capers in brine, drained

1 1/2 pounds cleaned squid bodies and tentacles, sliced 1/2-inch wide

2 cups baby spinach leaves

Salt and fresh ground black pepper

3 scallions, chopped

2 cups cooked Israeli pearl couscous

Instructions

  1. Puree the tomatoes, garlic and basil in a blender or food processor until smooth.
  2. Heat the oil in a large (12-inch) saute pan over medium-high heat. Add the shallot, pine nuts and red pepper and cook until the nuts are golden, stirring frequently; about 4 minutes.
  3. Add the tomatoes to the pan and bring to a simmer before adding the capers and squid. Cover and cook for 2 or 3 minutes, just until the squid is completely opaque. Stir in the spinach until it wilts. Taste and season with salt and pepper as needed and toss in the scallions.
  4. Serve over warm couscous.
http://familystylefood.com/2010/04/sicilian-lifeguard-squid-with-couscous/

Crunchy Shrimp with Ginger Orange Sauce

photo from myrecipes.com

I know, I have been MIA for a while.

Briefly, I give the following as explanation:

1. My camera got lost.
2. I’ve been up to my eyeballs with work stuff, everyday stuff, and other stuff. Sometimes I feel that being a “good” blogger can be soooo very challenging.
3. My camera got lost.
4. We’re piling everyone into the car for a road trip to Florida tomorrow.
5. Woo-hoo!

I know it’s lame, and I apologize, but without a juicy photo to share (have you seen my camera, by the way?) I’m posting one of my contest winners from a few years ago and borrowing a picture from myrecipes.com. I won the $10,000 grand prize in Cooking Light’s Ultimate Reader Recipe Contest for creating this recipe and it continues to be a favorite with friends and family.
Enjoy, and I’ll check in again soon.

Crunchy Shrimp with Toasted Couscous
and Ginger Orange Sauce

For Ginger Orange Sauce:
1 cup orange juice
1 teaspoon ground cumin
2 tablespoons reduced fat mayonnaise
1 1/2 tablespoons chicken broth
2 teaspoons grated fresh ginger
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, or to taste
For Couscous:
1 cup uncooked couscous
1 1/2 cups low-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
1/3 cup sliced scallions
2 tablespoons sliced almonds, toasted
For Shrimp:
20 jumbo shrimp (about 1 pound), peeled and deveined
2 egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon grated fresh ginger
2 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste
1 – 2 tablespoons canola oil
2 cups trimmed watercress

1. To prepare sauce, place orange juice in a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 cup, 10-12 minutes. Transfer to a medium heatproof bowl to cool. Add remaining sauce ingredients to the cooled orange juice and whisk until smooth.

2. Place couscous in a 10-inch non-stick skillet over medium heat and cook 3 minutes or until toasted, stirring constantly. Add the broth, orange juice and salt to pan and bring to a boil. Cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in butter, scallions and almonds. Cover to keep warm.

3. Place shrimp in a large bowl; add egg whites and toss to coat. Combine panko, ginger, cilantro, salt and pepper in a large zip-top plastic bag. Add shrimp; seal bag and shake to coat evenly with panko mixture. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add coated shrimp in one layer. Cook until golden brown, 2-3 minutes; turn shrimp and cook until second side is golden brown.

4. To serve, spoon couscous onto a large platter. Arrange watercress over and around couscous; top with shrimp. Drizzle sauce over shrimp.
Serves 4. (serving size: 1 cup couscous, 5 shrimp and 1 1/2 tablespoons sauce)

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