Simple Squid and Rhode Island (Royal) Red Shrimp Salad

I’d cooked the squid and shrimp the day before.  Royal Red shrimp, aka Rhode Island Red shrimp are delicate deep-water denizens off the Connecticut / Rhode Island coast, and I am given to understand there is another population around Florida.  They are wild-caught.  The trick is to cook them quickly, absolutely no more than a minute.  They’ll be done even before the squid!  If these are overcooked, they turn very mushy.

Should you have the ingredients to hand, this is a quick and very healthy meal, with a light dressing.

salad, Rhode Island Red, Royal Red, shrimp, avocado, heirloom tomato, lettuce, healthy

Salad with Rhode Island Red shrimp, squid, avo, heirloom tomato, and lettuce

Prep time:  15 minutes, relaxedly
Cook time:  1 minute max for the seafood
Rest time:  Eat it up!
Serves: 1

Simple Squid and Rhode Island (Royal) Red Shrimp Salad

  • Several lettuce leaves, shredded (I used green leaf lettuce)
  • 1 heirloom tomato, chopped
  • 1/2 avocado
  • a handful of squid 
  • about 4 or so large royal red shrimp (AKA Rhode Island Red shrimp)
  • 1.5 tablespoon EVOO
  • 1.5 tablespoon Ponzu marinade (Marukan All Natural Ponzu Premium Sudachi Citrus Marinade – this is not the soy-based Ponzu sauce more readily found in supermarkets, although I have seen it in Whole Foods).  Replace with a light balsamic if need be.

For the seafood:

Set a pot of water to boil.  When boiling, add squid and shrimp (I added about 2/3rd pound of each, because the seafood was designated for multiple purposes).  The squid should not boil longer than a minute, the shrimp perhaps 50 seconds.

Drain under cold tap water and shell the shrimp.  Set aside.

For the salad:

In a salad bowl or plate, add a few leaves of rinsed and lightly shredded leaf lettuce.

Chop up the squid you plan to use into rings and tentacles; chop the shrimp into halves, chop the tomato coarsely, removing the core and reserving the liquids.  Slice open the avocado and take one half for slicing into the salad.

Arrange the above in layers as you wish.

For the dressing:  1 part extra virgin olive oil to one part Ponzu marinate.  Add the tomato liquid.

Pour over the salad, and serve, with optional cracked black pepper.

salad, squid, shrimp, Rhode Island red, Royal red, avocado, heirloom tomato, lettuce, recipe

Close up!

To minimize the browning of the leftover avocado:  use a little Ponzu sauce, or perhaps a splash of lemon or cider vinegar over the exposed cut area, then wrap tightly with plastic wrap before returning to fridge.

This recipe has joined the Link Parties at:
Real Food Fridays, and also
Fiesta Friday, with special hosts Su and Laura




About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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3 Responses to Simple Squid and Rhode Island (Royal) Red Shrimp Salad

  1. mylifeasishan says:

    Great post

  2. Marla says:

    Looks so healthy. I never have eaten squid but I have eaten octopus one time and liked it. I don’t even think you can buy it any where near where I live. Thanks for sharing on Real Food Fridays. Pinned

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