Scungilli Salad Recipes

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SCUNGILLI SALAD

Classic favorite in my house,I get this from my inherited Italian side!! :)

Provided by Eddie Szczerba

Categories     Seafood Appetizers

Time 10m

Number Of Ingredients 9



Scungilli Salad image

Steps:

  • 1. Open and rinse the scungilli,place in a bowl. Add all of the ingredients,mix well and refrigerate for one hour before serving. Serve on a leaf or two of soft leaf lettuce like red leaf or Boston and a lemon wedge. Enjoy!! :)

1 can(s) 28 ounce sliced scungilli (can be found in the tuna aisle of your supermarket,we use la monica brand
1 large lemon,juiced and the zest
1/2 c parsley, italian,chopped
2 stalk(s) celery,sliced very thin
1 small red onion,sliced very thin
1 small red roasted pepper,diced
1/2 c olive oil, extra virgin
3-4 dash(es) red wine vinegar
2 pinch red pepper flakes

BEST SCUNGILLI SALAD

This is a Scungilli salad so easy to make. Scungilli has only 45 calories per serving so it's not only addictive it's awesome. Enjoy!

Provided by JerseyJoe

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Best Scungilli Salad image

Steps:

  • OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
  • Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
  • Refrigerate for 30 minutes to let the flavors meld and enjoy!

Nutrition Facts : Calories 296.5, Fat 13.3, SaturatedFat 1.8, Cholesterol 73.7, Sodium 1327.5, Carbohydrate 16.4, Fiber 2.6, Sugar 1.5, Protein 28

16 ounces scungilli, sliced and cooked (can use canned)
2 stalks celery, chopped
1/2 cup red onion, chopped
2 tablespoons chopped Italian parsley (not curly!) or 2 tablespoons flat leaf parsley (not curly!)
8 ounces sliced and pitted black olives (drained)
2 tablespoons of your best olive oil
1 lemon, juice of, and strained
1 teaspoon sea salt
1/4 teaspoon ground black pepper
red pepper flakes (optional)
1 garlic clove, chopped finely

SCUNGILLI SALAD

UPDATED: 5/8/2017 This is one of my family's favorite seafood salad. We use can Scungilli (sliced conch - which is one of a number of different species of medium-sized to large saltwater snails). And low in calories. I do understand that everyone taste might be a little different - this recipe is a good start, feel free to adjust ingredients to suit your family.

Provided by Ruby15

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15



Scungilli Salad image

Steps:

  • Drain the scungilli and rinse under cold water.
  • Sliced in bite-size pieces (if not already sliced).
  • Toss sliced scungilli, celery, olives, garlic, salt and peppers.
  • Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
  • Add to scungilli mixture.
  • Add bite size shrimp, if desired.
  • Refrigerate and marinate for at least 30 minutes (or longer).
  • Serve on a bed of lettuce.

Nutrition Facts : Calories 305.2, Fat 13, SaturatedFat 1.8, Cholesterol 89.1, Sodium 762.6, Carbohydrate 12.6, Fiber 0.7, Sugar 0.5, Protein 33

1 (29 ounce) can scungilli
1 cup celery, sliced thin
1 1/2 tablespoons Italian parsley, chopped
1 1/2 tablespoons cilantro, chopped
2 1/4 ounces black olives, california pitted and sliced
2 -3 garlic cloves, sliced very very thin (garilic can also be grated)
5 tablespoons extra virgin olive oil
1/2 lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon celery seed
1 -2 teaspoon sea salt
fresh ground pepper (to taste)
fresh ground red pepper flakes (to taste)
shrimp (optional)
lettuce

CALAMARI, SCUNGILI AND SHRIMP SALAD

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 11



Calamari, Scungili and Shrimp Salad image

Steps:

  • In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
  • In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
  • In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.

1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings
1 pound shrimp, shelled and deveined
3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry
1 1/2 cups minced celery
4 large cloves garlic, minced fine, or to taste
1 cup pitted and halved black olives
1 cup green olives with pimento, halved
Salt and pepper
1/3 to 1/2 cup fresh lemon juice
1/2 cup olive oil
1/3 cup minced fresh parsley leaves

BAHAMIAN CONCH/SCUNGILLI SALAD

Bright tangy & spicy with the delicate flavor of diced conch throughout. This refreshing summer salad involves a lot of chopping/dicing but it is so worth it. If conch is not available, canned whelk, scungilli, is acceptable. From Sandy Estabrook's Guide to the Abacos, Bahamas. Cook time is marinating time. Conch is relatively inexpensive here - shrimpers catch them in their nets & few folks know how delicious they are...sssh! I don't want the price to go up!

Provided by Busters friend

Categories     < 4 Hours

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13



Bahamian Conch/Scungilli Salad image

Steps:

  • Cut up conch into pea size pieces (1/4").
  • Combine Conch and Onion with lime juice, red wine vinegar, Worchestershire sauce, salt, pepper & hot pepper to taste. Stir well.
  • Let chill for 3-4 hours before adding the remaining vegetables.
  • Add vegetables and stir again. Keep refrigerated.
  • Conch Salad always tastes better the second day and keeps for 3 to 4.

Nutrition Facts : Calories 72.4, Fat 0.6, SaturatedFat 0.2, Cholesterol 22.1, Sodium 230.3, Carbohydrate 7.3, Fiber 1.5, Sugar 3.4, Protein 9.9

1 lb conch
1 large onion, chopped 1/4 - 1/2 inch
1 large green pepper, chopped 1/4 - 1/2 inch
2 celery ribs, chopped 1/4 - 1/2 inch
1/2 cucumber, chopped 1/4 - 1/2 inch
2 large tomatoes
2 ounces lime juice
2 ounces wine vinegar
1 ounce olive oil (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon hot pepper, minced, to taste (Scotch Bonnet, Jamaican Hot, Fish)

SCUNGILLI SALAD

Make and share this Scungilli Salad recipe from Food.com.

Provided by JHargrove

Categories     < 15 Mins

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 8



Scungilli Salad image

Steps:

  • Break lettuce into small pieces. Mix all ingredients together. Chill & serve!

Nutrition Facts : Calories 122, Fat 0.7, SaturatedFat 0.1, Cholesterol 55.3, Sodium 202.6, Carbohydrate 7.1, Fiber 0.2, Sugar 0.1, Protein 20.5

1/4 head lettuce
2 roasted peppers (whole peppers)
6 black olives
olive oil
garlic
lemon
salt
3 (8 ounce) cans scungilli (drained)

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