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Kicked Up Calamari with Creole Olive Salad (Emeril Lagasse) Recipe

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Kicked Up Calamari with Creole Olive Salad (Emeril Lagasse)
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Ingredients
11
Count
Nutrition
477
Calories
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Ingredients:

Directions:

  1. In a bowl, mix the buttermilk with 1/4 cup of the Essence and the hot sauce. Add the squid and marinate for 30 minutes to 1 hour at room temperature.
  2. In a shallow dish, combine the masa harina and all-purpose flour with the remaining 2 tablespoons Essence.
  3. Into a large, deep pot or deep fryer, pour enough oil to come halfway up the sides and heat to 360 degrees F.
  4. In batches, remove the squid from the buttermilk mixture and dredge in the flour mixture, shaking to remove any excess flour. Without crowding, carefully add the squid to the hot oil and deep-fry, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt and pepper.
  5. To serve, place the calamari on plates, sprinkle with the Parmesan, and top with the olive salad.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  18. Creole Olive Salad:
  19. 1 cup pitted brine-cured black olives, such as Nicoise, sliced
  20. 1 cup large (queen) pimiento-stuffed olives, sliced
  21. 1/2 cup extra-virgin olive oil
  22. 2 tablespoons minced shallots
  23. 2 tablespoons finely chopped celery
  24. 2 tablespoons minced fresh flat-leaf parsley
  25. 2 teaspoons minced garlic
  26. 1 1/2 teaspoons freshly ground black pepper
  27. In a bowl, combine all the ingredients and mix well. Cover and refrigerate until ready to use. The salad can be refrigerated for up to 1 week.
  28. Yield: about 2 1/2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 477.3 Kcal (1998 kJ)
Calories from fat 125.05 Kcal
% Daily Value*
Total Fat 13.89g 21%
Cholesterol 304.26mg 101%
Sodium 1314.5mg 55%
Potassium 539.13mg 11%
Total Carbs 47.24g 16%
Sugars 6.32g 25%
Dietary Fiber 2.91g 12%
Protein 36.76g 74%
Vitamin C 11mg 18%
Iron 2.8mg 15%
Calcium 209mg 21%
Amount Per 100 g
Calories 125.77 Kcal (527 kJ)
Calories from fat 32.95 Kcal
% Daily Value*
Total Fat 3.66g 21%
Cholesterol 80.17mg 101%
Sodium 346.37mg 55%
Potassium 142.06mg 11%
Total Carbs 12.45g 16%
Sugars 1.67g 25%
Dietary Fiber 0.77g 12%
Protein 9.69g 74%
Vitamin C 2.9mg 18%
Iron 0.7mg 15%
Calcium 55.1mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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