Seafood Fritto Misto with Caper-Butter Sauce
Recipe - ShopRite Corporate
Seafood Fritto Misto with Caper-Butter Sauce
Prep Time30 Minutes
Servings10
Cook Time18 Minutes
Ingredients
2 garlic cloves, minced
3/4 cup unsalted butter (1 1/2 sticks)
1/4 cup drained capers
1/4 cup fresh lemon juice
3 tablespoons finely chopped fresh parsley, divided
3 1/2cups panko breadcrumbs
4 large eggs
1 cup all-purpose flour
1 pound raw 16-21 count peeled and deveined shrimp, thawed if necessary
1 package (10.6 ounces) scallops, thawed if necessary
1 package (10.6 ounces) calamari rings and tentacles, thawed if necessary
1 cup canola oil, divided
Lemon wedges for serving
Directions
- Preheat oven to 175°; line 1 rimmed baking pan with parchment paper and 1 rimmed baking pan with paper towels.
- In medium saucepot, heat garlic, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper over medium heat until butter melts; stir in capers, lemon juice and 1 tablespoon parsley. Remove from heat; cover to keep warm. Makes about 1 1/4 cups.
- In wide, shallow dish, whisk breadcrumbs and remaining 2 tablespoons parsley. In separate shallow dish, whisk eggs; place flour in third shallow dish. Holding tail end of shrimp, dredge in flour, shaking off excess, then dip in egg, then in breadcrumbs to coat; place on parchment-lined pan. Repeat with scallops and calamari.
- In large skillet, heat 1/4 cup oil over medium heat. In batches, add seafood; cook shrimp 4 minutes, scallops 3 minutes and calamari 2 minutes or until golden brown and internal temperature reaches 145°, turning once and adding remaining 3/4 cup oil to skillet as needed. Transfer seafood to paper towel-lined pan and sprinkle with salt to taste, if desired; keep warm in oven while cooking remaining seafood. Makes about 10 cups.
- Serve seafood with warm butter mixture and lemon wedges, if desired.
Nutritional Information
Approximate nutritional values per serving (1 cup seafood, 2 tablespoons butter mixture ): 546 Calories, 39g Fat, 11g Saturated Fat, 246mg Cholesterol, 481mg Sodium, 25g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 22g Protein
30 minutes
Prep Time
18 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Bellino Whole Peeled Garlic Cloves, 7.75 oz
$4.29$0.57/oz
Breakstone's Unsalted Butter, 2 count, 8 oz
On Sale! Limit 4
$2.99 was $3.14$0.37/oz
Cento Capote Capers in Sea Salt, 2 oz
On Sale!
$1.99 was $2.49$1.00/oz
Bowl & Basket Lemon Juice, 32 fl oz
$2.59$0.08/fl oz
Parsley Organically Grown - Curly, 1 each
$1.99
Kikkoman Panko Japanese Style Bread Crumbs, 8 oz
$2.69$0.34/oz
Vital Farms Pasture Raised Organic Large Eggs, 12 count, 24 oz
$9.99$0.83 each
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
On Sale!
$2.39 was $2.79$0.48/lb
SeaPak Shrimp Scampi, 10 oz
$8.99$0.90/oz
PanaPesca Scallops, 10.6 oz
$16.99$1.60/oz
Premium Grilled Calamari Salad
$12.99$12.99/lb
Wholesome Pantry Organic Canola Oil, 24 fl oz
$4.99$0.21/fl oz
Not Available
Nutritional Information
Approximate nutritional values per serving (1 cup seafood, 2 tablespoons butter mixture ): 546 Calories, 39g Fat, 11g Saturated Fat, 246mg Cholesterol, 481mg Sodium, 25g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 22g Protein
Directions
- Preheat oven to 175°; line 1 rimmed baking pan with parchment paper and 1 rimmed baking pan with paper towels.
- In medium saucepot, heat garlic, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper over medium heat until butter melts; stir in capers, lemon juice and 1 tablespoon parsley. Remove from heat; cover to keep warm. Makes about 1 1/4 cups.
- In wide, shallow dish, whisk breadcrumbs and remaining 2 tablespoons parsley. In separate shallow dish, whisk eggs; place flour in third shallow dish. Holding tail end of shrimp, dredge in flour, shaking off excess, then dip in egg, then in breadcrumbs to coat; place on parchment-lined pan. Repeat with scallops and calamari.
- In large skillet, heat 1/4 cup oil over medium heat. In batches, add seafood; cook shrimp 4 minutes, scallops 3 minutes and calamari 2 minutes or until golden brown and internal temperature reaches 145°, turning once and adding remaining 3/4 cup oil to skillet as needed. Transfer seafood to paper towel-lined pan and sprinkle with salt to taste, if desired; keep warm in oven while cooking remaining seafood. Makes about 10 cups.
- Serve seafood with warm butter mixture and lemon wedges, if desired.