Best 8 Easy Calamari Cajun Style With Lime Vinaigrette Recipes

EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE

Steps:

• In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
• Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
• Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)

CAJUN CALAMARI

Steps:

• Rinse the Calamari (1 pound). Cut off the tentacles to the same length.
• Pull all the innards out. Just reach up the body and pull it straight out.
• Pull out the squid quill. Reach in and make sure you got all the innards out.
• The wings are edible but are on the chewy tough side, so pull them right off.
• Peel the squid skin off.
• The tentacles are a delicacy, so cut right in front of the eyes and push the beak through the other side. Wash the prepared calamari one more time.
• Take the open end of the squid, cut off the uneven ends, and discard. Cut the squid into quarter-inch rings. Discard the tip. As you slice, make sure none of the quill broke off by feeling through the squid.
• In a large mixing bowl, combine Buttermilk (1 cup) and Cajun Seasoning (2 tablespoon).
• Add the cleaned squid rings to the mixture and mix until the rings are thoroughly coated. Marinate for 1 to 2 hours.
• In a large mixing bowl, mix Corn Masa Flour (1/2 cup) or All-Purpose Flour (1/2 cup) and Cajun Seasoning (4 tablespoon).
• Heat deep fryer with Grapeseed Oil (as needed) to 375 degrees F (190 degrees C). Coat marinated squid in flour mixture. Shake off the excess and add to deep fryer basket.
• Slowly lower the basket into the fryer and fry for a minute to a minute and a half. Transfer to a paper towel lined plate. Finish off all the squid.
• Serve with some lemon wedges and your favorite dipping sauce like aioli or tartar sauce.

EASY CALAMARI CAJUN STYLE WITH LIME VINAIGRETTE

Steps:

• Calamari:.
• Slice squid tubes in to rings.
• Combine flour and cajun seasoning in a ziploc bag and toss.
• Deep fry for 30/40 seconds.
• VINAIGRETTE:.
• In a food processor, process everything except the oil.
• Slowly drizzle in the oil until emulsified.
• Add chopped coriander.
• Place into a bowl for 30mins for the flavours to develop.
• Serve on the side or drizzle some of the vinaigrette over the calamari.

SESAME TAMARI VINAIGRETTE

Steps:

• Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
• Transfer to a jar and refrigerate.
• Make Ahead Tip: Cover and refrigerate for up to 1 week.
• DIETARY EXCHANGES: 1/2 fat.

CARIBBEAN SHRIMP SALAD WITH LIME VINAIGRETTE

Steps:

• Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
• Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
• Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.

CALAMARES A LA VINAGRETA (CALAMARI IN VINAIGRETTE)

Steps:

• Finely dice onion, tomato and peppers.
• Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined.
• Toss all ingredients in a bowl and chill for an hour before serving.
• For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges.
• Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood.

LOW-FAT CAJUN-STYLE FISH IN PARCHMENT ...DELISH!

Steps:

• Fold each sheet of parchment in half and cut into a heart shape.
• Sprinkle both sides of the filet's with the Cajun spice blend.
• Place fillets on one half of each parchment heart and top with shrimp and a sprinkling of parsley.
• Fold the edges of the parchment together to seal.
• Preheat oven to 425 degrees.
• Arrange parchment packets on a baking sheet.
• Bake for 12 minutes.
• Remove from heat and serve fast!

FRIED CALAMARI (CAJUN STYLE)

Steps:

• Wash and pat squid rings dry.
• Pour flour into zip lock bag along with salt, pepper, cayenne, and garlic powder: shake to mix.
• In a shallow bowl, mix the eggs, milk, and hot sauce (I use Texas Pete).
• Pour remaining flour in another zip lock bag.
• Working with a few rings at a time, shake in unseasoned flour, dip into egg/milk mixture, shake off excess, then shake in seasoned flour.
• Fry in hot oil (350 degrees) until a light golden brown. I recommend doing just a couple of rings at first as a taste test. Add seasoning to flour if required.
• After frying, place on paper towel to drain, and re-season with Tony's (optional). Just a little salt is fine as well.
• Note: I don't recommend using Tony's as the seasoning for the flour--it comes out too salty.