INGREDIENTS

16 oz Sea Best® Unbreaded Calamari Rings
2 medium chopped Plum Tomatoes
1 chopped Shallot
4 cloves Garlic crushed and minced
1/2tsp Badia® Cajun Seasoning
Badia® Sea Salt and freshly ground
Peppercorns
1/4 cup White Wine
Basso® Extra Virgin Olive Oil

METHOD

Heat sauté pan to medium and add olive oil. When hot add shallots and garlic let sweat for 2 minutes. Add chopped plum tomatoes, salt, ground peppercorns and a1/2 tsp cajun seasoning. Cook for 5 minutes.

Add calamari toss to coat then add 1/3 cup white wine. Shake pan well and let come to a boil.

Take calamari out of pan with a slotted spoon and put in a serving dish. Reduce the liquid to 1/3 and pour over the calamari. Can be served as tapas or as an appetizer with crisp french bread or over pasta.

Bon Appétit!

Calamari Sauteé Provencal

Enhanced by Zemanta

Recommended Posts