Recipe of the Month: February '10

Calamari Saute 'provencal'

Ingredients

• 16oz Seabest Unbreaded Calamari rings
• 2 medium Chopped Plum tomatoes
• 1 chopped Shallot
• 4 cloves Garlic Crushed and minced
• 1/2tsp Badia Cajun Seasoning
• Sea salt and freshly ground Peppercorns
• 1/4 cup white wine
• Olive Oil to saute

Preparation

• Heat Saute pan to medium add olive oil.
• When hot add shallots and garlic, let sweat for 2 minutes.
• Add chopped plum tomatoes,salt, ground peppercorns,and 1/2 tsp Cajun seasoning.
• Cook for 5 minutes.
• Add calamari, toss to coat, add 1/3 cup white wine.
• Shake pan well, let come to a boil.
• Take Calamari out of pan with a slotted spoon, put in serving dish.
• Reduce the liquid to 1/3, pour over calamari.
• Can be served as tapas or as an appetizer with Crisp French bread or over Pasta.