no shell fish

Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry.  This recipe was given to me by a Japanese friend.  I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons)

Ginger Squid Japanese Style (Ika Shoga Yaki)

500 g squid, thinly sliced (squid cubes)

ginger, freshly grated

soy sauce

mirin

vegetable oil

Combine ginger, soy sauce and mirin in a large bowl.

Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for about 15 minutes.

After 15 minutes, heat wok or skillet (pan) at high heat, then add oil.

Remove squid from bowl (make sure any juices/marinate are left in the bowl).  Reserve any marinate.  Add squid into the hot pan.

Stir-fry squid quickly in the pan and cook until it changes colour (about 7 minutes).  Work quickly as overcooked squid will become rubbery so don't over cook.

Pour marinate into the pan and stir quickly.  (Marinated meat burns easily so it's important to work quickly).

Serve with steam rice and green vegetables.

Very good!  I got a package of frozen calamari "steaks" from my local Asian market, and cut them into fairly thin strips.  I made the marinade as stated (sooooo good!) but cut the cooking oil by two thirds. I also cut the cooking time, as I've had the rule drilled into me that squid should be cooked either for 2 minutes or 2 hours, never between. I went with 2 minutes, and that's really all it needed.  It was cooked through, tender, and really strongly flavored (in a good way) with the ginger.  I'd be happy to make this again, either with squid steaks or frozen squid rings. Thanks for sharing the recipe!

While this is usually served as a tapa, it is too good not to eat as a main course. After trying the ones that were posted here on Zaar, I found myself still searching for the gambas we had in Barcelona. Finally I found the recipe with the flavor and creaminess of the dish we fell in love with in Spain! The same dish can be made with squid, cut into rings, or scallops. Serve with lots of warm crusty bread to sop up the sauce…. You will not want to waste a drop! (Make sure you are &quot;warming&quot; the olive oil and the butter, not cooking it off..... cause you'll want every last bit of it for the sauce)

Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia

olive oil

butter

lbs shrimp, peeled and deveined

garlic cloves, minced (more if you are a garlic lover)

lemon juice

paprika

red pepper flakes (to taste)

flat leaf parsley, chopped

salt

pepper

In a wide, shallow saut&eacute; pan over high heat, warm the Olive Oil and the Butter; add the Shrimp and Garlic and saut&eacute; quickly for about 2-3 minutes.

Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking.

Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.

Very good. Substituted Old Bay for the red pepper. It was a lot of butter, may cut it in half next time. Will definitely make again.

This recipe will make good use of our Franchi Red Pear tomatoes, White Lightning eggplant &amp; basil from the garden &amp; the plentiful calamari from our waters. Received in email from gourmet-recipes-from-around-the-world. Thanks Petro B.!

Calamari in the Greek Style

red onion, thinly sliced

garlic cloves, thinly sliced

Japanese eggplants, sliced lengthwise into 6 pieces each

roma tomatoes, chopped into 1/4 inch dice

baby calamari, whole,

lemon, juice and zest of

basil, chiffonade

In a 12 inch to 14 inch saute pan, heat together oil, onion and garlic over medium high heat until soft, about 8 to 10 minutes. 

Add eggplant and cook until just softened. 

Add tomatoes and lemon and season with salt and pepper and cook until they fall apart, about 4 to 5 minutes. 

Add calamari, season again, and cook until just opaque, about 2 minutes per side. 

We love Calarami Steaks, this is my recipe that I have been making for Years & Years. They cook fast do not over cook. I usually cook them after we have had our salad, and have everything else ready. Enjoy.

Calamari Steaks

calamari

eggs

flour

breadcrumbs

canola oil

Salt and pepper Calamari steaks, dip first into flour then into egg, then in to seasoned bread crumbs.

Fry in hot skillet,turn when brown on first side, brown on other side.

These COOK FAST-- DO NOT OVER COOK as they will get TOUGH.

I like to lightly pound my Calimari Steaks first with a meat tenderizer hammer. Thins them out a little and makes them very tender. This recipe is perfect. You end up with “Poor Man’s Abalone Steaks.”

This came from the book &quot;Thai Food&quot; by David Thompson where he indicates if it is to be deep-fried it should be completely dry otherwise it will shrink and toughen. He also says it will keep for a few days if refrigerated. This recipe is how I prepared the dish using an oven for drying rather than leaving in the sun. Note it requires overnight marination (not included in prep time) and quite a bit of drying time. Makes an interesting snack although it is quite salty &amp; chewy so won't be to everyone's taste.

Thai Dried Squid (Calamari)

200 g squid, cleaned tube

white sugar

white pepper

skewer, squid

Cut squid into desired serving pieces leaving as rings - see below.

Mix soy sauce, sugar, salt &amp; pepper together in a flat dish and marinate overnight, turning occasionally.

Drain the squid and pat dry with paper towel.

Carefully thread squid rings over skewers leaving a bit of space in between and place over the top of oven racks so the squid is hanging down between the racks.

Set oven to 50C / 120F and dry for 4 hours with something in place to keep the door open an inch or so. If you want to keep the rings round you'll need to periodically turn as the squid starts to dry.

Before serving grill or broil on high heat for around 3 minutes.

I love calamari. This is how to crumb them at home. Look for more calamari recipes coming soon. Serve with tartar sauce and enjoy the experience

Crumbed Calamari

calamari,

garlic powder

milk

oil (for deep frying)

tartar sauce (for serving)

Mix the breadcrumbs with the salt, pepper and garlic powder and place into a plastic bag so you can shake the crumbs onto the calamari.

Beat the egg and combine with the milk and place this into a small dish.

Dip the calamari rings individually into the egg/milk mix and then into the plastic bag and shake.

Deep fry until a nice brown tinge. I tend to fry mine for about 4-5 minutes. It also depends on the calamari some it is better at a lower heat for longer. This rule especially applies to bought crumbed calamari.

Didnt have breadcrumbs so mixed cake flour and spice for fish. After dipping in egg/milk mixture, coated with above and deep fried. Was better than some of the take out I've eaten.

Top 6 no shell fish recipes from across the web

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Ginger Squid Japanese Style (Ika Sh...

Gambas Al Ajillo (Shrimp W/ Garlic)...

Calamari in the Greek Style

Calamari Steaks

Thai Dried Squid (Calamari)

Crumbed Calamari

Top 6 no shell fish recipes from across the web

The most viewed no shell fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ginger Squid Japanese Style (Ika Sh...

Gambas Al Ajillo (Shrimp W/ Garlic)...

Calamari in the Greek Style

Calamari Steaks

Thai Dried Squid (Calamari)

Crumbed Calamari

The most viewed no shell fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine