Frutti di Mare is a traditional Christmas Eve dish, but is tasty year round.
It’s often made with shrimp, scallops, calamari and octopus. Although I like octopus, I tend to leave it out, because my family doesn’t enjoy it.
I order the seafood from the fish monger ahead of time. I ask them to peel and clean the shrimp, to save myself the time and effort.
This should be made a day (or two) before it is served to allow the marinade to fully flavor the fish.
Since I make this dish on Christmas Eve for a big crowd, the recipe makes a lot. Feel free to halve or quarter the recipe.
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