Drain the scungilli and rinse under cold water. Sliced in bite-size pieces (if not already sliced). Toss sliced scungilli, celery, olives, garlic, salt and peppers. Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley. Add to scungilli mixture. Add bite size shrimp, if desired.
Scungilli Salad, made with fresh lemon juice, celery, red onion, garlic, and parsley, is a simple yet delicious Italian dish that’s super easy to make. If you love seafood, don’t hesitate to give this one a try. What Is Scungilli? “Scungilli” from the Italian word “conchiglia,” is essentially sea conch or whelk.
Scungilli has only 45 calories per serving so it's not only addictive it's awesome. Enjoy! 2 tablespoons chopped Italian parsley (not curly!) or 2 tablespoons flat leaf parsley (not curly!) OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time). Take a medium mixing bowl.
Refrigerate for 30 minutes to let the flavors meld and enjoy! How do you cook scungilli ? I followed this recipe exactly and it was a hit with my Italian-American friends who can only get scungilli at their favorite restaurant.