Rhode Island Style Seafood with Spicy Pineapple


  • Canola oil for frying
  • 3/4 lb whole calamari, cleaned and sliced into rings
  • 3/4 lb shrimp, peeled and de-veined
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1/2 cup pickled cherry peppers, stems and seeds removed, sliced into rings
  • 1/2 cup Spicy Pineapple 'Chups
  • 1 small bunch Italian parsley, chopped
  • 1 lemon, cut into wedges


  1. Combine cornmeal, flour, cornstarch, salt, and cayenne in a large bowl.
  2. Add shrimp and calamari to flour mixture, tossing to coat.
  3. Heat oil in a straight sided pot until a thermometer reads 375 degrees.
  4. Use a frying basket or wire spoon to shake off excess flour and place seafood into hot oil.
  5. Fry for 1 1/2 to 2 minutes, or until calamari rings rise to the top and are golden brown.
  6. Work in batches to fry seafood so pot is not overcrowded. 
  7. Remove seafood with basket or wire spoon and drain on paper towels.
  8. After frying, place seafood into a large bowl with the cherry peppers and Spicy Pineapple 'Chups.
  9. Toss or gently stir ingredients together and serve on a platter. 
  10. Garnish with parsley and lemon wedges. Serves 4 - 6.