Quick and Easy Seafood Recipes

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There are lots of seafood recipes right now ... but I can give you more interesting, more delightful, more quick and easy seafood recipes that you will surely enjoy! From GOURMETRECIPE COLLECTION - www.gourmetrecipe.com

Transcript of Quick and Easy Seafood Recipes

  • 1.Quick And Easy Seafood Recipes fromGourmetrecipe Collection

2. Quick And Easy Seafood RecipesWith the reasonably shorter cooking times of mostfish and shellfish compared to meat and poultry,recipes featuring these tasty ingredients can be asuitable way to whip up in a remarkable feast. Thequick cooking time can however betray thebeginner cook who doesnt realize that smallshrimps and calamari can just take seconds to cookand going over by a mere matter of minutes willmake the ends product tough and rubbery.The keys to good food preparation especially with seafood is freshness of ingredients and mis enplace or putting everything in place. Especially with foods that cook quickly, it is wise to haveall the components of your dish ready on hand so that the addition of ingredients need not bedelayed because the cook forgets to peel, slice, chop, mince or thaw anything.Fresh shrimp, scallops, squid, mussels and other smaller sized marine animals should bepurchased as fresh as possible and stored properly in the refrigerator when these will not beused immediately. Keep them in the freezer when they wont be used in a matter of hours.Note that the longer you keep them in the freezer, the more you lose flavor, texture andnutrients. Using frozen pre-peeled seafood also cuts preparation time because it eliminates themost tedious steps. Simply thaw and youre good to go. Stir fry shrimp, squid rings or fish filletswith vegetables and you get a great seafood saut. 3. Other straightforward simple recipes you cantry at home include crab cakes which are madewith store bought fresh or frozen crab meat, abinder of eggs and/or cream and flavoringcomponents of vegetables, herbs and spices.Mash these up together, coat withbreadcrumbs and deep fry. A prawn cocktailalso takes minutes to put together. Boil orsteam some large prawns, shell devein andassemble creatively in a martini glass with aminced vegetable salsa. Even simpler would beto curl the delicate cooked prawn on a slice ofavocado or other fresh fruit.Lastly, some dishes that look very easy to prepare and take a half second to eat, like sushi andsashimi can be deceivingly difficult to prepare. In making these tasty bite-sized raw seafoodmorsels, fine dining Japanese restaurants use very sharp expensive knives, special ingredientslike a short grain rice moistened with rice vinegar and rolled with nori sheets on bamboo mats.Better leave that for the professional for the meantime or be ready for quite a bit of trial anderror.Here are some suggested quick and easy seafood recipes for you to enjoy! 4. Salad of royal shrimps and mesclunfrom NiceIngredients: 28 oz. of royal shrimp, 10 12 oz. of mesclun (young chervil, arugula, leafy lettuce, and endive leaves), 1 oz. royal caviar (optional), 2 green onions, minced, herbs (basil, chervil, dill), aromatic vinaigrette (1 1/2 oz. vinegar balsamic, 1 oz. cl extra virgin olive oil, 1 oz. hazelnut oil, oz. white wine, a spoonful of mustard, salt, freshly ground pepper, truffle juice) Preparation Instructions: Shell and gut shrimps. Rinse well. Saute the tails in a Teflon frying pan with a little olive oil, until slightly rosy. Season with salt and sprinkleServings: 4with fresh thyme. In a large woodenPreparation Time: 20 minutes salad bowl, mix mesclun, choppedCooking Time: 20 minutes herbs, and vinaigrette. Arrange saladRecommended Wine: Graves blanc in a dome shape on 4 plates and trim with the roasted shrimps, stems of herbs, and caviar. 5. Crayfish and Prawn Salad withButterbeansIngredients:1 bunch basil, lb. carrots, 2 tomatoes, 12 prawns,2 oz. pine nuts, 2/3 oz. truffles, 3 2/3 lbs.butterbeans, mayonnaise with a shallot Courtbouillon: 1/3 lb. celery, lb. carrots, 1 garlic head,1 onion, thyme, laurel, pepper, salt Vinaigrette: 3tablespoons rapeseed oil, 1 tablespoon mustard, 3tablespoons Xeres vinegar, salt, pepper, 3 spoonsolive oil, 5/6 cups crayfish reductionPreparation Instructions:Prepare the crayfish. Cook in the court-bouillon forabout 3 minutes. Remove from the court-bouillon.In the meantime, cook the butterbeans with abouquet of mixed greens for 45 minutes. Drain.Servings: 4Season with mayonnaise, shallots, and chopped Preparation Time: 30 minuteschives. Place a round tomato slice in the middle of Cooking Time30 minutesa serving dish. Place the butterbeans on top of theRecommended Wine: Sancerre Chablistomato. Place one crayfish on top of thebutterbeans. Pour the sauce with the crayfish tailsaround it. Place the prawn tales in a pan with oliveoil. Heat strongly. Place on the serving dish andsprinkle with pine nuts. Serve warm. 6. Small crab cakes with pistachios, olivesand Perigord verjusIngredients: Servings: 41.8 oz. crab meat, 1 cup jelly made of beef fond Preparation Time: 35 minutes(see recipe below), diced vegetables (carrots, Cooking Time: 35 minutesleek, celery, and zucchini), pistachios, stringRecommended Wine: Pouilly fuissebeans, dried vegetables, tomato sauce, 1teaspoon liquid sour cream, 1 teaspoon olives, 2teaspoons verjuice (juice made from unripegrapes)Preparation Instructions:Prepare a jelly with beef fond and verjuice.Season. Add the diced vegetables and pistachios.Place the meat from the crab in circles on a metaldish. Cover with jelly and refrigerate. Place thetomato sauce with the olives and string beans onthe dish. Garnish the crab with some sour creamand dried vegetables. 7. Zeeland Lobster SaladServings: 4 Ingredients:Preparation Time: 15 minutes2 Zeeland lobsters (1 lb.), 1 tablespoons cornCooking Time: 15 minutessalad, 24 endive leaves, chopped dill, choppedchervil, chopped chive, allspice, basil, cress,1 bunchRecommended Wine: Macon classe, domaine green asparagus, mesclun (chervil, arugula, leafyde la Beaugron, cuvee tradition lettuces and endive in equal proportions), 3tablespoons winter truffles, 3 tablespoonsartichokes or chanterelle mushrooms, Xeres vinegar,salt, pepper, 4 tablespoons truffle oil, olive oilPreparation Instructions:Cook the Zeeland lobster for 7 to 8 minutes. Cut itinto slices. Remove the intestine and withdraw thestony bag from the head. Cut the tail into escallops.Prepare a seasoning with olive oil, garlic, coriander,Xeres vinegar, pepper, and salt. Add herbs. Soakmesclun in the seasoning and add some salt andpepper. Add corn salad, artichoke, and asparagus.Place on a serving dish. Sprinkle with chives. Add amix of allspice, basil, and cress. Place the salad andthe vegetables in the middle of a dish, then add thelobster (first the TWEEZERS.CLAWS, then the body,and finally the meat). Sprinkle with parsley. Preparethe CHINA TRUFFLE with some truffle oil, salt, andpepper. Decorate the dish with THE CHINA TRUFFLE. 8. Crayfish in a Pot Ingredients: 4 gallons water, 2 cups rock salt, 1 orange, quartered (peel intact), 4 celery stalks, cut into 2 in. pieces, 4 sprigs fresh dill, 4 carrots, cut into 2 in. pieces, 4 large onions, quartered, 2 garlic cloves, 1 cup pickling spice, 25 lbs. fresh crayfish Preparation Instructions: Bring the water to a boil in a stock pot. Add the rock salt, orange, celery, dill, carrots, onions, garlic, pickling spice, and crayfish.Servings: 2 to 6 Return to a boil. Boil 12 minutes, then removeCooking Time: 30 minutes the pot from the stove. Allow the crayfish toDifficulty Level: Easy cool in the salt mixture before serving. 9. Clams on the GrillIngredients:36 clams, scrubbed and in fresh water, 6tablespoons melted butterPreparation Instructions:Pour the melted butter into a heat-resistantpot and place it on a cooler section of the grillto keep the butter warm. Place clams directlyon the grill, to 6 inches above a solid bed oflow-glowing coals. When clams begin opening,turn over with tongs. They are done whenthey are wide open. Using napkins to preventburning fingers remove the clams from thegrill and hold over the pot of butter, allowing Servings: 6the juices to drain into the pot. Remove theCooking Time: 7 minutesclams from their shells and dip into butter Difficulty Level: Easybefore eating. 10. Spicy MusselsIngredients: cup olive oil, cup chopped onion, 4 anchovyServings: 2fillets (chopped), 3 large garlic cloves (chopped), Cooking Time: 15 minutes teaspoon dried red pepper flakes, 2 lbs. freshDifficulty Level: Easymussels (washed and debearded), 1 cup dry whitewine, 1/3 cup chopped parsleyPreparation Instructions:Pour the oil in a heavy skillet and heat overmedium high. Add onion and saut until goldenand tender. Add anchovies, garlic, and red pepper.Saut for 5 minutes, using the back of a fork tomash the anchovies as you cook. In a Dutch oven,combine mussels and wine and place over highheat. Bring to a boil over. Cover and boil for 7 to 8minutes, or until mussels open up. Remove theDutch oven from the stove. With tongs, removethe mussels and divide into 2 soup bowls. Strainthe mussel cooking liquid. Add to the skillet withthe anchovy mixture. Bring to a boil over high heatand continue boiling until reduced, about 2minutes. Add parsley. Ladle liquid over themussels. 11. Scallops in a pan with Tarbais beansServings: 4Preparation & cooking: 30 minutesPreparation Instructions:Soak the beans for 24 hours.Soak the Tarbais beans in water for 24 hours.Recommended Wine: Graves blancCrack and prepare the scallops. Do not washthem. Cook the beans in water with carrots,Ingredients:onions, the mixed greens bouquet, salt, and20 scallops, 5/6 cup pure cold-pressed olive oil, pepper. Place the medley of carrots, onions,4 tomatoes, 3 carrots, 1.76 oz. ventrche tomatoes and ventrche in a sautoir (a pot with a(meager bacon), 0.33 oz. Tarbais beans, 2 flat, wide bottom and high straight sides). Boilonions, 1.76 oz. dry parmesan cheese, salt, down, season, and add the mixed greenspepper, mixed bouquet greens (thyme, laurel,bouquet. Add the Tarbais beans and let themcelery, leek), 1 teaspoon flour simmer for about 15 minutes to obtain a type ofragout. Mix the parmesan with the flour andsprinkle this mixture it a nonstick pan. Cook, and