Showing posts with label seafood. Show all posts
Ingredients
- 4 small lobster tails (6-12 oz each)
- Water
- 3 tbsp Private Reserve Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- 2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained
- 4 garlic cloves, chopped
- 2 large pinches of Spanish saffron threads soaked in 1/2 cup water
- 1 tsp Sweet Spanish paprika
- 1 tsp cayenne pepper
- 1/2 tsp aloppo pepper flakes
- Salt
- 2 large Roma tomatoes, finely chopped
- 6 oz French green beans
- 1 lb prawns or large shrimp or your choice, peeled and deveined
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
- In a large deep pan or skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it’s soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
- Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
- Serve the paella hot with your favorite white wine.
https://www.themediterraneandish.com/easy-seafood-paella-recipe/
Ingredients
- 1 loaf french baguette , 1/2-inch thick sliced on a bias (sourdough recommended)
- 1 tablespoon olive oil , plus more for brushing on baguette
- 1 cup yellow onion , 1/4-inch dice
- 2 tablespoons minced garlic , (about 8 cloves)
- 1/2 cup leeks , cut into 1/8-inch slices
- 1/2 cup celery , 1/4-inch dice
- 1/2 cup red bell pepper , 1/4-inch dice
- 1/2 cup carrots , 1/4-inch dice
- 1 serrano chili pepper , seeded and minced (about 2 teaspoons)
- 1/2 cup tomatoes , seeded and cut into 1/4-inch dice
- 6 ounces tomato paste
- 1/2 cup red wine , (Merlot recommended)
- 2 cups water
- 1 tablespoon lemon juice
- 1/2 teaspoon thyme , chopped
- 1 bay leaf , dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 pound raw scallops , about 20 (16/20 count size)
- 1/2 pound raw shrimp , peeled and deveined (16/20 count size)
- 1 pound mussels
- 1 tablespoon chopped parsley
Instructions
- Prepare croutons. Preheat oven to 375°F. Slice the baguette on a 1/2-inch thick bias cut. Lightly brush each side with olive oil and sprinkle salt. Place on a baking sheet and bake for 10 minutes. Flip over and cook another 2 to 5 minutes, until golden brown on each side. Cool and reserve.
- In a large pot, heat the oil over medium heat until hot.
- Add the onion and garlic, and cook until translucent, about 5 minutes.
- Add the leeks, celery, bell pepper, carrots, and minced serrano chili peppers. Cook for another 5 minutes.
- Add the tomatoes and cook 3 minutes.
- Add the tomato paste, wine, water, lemon juice, thyme, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer on medium-low heat for 25 minutes, stirring occasionally. Remove the bay leaf.
- Clean and remove the beard of the mussels. Discard any mussels that have broken shells or do not close when tapped.
- Heat the cioppino soup over medium heat. Add shrimp and scallops to the soup, cover and cook for 2 minutes.
- Open the lid and flip over the shrimp. Insert the mussels, evenly spread across the pan. Turn heat to medium-high, cover and cook another 3 to 5 minutes, until the shrimp is cooked and mussels are open. Discard any mussels that do not open.
- Taste soup and season with more salt and pepper as needed.
- To serve: Ladle soup into serving bowls, add seafood, and garnish with chopped parsley and more thyme. Serve with homemade crouton.https://www.jessicagavin.com/seafood-cioppino/
Ingredients
- 1 lb clams & mussels (mixed) cleaned well
- 1 lb wild shrimp peeled
- 1/2 lb squid tentacles
- 1/4 c extra virgin olive oil
- 4 cloves garlic grated
- 1 tsp red pepper flakes + more to taste
- 1/2 c white wine
- 1 lemon for serving
- 1/3 c fresh basil leaves or chopped Italian parsley
- 3/4 lb spaghetti
- 1 batch arrabiata tomato sauce made advance
- sea salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.
- Meanwhile heat up your largest skillet on medium low flame.
- Add a lug of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.
- Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.
- Add the shrimp to the skillet with clams and give it a stir. Cover and cook for another minute or so.
- Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid tentacles. Cook another 30 seconds or so until they curl up.
- Taste for seasonings and add more sea salt if needed. ( Remember that shellfish will spit out a lot of sea water during cooking, so wait till the end to season)
- Meanwhile warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.
- Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.
- Transfer your seafood spaghetti to a serving platter, drizzle with a lug of olive oil and sprinkle with the basil and parsley.
- Serve with lemon wedges on the side.
https://ciaoflorentina.com/seafood-spaghetti-recipe-spaghetti-frutti-di-mare/
Ingredients
- 4 (6 oz) skinless salmon fillets (about 1-inch thick)
- Salt and freshly ground black pepper
- 2 tsp olive oil
- 2 garlic cloves , minced
- 1/4 cup low-sodium chicken broth
- 2 Tbsp fresh lemon juice
- 3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
- 1/2 tsp honey
- 2 Tbsp minced fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.
- Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat.
- Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice.
- Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.
- Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.
- Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat.
- Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
- Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.
- Recipe source: Cooking Classy
https://www.cookingclassy.com/skillet-seared-salmon-with-garlic-lemon-butter-sauce/?utm_content=bufferb4143&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer
Ingredients
Shrimp:
- 1.5 lbs medium raw shrimp peeled and deveined, tail-on or tail-off
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 tsp italian seasoning
- 1/4 tsp onion powder
- salt and pepper to taste
- 1/4 tsp smoked paprika or regular
Asparagus:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lb asparagus
- salt to taste
Garnishment:
- 2 tbsp parsley
- 1/2 lemon juiced
Instructions
- Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
- Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
- Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
- Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
- Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
- Remove from heat, garnish with parsley and serve immediately.
https://www.withpeanutbutterontop.com/lemon-garlic-butter-shrimp-with-asparagus/
Ingredients
- 5 tablespoons olive oil
- 1 large onion , finely chopped
- 2 cloves garlic , finely chopped
- 2 tomatoes , peeled, chopped
- 1/2 teaspoon sugar
- salt , to taste
- 1 teaspoon sweet paprika (pimentón dulce)
- a pinch of saffron threads
- 4 small cleaned squid , bodies cut into rings, tentacles left whole
- 2 cups paella rice (bomba) or risotto rice (Arborio)
- 3 cups fish or chicken stock , plus more if needed
- 1 cup dry white wine
- 12 jumbo shrimp , peeled, deveined
- 16 mussels scrubbed, debearded
- lemon wedges
Instructions
- In a paella pan or a large skillet (I used a 12-inch non-stick skillet), add the olive oil and fry the onion until soft. Add the garlic and cook for another minute. Add the tomatoes, sugar, salt, paprika, and saffron and stir well. Cook until the tomatoes are thickened and reduced (5-7 minutes).
- Add the squid and cook, stirring, for a couple of minutes. Add the rice and stir to coat the grains.
- Meanwhile, in a saucepan, mix the stock and wine and bring to a boil. Pour over the rice and bring to a boil once again. Add more salt, if needed. Spread the rice out evenly in the skillet and from now on don't stir it anymore.
- Cook over medium-low heat for about 25 minutes. Move and rotate the pan so that the rice cooks evenly. After about 15 minutes, lay the shrimp on top. Cook until they have become pink on both sides. If the rice looks to dry, add more boiling stock.
- Turn off the heat and cover the skillet with foil. Let rest for 5-10 minutes.
- Meanwhile, steam the mussels by adding a cup of water and mussels in a pot. Cover and when they open, they are done. Throw away any mussels that have not opened.
- Finally, remove the foil and arrange the mussels and lemon wedges on top. Serve with aioli sauce and some olives. Enjoy!
https://yummyaddiction.com/spanish-seafood-paella/
1 Teaspoon Sugar
2 Tablespoons cornstarch
1/4 Teaspoon Chinese five-spice powder
1 teaspoon Salt
1 teaspoon Ground black pepper
4 Cloves garlic, finely chopped
1 chilli, chopped
2 scallions, chopped
3 tablespoons Peanut oil
1 lemon, cut into wedges
Instructions:1. In a plastic ziplock bag, add the sugar, cornstarch, five-spice powder, salt and pepper. In a separate bowl, add the chilli, scallions, garlic and stir to combine.
2. Clean the shrimps and dry with paper towels, then place in the prepared zip lock bag with the cornstarch ingredients. Give it a shake so all the shrimps are well coated.
3. In a frying pan, add the peanut oil and over a high heat, heat the oil until it is sizzling hot. Then add the shrimp, cook until they just start turning pink, and turn so the other side of the shrimp are the same. Remove with a slotted spoon on to some kitchen paper.
4. Turn the heat down and transfer the garlic and scallion mixture to the pan until the garlic is a golden colour. Be careful not to burn the garlic as this will result in a bitter taste. Then add the shrimp back to the pan with the garlic and toss until everything is combined.
5. Serve as a starter or a main dish with some lemon wedges and lovely fragrant Jasmine rice and a vegetable stir fry! and there you have our Chinese Garlic Shrimp!
https://lovefoodies.com/chinese-garlic-shrimp