Collection of Gourmet Seafood recipes

1. How to cook Succulent and Scrumptious Seafood Cuisines
Luxurious seafood cuisines are nippy and succulent which can warm up one’s winter evening
especially if aided with white wine. There are hundreds of recipes to be relished by seafood
lovers, ornamented with attractive colors and enticing flavors.
Shrimp recipes are really splendid because of its vital components are being consumed. The
elements recommended chopped onions, parsley, shallots, margarine or butter, deveined and
shelled shrimp, mushroom soup’s condensed cream, canned tomatoes and cogna. This dish is
very cool to make, arranged to eat, just display inspiration and enhance it with fresh
vegetables.
Beside from gourmet shrimp recipes, there are lots of seafood recipes that you can enjoy such
as oysters, scallops, crabs, caviar, mussels, and many others. These seafood recipes can mark
one’s meals taste buds. The extensive variation of seafood is accessible that permits one to
appreciate the different savor of seafood cuisines. Keep enjoying luscious and scrumptious
recipes.
Here are some samples of Gourmet Seafood Recipes
Caviar and Eggs
Difficulty Level: Easy

2. Ingredients:
4 eggs
2 oz. caviar
1 cucumber (cut into thin slices)
1 teaspoon fresh lemon juice
1 - 2 tablespoons mayonnaise
Salt
Pepper (freshly ground)
Preparation Instructions:
Partially fill a medium sized saucepan with water; add the eggs. The water should completely cover
them. Bring to a rolling boil over medium high heat. Cover the saucepan. Turn off the heat and remove
the pot from the stove. Allow it to sit for 12 minutes.
Remove the eggs from the saucepan with a slotted spoon and place directly in a bowl of cold water.
Crack the shell of each egg by tapping it gently against the rim of the bowl. Peel the eggs, washing away
any bits of shell under cold, running water. Once the eggs are peeled, let them cool completely.
On the fat tip of each egg, slice off the end and gently remove the yolks.
Spoon caviar into the cavities of the eggs. Sprinkle with fresh lemon juice.
Place each egg on one cucumber slice, then on a serving platter. Sprinkle the remaining cucumber slices
around the platter.
Push the egg yolks through a sieve and mix with the mayonnaise. Season with salt and pepper. Serve the
dressing on the side.

3. Rosted lobster with almonds and pistachio cream
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Fendant Perle du Valais 87
Ingredients:
4 royal prawn (caliber 5/7), 3 1/2 oz. pistachios, 0.42 cups pistachio oil, 3 1/2 oz. crushed almonds, 1 egg
yolk, 1 oz. butter, 0.42 cups prawn fumet, 2/3 cup cream, 2 tomatoes, 1 flat parsley leaf, sea salt, pepper
Preparation Instructions:
Prepare a pistachio cream by smoothly mix the crushed pistachios with some prawn fumet and cream.
Decorate and season the prawns. Reserve the carcasses. Glaze the prawns with yolk and cover them
with ground almonds. Cook in clarified butter in a hot pan, about 1 minute on each side, until the
almonds are golden. Place the tomatoes in boiling water for 1 minute. Cut them into diamond-shapes
and sauté in butter. Place some ground pistachios on the outer edge of the serving dish. Pour the
pistachio cream in the middle of the dish and lay the prawns on top of this. Decorate with a prawn
carcass, some tomato diamonds for color, a drop of pistachio oil, and a green herb.

4. Seafood Salad (Ligurian)
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Recommended Wine: Chardonnay del Collio, Gli Archetipi Farra d'Isonzo, Puiatti
Ingredients:
8 fresh prawns, 8 fresh crayfish, 3.5 oz. mussels (prepared), 3.5 oz. quahog (round clam), 3.5 oz.
octopus, 3.5 oz. fresh calamari, 1 teaspoon fresh marjoram, 1 teaspoon fresh parsley Court Bouillon: 1
carrot, 1 branch celery, 1 onion, 2 laurel leaves For the sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water,
1 pressed lemon, salt
Preparation Instructions:
Place the already prepared seafood in the court-bouillon, along with salted water, carrots, celery, onions
and laurel. Drain and season with the sauce, chopped parsley, and marjoram.

5. Spicy Mussels
Servings: 2
Cooking Time: 15 min.
Difficulty Level: Easy
Ingredients:
¼ cup olive oil
¾ cup chopped onion
4 anchovy fillets (chopped)
3 large garlic cloves (chopped)
¼ teaspoon dried red pepper flakes
2 ½ lbs. fresh mussels (washed and debearded)
1 cup dry white wine
1/3 cup chopped parsley
Preparation Instructions:
Pour the oil in a heavy skillet and heat over medium high. Add onion and sauté until golden and tender.
Add anchovies, garlic, and red pepper. Sauté for 5 minutes, using the back of a fork to mash the
anchovies as you cook. In a Dutch oven, combine mussels and wine and place over high heat. Bring to a
boil over. Cover and boil for 7 to 8 minutes, or until mussels open up. Remove the Dutch oven from the
stove. With tongs, remove the mussels and divide into 2 soup bowls.
Strain the mussel cooking liquid. Add to the skillet with the anchovy mixture. Bring to a boil over high
heat and continue boiling until reduced, about 2 minutes. Add parsley. Ladle liquid over the mussels.

6. Leeks and Scallops
Difficulty Level: Average
Ingredients:
12 fresh scallops
8 leek whites
4 tablespoons butter
Sea salt
Pepper (freshly ground)
2 shallots (minced)
2/3 cup dry white wine
¼ cup dry vermouth
2/3 cup heavy cream
1 bunch flat leaf parsley (chopped)
Preparation Instructions:
Remove the tough skin around the whites of the scallops. Wash under running water and cut the
scallops in half. Pat dry. Slice the leeks into long strips measuring about 2 in. in length. In a saucepan,
place 2 tablespoons of butter, a little salt, ½ cup water, and the leeks. Cover and simmer for about 20
minutes. In a separate saucepan, heat 2 tablespoons of butter until it melts. Sauté the shallots in the
butter until tender. Add the wine, vermouth, and scallops. When the mixture begins to boil, reduce the
heat to low and simmer for 2 minutes. With a slotted spatula or spoon, remove the leeks and scallops
from their pans and place on a serving dish. Combine the leek cooking liquid and the scallop cooking
liquid and boil until reduced to ½ cup. Add the cream and bring to a boil. Season with salt and pepper.
Pour the resulting sauce over the leeks and scallops. Sprinkle with parsley.

7. Scrambled eggs with sea-urchin and caviar
Servings: 2
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Recommended Wine: Chablis
Ingredients:
2 eggs, 0.35 oz. caviar, 1 teaspoon shallots, 1 teaspoon molten butter, 1 teaspoon sea-urchin gravy, 3
teaspoon sea-urchin, 3 teaspoons crème fraiche, 1 teaspoon cream, salt, pepper
Preparation Instructions:
Salt and pepper the eggs, bearing in mind the sea-urchin will also add salt to the dish. Beat well. Saute
the shallots in a pan with molten butter, without browning them. Add the beaten eggs, stirring
constantly on low heat until obtaining a smooth, buttery cream. Remove from heat and add the sea-
urchin gravy, 2 teaspoons sea-urchin, 2 teaspoons crème fraiche, and the cream. Place some of the urgin
at the bottom of the egg shell, then fill with the egg mixture. Place some urchin on top and, to isolate
the caviar from the heat, add some crème fraiche. Finally, place the caviar on the very top and decorate
with a thin slice of eggbread (or similar) and a flat parsley leaf.