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Mixed Seafood Recipes
Mixed Seafood Recipes
Mixed Seafood Recipes
Mixed Seafood Recipes
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Mixed Seafood Recipes

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Mixed Seafood Recipes are food preparations which constitute the flavor from all around the world. These incorporate more than two types of seafood while preparing one dish and are considered very …

Mixed Seafood Recipes are food preparations which constitute the flavor from all around the world. These incorporate more than two types of seafood while preparing one dish and are considered very nutritious and healthy as it is very rich. One can enjoy these recipes with family or friends or in any small professional gathering.

http://www.gourmetrecipe.com
http://www.gourmandia.ca
http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/mixed-seafood-recipes

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  • 1. Mixed Seafood RecipesIn fancy seafood restaurants in many countries, from The Rocks at the Sydney Harborin Australia to the San Francisco Bay Area, among the most special dishes prepared arethose featuring a variety of fresh seafood cooked in the simplest of ways showcasingthe freshness of their catch.Paella, one of Spain’s signature dishes can be made solely with seafood and in fact,there’s a name for it “paella de marisco” which can be more expensive that otherversions containing meat. Aside from fish which may even be excluded, othercomponents are squid (take out the inksacs found in the head otherwise it will colorthe dish black), mussels, clams and shrimp. Fancier versions include langoustines(succulent, white shellfishalso known as scampi) or even halved lobsters. Pasta andpizza frutti di mare (fruits of the sea) are popular favorites in Italian restaurants andfeature the similar ingredients with the addition of anchovy fillets adding a distinctsalty flavor to the dish. Do not go overboard on the anchovy as a little goes a long way.Other impressive dishes include fantastic seafood platters composed of three, four ora lot more varieties of fish and other ingredients. These can be cooked in the samemanner like a mixed tempura with battered prawns, crabstick and small fish servedwith a sweet dip with grated raddish and ginger. A platter can also feature eachingredient can also be prepared in different ways: marinated raw fish (ceviche), deepfried squid rings (calamari), grilled scallops and baked mussels. That certainly shouldbe enough to satisfy anyone’s seafood cravings!Simple dishes to try at home include salads, soups and if you’re ambitious, a seafoodlasagne with home-made noodles. Store bought pasta is a convenient option butfresh pasta is much better though time-consuming to prepare.When preparing any dish with seafood, try to buy the freshest ingredients especially ifyou are serving it raw or cooking it very simply like on a grill. If you are going tocombine it with a lot of other ingredients like in a tomato-based soup, then by allmeans but less expensive ingredients but make sure they’re fresh as well. This is not achallenge and a big expense if you happen to live in a coastal area but if you live in theheart of the city, then prepare to spend quite a bit.
  • 2. When attempting to make a dish healthier or pescetarian-friendly, simply replacemeat ingredients (beef, pork and chicken) with the bounty of the sea. Do considerfirst if the flavors will still go well together. Remember as well that deep-fat frying andusing a lot of butter and cream increases the fat and calorie content of any dish.Remoulade of Saint Jacques marinatedServings: 4Preparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: Beaujolais rougeIngredients:16 scallops, 3 tablespoons olive oil, 2 lemons, Guerande salt, 3 1/2 oz. corn saladleaves, 1 lola rosa lettuce head, 1 celery stalk, 1 tablespoon balsamic vinegar, 2 tips ofdried green loberster powder (made from the green part of the lobster), mayonnaisePreparation Instructions:Marinate the scallops in olive oil, lemon, and Guerande salt for 24 hours. Prepare ajulienne with celery, lemon, and some mayonnaise. Place a ring of this in the middle ofa dish. Lay the marinated scallops around it and sprinkle with Guerande salt and somedried green lobster powder. Place some lola rosa in the middle and some corn saladon top of this. Season with olive oil. Mix some olive oil with balsamic vinegar. Stir welland pour this syrup-like mixture lightly around the serving dish.
  • 3. Seafood LasagnaHere’s a tasty twist on classic lasagna; instead of using beef or chicken, use shrimp,scallops, and lobster.Servings: 12Cooking Time: 65 minutesDifficulty Level: AverageIngredients:1 lb. lasagna noodles, ½ cup butter, 1 lb. medium shrimp, shelled and deveined, 1 lb.scallops, 1/3 cup white wine, 3 cloves garlic, minced, 2 (1 lb.) lobsters, boiled andshelled, 16 oz. ricotta cheese, 1 egg, 1 ½ teaspoons dried oregano, 1 ½ teaspoonsdried basil, 1 lb. Cheddar cheese, shredded, 1 lb. mozzarella cheese, shredded, ½ cupbread crumbsPreparation Instructions:Preheat the oven to 350 degrees F. Cook and drain noodles. Place the butter in a largeskillet placed over medium high heat. Once melted, add the shrimp and scallops,sautéing until golden. Add the wine and garlic and simmer 5 minutes. Remove theskillet from the stove. Dice the lobster meat. Add to the scallop mixture. Drain. In alarge mixing bowl, stir together the ricotta, egg, oregano, basil, and Cheddar. Place alayer of noodles in the bottom of a greased 9 x 14 in. baking pan. Top with half thericotta mixture, half the lobster mixture, and 1/3 the mozzarella. Repeat layers. Addanother layer of noodles, then one of mozzarella, and finally the bread crumbs. Bake50 minutes.
  • 4. Red Mixed PaellaThere are countless mixed paella recipes. The following method is common to most ofthese. Seasoning depends greatly on individual preferences and regional influences.However, salt, saffron and garlic are almost always included.Make a broth from seafood, chicken, onions, garlic, bell peppers and bay leaf.Heat oil in a paellera. Sear red bell pepper strips and set aside. Sear crustaceans andset aside. Saute meat until golden brown. Add garlic and saute until brown. Addgrated tomatoes and saute. Add onions and bell peppers. Saute until vegetables aretender. Add dry seasonings except for salt. Add rice. Braise rice until covered withsofrito. Add broth. Add salt to taste. Add saffron (and/or food coloring). Simmer untilrice is almost cooked. Replace crustaceans. Continue simmering until rice andcrustaceans are finished cooking. Garnish with seared red bell pepper strips.SOURCE:

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