Gourmet Seafood Recipes are quick and tasty which can warm up one’s winter evening especially if served with white wine. There are hundreds of recipes to be enjoyed by seafood lovers, decorated with beautiful colors and tempting flavors. The Gourmet recipe of shrimp tastes really superb because ultimate ingredients are being used.

1. Gourmet Seafood Recipes
The word gourmet is sometimes enough to intimidate an experienced chef and more
so an apprentice cook. In culinary competitions, a default tactic for some less
experienced contestants would be to use very expensive ingredients in an attempt to
pass of their dish as gourmet.
However, in seafood preparation,
combining these two elements to
create a, fancy memorable dish can
be as easy as you think especially
when you live in a city there ocean-
fresh ingredients are expensive and
difficult to come by. This is because
a great seafood meal is not easy to
come by.
In coastal areas where an ocean
catch is readily available, what can be a very simple mixed grill of langoustine, sardine
and shrimp can be a fine-dining experience when replicated in a restaurant served
with fancy dinner ware, presentation, garnishes and a steep bill. What’s ironic is that
the simpler version ordered from a small restaurant at a seaside village could even
better, primarily because the ingredients were most likely just have been caught from
the sea mere hours ago.
In the stricter sense, gourmet refers to food prepared with more precise cooking
methods, more expensive ingredients and served in a more elaborate manner. With
this guideline to work with prepare to spend a lot more time and significantly more
money for ingredients.
Going gourmet is a chance to impress your guests with the best seafood you can get
from the fish monger. Reserve the more common inexpensive shrimp, mussels and
clams for another day and go for an impressive whole lobster, black tiger prawns, New
Zealand scallops, Chilean seabass, Aussie barramundi or beluga caviar. For an Asian
theme, go for exotic ingredients like sharks fin or fugu, if you happen to have a
licensed Japanese chef at your employ. Both are extremely expensive and
“controversial” as shark, widely used in Chinese cuisine, is considered an endangered
species while pufferfish or fugu, a Japanese delicacy, needs to be expertly handed as
certain parts of it are lethally poisonous.
The good thing about gourmet seafood is that you can simply let the ingredient speak
for itself. No need for other fancy ingredients and cooking means. A simple poach,
grill or pan fry with a splash of lemon is enough to bring out the fresh flavors
reminiscent of the ocean. And have a good quality white wine to wash it all down.