How to cook succulent and scrumptious seafood cuisines


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Collection of Gourmet Seafood recipes

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How to cook succulent and scrumptious seafood cuisines

  1. 1. How to cook Succulent and Scrumptious Seafood CuisinesLuxurious seafood cuisines are nippy and succulent which can warm up one’s winter eveningespecially if aided with white wine. There are hundreds of recipes to be relished by seafoodlovers, ornamented with attractive colors and enticing flavors.Shrimp recipes are really splendid because of its vital components are being consumed. Theelements recommended chopped onions, parsley, shallots, margarine or butter, deveined andshelled shrimp, mushroom soup’s condensed cream, canned tomatoes and cogna. This dish isvery cool to make, arranged to eat, just display inspiration and enhance it with freshvegetables.Beside from gourmet shrimp recipes, there are lots of seafood recipes that you can enjoy suchas oysters, scallops, crabs, caviar, mussels, and many others. These seafood recipes can markone’s meals taste buds. The extensive variation of seafood is accessible that permits one toappreciate the different savor of seafood cuisines. Keep enjoying luscious and scrumptiousrecipes.Here are some samples of Gourmet Seafood RecipesCaviar and EggsDifficulty Level: Easy
  2. 2. Ingredients:4 eggs2 oz. caviar1 cucumber (cut into thin slices)1 teaspoon fresh lemon juice1 - 2 tablespoons mayonnaiseSaltPepper (freshly ground)Preparation Instructions:Partially fill a medium sized saucepan with water; add the eggs. The water should completely coverthem. Bring to a rolling boil over medium high heat. Cover the saucepan. Turn off the heat and removethe 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 awayany 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 slicesaround the platter.Push the egg yolks through a sieve and mix with the mayonnaise. Season with salt and pepper. Serve thedressing on the side.
  3. 3. Rosted lobster with almonds and pistachio creamServings: 4Preparation Time: 20 minutesCooking Time: 20 minutesRecommended Wine: Fendant Perle du Valais 87Ingredients:4 royal prawn (caliber 5/7), 3 1/2 oz. pistachios, 0.42 cups pistachio oil, 3 1/2 oz. crushed almonds, 1 eggyolk, 1 oz. butter, 0.42 cups prawn fumet, 2/3 cup cream, 2 tomatoes, 1 flat parsley leaf, sea salt, pepperPreparation 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 themwith ground almonds. Cook in clarified butter in a hot pan, about 1 minute on each side, until thealmonds are golden. Place the tomatoes in boiling water for 1 minute. Cut them into diamond-shapesand sauté in butter. Place some ground pistachios on the outer edge of the serving dish. Pour thepistachio cream in the middle of the dish and lay the prawns on top of this. Decorate with a prawncarcass, some tomato diamonds for color, a drop of pistachio oil, and a green herb.
  4. 4. Seafood Salad (Ligurian)Servings: 4Preparation Time: 30 minutesCooking Time: 30 minutesRecommended Wine: Chardonnay del Collio, Gli Archetipi Farra dIsonzo, PuiattiIngredients: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: 1carrot, 1 branch celery, 1 onion, 2 laurel leaves For the sauce: 8.8 oz. olive oil, 1 1/2 tablespoons water,1 pressed lemon, saltPreparation Instructions:Place the already prepared seafood in the court-bouillon, along with salted water, carrots, celery, onionsand laurel. Drain and season with the sauce, chopped parsley, and marjoram.
  5. 5. Spicy MusselsServings: 2Cooking Time: 15 min.Difficulty Level: EasyIngredients:¼ cup olive oil¾ cup chopped onion4 anchovy fillets (chopped)3 large garlic cloves (chopped)¼ teaspoon dried red pepper flakes2 ½ lbs. fresh mussels (washed and debearded)1 cup dry white wine1/3 cup chopped parsleyPreparation 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 theanchovies as you cook. In a Dutch oven, combine mussels and wine and place over high heat. Bring to aboil over. Cover and boil for 7 to 8 minutes, or until mussels open up. Remove the Dutch oven from thestove. 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 highheat and continue boiling until reduced, about 2 minutes. Add parsley. Ladle liquid over the mussels.
  6. 6. Leeks and ScallopsDifficulty Level: AverageIngredients:12 fresh scallops8 leek whites4 tablespoons butterSea saltPepper (freshly ground)2 shallots (minced)2/3 cup dry white wine¼ cup dry vermouth2/3 cup heavy cream1 bunch flat leaf parsley (chopped)Preparation Instructions:Remove the tough skin around the whites of the scallops. Wash under running water and cut thescallops 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 20minutes. In a separate saucepan, heat 2 tablespoons of butter until it melts. Sauté the shallots in thebutter until tender. Add the wine, vermouth, and scallops. When the mixture begins to boil, reduce theheat to low and simmer for 2 minutes. With a slotted spatula or spoon, remove the leeks and scallopsfrom their pans and place on a serving dish. Combine the leek cooking liquid and the scallop cookingliquid 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. 7. Scrambled eggs with sea-urchin and caviarServings: 2Preparation Time: 15 minutesCooking Time: 15 minutesRecommended Wine: ChablisIngredients:2 eggs, 0.35 oz. caviar, 1 teaspoon shallots, 1 teaspoon molten butter, 1 teaspoon sea-urchin gravy, 3teaspoon sea-urchin, 3 teaspoons crème fraiche, 1 teaspoon cream, salt, pepperPreparation Instructions:Salt and pepper the eggs, bearing in mind the sea-urchin will also add salt to the dish. Beat well. Sautethe shallots in a pan with molten butter, without browning them. Add the beaten eggs, stirringconstantly 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 urginat the bottom of the egg shell, then fill with the egg mixture. Place some urchin on top and, to isolatethe caviar from the heat, add some crème fraiche. Finally, place the caviar on the very top and decoratewith a thin slice of eggbread (or similar) and a flat parsley leaf.