Quick and Easy Seafood Recipes
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There are lots of seafood recipes right now ... but I can give you more interesting, more delightful, more quick and easy seafood recipes that you will surely enjoy! From GOURMETRECIPE COLLECTION - www.gourmetrecipe.com
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Quick and Easy Seafood Recipes
- 1. Quick And Easy Seafood Recipes from Gourmetrecipe Collection
- 2. Quick And Easy Seafood Recipes With the reasonably shorter cooking times of most fish and shellfish compared to meat and poultry, recipes featuring these tasty ingredients can be a suitable way to whip up in a remarkable feast. The quick cooking time can however betray the beginner cook who doesn’t realize that small shrimps and calamari can just take seconds to cook and going over by a mere matter of minutes will make the ends product tough and rubbery. The keys to good food preparation especially with seafood is freshness of ingredients and mis en place or putting “everything in place”. Especially with foods that cook quickly, it is wise to have all the components of your dish ready on hand so that the addition of ingredients need not be delayed because the cook forgets to peel, slice, chop, mince or thaw anything. Fresh shrimp, scallops, squid, mussels and other smaller sized marine animals should be purchased as fresh as possible and stored properly in the refrigerator when these will not be used immediately. Keep them in the freezer when they won’t be used in a matter of hours. Note that the longer you keep them in the freezer, the more you lose flavor, texture and nutrients. Using frozen pre-peeled seafood also cuts preparation time because it eliminates the most tedious steps. Simply thaw and you’re good to go. Stir fry shrimp, squid rings or fish fillets with vegetables and you get a great seafood sauté.
- 3. Other straightforward simple recipes you can try at home include crab cakes which are made with store bought fresh or frozen crab meat, a binder of eggs and/or cream and flavoring components of vegetables, herbs and spices. Mash these up together, coat with breadcrumbs and deep fry. A prawn cocktail also takes minutes to put together. Boil or steam some large prawns, shell devein and assemble creatively in a martini glass with a minced vegetable salsa. Even simpler would be to curl the delicate cooked prawn on a slice of avocado or other fresh fruit. Lastly, some dishes that look very easy to prepare and take a half second to eat, like sushi and sashimi can be deceivingly difficult to prepare. In making these tasty bite-sized raw seafood morsels, fine dining Japanese restaurants use very sharp expensive knives, special ingredients like a short grain rice moistened with rice vinegar and rolled with nori sheets on bamboo mats. Better leave that for the professional for the meantime or be ready for quite a bit of trial and error. Here are some suggested quick and easy seafood recipes for you to enjoy!
- 4. Salad of royal shrimps and mesclun from Nice Ingredients: 28 oz. of royal shrimp, 10 12 oz. of mesclun (young chervil, arugula, leafy lettuce, and endive leaves), 1 oz. royal caviar (optional), 2 green onions, minced, herbs (basil, chervil, dill), aromatic vinaigrette (1 1/2 oz. vinegar balsamic, 1 ½ oz. cl extra virgin olive oil, 1 ½ oz. hazelnut oil, ½ oz. white wine, a spoonful of mustard, salt, freshly ground pepper, truffle juice) Preparation Instructions: Shell and gut shrimps. Rinse well. Saute the tails in a Teflon frying pan with a little olive oil, until slightly rosy. Season with salt and sprinkle Servings: 4 with fresh thyme. In a large wooden Preparation Time: 20 minutes salad bowl, mix mesclun, chopped Cooking Time: 20 minutes herbs, and vinaigrette. Arrange salad Recommended Wine: Graves blanc in a dome shape on 4 plates and trim with the roasted shrimps, stems of herbs, and caviar.
- 5. Crayfish and Prawn Salad with Butterbeans Ingredients: 1 bunch basil, ½ lb. carrots, 2 tomatoes, 12 prawns, 2 oz. pine nuts, 2/3 oz. truffles, 3 2/3 lbs. butterbeans, mayonnaise with a shallot Court bouillon: 1/3 lb. celery, ½ lb. carrots, 1 garlic head, 1 onion, thyme, laurel, pepper, salt Vinaigrette: 3 tablespoons rapeseed oil, 1 tablespoon mustard, 3 tablespoons Xeres vinegar, salt, pepper, 3 spoons olive oil, 5/6 cups crayfish reduction Preparation Instructions: Prepare the crayfish. Cook in the court-bouillon for about 3 minutes. Remove from the court-bouillon. In the meantime, cook the butterbeans with a bouquet of mixed greens for 45 minutes. Drain. Servings: 4 Season with mayonnaise, shallots, and chopped Preparation Time: 30 minutes chives. Place a round tomato slice in the middle of Cooking Time30 minutes a serving dish. Place the butterbeans on top of the Recommended Wine: Sancerre Chablis tomato. Place one crayfish on top of the butterbeans. Pour the sauce with the crayfish tails around it. Place the prawn tales in a pan with olive oil. Heat strongly. Place on the serving dish and sprinkle with pine nuts. Serve warm.
- 6. Small crab cakes with pistachios, olives and Perigord verjus Ingredients: Servings: 4 1.8 oz. crab meat, 1 cup jelly made of beef fond Preparation Time: 35 minutes (see recipe below), diced vegetables (carrots, Cooking Time: 35 minutes leek, celery, and zucchini), pistachios, string Recommended Wine: Pouilly fuisse beans, dried vegetables, tomato sauce, 1 teaspoon liquid sour cream, 1 teaspoon olives, 2 teaspoons verjuice (juice made from unripe grapes) Preparation Instructions: Prepare a jelly with beef fond and verjuice. Season. Add the diced vegetables and pistachios. Place the meat from the crab in circles on a metal dish. Cover with jelly and refrigerate. Place the tomato sauce with the olives and string beans on the dish. Garnish the crab with some sour cream and dried vegetables.
- 7. Zeeland Lobster Salad Servings: 4 Ingredients: Preparation Time: 15 minutes 2 Zeeland lobsters (1 lb.), 1 ½ tablespoons corn Cooking Time: 15 minutes salad, 24 endive leaves, chopped dill, chopped chervil, chopped chive, allspice, basil, cress,1 bunch Recommended Wine: Macon classe, domaine green asparagus, mesclun (chervil, arugula, leafy de la Beaugron, cuvee tradition lettuces and endive in equal proportions), 3 tablespoons winter truffles, 3 ½ tablespoons artichokes or chanterelle mushrooms, Xeres vinegar, salt, pepper, 4 tablespoons truffle oil, olive oil Preparation Instructions: Cook the Zeeland lobster for 7 to 8 minutes. Cut it into slices. Remove the intestine and withdraw the stony bag from the head. Cut the tail into escallops. Prepare a seasoning with olive oil, garlic, coriander, Xeres vinegar, pepper, and salt. Add herbs. Soak mesclun in the seasoning and add some salt and pepper. Add corn salad, artichoke, and asparagus. Place on a serving dish. Sprinkle with chives. Add a mix of allspice, basil, and cress. Place the salad and the vegetables in the middle of a dish, then add the lobster (first the TWEEZERS….CLAWS, then the body, and finally the meat). Sprinkle with parsley. Prepare the CHINA TRUFFLE with some truffle oil, salt, and pepper. Decorate the dish with THE CHINA TRUFFLE.
- 8. Crayfish in a Pot Ingredients: 4 gallons water, 2 cups rock salt, 1 orange, quartered (peel intact), 4 celery stalks, cut into 2 in. pieces, 4 sprigs fresh dill, 4 carrots, cut into 2 in. pieces, 4 large onions, quartered, 2 garlic cloves, 1 cup pickling spice, 25 lbs. fresh crayfish Preparation Instructions: Bring the water to a boil in a stock pot. Add the rock salt, orange, celery, dill, carrots, onions, garlic, pickling spice, and crayfish. Servings: 2 to 6 Return to a boil. Boil 12 minutes, then remove Cooking Time: 30 minutes the pot from the stove. Allow the crayfish to Difficulty Level: Easy cool in the salt mixture before serving.
- 9. Clams on the Grill Ingredients: 36 clams, scrubbed and in fresh water, 6 tablespoons melted butter Preparation Instructions: Pour the melted butter into a heat-resistant pot and place it on a cooler section of the grill to keep the butter warm. Place clams directly on the grill, to 6 inches above a solid bed of low-glowing coals. When clams begin opening, turn over with tongs. They are done when they are wide open. Using napkins to prevent burning fingers remove the clams from the grill and hold over the pot of butter, allowing Servings: 6 the juices to drain into the pot. Remove the Cooking Time: 7 minutes clams from their shells and dip into butter Difficulty Level: Easy before eating.
- 10. Spicy Mussels Ingredients: ¼ cup olive oil, ¾ cup chopped onion, 4 anchovy Servings: 2 fillets (chopped), 3 large garlic cloves (chopped), Cooking Time: 15 minutes ¼ teaspoon dried red pepper flakes, 2 ½ lbs. fresh Difficulty Level: Easy 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.
- 11. Scallops in a pan with Tarbais beans Servings: 4 Preparation & cooking: 30 minutes Preparation Instructions: Soak the beans for 24 hours. Soak the Tarbais beans in water for 24 hours. Recommended Wine: Graves blanc Crack and prepare the scallops. Do not wash them. Cook the beans in water with carrots, Ingredients: onions, the mixed greens bouquet, salt, and 20 scallops, 5/6 cup pure cold-pressed olive oil, pepper. Place the medley of carrots, onions, 4 tomatoes, 3 carrots, 1.76 oz. ventrèche tomatoes and ventrèche in a sautoir (a pot with a (meager bacon), 0.33 oz. Tarbais beans, 2 flat, wide bottom and high straight sides). Boil onions, 1.76 oz. dry parmesan cheese, salt, down, season, and add the mixed greens pepper, mixed bouquet greens (thyme, laurel, bouquet. Add the Tarbais beans and let them celery, leek), 1 teaspoon flour simmer for about 15 minutes to obtain a type of ragout. Mix the parmesan with the flour and sprinkle this mixture it a nonstick pan. Cook, and, in the middle of the cooking, turn these thin “pancakes” over. Place the scallops in a pan with olive oil and brown them. Place the beans in the center of the dish. Place the scallops around them, along with the thin parmesan pancakes and some of the cooking gravy from the beans.
- 12. Char fillet with mushrooms and parsley oil Ingredients: 2.64 lbs. char fillet, 1/2 lb. mushrooms mix, olive oil (for roasting), salt, pepper, 1 tablespoon parsley and shallots, chopped, ½ teaspoon chopped garlic, 1 cups dark veal fond (stock, well reduced) For parsley oil: 3/4 cup grape oil, 2.8 oz. flat parsley Preparation Instructions: Clean and wash the parsley, removing the large parts. Mix the leaves with oil and a tip of salt. Allow to sit for 3 to 4 hours. This oil may be kept refrigerated for a couple of days. Clean, mince and sauté the mushrooms in olive oil. Season and add the shallots, parsley, and garlic. Mix well before sautéing. Add the dark fond and keep it warm without cooking it. Add lemon juice, if Servings: 6 desired. Season the char fillets. Roast in olive oil Preparation Time: 25 minutes in a Teflon pan. Brown well on both sides. Place Cooking Time: 25 minutes on a serving dish, accompanied with the Recommended WineChardonne grand cru mushroom ragout, some parsley oil, and fried Domaine des Ruyres, JF Cossy 1999 parsley.
- 13. Orange Glazed Salmon Ingredients: 4 (4 oz.) salmon fillets (about 1 in. thick, Sea salt, Pepper (freshly ground), Cooking spray, 3 tablespoon low sodium soy sauce, 3 tablespoons fresh orange juice, ½ teaspoon dark sesame oil Preparation Instructions: Season the salmon with salt and pepper. Spray oil in a large nonstick skillet and heat over high. Add the salmon and cook for 3 minutes on each side of the fish. Cover and cook 3 more minutes, or until salmon is cooked through. Remove from the skillet and place in the warming drawer of the oven. Pour the soy sauce and juice in the Servings: 4 same skillet and cook over high for 1 minute, Cooking Time: 15 minutes stirring constantly and scraping the bottom of Difficulty Level: Easy the pan. Add the oil. Serve with sauce over the salmon.
- 14. Tuna and Tomato Melt Ingredients: 4 pieces sourdough bread, Olive oil, 2 or 3 Servings: 4 fresh, ripe tomatoes, sliced thick, 2 large cloves Cooking Time: 4 minutes garlic, minced, Salt, Freshly ground pepper, 12 Difficulty Level: Easy fresh basil leaves, 6 oz. canned light tuna packed in olive oil, drained and broken up with a fork, 1 ½ cups shredded (or 6 oz. sliced) provolone cheese Preparation Instructions: Preheat the broiler. Line a baking sheet with foil. Place the bread slices on the prepared baking sheet and brush with olive oil on every side. Place under the broiler, about 4 in. from the heat source, for about 1 minute on each side. Remove the bread from the broiler and sprinkle the bread slices with the garlic. Season with salt and pepper. Lay 3 basil leaves on top of each slice, about ¼ of the tuna, ¼ of the cheese, and 2 or 3 tomato slices. Broil another 1 or 2 minutes, or until the tuna is heated and the cheese is melting.
- 15. Wolf eel with fleurette sauce, saffron pills and green lemon Ingredients: Servings: 4 3 ½ tablespoons butter, 3/4 cups white Preparation Time: 40 minutes wine (Muscadet), 2 shallots, 1/2 green Cooking Time: 40 minutes lemon, wolf eel fish bones, 1 small bouquet Recommended Wine: Chablis mixed greens For the fleurette sauce: 7 Preparation Instructions: tablespoons butter, 3/4 cup cream, 2 For the fumet de loup: Cook and sweat 2 chopped shallots, 1 tip saffron powder, 2/5 cup white shallots in butter. Add the wolf eel fish bones. wine (Muscadet), 2 pinches saffron pills, Moisten with white wine, green lemon juice, and 2/5 cup fumet (broth), 2 wolf eels (about 1 some water. Bring to a boil and incorporate the ½ lbs.), salt, pepper, 1 green lemon, some small bouquet mixed greens. Simmer for 30 pieces of chervil minutes. Strain. For the fleurette sauce: Reduce and sweat 2 chopped shallots in white wine and 0.42 cups fumet. Moisten with 2/5 cups cream and boil in order to obtain a light sauce. Strain. Add a tip of saffron powder and 2 pinches of saffron pills. Infuse. Grate a small amount of green lemon pulp and add it at the end. Adjust the seasoning and add some butter. Keep warm in the bain-marie pan. Remove the skin and bones from the wolf eel fillets. Cook. Moisten with the fumet. Season with salt and pepper.
- 16. Antipasto di mare Ingredients: 2 soles, 2 red mullet fillets, 4 oysters, 2 gambas (prawns), 2 crayfish, octopus, 4 clams, 4 mussels For the garnishing: Chives, 2 tomatoes, string beans, lemon, pure cold-pressed olive oil Preparation Instructions: Cook all the ingredients (except those for the garnishing) and place them in the oven for 5 minutes. For the fish: Season with coarse salt and pepper. Cook in a pan for about 3 minutes. While the fish cooks, place Servings: 4 the string beans in the middle of the serving Preparation Time: 20 minutes dish. Cut the tomatoes into small pieces and Cooking Time: 20 minutes lay them in a circle around the dish. Place Recommended Wine: Bellet blanc the fish on the serving dish. Remove the shells from the oven. Mix the olive oil, lemon, pepper, and fresh chive and spread over the fish. In Italian, this is called “marecatta.”
- 17. Seafood Salad (Ligurian) 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. Servings: 4 Preparation Time: 30 minutes Cooking Time: 30 minutes Recommended Wine: Chardonnay del Collio, Gli Archetipi Farra d'Isonzo, Puiatti
- 18. Scrambled eggs with sea-urchin and caviar Servings: 2 Preparation Time: 15 minutes Cooking Time: 15 minutes Recommended Wine: Chablis 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 Ingredients: teaspoons sea-urchin, 2 teaspoons crème 2 eggs, 0.35 oz. caviar, 1 teaspoon shallots, fraiche, and the cream. Place some of the urgin 1 teaspoon molten butter, 1 teaspoon sea- at the bottom of the egg shell, then fill with the urchin gravy, 3 teaspoon sea-urchin, 3 egg mixture. Place some urchin on top and, to teaspoons crème fraiche, 1 teaspoon isolate the caviar from the heat, add some cream, salt, pepper 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.
- 19. Caviar and Eggs Preparation Instructions: Partially fill a medium sized saucepan with Difficulty Level: Easy water; add the eggs. The water should completely cover them. Bring to a rolling Ingredients: boil over medium high heat. Cover the 4 eggs, 2 oz. caviar, 1 cucumber (cut into thin saucepan. Turn off the heat and remove the slices), 1 teaspoon fresh lemon juice, 1 – 2 pot from the stove. Allow it to sit for 12 tablespoons mayonnaise, Salt, Pepper (freshly minutes. Remove the eggs from the ground) 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.