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. 1. Quick And Easy Seafood Recipes fromGourmetrecipe Collection
  2. 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 enplace or putting “everything in place”. Especially with foods that cook quickly, it is wise to haveall the components of your dish ready on hand so that the addition of ingredients need not bedelayed because the cook forgets to peel, slice, chop, mince or thaw anything.Fresh shrimp, scallops, squid, mussels and other smaller sized marine animals should bepurchased as fresh as possible and stored properly in the refrigerator when these will not beused 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 andnutrients. Using frozen pre-peeled seafood also cuts preparation time because it eliminates themost tedious steps. Simply thaw and you’re good to go. Stir fry shrimp, squid rings or fish filletswith vegetables and you get a great seafood sauté.
  3. 3. Other straightforward simple recipes you cantry at home include crab cakes which are madewith store bought fresh or frozen crab meat, abinder of eggs and/or cream and flavoringcomponents of vegetables, herbs and spices.Mash these up together, coat withbreadcrumbs and deep fry. A prawn cocktailalso takes minutes to put together. Boil orsteam some large prawns, shell devein andassemble creatively in a martini glass with aminced vegetable salsa. Even simpler would beto curl the delicate cooked prawn on a slice ofavocado or other fresh fruit.Lastly, some dishes that look very easy to prepare and take a half second to eat, like sushi andsashimi can be deceivingly difficult to prepare. In making these tasty bite-sized raw seafoodmorsels, fine dining Japanese restaurants use very sharp expensive knives, special ingredientslike 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 anderror.Here are some suggested quick and easy seafood recipes for you to enjoy!
  4. 4. Salad of royal shrimps and mesclunfrom 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 sprinkleServings: 4 with fresh thyme. In a large woodenPreparation Time: 20 minutes salad bowl, mix mesclun, choppedCooking Time: 20 minutes herbs, and vinaigrette. Arrange saladRecommended Wine: Graves blanc in a dome shape on 4 plates and trim with the roasted shrimps, stems of herbs, and caviar.
  5. 5. Crayfish and Prawn Salad withButterbeansIngredients: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 Courtbouillon: 1/3 lb. celery, ½ lb. carrots, 1 garlic head,1 onion, thyme, laurel, pepper, salt Vinaigrette: 3tablespoons rapeseed oil, 1 tablespoon mustard, 3tablespoons Xeres vinegar, salt, pepper, 3 spoonsolive oil, 5/6 cups crayfish reductionPreparation Instructions:Prepare the crayfish. Cook in the court-bouillon forabout 3 minutes. Remove from the court-bouillon.In the meantime, cook the butterbeans with abouquet of mixed greens for 45 minutes. Drain. Servings: 4Season with mayonnaise, shallots, and chopped Preparation Time: 30 minuteschives. Place a round tomato slice in the middle of Cooking Time30 minutesa serving dish. Place the butterbeans on top of the Recommended Wine: Sancerre Chablistomato. Place one crayfish on top of thebutterbeans. Pour the sauce with the crayfish tailsaround it. Place the prawn tales in a pan with oliveoil. Heat strongly. Place on the serving dish andsprinkle with pine nuts. Serve warm.
  6. 6. Small crab cakes with pistachios, olivesand Perigord verjusIngredients: Servings: 41.8 oz. crab meat, 1 cup jelly made of beef fond Preparation Time: 35 minutes(see recipe below), diced vegetables (carrots, Cooking Time: 35 minutesleek, celery, and zucchini), pistachios, string Recommended Wine: Pouilly fuissebeans, dried vegetables, tomato sauce, 1teaspoon liquid sour cream, 1 teaspoon olives, 2teaspoons verjuice (juice made from unripegrapes)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 metaldish. Cover with jelly and refrigerate. Place thetomato sauce with the olives and string beans onthe dish. Garnish the crab with some sour creamand dried vegetables.
  7. 7. Zeeland Lobster SaladServings: 4 Ingredients:Preparation Time: 15 minutes 2 Zeeland lobsters (1 lb.), 1 ½ tablespoons cornCooking Time: 15 minutes salad, 24 endive leaves, chopped dill, chopped chervil, chopped chive, allspice, basil, cress,1 bunchRecommended Wine: Macon classe, domaine green asparagus, mesclun (chervil, arugula, leafyde 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. 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 removeCooking Time: 30 minutes the pot from the stove. Allow the crayfish toDifficulty Level: Easy cool in the salt mixture before serving.
  9. 9. Clams on the GrillIngredients:36 clams, scrubbed and in fresh water, 6tablespoons melted butterPreparation Instructions:Pour the melted butter into a heat-resistantpot and place it on a cooler section of the grillto keep the butter warm. Place clams directlyon the grill, to 6 inches above a solid bed oflow-glowing coals. When clams begin opening,turn over with tongs. They are done whenthey are wide open. Using napkins to preventburning fingers remove the clams from thegrill and hold over the pot of butter, allowing Servings: 6the juices to drain into the pot. Remove the Cooking Time: 7 minutesclams from their shells and dip into butter Difficulty Level: Easybefore eating.
  10. 10. Spicy MusselsIngredients: ¼ cup olive oil, ¾ cup chopped onion, 4 anchovy Servings: 2fillets (chopped), 3 large garlic cloves (chopped), Cooking Time: 15 minutes¼ teaspoon dried red pepper flakes, 2 ½ lbs. fresh Difficulty Level: Easymussels (washed and debearded), 1 cup dry whitewine, 1/3 cup chopped parsleyPreparation Instructions:Pour the oil in a heavy skillet and heat overmedium high. Add onion and sauté until goldenand tender. Add anchovies, garlic, and red pepper.Sauté for 5 minutes, using the back of a fork tomash the anchovies as you cook. In a Dutch oven,combine mussels and wine and place over highheat. Bring to a boil over. Cover and boil for 7 to 8minutes, or until mussels open up. Remove theDutch oven from the stove. With tongs, removethe mussels and divide into 2 soup bowls. Strainthe mussel cooking liquid. Add to the skillet withthe anchovy mixture. Bring to a boil over high heatand continue boiling until reduced, about 2minutes. Add parsley. Ladle liquid over themussels.
  11. 11. Scallops in a pan with Tarbais beansServings: 4Preparation & 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, and20 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). Boilonions, 1.76 oz. dry parmesan cheese, salt, down, season, and add the mixed greenspepper, mixed bouquet greens (thyme, laurel, bouquet. Add the Tarbais beans and let themcelery, 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. 12. Char fillet with mushrooms andparsley 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. 13. Orange Glazed SalmonIngredients:4 (4 oz.) salmon fillets (about 1 in. thick, Seasalt, Pepper (freshly ground), Cooking spray, 3tablespoon low sodium soy sauce, 3tablespoons fresh orange juice, ½ teaspoon darksesame oilPreparation Instructions:Season the salmon with salt and pepper. Sprayoil in a large nonstick skillet and heat over high.Add the salmon and cook for 3 minutes on eachside of the fish. Cover and cook 3 more minutes,or until salmon is cooked through. Remove fromthe skillet and place in the warming drawer ofthe oven. Pour the soy sauce and juice in the Servings: 4same skillet and cook over high for 1 minute, Cooking Time: 15 minutesstirring constantly and scraping the bottom of Difficulty Level: Easythe pan. Add the oil. Serve with sauce over thesalmon.
  14. 14. Tuna and Tomato MeltIngredients:4 pieces sourdough bread, Olive oil, 2 or 3 Servings: 4fresh, ripe tomatoes, sliced thick, 2 large cloves Cooking Time: 4 minutesgarlic, minced, Salt, Freshly ground pepper, 12 Difficulty Level: Easyfresh basil leaves, 6 oz. canned light tunapacked in olive oil, drained and broken up witha fork, 1 ½ cups shredded (or 6 oz. sliced)provolone cheesePreparation Instructions:Preheat the broiler. Line a baking sheet withfoil. Place the bread slices on the preparedbaking sheet and brush with olive oil on everyside. Place under the broiler, about 4 in. fromthe heat source, for about 1 minute on eachside. Remove the bread from the broiler andsprinkle the bread slices with the garlic. Seasonwith salt and pepper. Lay 3 basil leaves on topof each slice, about ¼ of the tuna, ¼ of thecheese, and 2 or 3 tomato slices. Broil another1 or 2 minutes, or until the tuna is heated andthe cheese is melting.
  15. 15. Wolf eel with fleurette sauce, saffronpills and green lemonIngredients: Servings: 43 ½ tablespoons butter, 3/4 cups white Preparation Time: 40 minuteswine (Muscadet), 2 shallots, 1/2 green Cooking Time: 40 minuteslemon, wolf eel fish bones, 1 small bouquet Recommended Wine: Chablismixed greens For the fleurette sauce: 7 Preparation Instructions:tablespoons butter, 3/4 cup cream, 2 For the fumet de loup: Cook and sweat 2 choppedshallots, 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, and2/5 cup fumet (broth), 2 wolf eels (about 1 some water. Bring to a boil and incorporate the½ lbs.), salt, pepper, 1 green lemon, some small bouquet mixed greens. Simmer for 30pieces 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. 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, placeServings: 4 the string beans in the middle of the servingPreparation Time: 20 minutes dish. Cut the tomatoes into small pieces andCooking Time: 20 minutes lay them in a circle around the dish. PlaceRecommended 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. 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 freshmarjoram, 1 teaspoon fresh parsley Court Bouillon:1 carrot, 1 branch celery, 1 onion, 2 laurel leavesFor the sauce: 8.8 oz. olive oil, 1 1/2 tablespoonswater, 1 pressed lemon, saltPreparation 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 dIsonzo, Puiatti
  18. 18. Scrambled eggs with sea-urchin andcaviarServings: 2Preparation Time: 15 minutesCooking Time: 15 minutesRecommended Wine: ChablisPreparation Instructions:Salt and pepper the eggs, bearing in mind thesea-urchin will also add salt to the dish. Beatwell. Saute the shallots in a pan with moltenbutter, without browning them. Add the beateneggs, stirring constantly on low heat untilobtaining a smooth, buttery cream. Removefrom 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, 3egg mixture. Place some urchin on top and, to teaspoons crème fraiche, 1 teaspoonisolate the caviar from the heat, add some cream, salt, peppercrème fraiche. Finally, place the caviar on thevery top and decorate with a thin slice ofeggbread (or similar) and a flat parsley leaf.
  19. 19. Caviar and Eggs Preparation Instructions: Partially fill a medium sized saucepan withDifficulty Level: Easy water; add the eggs. The water should completely cover them. Bring to a rollingIngredients: boil over medium high heat. Cover the4 eggs, 2 oz. caviar, 1 cucumber (cut into thin saucepan. Turn off the heat and remove theslices), 1 teaspoon fresh lemon juice, 1 – 2 pot from the stove. Allow it to sit for 12tablespoons mayonnaise, Salt, Pepper (freshly minutes. Remove the eggs from theground) 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.
  20. 20. LINK LISTS:http://www.gourmetrecipe.com/recipes/keywords/seafood/masagohttp://www.gourmetrecipe.com/recipes/salad-of-rosted-royal-shrimps-and-mesclun-from-nicehttp://www.gourmetrecipe.com/recipes/crayfish-and-prawn-salad-with-butterbeanshttp://www.gourmetrecipe.com/recipes/small-crab-cakes-with-pistachios-olives-and-perigord-verjushttp://www.gourmetrecipe.com/recipes/zeeland-lobster-saladhttp://www.gourmetrecipe.com/recipes/crayfish-in-a-pothttp://www.gourmetrecipe.com/recipes/clams-on-the-grillhttp://www.gourmetrecipe.com/recipes/spicy-musselshttp://www.gourmetrecipe.com/recipes/scallops-in-a-pan-with-tarbais-beanshttp://www.gourmetrecipe.com/recipes/char-fillet-with-mushrooms-and-parsley-oilhttp://www.gourmetrecipe.com/recipes/orange-glazed-salmonhttp://www.gourmetrecipe.com/recipes/wolf-eel-with-fleurette-sauce-saffron-pills-and-green-lemonhttp://www.gourmetrecipe.com/recipes/tuna-and-tomato-melthttp://www.gourmetrecipe.com/recipes/antipasto-di-marehttp://www.gourmetrecipe.com/recipes/seafood-salad-ligurianhttp://www.gourmetrecipe.com/recipes/scrambled-eggs-with-sea-urchin-and-caviarhttp://www.gourmetrecipe.com/recipes/caviar-and-eggs