|Seafood Salad Recipe
Its summer and you can never have enough cold salad recipes.
This salad is perfect for cook-outs, picnics, and parties.
You can use your choice of seafood (I went with shrimp).
Crab or lobster goes great in this salad as well.
Some of the ingredients include bacon, avocados, cheddar cheese, and tomatoes.
The red pepper flakes give the salad a nice kick.
You can also add additional ingredients such a green onions if you choose.
1 (16 ounce) package penne pasta
¼ lb bacon (cooked and crumbled)
1lb cooking shrimp (peeled and deveined with tails removed)
2 avocados (peeled, pitted, and diced)
1 cup shredded cheddar cheese
1 cup mayonnaise
¼ cup lemon juice
2 tomatoes (diced)
1 teaspoon crushed red pepper
4 cups shredded lettuce
Preparation & Method
Step 1: Bring a pot of salted water to a boil and cook penne pasta according to package directions.
Rinse under cold water to cool. While pasta is cooking you can do the prep work, such a dicing tomatoes and avocados
Step 2: In a large bowl gently toss together pasta, bacon, shrimp, avocados, cheese, mayonnaise, lemon juice, tomatoes and red pepper flakes.
Step 3: Serve over lettuce.
(Makes 6 servings)
Creamy Seafood Newburg |
Prep time:8 minutes
cooking time:7 to 8 minutes
7 1/3 tablespoons butter,
divided 2 tablespoons all-purpose flour
2 cups light cream
4 egg yolks
8 ounces of crab meat or crab sticks
1/4 cup cooking sherry or vegetable broth
2 teaspoons lemon juice
1/2 teaspoon dried dill
1/2 teaspoon salt
8 slices white bread
1/4 teaspoon paprika
Melt 5 1/3 tablespoons butter in a large skillet over medium-high heat.
Add flour and mix well.
Add cream gradually, stirring continually until smooth.
Cook over low heat, stirring continually, until thickened, about 5 to 6 minutes.
Beat egg yolks in a small bowl.
Whisk a small amount of the hot mixture into the egg yolks.
Stir the egg yolk mixture into the hot mixture.
Cook mixture, stirring continually, for 1 minute.
Stir in crabmeat, sherry, lemon juice, dill and salt.
Cook, stirring frequently, until heated through, about 1 minute.
Preheat the broiler. Cut the bread into fourths diagonally.
Melt the remaining butter.
Brush the bread with the melted butter.
Broil until golden.
Arrange 8 toast points per serving on individual serving plates.
Spoon crabmeat mixture over toast points.
Sprinkle with the paprika.
10 all natural, sea scallops
8 medium prawns
8 black mussels
6 cups fish or chicken stock
2 tablespoons vegetable oil
2 white onions, finely chopped
2 cloves garlic, finely chopped
1 rib celery, finely chopped
2 cups Arborio rice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 tablespoons freshly grated Parmesan cheese
Scrub the mussels and pull out the beards. Discard any broken or open mussels.
Rinse well and refrigerate.
Peel and devein the prawns leaving the tails intact.
Place the prawns in a bowl, cover and refrigerate.
Put the stock in a heavy saucepan and bring to a boil.
Reduce the heat to a simmer and cover.
Heat the oil in a large saucepan over medium heat.
Add the chopped onion, garlic and celery and cook for 2-3 minutes.
Add 2 tablespoons of lukewarm water cover and cook for 5 minutes more or until the onions have been come soft.
Add the rice and stir over medium heat for 3-4 minutes until the rice grains are well coated.
Gradually add ½ cup of the hot stock to the rice, stirring constantly over low heat until all of the stock has been absorbed.
Repeat, adding ½ cup of the stock at a time allowing each batch to absorb into the rice before adding the next.
Cook and stir until the rice is tender, approximately 30-35 minutes.
Meanwhile, in a saucepan, bring ¼ cup of water to a boil.
Add the mussels, cover and cook for 4-5 minutes, shaking the pan occasionally, until the mussels have opened.
Drain and set aside, discard any unopened mussels.
Add the prawns and remaining stock to the rice, stir well.
Cook for 5-10 minutes over medium-low heat until the seafood is cooked and the rice is creamy and tender.
Remove from heat and stir in the mussels and set aside for 5 minutes. Stir in the herbs and Parmesan and season to taste.
The samphire stir-fry would be a meal in itself if you added
a bit of protein such as chicken or prawns to it.
What is so good about this meal is that it took
no time at all to cook but felt like a really special meal.
Boneless fish cut into cubes: 200g
Mushroom cut into 4 : 100g
Mustard paste: 30g
White sauce: 1/4 liter
Chopped garlic: 50g
Chopped onion: 50g
Chopped celery: 50g
Fresh cream : 50ml
Grated Parmesan cheese : 100g
Refined oil: 50ml
Salt and Black pepper to taste
Heat oil in a pan. Saute garlic, onion, celery till the color changes slightly.
Then saute the mushroom for a few minutes.
Add squid, shrimps and fish cubes.
Saute until the seafood is cooked well.
Make sure there is no water from the squids left in the pan.
Add white sauce, mustard paste , salt and black pepper.
Finish the dish in a thick consistency by adding fresh cream.
Pour the dish into a plate.
Sprinkle grated Parmesan cheese on the top.
Gratin under the salamander until the cheese turns golden brown.
Now presenting before you the classic , authentic and mouthwatering seafood delight.
Note: The classic method of preparing the dish is in a salamander.
We can also cook in an oven. For this, preheat the oven to 200 degree Celsius.
Bake the seafood thermidor for 2 minutes.
Seafood Pie Recipe
A savory blend of crab and rich cheeses bakes in this delicious pie that’s hearty enough to satisfy even the hungriest.
Time 20 Min, Cooking Time 1 Hr 10 Min, Ready In 1 Hr 30 Min, Difficulty Level Medium
(6 ounces) crabmeat,
or cooked salad shrimp,
1 cup shredded sharp natural Cheddar cheese (4 ounces)
1 package (3 ounces) cream cheese, cut into 1/4-inch cubes
1/4 cup sliced green onion
1 jar (2 ounces) diced pimientos, drained, if desired
1/2 cup Bisquick mix*
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
* Bisquick Mix
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
1Sift flour, baking powder and salt three times into a large bowl.
2Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3Store mixture in airtight container in the refrigerator up to 4 months.
1. Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
2. Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
3. Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean
(some cream cheese may stick to knife). Let stand 10 minutes before cutting.
1, 5 liters vegetable stock
1 onion, sliced
500g Pho noodles
2 tablespoon coriander
300g shrimp, cuttle-fish, white fish, basil clams (Optional)
50gr field Mushrooms
2 tablespoon chopped coriander.
Ingredients for Broth Pho:
green cardamom pods,
Step 1: Hard boil all the shrimps which take out the shell, cuttlefishes and white fishes which are sliced as small pieces.
If you love basil clams, you can add more too.
Step 2: Use the boiled water which you boiled the seafood for the broth of this Pho, add the chicken bones with onion
(cleave it in two and fry first) and field mushrooms into the boil water.
Step 3: Then add black cardamon, green cardamom pods, cinnamon, star anise, coriander seeds, sea salt, fennel seeds, cloves into the broth to simmer for 40 minutes.
Step 4: Dip noodle (Banh pho) in the boiled water to make it soft and clean.
Finally, you have finished one of the delicious Vietnamese Pho Recipes.
Now put noodles, ladle broth into the deep bowl, and add all the seafood which you boiled, and some coriander, onions on the surface of dish.
There are many ways to create Pho Recipes.
Seafood Pho will be better when combine with vegetables, lime and coriander.
The quintessential flavours of Spain are teamed with succulent seafood and tender rice.
1, 5 liters vegetable stock
1L (4 cups) chicken or fish stock
1/2 tsp saffron threads
60ml (1/4 cup) olive oil
30 medium green prawns, peeled leaving tails intact, deveined
1 squid hood, cleaned, cut into rings
1 brown onion, finely chopped
2 garlic cloves, crushed
125ml (1/2 cup) white wine
3 tomatoes, quartered, seeded, coarsely chopped
2 tsp smoked paprika
440g (2 cups) arborio rice
12 small black mussels, scrubbed, debearded
Chopped fresh continental parsley, to serve
Combine stock and saffron in a saucepan and cover with a lid.
Bring to the boil over high heat.
Reduce heat to low and simmer.
Heat 1 tablespoon of oil in a 38cm (top measurement) paella pan over medium-high heat
Cook prawns, stirring, for 2-3 minutes or until they change colour.
Transfer to a bowl.
Heat 1 tablespoon of remaining oil in pan.
Cook squid for 1-2 minutes or until just cooked through.
Transfer to bowl.
Heat remaining oil in the pan.
Cook onion and garlic, stirring, for 5 minutes or until soft.
Add wine and cook, stirring, for 5 minutes or until evaporated.
Add tomato and paprika and cook, stirring, for 5 minutes or until tomato starts to soften.
Stir in the rice.
Reserve 125ml (1/2 cup) of the stock mixture.
Add remaining stock to pan. Do not stir.
Bring to the boil.
Reduce heat to low and simmer, without stirring, for 20 minutes or until the rice is tender and firm to the bite.
Push mussels into rice mixture.
Top with prawns and squid.
Ladle over reserved stock.
Cook, without stirring, for a further 8-10 minutes or until mussels open and paella is slightly moist and liquid is absorbed.
Remove from heat. Cover with a clean tea towel.
Set aside for 5 minutes.
Discard unopened mussels.
Top with parsley