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What is Shellfish?
Shellfish is a culinary term for aquatic animals that are not fish, mammals, or reptiles, that are used as food; generally, mollusks, crustaceans, and echinoderms. Both salt-water and freshwater invertebrates are considered shellfish. Mollusks commonly used as food include the clam, mussel, oyster, winkle, and scallop. Some crustaceans commonly...
Best Shellfish Recipes - Recipes
Thawing frozen seafood properly is extremely important not only to ensure the quality of the seafood but also to prevent health risks. All of our seafood has a protective glaze of water to prevent freezer burn in ensure quality. Once thawed, gently pat away any excess moisture from the glazing as soon as possible.
We recommend that you follow the USDA’s instructions on safe food handling, which can be found here. We also recommend that all cooking instructions be followed and that you use a food thermometer to ensure that all seafood and other applicable items are cooked to the USDA’s recommended internal temperatures, which can be found here.
Here are a few simple ways how to defrost:
It might be the longest, but thawing seafood in the refrigerator is undoubtedly the safest way to thaw any protein such as seafood. It also protects the quality of the seafood, providing the best quality-control method. For our Individual Frozen Portions (IFP) or Individually Quick Frozen (IQF) bags like our shrimp and scallops, it can take up to 12- 24 hours to thaw. Please remove from original package, plate and cover, or at a minimum puncture the plastic packaging. Once thawed, seafood lasts for up to three days in the original package. Do not refreeze after thawing.
IFP Portions: Place the seafood in a bowl of cold water (not warm or hot as that starts the cooking process) in the kitchen sink. Change the water every now and then or place a constant drip/spray of water to control the temperature. Check the seafood after one hour – it should be fully thawed by then. Cook immediately after thawing.
IQF bags: Place the desired quantity of seafood (scallops/shrimp) that you will be using into another re-sealable bag. Replace unused IQF seafood immediately back in to the freezer. Submerge the sealed bag in a bowl of cold tap water. Let the bag sit in the water until it’s completely thawed, changing the water every 30 minutes, if necessary. We don’t recommend running under cold water outside of bag. Cook immediately after thawing.
Not always the favorite way but it’s fast, and the microwave method is surely the quickest of the three, but it’s the least preferable method in terms of preserving the seafood’s quality. But if you forgot to take out of the freezer and you are in a hurry, here’s what you do: make sure your puncture the plastic before placing it in the microwave. Use the “Defrost” function and set the time according to weight. Cook immediately after thawing
Ultimate Seafood Boil
It’s officially Fish Fry season cousins!! You know what that means right?! It is a MUST that your seafood boil recipe is on POINT! I don’t want y’all out there using that bottled stuff either! I’m going to show you how season your seafood boil, WITHOUT using the store bought seafood boil seasoning- AND it’s going to taste even better!
So if you’ve been following me for a while, you know that I shared a seafood boil recipe a few years back. However, I hav stepped my game up, so I want y’all to step your game up as well with my Ultimate Seafood Boil recipe.
Just like my previous seafood boil recipe, I will NOT be making this deliciousness outside. I will be making it on my stovetop! Unlike my previous recipe I will be using more seafood. sure I will still be using crab, and shrimp, but I will also be tossing in some lobster tails as well!
Also once our ultimate seafood boil is done, we are going to drizzle some delicious creole garlic sauce all over the crab, potatoes, corn, lobster, shrimp, and andouille sausage.
Here Are 11 Best Prawns Recipes | Best Prawns Recipes For You To Try:
1. Kerala Fried Prawns
This dish unearths the richness of the 'land down under', its marvelous seafood and its beautiful spices. Juicy prawns fried crisp in coconut oil, spluttering mustard seeds, crackling curry leaves, turmeric, fiery chillies and a drop of lemon.
The one with fiery chillies and juicy prawns.
2. Spicy Prawns with Sweet Dipping
Tiger prawns tossed with onions, chilli and white wine, and then plated beautifully and served with a sweet orange marmalade sauce.
Prawns tossed in marmalade sauce makes for a great treat.
3. Spicy Sriracha Prawns with Basil
Here's something extraordinary for all of you who can't get enough spicy food. De-shelled prawns cooked in a handful of ingredients - green chilli, sriracha chilli sauce, fish sauce, soft basil leaves and crunchy onions.
The perfect match for the spicy, fiery soul.
4. Prawn Curry
A bowl of plain white rice could not taste better than how they tastes with prawn curry. Take 5-6 garlic cloves, onions, coconut, coriander seeds and grind them to get a fine paste. Add water and dump the prawns till they cook through and through.
Nothing better than a hot bowl of prawn curry.
5. Guilt-Free Karwari Prawns
Fried prawns do taste divine but they also add to your waistline. Take a look at this perfectly delightful recipe that's not only easy but also a healthy way of enjoying crispy fried prawns. Medium-sized prawns are coated in lime juice, turmeric, fennel powder, tamarind water, dipped in suji and fried crisp.
Tangy fried prawns to satiate those taste buds without any weight worries.
6. Prawn Pulao
Rice cooked with beautifully marinated ginger, garlic prawns and smeared with a masala of cardamom, cinnamon, clove, chilli and a handful of more mind-blowing ingredients.
Prawn Pulao: A perfect substitute for mutton and chicken biryanis.
7. Malai Prawn Curry
This gentle prawn curry with soothing flavours of coconut milk, cinnamon, fresh ginger and yogurt is a celebration for your senses. A creamy curry delicately flavoured and prepared within 30 minutes!
A creamy, delicious twist to the prawn curry.
8. Prawn Balcho
A spicy Goan masaledar curry cooked with a sensational sour paste, onions and some cashew-based Goan feni.
From the land of seafood, Goan Masaaledaar Curry.
9. Prawn Pollichathu
Kerala-styled prawns cooked in lime juice, chilli, turmeric, fenugreek seeds, mustard seeks, ginger, chopped garlic and coconut oil.
Prawn Pollichathu: A yummy delicacy from Kerala.
10. Koliwada Prawns
Fresh, deshelled prawns dipped in batter flavoured with cayenne pepper, ginger, garlic, carom seeds, lime juice and fried golden-brown.
Koliwada Prawns: Yummy snack option for lively evening get-togethers.
11. Garlic Prawns Recipe
Marinated in a spicy garlic sauce, this easy to cook prawn recipe is a great pick for a quick bite at your dinner party.Impress your friends with this yummy prawn recipe.
These are just some of the best prawn recipes, and we are pretty sure these are enough to host a seafood dinner party at home and impress your family and friends with these homemade delicious prawn dishes.
I made this recipe with a few modifications and it was terrific! I omitted the lobster and added crab claws instead. I didn't use tomato paste because I was out of it, but I think it turned out better because of it - the sauce was lighter and brighter tasting, I thought. I used a bit more garlic (careful not to burn it or it will turn the sauce bitter) and used pinot grigio for the wine. The cooking method for the calamari was spot on - it turned out melt-in-your-mouth tender, not a bit chewy. Do not change the cooking time for the squid at all! I don't like cooking shrimp and scallops directly in sauce - to me they come out flavorless that way. Instead I tossed them with a bit of olive oil, minced garlic, crushed red pepper, chopped fresh parsley and salt and let them marinate in the fridge while the calamari was cooking. I then sauteed them and set them aside, adding them to the sauce at the end just long enough to heat through but not overcook them. I steamed the mussels and clams in white wine and garlic instead of plain water as well. I added fresh basil at the end and it was the perfect finishing touch. My guests were mopping their plates with bread to get every drop. Delicious!
Great recipe. We only had calamari, clams and Gulf shrimp and in the lesser quantities in the recipe and cooked for 2. Used about 1/2 lb of the linguine, and substituted dry and sweet vermouth for the white wine and basil instead of parsley. I would this is the best recipe for seafood linguine I have ever cooked or had. Highly recommend and take the time to cooked the sauce in the recommended time.
Great recipe! Sauce is very flavorful if the squid is cooked in it for an hour. Try to use just the tentacles because they will produce a richer, more flavorful sauce. I agree with the over reviews that suggested eliminating the lobster. It does not add anything significant to the sauce. I would suggest increasing the amount of scallops instead. I made this for the Feast of the Seven Fishes because I was unable to make seven separate fish dishes myself. Shocked oysters for an appetizer and this for a real feast
Changes: I made a 1/4 batch for a small casserole (and a taste test before Christmas). I used shrimp for the test since I'm testing the cheese and flavor more than anything. Due to all the comments I also included some Gouda cheese and lowered the Gruyere. I was hoping this would be a killer but here is what I would suggest. I would fully switch the cheese and eliminate the cheddar due to it's melting capacity. I will probably use Gouda and Jack next time. I also think the white sauce was a bit too much. I would probably increase the butter a bit and lower the milk/flour and increase the cheese - noting that 1/4 recipe doesn't always split well. I also agree with adding a bit more flavor with some salt and a dash or two of cayenne. For some reason visually I think the dish would be better with a yellow/orange cheese as well. I had white cheddar and the gruyere which was all too white. While I want it to be more elegant I certainly want the comfort food element to ring through. All in all I think this is a good base recipe with some minor adjustments. I might consider a bit of sherry too. By the way I'm not a novice at this :) If you have modifications you notice I would trust your gut - every Bechamel doesn't come the same and every cheese doesn't melt the same. good luck with it.
Salmon with braised fennel and curry: Learn how to make it at home
If you're new to buying fish, fear not — with a little bit of an adventurous spirit and some advice from your local grocer or fishmonger, you'll be cooking up some tasty meatless dishes in no time.
While it's great to visit a local fish market for your dinner, you can also get good seafood from the supermarket. Start a conversation with the store employee who will be happy to direct you to the best fillets and can usually provide advice on how to best prepare your fish before cooking.
"If you're getting a whole fish look at the eyes — they should be clean and clear," Aaron Thebault, executive chef at Zeppelin in Nashville, Tennessee told TODAY Food. "For fillets, make sure there is no discoloration. I always recommend talking to the fishmonger or counter attendant to learn more about the fish and its freshness. I always recommend staying away from pre-packaged fish."
If you do buy frozen fish, just make sure there are no ice crystals as this is a giveaway that the fish has been refrozen, making it dangerous to consume.
For the gratin, bring the stock to a simmer in a large saucepan. Add the fish and poach for 1 minute. Add the scallops and poach for another minute. Add the prawns and poach for a final minute. Remove all the seafood with a slotted spoon and set aside. Add the wine, bring to the boil and reduce for 5 minutes. Then add the milk and cream and reduce to a simmer.
Meanwhile, melt the butter in another large saucepan, add the leeks and cook for about 5 minutes until soft. Add the flour, stir well and then add the milk and stock mixture, a ladleful at a time. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. Bring the sauce to the boil, turn down the heat and leave to simmer for about 15 minutes. Preheat the grill to high.
Grease six shallow ovenproof gratin dishes or one large baking dish measuring about 30x25cm/12x10in. Add the poached fish, scallops and prawns to the leek sauce and season with salt and pepper. Stir in the parsley and transfer the mixture to the gratin dishes or dish.
Mix the cheese with the breadcrumbs and sprinkle over the top of the gratin. Place under the hot grill for 10 minutes until golden-brown and the contents is bubbling.
For the caramelised apples, melt the butter in a non-stick frying pan. Add the caster sugar and stir until the sugar has dissolved. Add the apple chunks and stir to coat them in the caramel. Cook for about 10 minutes, or until the apples have softened and are covered in the caramel sauce.
Serve the gratin with the caramelised apples and bread on the side.
You can use ready-made fish stock for this or follow Rick Stein’s recipe for stock:
Makes about 1.2 litres/2 pints
1kg/2lb 4oz fish heads, skin and bones (use any except oily fish like mackerel, sardines, herrings or salmon)
1 fennel bulb, trimmed and roughly chopped
100g/3½oz celery, trimmed and roughly chopped
100g/3½oz carrots, peeled and roughly chopped
25g/1oz button mushrooms, quartered
Put all the ingredients in a large saucepan with 2.5 litres/4½ pints water. Bring to the boil and simmer gently for 30 minutes. Strain.
Serve with peas or other green vegetables instead of the caramelised apples if you prefer.
75 Delicious Heart-Healthy Recipes to Make Tonight for Dinner
These heart-friendly meals are so tasty they make staying healthy easy.
According to the Centers for Disease Control and Prevention, heart disease is the leading cause of death in the U.S., which means that focusing on your heart health is essential to living a longer, healthier life. There are various ways to improve your heart health, like reducing stress, getting more sleep, and exercising. Nutrition also plays a key role in keeping your heart healthy. Unfortunately, people often equate heart-healthy recipes with boring, bland meals. But there are plenty of foods and recipes that are as delicious as they are beneficial for your ticker!
The big thing to remember is that there's no one "right" way to eat for heart health, according to Rachael Hartley, RD.
So "instead of stressing over individual foods, think about the big picture of your eating pattern." "Think of ways to choose more heart-healthy fats, like olive oil, nuts and seeds, and avocado, eat fatty fish more often, increase intake of whole grains and other high fiber carbohydrate foods, and eat more fruits and veggies," Hartley tells Woman's Day.
These heart-healthy recipes include everything from fish-forward dishes to colorful vegetable combinations to simple salads. And don't worry, most of them look like they took much more time and effort to make than they actually do &mdash you don't have to be a pro in the kitchen to indulge in these heart-friendly meals. And once you've enjoyed all of these heart-healthy recipes, try out some healthy dinner ideas that your whole family will love.
20 Dinner Recipes That Have Ramen Noodles as a Main Ingredient
Try one of these quick and easy (and impressive) meals tonight.
These easy recipes will bring your ramen noodles to the next level.
This easy recipe is ready in just 10 minutes. It's fresh, tangy and the peanuts lend a nice little crunch.
These noodles are simmered with delicious coconut milk, carrots, onion, snow peas and shrimp. Lime juice adds a nice, tart kick.
Basic ramen noodles are transformed into a hearty South Asian dish by tossing them in a dressing of light coconut milk, creamy peanut butter and lime juice along with seedless cucumber, scallions and large shrimp.
This warming, brothy soup makes for a filling meal, thanks to a combination of beef meatballs, broccoli, sugar snap peas and ramen noodles spiced with flavors of garlic, ginger, soy and sesame.