Seafood dishes: the best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Seafood is the edible inhabitants of the underwater depths, serving as an excellent source of easily digestible protein. These include spiny lobsters, lobsters, crabs, squids, shrimp, octopuses and shellfish. All of them have excellent taste characteristics and are widely used in world cuisine. In today's article, we will present some interesting seafood recipes.

Classic risotto

This exquisite and very tasty dish was invented by Italian chefs. It is an extremely successful combination of rice, inhabitants of the underwater depths and fragrant spices and is well-deservedly popular with true fans of Mediterranean cuisine. For its preparation you will need:

• 70g squid.
• 50g boiled octopus.
• 125 g mussels.
• 100 g cock-of-war (vongole).
• 60g peeled shrimp.
• 30 g mini cuttlefish.
• 100g rice.
• 40 ml dry white wine.
• 50 g of tomato sauce.
• Olive oil, s alt, parsley and fish stock.

Before cooking seafood, they are rinsed under the tap and cut into medium-sized pieces. Then they are quickly fried in heated olive oil, sprinkled with chopped herbs and mixed with pre-boiled rice. Literally in three minutes, all this is poured with wine and the alcohol is waiting for the evaporation. After that, a little fish broth, s alt and tomato sauce are added to the common pan and warmed up for a short time over low heat.

Mushroom risotto

We draw your attention to another recipe for the famous Italian seafood dish. To repeat it at home, you will need:

• 1, 5 cups of rice.
• 500g seafood.
• 5 cups of water or chicken stock.
• 200 g raw mushrooms.
• 150 ml white wine.
• Large onion.
• Parmesan, s alt, basil, garlic and olive oil.

Coarsely chopped washed mushrooms are fried in a hot greased pan, and then combined with seafood and stewed together for no more than three minutes.

Onion and garlic are sauteed in a separate saucepan with olive oil. Then the vegetables are fished out of the dishes, and boiled rice, basil and wine are sent in their place. As soon as all the alcohol has evaporated, the contents of the saucepan are poured with water or broth and simmered over low heat. After some time, seafood, mushrooms and s alt are poured onto the rice. All this is shortheated on a working stove and sprinkled with grated parmesan.

Shrimp in a potato coat

This is one of the simplest and most popular seafood snacks. It goes well with any spicy sauces and is able to decorate any friendly party. For its preparation you will need:

• 220g shrimp.
• 4 medium potatoes.
• 3 cloves of garlic.
• 2 selected chicken eggs.
• 55 ml soy sauce.
• 35ml lemon juice.
• 35 ml olive oil.
• S alt, dill, breading, black and hot red pepper.

You need to start cooking this seafood appetizer with potato processing. It is washed, peeled, boiled, mashed and combined with crushed garlic, s alt and chopped herbs. Pre-prepared shrimp are marinated in a mixture of lemon juice, olive oil and soy sauce. Then each of them is wrapped in mashed potatoes, dipped in eggs beaten with red hot pepper, breaded in breadcrumbs and fried in a hot greased pan.

Spaghetti in tomato sauce

Seafood pasta is one of the most popular dishes, perfect for an ordinary family dinner or for a festive table. To prepare them you will need:

• 250g spaghetti.
• 500 g sea cocktail.
• 2 ripe red tomatoes.
• 2 garlic cloves.
• 2 hot red peppers.
• S alt, olive oil and spices.

In oiled hotfrying pan browned chopped chili and crushed garlic. Then seafood is added to them and they continue to cook. Literally three minutes later, blanched, peeled tomato slices and pre-boiled spaghetti are sent to a common bowl. If necessary, add a little water there and warm everything together over low heat.

Spaghetti in creamy sauce

This hearty and aromatic seafood dish will add variety to your usual menu. To feed your family this dinner, you will need:

• 400g spaghetti.
• 30g seafood.
• 200ml not too heavy cream.
• 2 ripe tomatoes.
• 2 garlic cloves.
• S alt, olive oil, spices and dried basil.

It is necessary to start cooking pasta with seafood by processing garlic. It is cleaned, crushed, fried in olive oil and removed from the pan. Washed and dried seafood is sent to the vacated place. Five minutes later, chopped tomatoes are added to them, from which the skin was previously removed. After some time, all this is s alted, seasoned with spices, poured with cream and combined with pre-boiled spaghetti.

Pasta in wine-tomato sauce

Seafood pasta made using the technology described below has a rich taste and pleasant aroma. They are equally appropriate on the dining table and at a gala dinner. To prepare them you will need:

• 500 g sea cocktail.
• 400gspaghetti.
• 2 ripe tomatoes.
• 50g tomato paste.
• Small onion.
• 2 garlic cloves.
• ½ lemon.
• 150 ml dry white wine.
• S alt, olive oil and dried basil.

Onions and garlic are sauteed in a hot greased pan and combined with chopped tomatoes, peeled. All this is boiled down over low heat, and then supplemented with s alt, dried basil, tomato paste and wine. Fifteen minutes later, fried seafood and boiled spaghetti are added to the common frying pan.

Sea salad

This gourmet, light meal is sure to grab the attention of those on a low-calorie diet. It has a pleasant taste, delicate aroma and relatively low energy value. To prepare it you will need:

• 1 kg squid rings.
• 500g peeled shrimp.
• 100 g pitted olives.
• 2 lemons.
• 3 celery stalks.
• 4 garlic cloves.
• 2 tbsp. l. white balsamic vinegar.
• 100 ml olive oil.
• S alt, parsley and spices.

You need to start cooking sea salad with the processing of shrimp and squid. They are defrosted on the bottom shelf of the refrigerator, boiled in s alted water, thrown into a colander and cooled. Then they are combined in a deep salad bowl. Chopped greens, crushed garlic, celery and olives are also spread there. The finished salad is poured with a mixture of vegetable oil, balsamic vinegar, spices and juice squeezed from twolemons.

Seafood in tomato sauce

This delicious and beautiful dish is perfect for a romantic dinner. For its preparation you will need:

• 4 Dorado fillets.
• 8 large shrimp.
• 10 mussels in shells.
• 8 scallops.
• 3 shallots.
• Pod of hot red pepper.
• 3 garlic cloves.
• 300g canned tomatoes in their own juice.
• 150 ml dry white wine.
• S alt, olive oil, parsley and thyme.

Onions and garlic are sautéed in a greased frying pan. As soon as they change color, they are poured with wine and slightly evaporated. Then chopped tomatoes in their own juice, thyme and hot peppers are added to the common container. All this is stewed over low heat for ten minutes. At the end of this time, coarsely chopped fish and seafood are laid out in a thickened sauce. The almost ready dish is s alted and warmed up for a short time on the switched on stove.

Pizza

This mouth-watering Italian pastry is a very successful combination of thin, crispy dough, aromatic filling and melted cheese. To make a delicious seafood pizza, you will need:

• 100ml filtered water.
• A glass of baking flour, premium.
• Selected chicken egg.
• 150 g Dutch cheese.
• 300g frozen seafood.
• Ripe tomato.
• S alt, mayonnaise and ketchup.

First of all, you should do the test. To prepare it, an egg, s alt, water and oxygenated flour are combined in a deep container. Everything is kneaded well, rolled out into a thin round layer and laid out in a special form. From above, the pizza base is smeared with mayonnaise and ketchup, and then covered with boiled seafood, tomato rings and cheese chips. The product is baked at 200 degrees for about a quarter of an hour.

Cheese Soup

This delicate and very tasty dish can become a complete meal for the whole family. For its preparation you will need:

• 500g seafood.
• 3 large potatoes.
• Small onion.
• Medium carrot.
• 2 celery stalks.
• 250 g processed cheese.
• S alt, water, vegetable oil, herbs and spices.

Onions, celery and carrots are sautéed in a heated greased frying pan. The resulting frying is sent to a pan filled with boiling s alted water. Slices of potatoes, melted cheese and spices are also loaded there. After a quarter of an hour, the almost ready soup is supplemented with thawed seafood and cooked for another seven minutes. At the final stage, it is sprinkled with chopped fragrant herbs and insisted for a short time under the lid.

Creamy milk soup

This rich first course will not go unnoticed by lovers of delicious home-cooked meals. Since this recipe for seafood soup with cream involves the use of a certain setingredients, before starting the process, check if you have everything you need. This time you will need:

• 350 ml cow's milk.
• 150 ml cream.
• 350g frozen seafood.
• 50 g sour cream.
• ½ bulbs.
• ½ tbsp each l. flour and soft butter.
• S alt, herbs and spices.

Chopped onions are sauteed in melted butter with the addition of flour. After a couple of minutes, sour cream and cream are sent to him. All this is boiled until thickened, and then combined with thawed seafood and hot milk. All this is s alted, seasoned with spices and simmered for a short time. The finished dish is sprinkled with finely chopped herbs and poured into deep portioned plates.

Pumpkin puree soup

This interesting first course of seafood has a pleasant taste, a delicate creamy texture and a rich orange hue. To make this soup, you will need:

• 700g pumpkin.
• 300g seafood.
• 500 g potatoes.
• 200ml not too thick cream.
• Celery root.
• A small onion.
• 2 cloves of garlic.
• 30g soft butter.
• S alt, water and spices.

Washed vegetables are peeled, cut into large pieces and boiled until tender. Then they add onion and garlic, browned in melted butter. All this is s alted, seasoned with spices, turned into a homogeneous puree, poured with cream and brought to a boil. Fully cooked soup is poured into deepplates and complemented with fried seafood.