Tag: seafood

One Pan Party Seafood Bake
March 13, 2020

One Pan Party Seafood Bake

Ingredients: 600g salmon fillets, cut into 8 equal pieces 16 large sea scallops 16 large prawns, peeled and deveined (see Note) 8 (84-98 g) East Coast lobster tails, butterflied or split in half lengthwise (see Note) 1/3 cup butter 1/4 cup white wine or chicken …

Lobster, Seafood
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by CookDiaries
SHRIMP FAJITA BOWLS
March 10, 2020

SHRIMP FAJITA BOWLS

INGREDIENTS: For the shrimp: 1 tablespoon olive oil Juice of 1 lime 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon oregano ½ teaspoon smoked paprika ½ teaspoon kosher salt ½ teaspoon garlic powder ½ teaspoon onion powder Freshly ground black pepper, to taste 1 pound large peeled, deveined, tail-off shrimp For the veggies: 2 medium red bell peppers, sliced 1 large red onion, sliced 1 tablespoon olive oil ½ teaspoon kosher salt …

Seafood
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by CookDiaries
TERIYAKI SALMON WITH SRIRACHA MAYO
March 5, 2020

TERIYAKI SALMON WITH SRIRACHA MAYO

INGREDIENTS:

  • 1 lb. salmon filet
  • 1/4 cup soy sauce
  • 2 Tbsp. water
  • 1/2 Tbsp. toasted sesame oil
  • 1 inch fresh ginger
  • 1/2 tsp minced garlic
  • 2 Tbsp. brown sugar
  • 2 Tbsp. rice wine
  • 1 tsp cornstarch
  • 1/4 cup mayonnaise
  • 2 Tbsp. sriracha hot sauce

INSTRUCTIONS:

  • Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).
  • Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
  • Heat a large, well oiled skillet over medium/high heat. It’s a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.
  • In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!

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Source:budgetbytes.com

Seafood
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by CookDiaries
Market Suya (Nigerian Skewers)
February 25, 2020

Market Suya (Nigerian Skewers)

INGREDIENTS: For the suya spice blend: 3 tablespoons cayenne pepper 1 ½ tablespoons roasted peanuts, ground into a fine powder 1 tablespoon paprika 1 tablespoon garlic powder 1 tablespoon onion powder ½ tablespoon ground ginger 2 teaspoons kosher salt 2 Maggi bouillon cubes, crushed For …

Seafood
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by CookDiaries
Prawn Soft Tortillas
February 24, 2020

Prawn Soft Tortillas

INGREDIENTS : PRAWN TORTILLAS 1 x Any of The De Costi Flavoured Prawn range 6 Mini Soft Tortillas, warmed 2 cups red Cabbage Slaw, thinly chopped 1 small Lebanese cucumber, thinly sliced TO SERVE Lime wedges METHOD: PRAWN TORTILLAS Heat a non-stick pan over medium …

Seafood
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by CookDiaries
Garlic seared shrimp
February 21, 2020

Garlic seared shrimp

Ingredients:

olive oil

4 tsp, extra-virgin, divided

uncooked shrimp

20 large, peeled and deveined

garlic clove(s)

6 medium clove(s), minced

paprika

1½ tsp, pimentón variety (sweet smoked paprika)

fresh parsley

1 Tbsp, chopped

cilantro

1 Tbsp, fresh, chopped (plus more for garnish)

fresh lemon juice

½ tsp

table salt

1 pinch

Instructions:

  1. Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add half of shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate. Repeat with remaining shrimp and 1 tsp oil.
  2. Reduce heat to medium-high; add remaining 2 tsp oil. Add garlic; cook, stirring, until light golden but not browned, about 2 minutes. Stir in pimentón; return shrimp to pan. (If pan is too small to hold shrimp, divide ingredients in half and cook in two batches.)
  3. Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt.
  4. Serve shrimp with pan sauce spooned over top; garnish with cilantro.
  5. Serving size: 5 shrimp

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Image Source:*Kevin Mazur/WireImage

Source:weightwatchers.com

Seafood
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by CookDiaries
Paleo Lobster Bisque
February 19, 2020

Paleo Lobster Bisque

Ingredients: 2 Sizzlefish Lobster Tails 2 lb Cauliflower 1 Large Shallot 2 Garlic Cloves 1 -2 TBSP Extra Virgin Olive Oil Salt to taste White Pepper to taste 2 – 3 cups Vegetable or Seafood Stock 3 TBSP Tomato Paste 1 tsp Seasoned Salt 2 …

Seafood
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by CookDiaries
Shrimp Kung Pao
February 17, 2020

Shrimp Kung Pao

INGREDIENTS : 1 tablespoon vegetable oil 1 pound large shrimp peeled and deveined 1 Red bell pepper cut into 1 inch pieces 1 Green Bell Pepper cut into 1 inch pieces 1/2 cup yellow onion cut into 1/2 inch pieces 1 teaspoon minced garlic 4-6 dried red chilies seeded and cuthalf you can use more or less chilies to adjust the …

Seafood
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by CookDiaries
ONE POT SEAFOOD PASTA RECIPE
February 13, 2020

ONE POT SEAFOOD PASTA RECIPE

INGREDIENTS:

  •  10 oz spaghetti
  •  2 tablespoons olive oil
  •  3 cloves garlic, minced
  •  4 oz shelled and deveined shrimp
  •  8 oz Manila clams
  •  4 oz scallops
  •  1 can tomato sauce (28 oz whole peeled tomatoes)
  •  1 tablespoon chopped Italian basil leaves
  •  salt to taste
  •  1 teaspoon sugar/brown sugar
  •  chopped Italian parsley, for garnishing

DIRECTIONS:

  1. Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
  2. 2Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

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Source:rasamalaysia.com

Pasta, Seafood
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by CookDiaries
Easy to Make A Shrimp Fried Rice
February 12, 2020

Easy to Make A Shrimp Fried Rice

Ingredients: Two tablespoons of canola or vegetable oil Two tablespoons of sesame oil ½ cup of frozen peas Three carrots, peeled and diced 1 pound of medium or large fresh shrimp, cleaned. ½ cup of corn ½ teaspoon of ginger Three garlic, chopped or pressed …

Seafood
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by CookDiaries