New recipes

Shrimp and shellfish platter

Shrimp and shellfish platter

My boy who is now 4.5 years old has been eating seafood since he was 2 years old, shells are his great culinary preference and he consumes whatever fish I offer him, my husband is the one who was more reluctant but after seeing so many recipes at the end tasting it too and concluding that they are really good. I made this little parenthesis to encourage those who have not yet tested the aroma of the sea to do so and not to forget that many trace elements and minerals are found only here.

Preparation: put the chopped vegetables and a tablespoon of olive oil in a deeper wok dish and leave on low heat with a little salt for a few minutes. Then we add the shrimp and quench with wine, I added a few more years this time.

After 5 minutes from adding the shrimp, add the shells and leave them until they open. When they open, add the garlic made with the press and the chopped greens, I put parsley.

They are immediately removed from the heat, the shells have a very short preparation time, they must be taken immediately after opening so as not to lose their aroma and their texture is damaged, they become elastic if they stay too long. They can be served simple or accompanied by spaghetti or rice, we served them simple this time with a good wine, a real delight;


CONTEST Recipes with fish and seafood (11-15) / Shells with white sauce, halibut bread, shrimp with sauce / Delicacies from R FAMILY

FLORI DANTE (x2)

Ingredient:500 g fillets of fish (1/2 of a halibut fillets described), 50 g of tomato paste, 50 g of flour, 3 eggs, 30 g of sesame, 100 ml of oil.

The fish fillet is portioned and greased with tomato paste and sprinkled with sesame seeds. vegetables).

Shrimp with sauce

In our city there are not many shrimps, when I managed to buy for the first time I had a big dilemma, I didn't really know how to prepare them. -3 minutes I added: salt, pepper, juice from half a lemon, oregano, basil and after 5 minutes when their color changed I placed them on a plate. The whole family was delighted by their taste they disappeared from the plateau as if by magic.

DRAGOS ANASTASIU

Shrimp It is worth boiling in milk with a lot of garlic, then sprinkle with soy sauce and eat with a garnish of wild rice with curry.

ALINA STROE

Fish fillet I would make it in the oven in my own fat and with dry white wine, plus some spices, including capers and green pepper. When serving, slices of lemon and red oranges, plus green olives stuffed with almonds.

IOANA RIZESCU



… We recently presented you with several delicacies from R Family: Black Tiger shrimp, mussel meat and the fabulous halibut fillet, a delicious fish! Since I suspect that I made you crave with my recipes, I thought that maybe you want to win these products too. In fact, they will be 4 AWARDS, 2 for the period March 3-10 and another 2 for March 11-18. Each package contains the following delicacies from R Family: 1 bag with mussel meat (1,000 gr.), 1 bag with Black Tiger shrimp tails (1,000 gr.) And 1 halibut fillet (1,000 gr.).


Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


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How to prepare tagliatelle with shrimp and lobster sauce

Boil pasta water. When it boils, add a tablespoon of salt and pasta. Leave to boil to taste or according to the instructions on the package.

Heat the pan very well, over high heat. Add two tablespoons of olive oil and shrimp. Put the shrimp in the pan for a minute, until they open and lightly brown on both sides. Remove the shrimp on a plate. Add a tablespoon of butter and one tablespoon of olive oil, reduce the heat to medium, add the aromatics with the garlic and cook for a minute. Add the cherry tomatoes, cut in half or a tablespoon of tomato paste. After a minute, pour the lobster stock and let it boil, over high heat, until it drops a little, five, six minutes.

The pasta should already be cooked. Taste and turn off the heat. Keep in mind that they will stay in the water, then in the sauce in the pan, where they will continue to soften.

After the sauce has dropped a little, add the sour cream, season with salt and pepper to taste, add the shrimp and bring to the boil. Take it off the fire. If you do not serve the pasta immediately, keep the pan warm over the pot in which the pasta was cooked.


Articles from the category: seafood

These delicacies are easy to prepare when you have someone to guide you.

You are exactly where you need to be, from descriptions, cleaning, preparation, cooking to serving and presentation ideas, you can find them all here, waiting for you to try them. Prepared accordingly, seafood can be delicious and you can fall in love with them, but be very careful when preparing it. We expect you to share your opinions.

Recipe of the day: Pan-fried shells with butter sauce

Pan-fried mussels with butter sauce: mussels, oil, butter, basil, salt, pepper. Ingredients: 18 shells 1 1/2 tablespoons oil 1 1/2 tablespoons butter 1/2 teaspoon dried basil salt pepper Preparation: Rinse the shells in cold water and dry them with paper towels. Combine the butter with the basil. Using your hands, roll the mixture [& hellip]

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Seafood with garlic sauce from: olive oil, garlic, seafood, salt, pepper, butter, lemon juice, capers, cayenne pepper, parsley. Ingredients: 3 tablespoons olive oil 10 cloves garlic, chopped 2 kg of seafood salt and black pepper 3 tablespoons butter ⅓ cup lemon juice 3 tablespoons [& hellip]

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Recipe of the day: Pasta with seafood and tomato sauce Pasta with seafood and tomato sauce from: tomato sauce, seafood, oyster sauce, pasta, garlic, grape juice, parmesan. Ingredients: 1 cup tomato sauce 1 pack frozen seafood 1 can oyster pasta sauce, [& hellip]

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Aromatic seafood salad

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Seafood salad with pineapple

Seafood salad with pineapple from: shrimp, shellfish, paprika, orange juice, oil, basil, pineapple. Ingredients: 2 tablespoons red orange juice 1 tablespoon lime juice 1/2 teaspoon paprika 3 tablespoons oil 1 tablespoon olive oil 2 tablespoons basil salt 250 g shrimp 250 g shells 250 g meat [& hellip]

Shells and sea snails

Highly valued in northern Europe, cardium shells are no longer as popular. They grow on the Atlantic coasts, but also in the south, towards the Mediterranean Sea. Busycon sea snails have a spiral shell. They are carnivores, and their flesh is extremely strong and unlike that of shells [& hellip]

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Cod souffle and shrimp from: cod, salt, pepper, gelatin, butter, flour, sour cream, shrimp, parsley, egg. Ingredients: 500g cod, fresh or frozen 400 ml milk salt and ground black pepper 4 sheets of gelatin (10 g) 30 g butter 3 tablespoons grated flour 5 tablespoons cream 200 g boiled and cleaned shrimp 2 [& hellip]

Seafood with soy sauce

Seafood with soy sauce from: seafood, soy sauce, wasabi. Ingredients: seafood wasabi soy sauce Preparation: Seafood (fresh) is eaten raw. Serve after being dipped in soy sauce, flavored with wasabi. Good appetite!


Method of preparation

Put two pots on the fire with water, one for pasta and in the other we will only burn the shrimp! they must not be boiled. When the water boils, put the shrimp in the water and when they turn red, take them out on a plate.

Put a little olive oil in the pan, enough to cover the bottom of the pan, and add the chopped garlic cloves, stir a little through the pan and put the cup of shells, mix and add the wine.

Put the lid on and let it boil for 2-3 minutes. then add the shrimp, bring to a boil, add the spicy spice and remove from the heat.

When the water boils, add salt and then the pasta, let it boil according to the instructions on the package. When they are ready, drain the water well and put them over the shrimp. Mix well.


Ingredients

Step 1

Tagliatelle with shrimp and white sauce

Thaw the shrimp according to the instructions on the package, wash them and place them on a plate (make sure they are well dried). Season them with pepper and paprika.

Prepare a pan in which you add olive oil. Leave it on the fire for a while and then add the shrimp. Fry them for 2 minutes on each wall and then take them out on the plate.

Prepare the sauce. In a pan add the olive oil, onion, garlic and wine. Leave for a while until the onion softens and then add the Parmesan cheese and the 2 tablespoons of mascarpone. Season with salt and leave for another 5 minutes on low heat.

Boil the tagliatelle according to the instructions on the package. After they have boiled, add them to the white sauce prepared earlier. Add the shrimp and mix lightly until they all blend. Serve with a glass of white wine. If you want more, you can add Parmesan cheese. Good appetite!


Shells and Shrimps

Things happened as follows: some people who have a group with many restaurants, a few dozen, took the body of the former Pink Snake and tried to resuscitate him. They made a Greek restaurant there, KOS. After less than half a year, predictably, I would say, they found that it did not work as they thought and looked for a solution.

The solution was to change its name and (quite a bit, as far as I knew) the specifics, putting more seafood on the menu to match the new name, Shells and Shrimp. I did not notice any change in the environment. On the contrary, on some walls the name KOS still appears, and on the drinks menu the same.

The terrace is, however, more beautiful than the current Shells and Shrimps, but that's because summer has come and they have all turned green, they have put some flowers, and such a large terrace is something unexpected in the center of Bucharest.

The food didn't look any better than the former KOS, a sign that the change is just cosmetic. The service was good, the prices reasonable. Few and hurried customers, probably from the many office buildings around.

I went to a few restaurants in their group, both downtown and far away, although I didn't write about them all. I have seen the ones in more distant neighborhoods full several times. That probably gave them the courage to venture downtown and north. Restaurantul acesta unde au acum Scoici si Creveti e imens, e fostul Marul de Aur. Pe acesta nu cred ca-l umpli la fel ca pe Monza, de pilda, chiar daca are gradina aceasta mare si umbroasa. Clientii din centru au mai multe restaurante la indemana, unele chiar bune. Pe de alta parte, au si lefuri mai mari, si sunt mai usor despusi sa cheltuiasca ceva bani in plus pe o mancare chiar si cu putin mai buna.

Sper sa ma insel, le doresc sa le mearga bine, se vede ca s-au straduit mult. Dar nu cred ca-i va prinde sfarsitul anului cu acelasi nume, Scoici si Creveti… (GB – iunie 2018)














Scoici și creveți și raze de soare

LOCUL
În weekend-ul acesta nu am ajuns la mare așa că am ales să aduc marea la mine. Am pus eu de câteva săptămâni ochii pe un restaurant nou, cu specific pescaresc, pe care l-am descoperit cu curiozitate, caci aflasem de la mai multe cunostinte ca la Scoici și Creveți se mananca bine de tot.
Un restaurant de care m-am indragostit iremediabil. Pai cum mai am eu ocazia sa ma teleportez, cat ai zice “peste” pe malul Mediteranei direct din Centrul Bucurestiului?!

Am spus Centrul Bucureștiului?! Sincer, locul in care este restaurantul este din cu totul altă poveste! Nici urmă de zgomot si nebunie din Calea Victoriei. Putin retras – din Victoriei se intră printr-un gang iar de acolo, din straduta din spatele blocurilor, mai traversezi o grădină verde si umbroasa, cu stalpi in stil grecesc. Si… da, ajungi la mare direct la Mediterana. Căci restaurantul Scoici și Creveți este o oaza de relaxare si liniste chiar in inima Capitalei, pe Calea Victoriei nr. 163.

Interiorul restaurantului este de-a dreptul de poveste, cu amfore, pereti albi cu ferestre si obloane albastre, mici colturi si decoratiuni de inspirație mediteraneană, în care te simți instantaneu purtat undeva, pe malul oceanului, într-un golf cu ape turcoaz sau intr-o insula linistita.

Dupa ce traversezi si restaurantul, ajungi pe o terasa generoasa, cu un aer marin, inconjurata de verdeata, copaci seculari acoperiti de iedera, leandrii inflorifi…

Exista chiar si un Kid Corner – tobogane, leagane si alte atractii, spre deliciul celor mici.
Si inca o veste buna: nu trebuie sa pierzi timp cautand un loc unde sa-ti parchezi masina pentru ca la Scoici si Creveti au propria parcare!

MENIUL
Bunatatile din fructe de mare sunt preparate delicios, in toate combinatiile posibile, iar portiile sunt generoase.
Si daca vrei sa te infrupti si cu altceva, meniul este extrem de variat: supe, salate pline de vitamine si savoare, dar si burgeri deliciosi (cu halloumi, vita si berbecut).

Si la capitolul deserturi ai alegeri excelent – daca esti fan ciocolata sau adori bezeaua ori iti place vanilia, sigur gasesti ceva pe gustul tau la noi!

Evident insa ca preparatele din pește si fructele de mare sunt vedetele meniului.
Toti cei care trec pragul in “taramul” Scoici si Creveti trebuie neaparat sa incerce, inainte de orice, surpriza culinara absoluta: SEAFOOD BAG – un mix demential de fructe de mare, legume bine facute si sosuri din America senzationale! Ceva ca nimic altceva.

O sa-ti lase apa-n gura! Iti bucura fiecare simt si iti face papilele sa zambeasca instant. Iar servirea este inedita – racii, crevetii, caracatita, scoicii si toate celelalte delicii marine vin intr-o punga, iar tu le vei putea manca direct cu mana (folosind manusi). O experienta care trebuie traita!
Preparatele Seafood Bag se pot servi în această varianta ORIGINALĂ, din New Orleans, după care americanii se dau în vânt sau clasic, pe un PLATOU.

POVESTEA FRUCTELOR DE MARE SE SPUNE NEAPĂRAT CU SOSURILE POTRIVITE ÎN DOTARE

Porțiile sunt extrem de mari – chiar și un gurmand se va sătura cu o porție delicioasă de fructe de mare – între 33 și 37 de lei orice variantă, de la creveți sau creveți tiger la calmar, midii, scoici, raci sau tentacule de caracatiță. Iar din partea casei ai sosul preferat dintre cele 6 disponibile, bune de… garantat te lingi pe degete!

Haide să îți dezvălui și secretul sosurilor, ca să știi la ce delicii să te aștepți.
Preferatul meu: Smoked Red cu roşii, busuioc, coriandru și boia afumată.
Ți-l recomand pentru creveții Tiger.
The Green One – cu zuchinni, usturoi, vin alb, rucola, pătrunjel – merge genial cu inelele de calmar.
Caju – cu caju, nucşoară, usturoi, piper roşu, smântână
Tahai Curry – extrem de aromat, cu ghimbir, lemon grass, fasole verde, lapte de cocos, coriandru
Red Hot – cu apio, usturoi, roşii, busuioc, capere, mix măsline
Garlic Butter – cu usturoi, unt, pătrunjel, minunat pentru midii.
La fiecare variantă de sos poți opta pentru iute sau mai puțin… spre deloc iute.

Sezonul racilor va începe repejor, așa că… Se’a There! La Scoici și Creveți! Good appetite!


Video: Daniel Boulud Presents The Royal Platter (October 2021).