Creamy Shrimp and Crab Seafood Casserole with rice has a Southern flair and is an elegant, luxurious dish suitable for winter entertaining, dinner party, or any special occasion!
https://www.fromachefskitchen.com/shrimp-crab-seafood-casserole/
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Shirko Shindap Fish Curry | Easy Fish Curry Recipe
Sardine Shirko Shindap Curry
Shirko Shindap is arguably the easiest and quickest curry to make among the many fish curry variants of Mangalorean cuisine. The name in Konkani language literally translates to Vinegar & Chopped Ingredients. And as the name suggests, the curry is made up of a few chopped ingredients, some spices and seasoned with vinegar and the only trace of coconut in this curry…
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Easy Shrimp Fettucine Alfredo
This classic shrimp fettucine alfredo is a tried and true favorite. Succulent shrimp, perfectly cooked fettuccine, and a velvety,
This classic shrimp fettucine alfredo is a tried and true favorite. Succulent shrimp, perfectly cooked fettuccine, and a velvety, creamy Alfredo sauce come together to create a dish that is as comforting as it is delicious.
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Spicy Rum Prawns
Death in Paradise has returned to our screens on Monday nights for the past few weeks, and last night Jules and I could watch it together, rather than live-text throughout the episode, as she is home for a week. All the more reason to cook up a Caribbean feast. These Spicy Rum Prawns are both hotter and sweeter than these Hot Rum and Lime Prawns; but just as delicious, and a proper goodbye meal in honour of our beloved DS Florence Cassel!
Ingredients (serves 2):
1 thumb-sized piece fresh ginger
1 large garlic clove
1/4 teaspoon fleur de sel or6
1/2 teaspoon Red Chili Flakes
1/2 teaspoon Hot Pepper Sauce
1 tablespoon olive oil
2 tablespoons Ginger and Lime Rum
305 grams/ounces fresh prawns
1 tablespoon olive oil
1 lime
1 heaped tablespoon dark muscavado sugar
2 tablespoons Ginger and Lime Rum
Peel ginger and garlic. Using the thin side of a box grater, grate both ginger and garlic. Spoon grated ginger and garlic into a medium bowl. Add fleur de sel, Red Chili Flakes, Hot Pepper Sauce, olive oil and Ginger and Lime Rum. Give a good stir until well-combined.
Peel prawns and add them to the bowl. Give a good stir to coat and mix into the marinade.
Allow the prawns to marinate in the refrigerator, a couple of hours, giving a stir every now and then.
Heat olive oil in a large, nonstick skillet over medium-high heat.
Once the oil is hot, add the prawns, leaving out the marinade for the moment. Cook until bright pink, and starting to brown, about 4 minutes.
Thoroughly squeeze the juice of the lime over the prawns, and add reserved marinade. Cook, a couple of minutes more.
Then, stir in muscavado sugar and Ginger and Lime Rum, and cook, another few minutes, until sauce just becomes sticky.
Serve Spicy Rum Prawns hot, with Spiced Rum Rice and avocado; a Jamaican Breeze too, if you fancy!
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Cioppino Mastery: Step-by-Step Guide for Seafood Lovers
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Experience a burst of flavors with our Salmon Bites Recipe! A perfect bite-sized treat that combines the freshness of the sea and the joy of home cooking. Dive into this seafood sensation now!
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Deep-Fried Oysters
In this straightforward seafood recipe, the oysters are deep-fried until golden brown after being coated in seasoned flour, beaten egg, and bread crumbs.
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The Ultimate Crab Legs Feast: Perfectly Cooked Legs with Delicious Sides
"Crab legs cooked to perfection with delicious sides! A seafood feast that's sure to impress. 🦀🔥 #CrabLegs #SeafoodLovers"
Alaska King Crab legs.
Crab legs are a seafood delicacy that deserves the utmost attention when it comes to preparation. In this recipe blog post, we will guide you through the best way to cook crab legs, ensuring they are tender, flavorful, and ready to be enjoyed. Additionally, we’ll provide you with some delectable side dish suggestions to complement this seafood feast. Let’s dive…
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Garlic butter ribeye steak and shrimp
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Spaghetti with Clams | How to Cook Pasta with Clams | Spaghetti alle Von...
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recipe
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Mangalorean Squid Ghee Roast | Bondas Ghee Roast
Mangalorean Squid Ghee Roast | Bondas Ghee Roast
Squid Ghee Roast
The Mangalorean Ghee Roast Masala based preparations are among my favourites meal items and I’ve been wanting to make the Squid version of it for sometime now. So when the neighbourhood fish store had a fresh stock of squids on sale, I knew its’s time for a Squid Ghee Roast weekend!
And squid with its unique cooking characteristics, lends itself well to this dish. Squid like…
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Swordfish with Burst Tomatoes, Peppers, and Za’atar and Preserved Lemon by Colu Henry
Swordfish with Burst Tomatoes, Peppers, and Za’atar and Preserved Lemon by Colu Henry
My dad ordered swordfish a lot when we vacationed on the Cape in the eighties. He also spent a lot of time unsuccessfully surf casting on Nauset Beach, but that’s another story. In the years following, swordfish became so overfished that for many years it was taken off menus. Since then, a lot of work has been done to rebuild the population and I’m so pleased we’re able to eat them responsibly…
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Prawn and Octopus Pasta Salad
One of our neighbours further down the road --whom I have yet to meet-- very kindly suggested having a street party tonight, in the little park in the middle of our neighbourhood! Many of us replied we’d happily gather and feast, and everyone is bringing something. I made this refrshing and tasty Prawn and Octopus Pasta Salad, fragrant with herbs from my garden, which can feed a bunch and pairs very well with a good rosé!! What a wonderful idea, I’m looking forward to the evening! Whether you are spending it with your neighbours or not, a Happy Friday to you all, my friends!
Ingredients (serves 8 to 12):
500 grams/1.10 pound short pasta, like pipe rigate
1 Green Onion
3 sprigs Garden Chervil
3 sprigs Garden Parsley
1 small lemon
5 tablespoons olive oil
1 teaspoon caster sugar
1 teaspoon Hot Pepper Sauce
500 grams/1.10 pound cooked prawns, cooled
300 grams/10.5 ounces cooked octopus
Bring a large pot of salted water to the boil. Stir in pasta, and cook, according to package’s directions, generally 9 to 11 minutes, until al dente.
Drain pasta thoroughly and allow to cool slightly.
Meanwhile, finely chop Green Onion, Garden Chervil and Garden Parsley. Spoon chopped herbs into a large salad bowl. Grate in the zest of the whole lemon. Add olive oil, and thoroughly squeeze in the juice of the whole lemon. Add caster sugar and Hot Pepper Sauce, and give a good stir until well-blended. Set aside.
Peel prawns and add them to the salad bowl. Give a good stir to coat.
Very thlny cut octopus, using a very sharp knife or a mandolin. Stir into the salad bowl, coating in dressing as well.
Finally, add the reserved pasta, whilst they are still warm, tossing gently with clean hands, to coat generously in dressing and mix well.
Chill in the refrigerator, at least 4 hours to overnight.
Serve with a good, chilled rosé wine, like a Pays d’Oc Gris.
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Creamy Shrimp Mozzarella Pasta | Julia's Album
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Baked shrimp salmon
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