Shrimp with Garlic Butter

Ingredients

2 tbsp olive oil
20 raw jumbo shrimp
sea salt and pepper
4 garlic cloves, finely chopped
4 tbsp finely chopped fresh flatleaf parsley
juice of 1/2 lemon
5 tbsp dry white wine 2 tbsp butter, diced

Method

  1. Heat the oil in a large, heavy-bottom skillet, Add the shrimp, season to taste with sea salt and pepper, and cook over medium heat for 2 minutes. Turn the shrimp over, add the garlic and parsley, and cook for an additional 2-3 minutes, or until the shrimp have changed color.
  2. Add the lemon juice and cook, stirring constantly, until it has almost evaporated.
  3. Using a slotted spoon, transfer the shrimp to a serving dish and keep warm.
  4. Pour the wine into the pan, bring to a boil, and cook until reduced by about half.
  5. Whisk in the butter, a piece at a time until the sauce has thickened. Pour some of the sauce over the shrimp and set aside the rest for dipping. Serve at once with the extra sauce.

Makes 4 servings.

Source: Garlic

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Thai-style Fried Noodles with Seafood

Ingredients

1/4 cup vegetable oil
1 Tbsp garlic, chopped
1 Tbsp small chilies – finely crushed
2 cups fresh rice noodles
1 Tbsp dark soy sauce
1/3 cup whole shrimp
1/3 cup squid, cut into squares
1/3 cup fish fillet, sliced
1/3 cup scallops
1/3 cup straw mushroom, each cut into 4 pieces
1/3 cup cherry tomato, quartered
1 Tbsp oyster sauce
3 Tbsp sugar
2 Tbsp fish sauce
1 cup basil leaves (garnish)

Method

  1. Heat the vegetable oil in the wok. Add the garlic, chili, and saute until flagrant.
  2. Add all the seafood and continue cooking for 2 minutes.
  3. Add the rice noodles, dark soy sauce, straw mushrooms, cherry tomatoes. Stir-fry for 2 to 3 minutes until the noodles are heat through.
  4. Season with sugar, fish sauce, and oyster sauce. Toss to combine.
  5. Garnish with basil leaves before serving.

Makes 4 servings.

Source: Nipa Thai Restaurant

Risotto with Squid and Garlic Butter

Ingredients

8-12 raw baby squid
5 cups fish or chicken stock
1 tbsp olive oil
5-1/2 oz butter
I small onion, finely chopped
generous 1-3/8 cups risotto rice
3 garlic cloves, crushed
3/4 cup freshly grated Parmesan or Grana Padano cheese
salt and pepper
2 tbsp finely chopped fresh parsley, to garnish

Method

  1. Clean the squid, carefully removing and discarding the innards and the membrane lining. Rinse well and pat dry. Dice the larger tentacles. Cut the squid in half lengthwise, then score with a sharp knife, making horizontal and vertical cuts.
  2. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  3. Heat the oil with 2 tablespoons of the butter in a deep pan over medium heat until the butter has melted. Stir in the onion and cook, stirring occasionally, for 5 minutes, or until soft and starting to turn golden. Do not brown.
  4. Add the rice and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  5. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. Season to taste.
  6. When the risotto is nearly cooked, melt 4 oz of the remaining butter in a heavy-bottom skillet. Add the garlic and cook over low heat for 2 minutes, or until soft.
  7. Increase the heat to high, add the squid, and toss to cook. Do this for no more than 2-3 minutes or the squid will become tough. Remove the squid from the skillet, draining carefully and reserving the garlic butter.
  8. Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts. Spoon the risotto onto warmed serving plates and arrange the squid on top. Spoon some of the garlic butter over each portion. Sprinkle with the chopped parsley and serve at once.

Makes 4 servings.

Source: Risotto

Moroccan-style Seafood Pilaff

Ingredients

700 g mixed fresh shellfish e.g. squid, prawns and scallops, cleaned
225 g skinless cod fillet, cut into bite sized pieces
700 g mussels in their shells
2 tablespoons vegetable oil
2 sticks celery, sliced
2 red bell peppers, seeded and chopped
1 onion, chopped
300 g long grain rice
2-1/2 cups fish stock
1 (400 g) can chopped tomatoes
salt and freshly ground black pepper
coriander sprigs and lemon slices, to garnish

Chermoula

4 cloves garlic
1 teaspoon salt
juice of 2 lemons
1 tablespoon ground cumin
2 teaspoons paprika
1 fresh red chili, cored, seeded and roughly chopped
15 g fresh coriander
15 g fresh parsley
1/4 cup olive oil

Method

  1. To make the chermoula, in a mortar and pestle, crush the garlic with the salt. Place in a food processor.
  2. Add the lemon juice to the food processor with the cumin, paprika, red chili, coriander and parsley. Process briefly then gradually add the olive oiland reduce to a coarse puree. Transfer to a bowl and set aside.
  3. Cut the squid into 5 mm rings, shell the prawns and halve the scallops. Place the shellfish in a bowl with the cod, add the chermoula and mix well. Cover and refrigerate for 1 hour.
  4. Scrub the mussels, discarding any open ones. Cover and refrigerate.

  5. Heat the oil in a large saute pan. Add the celery and bell peppers and fry for 3 minutes, then remove and set aside.
  6. Add the onion and cook for 10 minutes until soft. Stir in the rice then add the stock.
  7. Drain the fish and add the marinade to the pan with the tomatoes, salt and pepper.
  8. Bring to the boil, cover and simmer gently for 30 minutes, stirring occasionally, until the rice is cooked and the liquid is almost absorbed. Add more stock, if necessary.
  9. Return the celery and bell peppers to the pan. Place the fish and the mussels on top. Cover and simmer for 10 minutes, or until the fish is cooked and the mussels have opened. Discard any unopened mussels. Leave to stand, covered, for 10 minutes.
  10. Serve, garnished with coriander and lemon.

Makes 6 to 8 servings.

Source: The Book of North African Cooking

Shrimp Barquettes

Ingredients

1 cup plain flour
pinch salt
3 teaspoons finely grated Parmesan cheese
3 oz butter
1 egg yolk
shrimpss and lemon triangles, to garnish

Filling

3 tablespoons butter
6 oz button mushrooms, sliced
2/3 cup thick sour cream
1 to 2 teaspoons dry sherry
3 oz shrimps, chopped
2 to 3 teaspoons fresh chopped chives

Method

  1. Put flour, salt, cheese and butter into a blender or food processor and process for 30 seconds. Add egg yolk and 4 teaspoons water and process until mixture binds together. Wrap in plastic wrap and leave to rest in the refrigerator for 20 minutes.
  2. Preheat the oven to 220ºC (425ºF).
  3. Roll out pastry on a lightly floured surface until very thin. Lift pastry, using a rolling pin, and lay it over 12 barquette tins. Press down lightly and roll over tins to trim. Press pastry down in tins. Prick base of each tin and stack them one on top of each other 3 tins high. Top each stack with an empty tin.
  4. Bake in the oven for 15 minutes.
  5. Remove from oven and unstack tins. Return single layer of tins to oven for 2-3 minutes to crisp. Leave to cool.
  6. To make filling, melt butter in a pan and fry mushrooms for 1 minute. Pour in cream and bring to boil, stirring continuously until thickened. Add sherry, shrimps and chives and mix well. Allow to cool slightly, then spoon into barquettes. Garnish each portion with shrimps and triangles of lemon.

Makes 12 pieces.

Source: Breakfasts and Brunches