WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU \ud83d\ude4f<\/p>\n
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Seafood Recipes \ud83d\ude0a<\/p>\n
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(1) Savory Shrimp and Mussels in Creamy Garlic Sauce<\/p>\n
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Ingredients<\/p>\n
For the Seafood<\/p>\n
* 500 g shrimp peeled and deveined<\/p>\n
* 500 g mussels cleaned and debearded; discard any unopened<\/p>\n
For the Sauce<\/p>\n
* 4 cloves garlic minced<\/p>\n
* 1 cup heavy cream<\/p>\n
* 1\/2 cup white wine<\/p>\n
* 2 tablespoons butter or use olive oil as a healthier alternative<\/p>\n
For the Finishing Touches<\/p>\n
* 1\/4 cup fresh parsley chopped<\/p>\n
* 1 lemon juiced and zested<\/p>\n
* to taste salt adjust according to preference<\/p>\n
* to taste pepper adjust according to preference<\/p>\n
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Instructions<\/p>\n
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1. Clean the mussels under cold water, discarding any that don\u2019t open when tapped. Also, ensure your shrimp is peeled and deveined.<\/p>\n
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and saut\u00e9 for 1-2 minutes until fragrant. Pour in the white wine and simmer for 2-3 minutes to reduce slightly.<\/p>\n
3. Add the cleaned mussels to the skillet, cover, and cook for 5 minutes, or until they open. Discard any unopened mussels!<\/p>\n
4. Once the mussels are cooked, toss in the shrimp and cook for another 3-4 minutes, watching for them to turn pink.<\/p>\n
5. Stir in the heavy cream, lemon juice, zest, and chopped parsley. Season with salt and pepper to taste, then simmer for a few more minutes to let it thicken.<\/p>\n
6. Serve the dish immediately with crusty bread, a side of pasta, or over rice to soak up the sauce.<\/p>\n
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(2) LEMON GARLIC BUTTER MUSSELS<\/p>\n
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Ingredients<\/p>\n
* 2 pounds fresh mussels cleaned and debearded<\/p>\n
* 4 tablespoons unsalted butter<\/p>\n
* 4 cloves garlic minced<\/p>\n
* 1\/4 teaspoon red pepper flakesoptional<\/p>\n
* 1\/2 cup dry white wine such as Sauvignon Blanc<\/p>\n
* Juice of 1 lemon<\/p>\n
* Zest of 1 lemon<\/p>\n
* Salt and pepper to taste<\/p>\n
* 1\/4 cup fresh parsley chopped<\/p>\n
<\/p>\n
Instructions<\/p>\n
1. In a large pot or deep skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, saut\u00e9ing for about 1 minute until fragrant, being careful not to burn the garlic.<\/p>\n
2. Pour in the white wine and bring to a simmer. Allow it to cook for about 2-3 minutes to reduce slightly.<\/p>\n
3. Add the cleaned mussels to the pot, cover with a lid, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.<\/p>\n
4. Squeeze the lemon juice over the mussels and sprinkle with lemon zest, salt, and pepper. Stir gently to combine.<\/p>\n
5. Remove from heat and garnish with chopped parsley before serving.<\/p>\n
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(3) CREAMY CURRY WITH SHRIMP AND BELL PEPPER<\/p>\n
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INGREDIENTS<\/p>\n
* 1 tsp all-purpose seasoning<\/p>\n
* 4 sprigs of thyme or \u00bd teaspoon dried thyme<\/p>\n
* 13\u00bd oz can of unsweetened coconut milk<\/p>\n
* 1 medium green bell pepper sliced<\/p>\n
* Salt and pepper<\/p>\n
* 1 scotch bonnet pepper seeds removed and sliced (optional)<\/p>\n
* 1 medium yellow onion sliced<\/p>\n
* \u00bd tbsp ketchup<\/p>\n
* 1 medium red bell pepper sliced<\/p>\n
* 2\u00bd tbsp Jamaican curry powder separated<\/p>\n
* 3 cloves garlic chopped<\/p>\n
* 2 tbsp olive oil<\/p>\n
* 1 lb jumbo shrimp peeled and deveined, tails removed<\/p>\n
<\/p>\n
INSTRUCTIONS<\/p>\n
1. Season the shrimp with 1 tablespoon of curry powder and all-purpose seasoning.<\/p>\n
2. Set them aside for 10 minutes.<\/p>\n
3. Chop your onions, bell peppers, and garlic in preparation.<\/p>\n
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat<\/p>\n
5. Add the sliced yellow onion, red bell pepper, green bell pepper, and scotch bonnet pepper (optional) to the skillet.<\/p>\n
6. Stir the mixture for about 5 minutes, allowing the peppers to soften.<\/p>\n
7. Add the chopped garlic and cook for another minute.<\/p>\n
8. Stir in 1.5 tablespoons of curry powder and cook for an additional minute<\/p>\n
9. Pour in the coconut milk and add the seasoned shrimp.<\/p>\n
10. Stir in the ketchup and thyme, ensuring the shrimp is coated with the sauce.<\/p>\n
11. Allow the sauce to come to a simmer.<\/p>\n
12. Continue to cook over medium heat, flipping the shrimp halfway through.<\/p>\n
13. Stir occasionally until the shrimp is fully cooked, about 5-6 minutes.<\/p>\n
14. Season with salt and pepper to taste.<\/p>\n
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(4) Silky Lobster Scallop Chowder<\/p>\n
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INGREDIENTS<\/p>\n
* 1 tbsp butter<\/p>\n
* 1 tbsp olive oil<\/p>\n
* \u00bd lb sea scallops (patted dry)<\/p>\n
* \u00bd lb cooked lobster meat (claw, knuckle, or tail), chopped<\/p>\n
* 2 cloves garlic, minced<\/p>\n
* 1 small onion, finely chopped<\/p>\n
* 2 ribs celery, diced<\/p>\n
* 1 cup diced Yukon gold potatoes<\/p>\n
* 2 tbsp all-purpose flour<\/p>\n
* 3 cups seafood stock (or chicken stock)<\/p>\n
* 1 cup heavy cream<\/p>\n
* Salt & pepper, to taste<\/p>\n
* Fresh parsley, for garnish<\/p>\n
<\/p>\n
INSTRUCTIONS<\/p>\n
1. In a large pot, heat olive oil and butter over medium-high heat. Sear scallops for 1\u20132 minutes per side until golden. Set aside.<\/p>\n
2. In the same pot, saut\u00e9 onion, garlic, and celery until softened. Stir in potatoes and flour, cooking for 2 minutes.<\/p>\n
3. Gradually pour in seafood stock, stirring constantly. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).<\/p>\n
4. Stir in heavy cream, lobster, and scallops. Simmer for 3\u20135 minutes more until heated through. Season with salt and pepper to taste.<\/p>\n
5. Garnish with chopped parsley and serve hot with crusty bread.<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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