Suggested Receipes with: Molluscs & Shellfish
Ingredients 1500 gr. whole live lobster , or 2 small ones 2 onions 4 cloves of garlic 50 gr. unsalted butter 1 small pinch of saffron ½ teaspoon cayenne pepper 2 anchovy fillets 200 ml white Burgundy 50 gr. plain flour 1.1 litres semi-skimmed milk 2 teaspoons English mustard 400 gr. dried amori pasta , or macaroni 70 gr. mature Cheddar cheese 70 gr. Gruyère cheese 70 gr. Parmesan cheese Method Place the live lobster in the freezer for 30' so it’s docile. Fill your largest deep pan with water, season with sea salt and bring to a rolling boil. Swiftly plunge the lobster head first into the water, place the lid on and cook for 8', or slightly less if you’re using 2 small ones. Remove and leave to cool. Peel and finely chop the onions and garlic. Get yourself a large ovenproof casserole pan that you want to serve up in. Put the butter into the pan on a medium heat, add the onions, garlic, saffron, cayenne and anchovies and cook for 10'. Turn the heat up to high, add the wine and cook it away, then reduce the heat back to medium and stir in the flour, followed by the milk and mustard. Mix well and simmer for 10' while you prepare the lobster. Twist the lobster head and body apart, importantly, shake out all the tasty juice and bits from the head into the sauce. Squeeze the tail shell in until you hear it crack, then rip it open the other way to expose all that lovely tail meat. Rip the claws off the body, then use a rolling pin on a board to crack them open and poke out any meat you can find. Roughly chop all the meat, reserving the tail, shell and head. Scroll down to the bottom of the page for our helpful video on how to prepare your lobster. Preheat the oven to 180 °C. Cook the pasta according to packet instructions and reserve a little cooking water. Remove the sauce from the heat, stir in the pasta, the lobster meat and grate in the Cheddar and Gruyère. Mix well, taste and correct the seasoning, you don’t want the sauce to be super-thick now, so loosen it with a little cooking water if needed. Finely grate over the Parmesan. For a bit of fun, pop the lobster head and tail into the pan at either end. Cook in the oven for about 35', or until golden, bubbling and delicious. Source: https://www.jamieoliver.com/
Ingredients 225 gr. raw prawns 1 spring onion 1 cm piece of ginger 1,5 teaspoon shaoxing wine or dry sherry 3 tablespoons light soy sauce ½ teaspoon white sugar ½ teaspoon sesame oil 24 fresh wonton wrappers, about 7 cm square Sichuan seasoning 1 tablespoon sichuan pepper 3 tablespoons sea salt Chilli dressing 1 teaspoon dried chilli flakes 40 ml vegetable oil 20 ml light soy sauce 20 ml rice wine vinegar 1 teaspoon white sugar 1 pinch of sichuan seasoning Method Sichuan seasoning Dry-roast the sichuan pepper and 3 teaspoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder. Chilli dressing Place the chilli flakes in a heatproof bowl. Heat the oil in a small heavy-based frying pan until it shimmers slightly, then carefully pour the oil over the chilli to release the heat and flavour. Stir, then let stand, uncovered, for 30'. Strain the oil through a fine sieve over a bowl (discard the chilli), and mix with remaining dressing ingredients. For the wontons, peel, dice and place the prawn meat in a bowl. Trim and finely slice the spring onion, peel and finely slice the ginger, then add to the bowl with all the remaining ingredients, except the wonton wrappers, and mix until combined. Cover and refrigerate for 30'. For each wonton, place a rounded teaspoon of prawn filling in the centre of a wrapper. Dip your finger in some water and moisten the bottom edge of the wrapper, then fold it in half, towards you, to enclose the filling. Smoothing out any air, press to seal. Hold the wonton lengthways with the folded edge down. Fold in half lengthways, then lightly moisten one corner of the folded edge. Bring the two ends together with a twisting action and press lightly to seal, making a ring shape. Bring a large pan of water to the boil. Carefully drop the wontons, in batches, into the water and cook for 2', or till just cooked through. To test if the wontons are ready, remove one using a slotted spoon and cut through it with a sharp knife. The prawns should be just cooked through. Remove the other wontons and drain in a colander. To serve, arrange the wontons on a serving platter. Stir the chilli dressing and then spoon it over the wontons. Serve immediately, sprinkled with sichuan seasoning. Source: https://www.jamieoliver.com/
Ingredients 1 package frozen edamame or 1/2 cup frozen peas, thawed 225 gr. small or medium-sized raw shrimp olive oil salt and freshly ground black pepper 1 cup chicken broth or stock, unsalted or reduced sodium preferred 230 gr. vermicelli or other thin pasta, broken into5 cm pieces 1 red bell pepper, chopped 1 medium yellow onion, chopped 1 tablespoon minced garlic 1 teaspoon sweet paprika 1/4 cup dry white wine Parmesan cheese (optional) Method Do ahead Cook the edamame according to package directions, this can be done a day ahead, storing cooked edamame in the shells in the fridge. An hour or so before cooking the, shell 1/2 cup of edamame beans and set aside. Peel and devein the shrimp. If you wish to use the shells to flavor your stock, they add a nice extra to the finished dish, heat a tablespoon of olive oil in a medium saucepan. Add the shrimp shells, toss to coat with oil and cook, stirring occasionally, for 2 - 3'. Add chicken stock and 1 cup water. Bring to a boil over medium-high heat, reduce heat and simmer, stirring occasionally, for 6 - 7'. Remove from heat and let cool slightly, then pour through a fine mesh strainer into a large measuring cup, pressing gently on the shells with the back of a spoon to release more liquid. Add enough water to bring liquid back to 2 cups and set aside. You can do this as you prep your vegetables or a little before. Cook the dish. Heat 2 tablespoons of oil in a large nonstick sauté pan or deep skillet over medium flame. Season shrimp with salt and pepper and quickly sauté, about 2' per side. Don’t worry if they haven’t cooked completely through, you’ll finish them later with the pasta. Transfer to a bowl and set aside. Drizzle a little more oil in the pan and add the broken pasta. Carefully stir it to coat with oil and cook until nicely golden brown, stirring almost constantly, about 6 - 8', watch closely, it can go from nothing to burnt quickly. Transfer to a large bowl with a spatula or other slotted tool. Wipe skillet clean with paper towel. Add 2 more tablespoons of oil and sweat bell pepper and onion until softening, stirring frequently to avoid browning, 5 - 7', reduce heat if onion begins to brown. Season with a little salt and a generous grind of pepper. Stir in garlic and paprika and cook until fragrant, about 45". Add wine and cook until almost evaporated, scraping up any browned bits. Reduce heat to medium-low and add pasta to pan along with 1/2 cup of broth. Cook, stirring, until broth is mostly absorbed into pasta. Add another 1/2 cup and repeat. Add the remaining cup of broth and continue cooking, stirring frequently to coat pasta. The pasta will seem to resist softening, alarmingly so as the broth level reduces, don’t worry. At about 8 - 10' in of total cooking time, it will start to relax. And even any errant strands that fail to totally soften won’t have that raw pasta taste, thanks to the toasting, instead, they’ll have a nice, delicious crunch. When pasta has cooked for about 6 - 8', stir in the edamame and nestle the shrimp into the pasta, if you’re substituting peas, add them when you add the last of the broth to give them time to cook. Stir occasionally and start tasting noodles at 10' for doneness. Adjust seasonings and serve in shallow pasta bowls, arranging the shrimp on top. Top with freshly grated Parmesan, if desired, and serve. Source: https://www.csmonitor.com/
Ingredients For the filling 3 tablespoons butter 2 bunches green onions, about 12 1 clove garlic 1 teaspoon chopped fresh thyme leaves 2 tablespoons flour 1 cup white wine 2 cups whole milk Zest of one lemon 1 tablespoon fresh lemon juice Salt and pepper to taste 340 gr. frozen corn, thawed and drained 455 gr. frozen Gulf shrimp, thawed and drained For the topping 1 cup all-purpose flour 3/4 cup yellow cornmeal 1 tablespoon chopped fresh thyme Zest of one lemon 3 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon pepper 1 egg 1 cup buttermilk 3 tablespoons butter, melted Method Filling Melt the butter in a large saucepan. Finely chop the green onions and add to the butter. Sauté until soft and translucent. Put the garlic clove through a press or finely mince it and add to the pan with the thyme leaves. Cook for about a minute, just until the garlic is fragrant. Sprinkle over the flour and stir until you have a smooth, pale mixture. Add the white wine and stir until the sauce begins to thicken. Slowly add the milk, stirring the whole time, and cook over medium-high heat until the sauce has thickened, about 10'. Stir in the lemon zest, juice and salt and pepper to taste. Add the corn and stir until combined. Take the pot of the heat and add the shrimp, stirring to combine completely. The shrimp will begin to gently poach, but do not need to be fully cooked as the dish is going in the oven. At this point, you can cool, cover and refrigerate the filling for several hours. Topping Preheat the oven to 180 °C. Mix the flour, cornmeal, lemon zest, thyme, baking powder, salt, and pepper together with a fork in a large bowl. Mix the buttermilk, egg, and butter together in a small bowl. Add the liquids to the dry ingredients and mix well until you have a biscuit dough. Scoop 1/4 cup mounds of the topping over the top of the filling to cover. Bake for 30 - 35' until the biscuits are firm and golden and the filling is hot through and bubbling. Source: https://www.csmonitor.com/
Ingredients 10 to 12 20 cm whole wheat flour tortillas (you can use regular or corn tortillas if you prefer) 2 cups shredded Monterey Jack cheese For the sauce: 2 poblano peppers 2 tablespoons unsalted butter 4 tablespoons unbleached, all-purpose flour 1,5 cups chicken broth or veggie broth 1/2 teaspoon garlic powder Kosher salt and pepper, to taste 3/4 cup sour cream or plain yogurt, or some mix of the two 1/4 cup chopped fresh cilantro For the filling: 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1/4 teaspoon oregano Dash cayenne pepper (or more, if you like the heat) Kosher salt and pepper, to taste 2 cups green cabbage, shredded 2 carrots, peeled and shredded 2 chipotle peppers in adobo sauce, finely minced, or 1 teaspoon chipotle powder 453 gr. shrimp, peeled, and deveined, and chopped or 2 cups butternut squash, cubed in 0.6 cm squares Method Roast peppers Preheat oven to 240 °C. Place peppers in a medium baking dish. Bake, turning every 6 - 8' until the skin is blistered over most of the surface, about 20 - 25'. Transfer to a medium bowl, cover, and let sit 15'. When cool enough to handle, peel away the skin and discard. Remove the stem (and the seeds and ribs too if you don't want it to be spicy). Coarsely chop the peppers and set aside. Sauce Melt butter in a medium saucepan, then stir in the chopped poblanos. Mix in flour, cooking briefly just until golden, 1 - 2'. Whisk in the broth, adding a little at a time, mixing well after each addition. Add garlic powder and season with salt and pepper to taste. Let cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Remove from heat and stir in the sour cream/yogurt and cilantro. Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion, garlic, oregano, and cayenne and cook until onion is tender, about 5'. Season with salt and pepper to taste. Stir in cabbage and carrots, cook, stirring occasionally, until veggies start to get tender, about 7 - 10'. Stir in chipotle peppers. Stir in chopped raw shrimp, cook for about 2', stirring, until the shrimp start to get pink, don't worry about cooking them completely now because they'll finish in the oven. Assembly Lightly grease a 22 x 33 cm baking dish. Place about 1/2 cup filling down the center of a tortilla. Roll up tightly and place in prepared pan, seam-side down. Repeat with remaining filling and tortillas. When pan is filled, pour the poblano sauce over the enchiladas. Sprinkle with cheese. Bake until bubbling and slightly golden, 20 - 25'. At the end, turn off the oven and turn on the broiler for 2 - 4' to get the tops nice and brown. Sprinkle with additional cilantro and serve immediately. Source: https://www.csmonitor.com/
Ingredients Honey orange shrimp 455 gr. medium shrimp, peeled and de-veined 1/4 teaspoon freshly ground black pepper For the sauce 1/4 cup soy sauce 1/8 cup ketchup 1/4 cup orange juice or blood orange juice 1/4 cup honey 1 tablespoon rice wine vinegar 3 cloves garlic, minced 1/2 teaspoon red pepper flakes (less or more) 1/2 tablespoon dried chives (optional) Sliced almonds (optional) Korean wrinkled chili peppers, sliced (optional) 1 tablespoon cornstarch + 2 tablespoons water (optional) Method Place shrimp on heated grill (outdoor or indoor). Season them with black pepper and grill until cooked. To make the sauce: combine soy sauce, ketchup, orange juice, honey, vinegar, garlic, chives (optional), and red pepper flakes in a bowl. Add the grilled shrimp to a pan over medium high heat. Add the prepared sauce to the pan and stir well. Reduce the heat to low and cook until the sauce thickens, stirring occasionally. If the sauce does not thicken then combine cornstarch and water in a small bowl, mix well, then pour it into the sauce, stirring frequently. Sprinkle with almonds and Korean wrinkled chili peppers if desired and serve over a bed of steamed white rice. Source: https://www.csmonitor.com/
Ingredients 455 gr. fresh okra pods, trimmed and sliced 1/4 cup vegetable oil 1 cup chopped onion 1 cup chopped celery 1 cup diced green pepper 2 fresh bay leaves 1 tablespoon fresh thyme 1 tablespoon Cajun spice 1/2 teaspoon black pepper salt (to taste; add the Cajun spice before you taste) 1 tablespoon chopped garlic 2 tablespoons tomato paste 1/4 cup light roux 6 cups vegetable broth 455 gr. small raw peeled and deveined shrimp 2 teaspoons Louisiana hot sauce 2 tablespoons chopped Italian parsley 2 scallions, sliced gumbo file (optional garnish) Method Saute okra in a large skillet until browned. Stir in the onion, celery, green pepper, bay leaves, garlic and thyme and cook until vegetables soften, adding the garlic the last minute so that it does not burn. Place vegetable mixture in a heavy bottomed pot large enough to hold 2-1/2 quarts. Whisk the roux into the vegetables. We are using light roux here, and you may use homemade or use a purchased type, whichever you prefer. Generally, roux is half flour, half oil, cooked and stirred over low heat until it is the color of peanut butter. When roux is mixed into the vegetable, stir in the broth. Bring mixture to a boil, then reduce heat, cover and simmer over low heat for about an hour. Stir shrimp, hot sauce, parsley and scallions into gumbo and cook just until they brighten and begin to curl, do not overcook. Serve gumbo with steamed white rice, garnished with extra parsley or scallion and gumbo file if desired. Source: https://www.csmonitor.com/
Ingredients For the Grits 2 cups chicken broth 2 cups heavy cream 1/4 cup ( 1/2 stick) butter 1 cup stone ground grits 2-1/2 teaspoons salt Several grinds of black pepper For the Shrimp 450 gr. large shrimp, peeled and deveined 1 teaspoon paprika 1/2 teaspoon regular mustard powder 1/4 teaspoon smoked paprika 1/4 teaspoon salt A few grinds of black pepper Dash of cayenne pepper 6 strips of bacon, cut into small pieces 1 green bell pepper, finely diced 3/4 cups chopped green onion, white, light green and a little dark green (from a big bunch) 410 gr. diced tomatoes 2 Tablespoons flour 1 cup chicken broth 1 quarter of a large lemon Finely chopped parsley for garnish Method Grits In a deep-sided large pan (grits tend to spatter), stir the broth, cream and butter together over medium high heat until the butter is melted and it all comes to a low boil. Stir in the grits, salt, and pepper and reduce the heat to low, cover and cook for 30 - 45', stirring frequently to prevent scorching. The grits should be tender and the liquid absorbed. You may add a bit more broth if needed. When cooked, the grits can be kept covered for an hour or so, then slowly reheated over low, stirring in a little broth. Shrimp Mix together the paprika, mustard, smoked paprika, salt, pepper and cayenne. Pat the shrimp dry if necessary and place on plate. Sprinkle the spice mix liberally over both sides of the shrimp, turning over to get a good coating. Leave the shrimp in the fridge for 30' to an hour. When the shrimp are ready, sauté the bacon pieces in a wide skillet over medium high until crispy. Remove the bacon to a plate lined with paper towels using a slotted spoon. Pour the bacon grease into a small bowl. Spoon 2 tablespoons of grease back into the pan and heat over medium high. Sear the shrimp briefly – just a few seconds per side – to seal in the spice mixture. Remove the shrimp to a plate. Reduce the heat to medium and add more bacon grease to the pan so that you have about 4 Tablespoons, then drop in the green pepper and the green onion. Sauté until the pepper and green onion are soft. As they release some liquid, you can scrape the tasty brown bits from the bottom of the pan. While the vegetables are cooking, drain most of the juice from the tomatoes into a measuring cup. Add enough chicken broth to make one cup of liquid and set aside. When the green vegetables are soft, add the tomatoes and cook until the tomatoes are heated through and start to soften. Break up any large pieces. Sprinkle the flour over the vegetables and stir to coat, there should not be any white flour visible. Pour in the broth and tomato liquid and stir, scraping the bottom of the pan. Lower the heat a little and let the mixture bubble away until it is nice and thick, stirring to avoid scorching. Squeeze over a quarter of a lemon (making sure you’ve removed seeds) and stir. Add the shrimp to the sauce in the pan, cover and cook for 5 - 8', until the shrimp are cooked through. Spoon the grits into shallow bowls and spoon over the shrimp and sauce. Sprinkle over the crispy bacon pieces and chopped parsley. Source: https://www.csmonitor.com/
Ingredients Lobster soup 3 Lobsters 3000 ml Court bouillon 50 ml Debic Roast & Fry 400 gr. Mirepoix 150 gr. Shallots 20 gr. Garlic 30 gr. Tomato purée 100 ml Cognac 1000 ml White wine 3000 ml Fish stock 1000 ml Debic Culinaire Original 5 gr. Salt Cayenne pepper Basil butter 500 gr. Debic Roast & Fry 30 gr. Basil 5 gr. Salt Garnish 50 ml Debic Roast & Fry 600 gr. Sea bass fillet with skin, descaled 500 gr. Samphire 10 gr. Nutmeg 5 gr. Salt 5 gr. Pepper Method Basil butter Beat the Debic Bake & Spread in the food processor until light and airy and add the finely chopped basil. Season with salt. Store in the refrigerator until needed. Lobster soup Boil the lobsters briefly in the court bouillon until they have turned completely red. Leave to cool, remove the intestinal tract and remove the meat from the tail and claws. Cut the lobster meats into nice big pieces and keep warm for the garnish. Break the claws and fry in a pan with the Debic Roast & Fry, mirepoix, finely chopped shallots, garlic and tomato purée. Then flambé with cognac. Add white wine and fish stock and leave to simmer for another 10'. Pass through a fine sieve. Cook everything through again and finish with the Debic Culinaire Original. Season to taste with salt and cayenne pepper. Garnish Cut the sea bass into equal portions, approximately 30 grams, and use a sharp knife to cut lines into the skin side. Fry the fish on both sides in the Debic Roast & Fry and season to taste with pepper and salt. Briefly stew the samphire in the Debic Roast & Fry and season with nutmeg. Keep it warm. Finishing touch Assemble the lobster meat, sea bass and samphire in deep plates. Mount the lobster soup with the basil butter and mix with a hand blender until foamy. Pour the soup into the bowls. Source: https://www.debic.com
Ingredients 350 gr. Barilla® Mezze Penne Tricolore 4 tablespoons extra virgin olive oil divided 300 gr. pound shelled shrimp 1 tablespoons lemon juice 500 gr. grape tomatoes salt to taste black pepper to taste 4 tablespoons coarse bread crumbs ½ clove garlic 6 leaves basil Method Cook penne 1 minute less the recommended cook time, drain and toss with 1 tablespoon of olive oil Place flat on a sheet pan to cool Meanwhile, sauté shrimp with 2 tablespoons of olive oil, add lemon, reduce to half and set aside Halve the tomatoes, season with salt and pepper and set aside Toast bread crumbs in the oven seasoned with remaining olive oil, chopped garlic, basil, salt and pepper Toss pasta with shrimp and tomatoes and top with crunchy bread crumbs before serving Source: https://www.barilla.com