Shrimp, scallops, octopus, mussels can be cooked in dozens of ways. Seafood recipes can be simple and complex. But often they are based on preliminary pickling. Marinade gives a special touch to delicate seafood and makes dishes even tastier with them.
It is necessary
-
- Spicy marinade seafood cocktail:
- 1 package (500 g) of seafood cocktail;
- 1 lemon;
- a bunch of parsley;
- 1 bay leaf;
- 2 medium sized tomatoes;
- a pinch of nutmeg;
- freshly ground black pepper;
- salt;
- olive oil for frying.
- Mussels in white wine:
- 500 g mussels;
- a glass of dry white wine;
- salt;
- pepper;
- 10 green onion feathers.
- Shrimp in soy sauce:
- 12 king prawns;
- 4 tablespoons of soy sauce
- 4 tablespoons of dry white wine;
- 2 cloves of garlic;
- salt;
- freshly ground black pepper;
- 1, 2 limes.
Instructions
Step 1
Defrost seafood before cooking by dipping it in boiling water for a few minutes. This way they will be better saturated with juice and will acquire a more distinct taste.
The principle of pickling shrimp, mussels or squid is the same - in a deep bowl, mix the liquid base for the marinade (wine, oil, fruit juice, soy sauce) and spices. The seafood is placed in the mixture and aged for 15 minutes to several hours, depending on the recipe. After such preparation, they can be fried, stewed or baked on the grill - pickled foods do not need more complex culinary processing.
Step 2
Seafood cocktail in a spicy marinade. Squeeze the juice from the lemon, grate the zest on a fine grater. Chop the parsley, grind the bay leaf into a powder. Place 2 tomatoes in a blender and chop. Defrost a package of shrimp, mussels, squid, scallops and octopus seafood cocktail, put in a deep bowl.
Drizzle the seafood with olive oil, sprinkle with lemon zest, tomato puree, herbs, bay leaf, salt, pepper and a pinch of nutmeg. Place the lid on the bowl and refrigerate for 4 hours. Remove the seafood cocktail from the marinade and sauté in hot olive oil. Place on lettuce leaves and drizzle with freshly squeezed lemon juice before serving.
Step 3
Mussels in white wine. Rinse 500 g of peeled mussels and place in a bowl. Season with salt and pepper and cover with a glass of dry white wine. Place the bowl in the cold for 15 minutes. Place the clams in a deep skillet along with the marinade and simmer until the wine evaporates. Sprinkle the finished mussels with finely chopped green onions.
Step 4
Shrimp in soy sauce. Defrost 12 king prawns, peel without removing the tails. Place in a deep bowl and marinade with 4 tablespoons of soy sauce, 4 tablespoons of dry white wine, 2 chopped garlic cloves, salt and ground black pepper. Marinate for an hour. Place prepared shrimps on a wire rack and fry on both sides. Serve with green salad and half a lime.
