No one will argue that the most favorite and popular seafood is shrimp. An unusually wide assortment of snacks with them. The simplest ones are boiled shrimp in spiced and herbal water or fried seafood with garlic. Today we will talk about holiday recipes from marine life, which you can surprise and delight your guests.
In the world of culinary, you can find a huge variety of seafood recipes. In many countries, shrimp is considered a national product. The French and Italians, Greeks and Spaniards, inhabitants of Australia and South America, the Far East and Oceania cannot do without them. It is impossible to imagine some of the world's cuisines without seafood dishes: boiled, grilled, smoked, marinated, fried with hot spices. Each hostess who is preparing to meet guests is trying to find a recipe so that everyone who is present at the holiday can be surprised.
The price range for shrimp ranges from their size. The smallest 90/120 are available to almost any housewife, individuals of this size are suitable for making cocktails, salads, sauces. Shrimp size 70/90 is considered medium, they are used mainly for cooking pilaf and pasta. The largest in size, reaching 30 centimeters, are tiger prawns, or as they are popularly called, royal. The price for them is significantly different from the "small" counterparts. But the quality is debatable. Since, most often, giant shrimps are grown outside the will, which means they are fed with all kinds of chemistry for rapid growth. They are often served as a hot appetizer with garlic and spices.
Unusual shrimp and chicken kebabs
wash the chicken
Ingredients:
- Peeled shrimp - 400 grams;
- orange jam - 250 grams;
- lemon juice - 1 tsp;
- garlic - 2-3 cloves;
- chicken fillet - 700 grams;
- sesame oil - 2 tablespoons;
- soy sauce - 4 tablespoons;
- sesame seeds - 2 tsp;
- salt pepper.
Step by step cooking:
- Wash the chicken fillet and cut into thin long diagonal strips. String it over wooden skewers and place in a bowl.
- Skewer 2-3 pieces of shrimp and place in another bowl.
- Take jam or marmalade and melt it in a water bath, add soy sauce, lemon juice, finely chopped garlic, oil, pepper, salt to it. Pour the marmalade over the kebabs. Leave the dish to soak for 2 hours.
- Place the skewers and kebabs on a greased wire rack or grill and bake until tender.
Serve the finished dish with homemade mayonnaise, add banana puree and a pinch of curry.
Original shrimp eclairs
Ingredients for the filling:
- Mayonnaise - 4 tablespoons;
- fresh cucumbers - 2 pcs.;
- small boiled shrimps - 300 grams;
- ketchup - 1 tsp
For eclairs:
- Butter - 100 grams;
- egg - 4 pieces;
- flour - 150 grams;
- salt.
Step-by-step cooking with photos:
Prepare the choux pastry - boil 250 ml of salted water in a saucepan. Add 75 grams of butter. Reduce heat and add flour, stirring vigorously, continue cooking until the dough separates easily from the saucepan
Remove the mass from the heat and into it one by one eggs one by one, mix the dough thoroughly
Grease a baking sheet with the remaining butter. Transfer the dough to a bag and place 6 eclairs on a 10 cm long baking sheet, leaving a 6-8 cm distance between the dough. Place the baking sheet in a preheated oven to 210 degrees for 15-20 minutes. Slice the finished eclairs on the side to let the steam escape and leave to cool
Wash and cut the cucumbers into thin strips. Sprinkle with salt and let sit for 10 minutes. Wring them out. Mix mayonnaise with ketchup
Add shrimp and cucumber to the sauce. Mix gently
Cut the eclairs in half lengthways. Put the filling on one half, cover the finished dish with the other half
Delicious and interesting shrimp and celery cocktail
Shrimp cocktails are very common appetizers at banquets and buffets. In this recipe, we will move away from the classic preparation and slightly change the proportions.
Ingredients:
- Large raw shrimps - 8 pieces;
- celery root - 1 small size;
- sweet red bell pepper - 1 piece;
- onion - 1 piece;
- tarragon - 1 branch;
- vegetable broth - 100 ml;
- olive oil - 1 tablespoon;
- ground paprika - 1 tsp;
- curry powder - 1/2 tsp;
- ground chili - 1 pinch;
- black peppercorns - 1 tsp;
- salt.
Preparation:
- Peel the celery, cut into slices and boil in salted water for 20 minutes. Remove the product from the water.
- Mash the celery into a puree, adding hot vegetable stock, curry, oil and paprika. Beat it with a mixer until smooth and fluffy.
- Core the bell pepper and chop finely. Peel and chop onions. Remove the tarragon leaves from the stem and cut thinly. Stir in onion, pepper and tarragon, adding salt and chili.
- Peel the shell of the shrimp without removing the tails. Remove the black intestinal vein by making an incision along the back.
- Boil the shrimp in a little salted water for 3 minutes, adding peppercorns.
- Put the celery puree in glasses or bowls, on top - a mixture of onions and peppers. Place 2 shrimps in each glass and serve.
Unusual aspic in seafood glasses
Ingredients:
- Onions - 1 piece;
- ground white pepper;
- large shrimps - 8 pieces;
- fish stew - 1 kg;
- black pepper - 3 peas;
- gelatin - 30 grams;
- green asparagus - 100 grams;
- juice of one lemon;
- mini octopuses - 8 pieces;
- carrots - 1 piece;
- bay leaf - 1 piece;
- salt to taste.
Preparation:
Rinse the fish stew. Peel the onions and carrots. Place fish and vegetables in a saucepan. Pour in 1.5 liters of water, bring to a boil. Boil the broth for 1 hour, skimming off the foam. Add bay leaves and peppers 10 minutes before cooking ends. Strain the finished broth. Soak gelatin in 1 glass of boiled cold water
Peel the shell of the shrimp, leaving the tails. Place the octopus and shrimp in salted boiling water for 3-4 minutes. Discard in a colander and rinse with cold water
Wash the asparagus, cut into 4-5 cm pieces, dip in salted boiling water for 2 minutes. Discard in a colander and rinse with ice water. Cut the zest off the lemon and cut it into small shavings
Add the gelatin to the hot broth. Stir and strain the finished mixture. Add white pepper and 1 tsp. salt
Squeeze the juice from the lemon pulp and drizzle with the octopus and shrimp
