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seafoodhyperrecipes

Prawn Curry

Prawn Curry

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

250 gm prawns-shelled, washed, wiped dry
2 tsp mustard seeds
1/2 cup curry leaves
1 cup yoghurt
1/2 cup peanuts-roasted
1 cup coconut-grated
2 whole red chillies
1 tsp salt or to taste
1 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala
1 tsp chilli powder or to taste
coriander leaves to garnish

Instructions

1. Grind together to a paste the peanuts, coconut and whole red chillies. Put aside.

2. Mix well together, the oil, mustard, curry leaves and cook covered, at HI for 2 minutes. Add the yoghurt and stir vigorously to blend well (without lumps).

3. Add the ground paste, salt, turmeric, coriander powder, garam masala and chilli powder. Cook covered at HI for 4 minutes, stirring once.

4. Add 1 cup of hot water and cook covered, at HI for 10 minutes, stirring once. Consistency of gravy can be to preference, so add water accordingly.

5. Add the prawns and cook at HI for 5 minutes (if frozen) or about 8 minutes if fresh. The size of prawns varies the time taken to cook. It is important to cook them just right.

6. Transfer on to a serving dish, garnish with coriander leaves and serve.

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Crabmeat Stuffed Tomatoes

Crabmeat Stuffed Tomatoes

Preparation

Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

beefsteak tomato
gruyere cheese
sour cream and mayonnaise
thyme and basil
parmesan cheese
bread crumbs
cayenne pepper
jumbo lump crab meat
sriracha

Instructions

1. Cut off the core of the tomato. Now, cut it diagonally. Cut out the innings of the tomato.
2. On a baking dish, put on it a foil. Put some olive oil. Put the tomatoes and season some sea salt and pepper.
3. On another bowl, put the crab meat, pepper, mixed herbs, sour cream and mayonnaise, parmesan cheese, some of the bread crumbs, little sriracha, and salt and pepper. Mix them up.
4. Put the crab meat mixture on top of the tomatoes. Put some gruyere cheese on top. Put it on a 375 degree oven for 10-12 minutes.

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Fish Fingers

Fish Fingers

Preparation

Difficulty: ................. intermediate
Time: ............ about 40 minutes
Servings: ................. 4

Ingredients

Basen ( channa dal powder)
tbsp
2

Bread crumbs
tbsp
2

coriander powder
tsp
1/2

cumin powder
tsp
1/2

curry leaves
number
7

Fish
grams
500

garama masala
tsp
3/4

ginger garlic paste
tsp
1/2

lemon
number
1

red chillie powder
tsp
1

salt
as per taste

turmuric
pinch

Instructions

Take fish add lime juice,salt,turmuric,chilli powder,garama masala,coriander powder,cumin,chopped curry leaves,ginger garlic paste mix all these well.

Now mix basen and bread crums in a plate dip the fish into it and remove.

Take a pan add oil for frying, once oil get heated add some of the fish pieces and deep fry till they turn into golden brown in colour.

Remove it and sqeeze little lime jucie.

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Grilled Redfish Recipe

Grilled Redfish Recipe

Preparation

Difficulty: ................. intermediate
Time: ............ about 35 minutes
Servings: ................. 2

Ingredients

Fresh Redfish or Catch of the Day (skin on) 1 filet for each person
Spray Canola Oil
Lime
Worcestershire Sauce
Garlic Powder
Tonys Creole Seasoning
Sea Salt

1 stick of butter
2 cloves minced garlic
Green Onions chopped
Fresh or dried Cilantro

Instructions

Prepare your grill along with soaking mesquite smoking chips. Please see our Grilling Tips video for details on proper grill preparation. My favorite charcoal grill is the Old Smokey Grill.

Lay fish filets out on a tray. Spray both sides of the filets with spray oil; especially the skin side. Squeeze lime juice over the redfish and shake out Worcestershire sauce. Sprinkle on Tonys Original Creole Seasoning, Garlic Powder and Sea Salt. Place skin down on the grill and put the lid on. We will not be turning the fish.

Next, prepare the Cilantro Lime Butter Sauce by melting the butter in a saucepan. Squeeze in another half lime. Add in the chopped green onions, minced garlic, and cilantro. Blend well. Spoon out a bit of the butter sauce in order to drizzle on the redfish while on the grill.

After about 20 mins, we checked the fish for a white flaky doneness. Bring the redfish inside and pour over the remaining butter sauce. If all that butter is too much for you, at least scoop out the green onions, garlic and cilantro to spoon over the fish.

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Fish Stew on the Grill

Fish Stew on the Grill

Preparation

Difficulty: ................. beginners
Time: ............ about 30 minutes
Servings: ................. 3-4

Ingredients

Scallops
Shrimps
Lobster
Clams
King Crab/
Sword fish steak
Corn
Butter
Lemon
Onion
Garlic
2 cups of White wine (optional)
Virgin olive oil
Clam juice 1 bottle
12oz can tomato sauce
Salt

Instructions

1. Place virgin olive in a frying pan
2. Add the butter, garlic and onion
3. Get another big pan and place all clams
4. Place the clam juice/fresh water
5. Place also the crab, shrimp, lobster and sword fish steak with corn
6. Add the tomato sauce and a little bit of virgin olive oil with the mix butter, garlic and onion
7. 2 cups of white whine and 1 lemon should be added
8. A sprinkle of salt
6. Steam it up for 20-30minutes.

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Shrimp Cocktail

Shrimp Cocktail

Preparation

Difficulty: ................. intermediate
Time: ............ about 30 minutes
Servings: ................. 6-7

Ingredients

For the shrimp:
2 tablespoons Old Bay Seasoning
1 lemon, halved
1 teaspoon granulated garlic
1 clove garlic, finely minced
1/2 teaspoon chili powder
1 teaspoon salt
24 extra large tail-on raw shrimp (more if you are using smaller shrimp)

For the cocktail sauce:
1/2 cup Heinz chili sauce*
1 cup ketchup
1 tablespoon horseradish
1 dash Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon Tabasco
1/2 clove garlic, finely minced
1 tablespoon cilantro, chopped

Instructions

1. To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve.
2. Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink.
3. Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce.

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