Seafood Pasta

• 1 tbsp olive oil
• 1 onion
• 1 garlic clove, chopped
• 1 tsp paprika
• 400g can of chopped tomatoes
• 4 cups lobster stock
• 1/2 lb spaghetti, roughly broken
• 1 lb pack frozen seafood mix, defrosted
•  pinch of ground red pepper
• handful of parsley leaves, chopped

• Heat the oil in a wok or large frying pan, then cook the onion for 10 minutes.
• Add garlic and saute for 1 minute.
• Add the paprika,re pepper, tomatoes, and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking.
• Stir in the seafood, cook for 5 mins more until it’s all heated through and the pasta is cooked, then season to taste. • • Sprinkle with parsley

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Shrimp Alfredo Pasta

Ingredients:shrimp alfredo
• 1/2 lb. (8 oz.) fettuccine
• 2 Tbsp. unsalted butter
• 2 Tbsp. all purpose flour
• 1/2 cup dry white wine
• 1 cup milk
1 lb. medium-sized shrimp, peeled and deveined
• salt and pepper to taste
• 3/4 cup parmesan cheese
• 1/4 cup fresh parsley, chopped, for garnish

•  Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
• Melt butter in pot over medium heat.
• When butter is melted, whisk in flour to form a roux. Cook for 1 minute.
• Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly – just keep whisking!
• Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has melted and you have a smooth sauce.
• Add Shrimp and cook for 5-6 minutes.  Shrimp quicks very quickly, so keep an eye on it.
• Add cooked pasta and shrimp  sauce pot and toss to combine.
• Top with fresh chopped parsley for garnish and serve immediately.

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Селёдка под шубой- Herring Salad

Ingredients: herring salad
1 cured herring/trout, bones removed, fillet chopped
• 2 medium sized potatoes, boiled and chopped
• 2 medium sized carrots,boiled and chopped
• 1 big beet, boiled/baked, chopped
• 2-3 hard boiled eggs, chopped
• 1 onion, finely chopped
• 3-4 tablespoons mayo or sour cream

• Arrange the salad in a bowl in layers.
• Herring- first layer
• Potatoes-second layer
• Onion – third layer
• Mayonnaise
• Carrots
• Beets
• Eggs
• Mayonnaise
• LEt it sit in a fridge over night.

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Fettuccini with lobster

• 6 tablespoons (3/4 stick) butter
• 2 10- to 12-ounce frozen lobster tails, thawed
8 ounces shiitake mushrooms, stemmed, thinly sliced
• 1/2 cup (packed) thinly sliced fresh basil
• 3 garlic cloves, chopped
• 1  cups whipping cream
• 4-ounces of clam juice
• Chili Flakes
5 ounces black fettuccine
• 1/4 cup freshly grated Asiago cheese (about 1 ounce)

• Melt butter in heavy large skillet over medium-high heat.
• Add lobster tails and sauté until shells are bright red in spots, about 4 minutes.
• Cover skillet; reduce heat to low and cook until lobster is cooked through, about 5 minutes.
• Remove from heat.
• Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
• Return same skillet to medium-high heat (do not clean).
• Add mushrooms, half of basil, and garlic; sauté until mushrooms soften, about 5 minutes.
• Add cream and clam juice.
• Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes.
• Reduce heat to low.
• Add lobster (or shrimp if using) and simmer 1 minute.
• Stir in remaining basil.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain well.
• Return to pot.
• Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

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Portuguese Traditional Cod Soup

Ingredients:fish soup
2 lb cod fillet
• 1 onion finely chopped
2 lb tomatoes
• 1 cup rice, uncooked
• 1/4 cup olive oil
• 1 litter fish stock
• 2 garlic cloves, finely chopped
• basil, parsley

• Chop the onion and garlic.
• Cut the tomatoes cut in half.
• Place the tomatoes cut side up on a greased baking sheet, sprinkle with garlic and onion, brush with the olive oil.
• Bake in the oven at 350 ° F for 20 minutes.
• Boil the rice with 1 tsp olive oil for 6 minutes over medium heat.
• Puree the baked tomatoes, basil and parsley in the blender.
• Add the tomato puree in a pan with the rice and stir.
• Pour in the fish stock, bring to a boil and add the sliced ​​cod fillets.
• Cook for 10 minutes.

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Provencal Shrimp and Vegetables

Ingredients:Provencal Shrimp and Vegetables
• 3 TB spoons olive oil
• 1 TB spoon grated fresh garlic
• 2 teaspoons kosher salt
• 1 1/2 teaspoon dried herbes de Provence
• 1 teaspoon black pepper
• minced zest of 1 1/2 lemons
Stir in
1 lb large shrimp, peeled and deveined
• 2 cups chopped tomatoes
• 1 cup quartered and sliced zucchini
• 1 cup quartered and sliced yellow squash

• Preheat grill to maintain a temperature of 400 degrees F.
• Line a rectangular foil cake pan with an 18×26-inch sheet of heavy-duty foil.
• Whisk together oil, garlic, salt, herbes de Provence, pepper, and zest in a large bowl.
• Stir in shrimp, tomatoes, zucchini, and yellow squash.
• Transfer to prepared foil-lined pan.
• Bring long pieces of foil together, then fold over until nearly flat against shrimp.
• Fold in ends of foil to create a tight seal.
• Grill packet until shrimp are cooked through and vegetables are fork-tender, 25-3 minutes.

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Garlic Shrimp

Ingredients:Garlic Shrimp
• 1 1/2 tablespoons olive oil
• 1 lb shrimp, peeled and deveined
• salt to taste
• 6 cloves garlic, finely minced
• 2 TB spoons lemon juice
• 1 1/2 TB spoon cold butter
• 2 TB spoons chopped Italian flat leaf parsley

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke.
• Place shrimp in an even layer on the bottom of the pan.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic.
• Cook and stir 1 minute.
• Stir in lemon juice, butter, and parsley.
• Cook until all butter has melted and shrimp are pink and opaque, about  3 minutes.
• Serve.

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Calamari on Pasta

Ingredients:Calamari on Pasta
1 lb fresh calamari
• 2 TB spoon olive oil, divided
• 4 cloves garlic, crushed, divided
• 1 shallot, thinly sliced
• 1 (28-ounce) can tomato sauce
• 1 cup white wine
• 1 cup basil, chopped, divided
1 lb  linguine or spaghetti
• salt, pepper

• Clean the calamari and cut the bodies into thick rings, discard the tentacles.
• Marinate calamari rings in 1 TB spoon olive oil, 2 garlic cloves and 1/2 cup chopped basil.
• Set aside.
• Heat 1 TB spoon olive oil in a large saute pan.
• Add garlic and shallot and cook over medium-low heat for about 2 minutes.
• Add tomato sauce and white wine.
• Cook sauce over high heat for 5 minutes, until it reduces and thickens.
• Season with salt and pepper, to taste.
• Add basil to the tomato sauce, lower heat, and simmer, uncovered, for about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes).
• Drain well, shaking colander gently to remove excess moisture.
• Add calamari with the marinade to tomato sauce, and cook for 3 minutes, or until just cooked through.
• Taste for seasoning, and add more salt and pepper, if desired.
• Serve with  drained pasta.

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Shrimp Risotto with Tomato Sauce

Ingredients:Shrimp Risotto with Sauce

• 3 TB spoons olive oil
• 1 onion, diced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock
• 1/2 cup crushed tomatoes
• 1/2 cup Parmesan cheese, grated
• 4 TB spoons cold butter
Shrimp with sauce:
1 lb shrimp
• 1 shallot, diced
• 2 TB spoons olive oil
• 2 cloves garlic, crushed
• Salt, pepper
• 1/2 cup crushed tomatoes
• 1 cup dry white wine
• 1/2 lb green beans, blanched

• Heat stockpot over medium high heat.
• Add olive oil, onion and saute for 4 to 5 minutes.
• Add rice and cook for 3 minutes.
• Add wine and cook for 5 minutes.
• Add stock 1 cup at a time, stirring constantly.
• Cook for 40 minutes adding stock every 10-15 minutes.
• Add remaining ingredients, set aside and keep warm.
Shrimp and Sauce:
• Heat saute pan over medium high heat.
• Add  olive oil.
• Season shrimp with salt and pepper and add to the pan.
• Cook for  3 minutes.
• Add shallot, garlic, tomatoes, and wine and cook for 3 more minutes.
• Add  green beans in mix in.
• Divide risotto among 4 plates.
• Top with shrimp and pour sauce over and enjoy.

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Traditional Fish and Chips

Ingredients:Traditional Fish and Chips
• 1 lb white fish fillets (cod is the best)
• 1 1/3 cup flour, plus extra for dusting
• 1 1/4 cup beer, cold
• 3 heaped teaspoons baking powder
• 1 teaspoon freshly ground black pepper
• 1/4  teaspoon sea salt
• sunflower oil, for deep-frying
• 2 lb potatoes, peeled and sliced into chips

• Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF.
• Mix the salt and pepper together and season the fish fillets on both sides.
• Whisk the flour, beer and baking powder together until nice and shiny.
• Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.
• Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once.
• Cook for 3 minutes per side or so, until the batter is golden and crisp.
• Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape.
• Then drain them in a colander and leave to steam completely dry.
• When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 350ºF until golden and crisp.
• While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 350ºF/gas 4 to finish cooking. • • When they are done, drain them on kitchen paper, season with salt, and serve with the fish.

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