Seafood Recipes To Make Again And Again
Seafood is one of the unique types of food for people worldwide. So if you’re bored of the regular restaurant-styled lobster, tuna croquettes, or coconut shrimp, then here is a chance to check out the best homemade seafood recopies you can make at home again and again.
Spaghetti with Garlic and clams
This is a super easy-to-make recipe and an alternative to linguine con vongole, packed with flavor and a generous amount of red pepper.
Ingredients needed:
- Spaghetti
- Salt
- Extra virgin olive oil
- Crushed pepper
- Scrubbed littleneck clams
- Water
- Ground black pepper
- Chopped parsley
Procedure
- Boil water in a large pot and add salt to it.
- Cook spaghetti in the water until al dente and drain the water from the pot
- In a skillet, heat olive oil and add Garlic, clams, and water and allow to simmer until the clams open
- Discard the clams that do not open
- Add the cooked spaghetti, parsley, salt, and pepper to the skillet and heat it until all the juices are absorbed.
- Serve when hot
Lobster rolls
These Maine-style lobster rolls are a delicacy to the taste buds, offering tender meat to the people who indulge in this masterpiece.
Ingredients needed:
- Mayonnaise
- Fresh lemon juice
- Kosher salt and ground pepper
- Fresh tarragon or chervil
- Minced celery
- Cooked, chopped, and shucked lobster meat
- New England-style hot dog buns
- Fresh chives
- Salted butter
- Butter lettuce leaves
- Cooked and shucked pincer claws of a lobster
Procedure
- Make sure to whisk lemon juice, chervil, mayonnaise, salt, and pepper together.
- Once whisked nicely, add in celery and the chopped meat.
- Chill the entire mixture for up to 4 hours
- Heat a skillet over medium flame, butter the sides of the bun, and toast it on the skillet.
- Add the mixture to the toasted buns, arrange with lettuce leaves and sprinkle chives for garnish
- Top the buns with one pincer claw each
- The server it immediately to hold the taste.
Hot Smoked Salmon
This barbeque spiced, smoked salmon is one of the best to induce the right flavors, which can form a centerpiece for any meal.
- Light brown sugar
- Kosher salt
- Ancho chile powder
- Garlic powder
- Ground cumin
- Cayenne pepper
- Pineapple juice
- 1 ½ inch thick salmon with skin on one side
- Cooking spray
- Hardwood chips like applewood or hickory
- Natural lump charcoal
Procedure
-
- Stir brown sugar, garlic powder, chile powder, cumin, cayenne, oregano, sugar, salt, and black pepper together
- Whisk the mixture with pineapple juice
- Cover it with plastic and allow it to sit in the fridge
- In a baking dish, place the salmon with skin side up and add the spice mixture
- Wrap the salmon tightly with plastic wrap and refrigerate it for 12 hours
- Once done, rinse the spice and pat it dry.
- Add the pineapple mixture and let it sit for 4 hours
- Prepare a fire with woodchips and grill the salmon accordingly after brushing with pineapple mixture for 2 hours
- Once done, let it cool and refrigerate it overnight.
- Now it is ready to eat.