Shrimp, scallops, octopus, mussels can be prepared in dozens of ways. Seafood recipes can be simple and quite complicated. But often they are based on preliminary pickling. Marinade gives a special touch to delicate seafood and makes dishes with them even tastier.
Pick your recipe
You will need
-
- Sea cocktail in a spicy marinade:
- 1 pack (500 g) of sea 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 feathers of green onions.
- 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.
Instruction manual
1
Before cooking, defrost the seafood by putting it in boiling water for a few minutes. So they are better saturated with juice and get a more distinct taste.
The principle of marinating shrimp, mussels or squid is one - in a deep bowl, the liquid base for the marinade (wine, oil, fruit juice, soy sauce) and spices are mixed. Seafood is placed in a mixture and aged from 15 minutes to several hours, depending on the recipe. After such preparation, they can be fried, stewed or baked on the grill - pickled products do not need more complicated cooking.
2
Sea cocktail in a spicy marinade. Squeeze the juice from the lemon, grate the zest on a fine grater. Cut the parsley, mash the bay leaf into powder. Put 2 tomatoes in a blender, chop them. Defrost a package of shrimp, mussels, squid, scallops and octopus for a sea cocktail and place in a deep bowl.
Sprinkle seafood with olive oil, sprinkle with lemon zest, add tomato puree, herbs, bay leaf, salt, pepper and a pinch of nutmeg. Cover the bowl and refrigerate for 4 hours. Remove the sea cocktail from the marinade and fry in warmed olive oil. Before serving, put on lettuce leaves and sprinkle with freshly squeezed lemon juice.
3
Mussels in white wine. Rinse 500 g of peeled mussels and put in a bowl. Salt, pepper and pour a glass of dry white wine. Put the bowl in the cold for 15 minutes. Put the clams in a deep pan with the marinade and simmer until the wine has evaporated. Sprinkle the finished mussels with finely chopped green onions.
4
Shrimp in soy sauce. Defrost 12 king prawns, peel without removing the tails. Place in a deep bowl and pour the marinade of 4 tablespoons of soy sauce, 4 tablespoons of dry white wine, 2 chopped cloves of garlic, salt and ground black pepper. Pickle for an hour. Put the prepared shrimp on a wire rack and fry on both sides. Serve with green salad and half a lime.
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