You spend a lot of money in restaurants because you crave seafood. You can cook the same dishes you enjoy at restaurants for a fraction of the cost. We should learn how to prepare and enjoy sea delicacies. It’s okay to spend a fortune on seafood. You can cook anything at home, including salmon, prawns, and scallops.
If you are unsure, you can substitute seafood with your regular chicken or red meat recipes. Seafood is rich in Omega-3 fatty acids, iron, vitamin B, and vitamin D. Most fish dishes can be made in under 15 minutes, so you can have dinner ready quickly. Let’s jump into some delicious seafood recipes you can easily prepare at home.
Honey Garlic Salmon
Salmon is a seafood that’s always praised for its quality. Imagine enjoying this delicacy of the sea at home with a honey-garlic glazed dish. This dish is perfect for parties, fancy dinners, or everyday lunches. The whole family will enjoy it.
Ingredients
1/3 cup honey
1/4 cup low-sodium soy sauce
2 tbsp. Lemon juice
1 tsp. Red pepper flakes
3 tbsp. extra-virgin olive oil
Four 6-oz. salmon fillets, patted dry
Salt & black pepper
Three minced cloves of garlic
Lemons sliced into rounds
Steps
1- Combine the honey, red pepper flakes, lemon juice, and soy sauce in a medium-sized bowl.
Two teaspoons of oil should be heated in a large skillet over medium heat. When the oil is hot but not smoking, add salmon with the skin side up and sprinkle salt and pepper. After about 6 minutes, turn the salmon over. Add the last tablespoon of oil.
3- In a skillet, cook the garlic for 1 minute until fragrant. Add the honey-lemon mixture after a third has been reduced. Use the sauce as a baste for the fish.
Serve lemon slices on the side as a garnish.
Clam Stew
Where are the clam lovers? The chorizo adds a little heat to this meal. You’ll love the taste of the broth when you dip your bread in it! It’s a quick and easy way to make a tasty appetizer or dinner!
Ingredients
3 pounds fresh clams
Swiss chard, one bunch (chop and remove stems).
Spanish chorizo, 1/2 pound chopped and fully cooked.
Cannellini Beans
One medium chopped onion
1 cup corn
Four cloves of minced garlic
1 tsp of salt
1 tsp Pepper
Use 12 ounces of chicken broth or white grape juice
1/3 cup olive oil
Grilled baguette slivers
Steps
Add the remaining ingredients to a large stockpot. After adding the chicken broth and oil, could you bring them to a rolling boil? Reduce heat and simmer with lid on for 10 minutes.
Cover the stockpot and continue to cook for another 5 minutes, stirring constantly. Any claims that have not been opened should be thrown away. Pour into bowls, and serve along with grilled baguette.
Buttery Shrimp with Peas and Potatoes
Baby vegetables such as peas or potato cook very quickly. This one-pan dish is a simple skillet with prawns and fresh peas. It’s a rich and sweet broth with cream. It is made with creamy new potatoes to give it that perfect texture.
Ingredients
5 cups of water
2 tbsp plus 1 tsp. Salt kosher
Baby gold potatoes, 1 3/4 cups, sliced thickly
Shelled peas, 1 1/2 cups
1/4 cup Unsalted Butter
Virgin olive oil, 1/4 cup
One medium-finely chopped shallot
One medium Fresno chili, stemmed, seeded, and finely chopped
Four medium-finely chopped garlic cloves
Use 1/3 cup white vinegar or rice.
Large shrimp, 12 ounces, peeled and deveined
1/4 tsp Black Pepper
1 cup low-sodium chicken broth
1/4 cup heavy cream
Fresh dill, chopped to 1/3 cup
Crusty bread to serve
Steps
In a 12-inch pan, heat 5 cups of water on medium-high. Stir in 2 teaspoons of salt. Stirring regularly, add the potatoes, and cook for 5-7 minutes or until barely soft. Transfer the potatoes to a serving plate with a slotted teaspoon. Add the peas to boiling water, and cook for 2 to 3 mins, stirring occasionally, until they are crisp-tender. Remove the skillet from the heat. The peas must be rinsed under cold water in a colander for 15 seconds or until they are cool enough to touch. Place aside.
Using a paper towel, dry the pan. Stirring occasionally, cook over medium-high heat until the butter melts. Add the shallots, garlic, chile, and 1/2 teaspoon of salt. Stir frequently, cook for 2 to 3 mins or until the mixture is soft and fragrant. Cook the vinegar while stirring it occasionally until you see it reduce.
3- Add the Prawns in a single layer to the pan and season with 1/2 teaspoon of salt and black Pepper. Cook prawns in a skillet for 2 minutes. Stir occasionally until they are partially opaque. Add the liquid and potatoes to the skillet after flipping the shrimp.
On medium/high, bring the mixture to a boil. Cook, rotating periodically until almost all of the prawns have been cooked. Add the cream and peas; simmer for 30 seconds, stirring frequently, until the prawns are cooked. Remove the heat—season with salt and pepper. Serve with crisp bread and top it with fresh dill.