- 250 g pre-cooked shrimp
- 50 g butter
- 3 cloves of garlic
- spices for seafood
Preparation time: less than 30 minutes
RECIPE PREPARATION Simple shrimp:
Heat the butter in a pan and add the crushed garlic and after a minute add the shrimp and fry for about 3 minutes. We season them to taste. They are served as such or with different garnishes and salads.
How easy it is to prepare seafood
As sophisticated as they seem, they are just as easy to prepare. They are also a source of quality protein, according to nutritionists.
Seafood is, without a doubt, a delight. Even if the price is a bit high, at least from time to time we can afford a small "getaway" from the culinary routine. Thus, a portion of seafood in the pan can impress the family or potential guests. "I'm not a big fan, but it's the formula in which I saved myself a few times when I had unexpected guests, because they prepare very quickly," says Ana Stan, a 42-year-old from Baia Mare. "My boys were happy when they were little, every time I made shrimp, these were their favorites, only that, being a bit expensive, I didn't cook them very often," she continues.
Băimăreanca says that she uses several variants of recipes, depending on what seafood she has. "If I have a seafood cocktail, I usually put it in the pan. If I only make shrimp, for example, I like it in garlic butter sauce ", she adds. The most used are shrimps, oysters, mussels, octopus, etc.
For a mixture of seafood we need:
- Two or three tablespoons of olive oil
- Salt, pepper, parsley to taste.
The seafood is washed under running water after it has been thawed. The advantage is that it thaws quickly, so they can be prepared immediately. After they have been washed, they are put in the pan in the hot oil, in which the crushed garlic has already started to harden. Leave for a few minutes, then add the white wine. Season and leave for another two or three minutes, after which it can be served with a garnish of pasta or whatever our imagination allows us to use.
The shrimp recipe is even easier to prepare and has an absolutely delicious taste. "We like shrimp the most and they are also the easiest to prepare. I just need a little butter, a good handful of shrimp, a little garlic, lemon and a little salt ", says Ana Stan.
Shrimp must be peeled, washed, but the tails can be kept for appearance. "It's important to clean that black rib in the middle of the shrimp", says the woman from Baia Mare. Then they are fried in the pan in which I have already melted the butter. "The shrimp are left for only a few minutes, no more than 4-5, because they harden and become like rubber", explains the woman from Baia Mare.
Season and, as soon as they have hardened and become pink, you can take them out on a plate and squeeze the juice from half a lemon (according to taste, it can be more or less). The butter sauce can be poured over them, for appearance.
Mussels can also be prepared in the same way as a seafood cocktail, with a little white wine and hardened in butter for a few minutes. Top with green parsley.
How to make shrimp pasta?
It takes longer to cook pasta. First of all, I boiled a large pot of water and salt (for pasta). I calculate 1 teaspoon of salt for each liter of water. It is very important that the pasta is boiled in salted water because otherwise they are faded.
How to prepare shrimp?
I buy fresh shrimp from the fish district quite often Selgros. You can see them in gallantry, placed on crushed ice, along with other delicacies: octopus, cuttlefish, scallops or fish fillets. It is a pleasure to buy quality goods.
Keep in mind that these fresh shrimp must be peeled and that you will be left with about 70% of the amount purchased, the remaining 30% being the head and shell. They do not throw away, they can be easily transformed into a shrimp soup (fish stock), only good to freeze and store for a risotto with seafood.
After removing the head and the carapace, the intestine must also be removed (that black thread that stretches along the entire length of the shrimp). Each shrimp is grown long, shallow, with a sharp knife and the intestine is removed. Gordon Ramsey will show you how to do it.
You can skip all these preparations if you buy shrimp ready, peeled, frozen. They are also found in Selgros but in the frozen food district. They must be left to thaw in the refrigerator (preferably overnight) and then can be further processed.
Good. I put the cleaned shrimp in a deep plate and quickly marinated them with a tablespoon of lemon juice, finely sliced garlic, 1 tablespoon of olive oil and a little chopped green parsley. I didn't leave them for more than 5 minutes because the lemon juice, being acidic, starts to cook the shrimp (like ceviche). You will see how they start to turn white because their proteins are denatured under the action of acid.
Do not add more garlic because it must give a vague aroma, not cover the shrimp.
Meanwhile, the water in the pot started to boil, so I boiled the pasta. They are boiled according to the package instructions. I boiled them for 9 minutes. I made sure to synchronize the moment of adding the pasta in the boiling water with the start of the shrimp cooking. I really wanted both components to be ready at once.
Fish and seafood are always a delicious and healthy choice for a quick meal. They have the advantage of being easy and quick to cook and are tasty on any occasion.
Today we offer you the simplest shrimp recipe, with which you can't go wrong. If you have never cooked shrimp before, this is the recipe you can start with, because it is very simple and effective.
- 2 teaspoons olive oil
- 4 teaspoons butter
- 3-4 cloves of garlic
- 500 g shrimp
- 1/4 glass of white wine
- 2 tablespoons lemon juice
Put the oil and butter in a pan on the fire. Add the chopped garlic and sauté for 30 seconds. Add the shrimp and leave for 1-2 minutes, or until pink, then turn them on the other side.
Add the wine, salt and pepper and cook for another 2 minutes or until the wine is reduced and the shrimp are cooked. Do not leave the shrimp on the fire too much, because they will harden.
Add the lemon juice and turn off the heat. Sprinkle with freshly chopped parsley and serve with simple shrimp or your favorite garnish.
You have to see it too.
Garlic shrimp - a quick lunch, a delicious dinner! All the ingredients for the Garlic Shrimp recipe can be found in Lidl & # x2665 stores
Ingredients for 2 servings Shrimp with garlic
- 225g Ocean Sea shrimp
- 10ml extra virgin olive oil Primadonna
- 10g with Pilos
- 6 cloves of garlic
- will be Castle
- Kania pepper
- 50ml orange juice
- fresh parsley
- fresh basil
In a large skillet, heat the butter and oil until the butter is melted. Put 3 cloves of garlic cut into thin slices, cook for a few seconds. Be careful not to fry the garlic too much, it becomes bitter if it is too browned. Add shrimp, season with salt and pepper. Mix well, leave on the fire, over high heat, 2 minutes. Put the orange juice and let it cook for another 2-3 minutes or until the shrimp are almost ready. At the end, add the finely chopped greens and 3 cloves of garlic passed through the press. Let it simmer for another minute, over high heat. We match the taste of salt and pepper.
Serve the garlic shrimp hot as soon as I take the pan off the heat. You can serve them with pasta, which you boil separately and add over the shrimp at the end, together with the greens and mix very well. Or you can serve them with toast, perfect to be soaked in butter sauce, garlic and orange juice. I go great with any garnish, from rice to cous-cous, from potatoes to mashed sweet potatoes or parsnips.
Bean and shrimp salad it is easy to prepare, because you only have to follow a few steps, very simple:
1. After soaking the beans for a day, boil them in salted water and bay leaves.
2. Peel the shrimp and simmer for four minutes.
3. After boiling, mix the beans with the shrimp.
4. Cut the onion into scales and add it over this mixture.
5. Add chopped parsley and olive oil and season with salt, pepper and rosemary.
serves bean and shrimp salad next to a portion of glue, so that your little one can enjoy a full meal.
Friday, April 30, 2021
Homemade Toblerone cake without baking (fasting)
I had to give a plate back to a neighbor, and since superstition says not to give it away, I had something to fast for, because it is very traditional in terms of religious holidays and fasting. I don't fast, so I started baking something, but I wanted it to be easy to make without baking. I knew that for some time I had saved in a file a recipe for fasting Toblerone cake, without baking, which in my opinion has nothing to do with the chocolate in question, but I respected the name, however I would say that this cake looks more like a confectionery mascot of yesteryear than with Toblerone chocolate, but fine. On the inspiration site at this point the ingredients no longer exist, and that made me have some doubts about the success of the cake, so I followed the directions - so I do if it's a new recipe - but I took extra a margin of safety. You will see at the end what it is about.
So the recipe for homemade Toblerone cake is like this:
Step 1. I put a pot in another pot of water on the fire, that is, I built a baine marie. Then I melted it 150 g sugar, 2 tablespoons honey, 150 g margarine (I had Rama) and 200g of chocolate. I used a Lindt chocolate with 90% cocoa and a leftover chocolate. From time to time I mixed well, and after everything was well homogenized and the sugar was no longer felt through the composition, I put the pot aside from the hot water (without turning off the heat, the icing follows, also prepared in a bain-marie) and I added 100 ml of Cola and an ampoule of rum essence. I left the resulting composition to cool.
Step 2. I still smashed it in a kettle 2 chocolates (200 g in total) Lindt with 90% cocoa and I put 4 tablespoons oil to make a glaze. Here I want to say that this chocolate turned out to be too fluffy and I had to add 3 tablespoons of the other composition to fluidize it. I will definitely do more homemade, fasting Toblerone recipe or not, but I will use, at least in the icing, a slightly softer chocolate, with 75% cocoa. When the icing was homogenous, I turned off the heat from the stove, but I left the kettle in the hot water so that the chocolate icing would not harden.
Step 3. I wallpapered with half of the glaze 12 forms of mini-tarts and 2 more of silicone (it was not a good idea because the silicone being soft does not keep its round shape) both on their bottom and on the side. However, the filling composition, which in the end weighs more than 1 kg, is better suited for a cake shape, and the amount of icing is calculated for such a large shape, not for several small tart shapes. If you only want to make mini-cakes, you still need so much icing. I first covered a small form of cake with aluminum foil, then I put a little icing on its bottom, because it was obvious that I would have a filling composition and I no longer had mini-tart shapes.
Now the shapes, glazed, I put them in the freezer (I also go in the fridge if you keep it very cold inside).
Step 4. I broke 200 g of biscuits Petit Beurre and I drove 100 g of nuts. I only broke about 3 biscuits into a few pieces, and I roughly cut a few walnut kernels with a knife. I mixed everything with the cooled filling composition. It seemed to me that this final composition is somehow soft, and I was afraid that it would not harden too well, even in the fridge, so I added a strong hand of raisins, which still absorbs from its fluidity.
Step 5. I took the molds out of the freezer, filled them, including the cake tray, then covered everything with the remaining icing. I put it back in the freezer for 2 hours.
When I took the mini-cakes out of the molds, I bathed each mold in hot water for about 5-20 seconds, without the water reaching the chocolate, only to heat the metal from the outside, then the cakes came off very easily, with the tip of a knife, on they. The silicone shapes came off extremely easily, although the cakes in them remained oval :) The one in the cake tray I just carefully unwrapped it from the aluminum foil.
What I would change next time: I would use simple biscuits, which are drier and have no fat at all, I would add some cherries or strawberries from the jam, I would use a different kind of chocolate, as I said before, and I would put everything in one shape, large. It's a delicious and very nutritious dessert. I feel good for the days when I have a lot of work and I don't have time to make something to eat. I take two slices of Toblerone cake and recharge my batteries :)
If you liked it, go ahead!
2. Madlene with mushrooms
For 8 servings of madlene with mushrooms you will need the following ingredients:
- A tablespoon of chopped parsley
Start preparing these appetizers with mushrooms with washing and chopping mushrooms and parsley. Then fry the mushrooms in a pan with a little oil, until the water they leave evaporates completely. Add the chopped parsley.
Separately, mix the yolks with the flour. Whisk the egg whites, but not too much, because it should not become very hard. Add the beaten egg whites over the yolks mixed with the flour, then the baking powder, grated cheese, oil, salt and pepper. Put the mushrooms on top of this composition, mix lightly and pour it into a special shape for madlene. Enter appetizers with mushrooms in the oven, over medium heat, for about 10-15 minutes.
Heat a large frying pan and put 4 tablespoons of olive oil, ginger, garlic, hot peppers and shrimp in it. Fry for about 3 minutes, then reduce the heat and squeeze the juice of 1 lemon.
Add the parsley and another 2 tablespoons of olive oil. Stir and remove from heat. You should have got a good and juicy sauce - taste it. You may need a little more lemon juice. Season to taste.
Serve the fried shrimp with garlic, ginger and hot pepper with ciabatta, so you can enjoy as much sauce as possible. All you have to do is bring a few bowls full of this dish to your table and let your friends enjoy themselves. I always add a little more hot pepper and I make sure I put a good wine in the cold.