Traditional recipes

Peas with shrimp and squid

Peas with shrimp and squid

Squid cleaning:

I used frozen squid and shrimp, and I thawed them for about 30 minutes before I started cooking and I changed their water 2-3 times during this time, defrosting very quickly, you "chew" them. and I will pour water on them to get the boots off them.


I managed to find ready-cleaned frozen squid at a store. But I will describe the cleaning process, unfortunately I do not have pictures, but it is not a very complicated process.

- remove the outer membrane with cherry dots, as seen in the picture with squid, clean those dots from the tentacles; clean all this outer membrane, including the two ears, so to speak.

- pull out the head (tentacles), it will come out with a bowel that needs to be removed;

- clean the white tube inside: first a transparent bone with a plastic appearance comes out and then remove everything that is gelatinous inside; insert the tube under running water and clean the inside well;

- between the tentacles is a cartilage with a black dot in the middle, remove it by squeezing from the base as you would remove a basket: D; cut your eyes with a knife.

And then you get what I put on the plate, the squid ready.

For shrimp, you will definitely find the headless ones but with the rest of the shell, if you don't like the shell then you can also peel them, they are good in any way, and don't take the very small ones because they will gather in cooking time and you won't be left with anything, the same for squid, not from the little ones, but not from the big ones for grilling.


Preparation:


Heat the onion, pepper and tomatoes in tomato juice, 1-2 minutes apart. I gave them all together through the food processor because I don't like to feel the big pieces of onions and peppers, and I can't even chop them small: D, here it's up to everyone how they like it, and I have them put them all to harden for a few minutes.


After a few minutes of cooking, about 3, add the cleaned squid and shrimp and quench with white wine. Let it boil for a few minutes until the wine starts to evaporate and then add the peas. Add another cup of water, maximum 250ml of water, to have something to boil, definitely the tomato sauce, onion, pepper is too thick.


Add the potato and season with spices, now add the broth.


Let it boil until the sauce thickens and there are boiled potatoes, squid and shrimp. You don't have to worry about letting them boil too little because they boil very quickly, the potato must be cooked in the end and for sure. and the rest will be cooked.


At the end, add parsley / dill to the plate to taste.

Good appetite!



Peas with shrimp and squid - Recipes

SHRIMP IN MARTINI WITH DUO OF PEAS PUREE AND SWEET POTATOES

SHRIMPS IN MARTINI

Shrimp prepared in martinis are my favorite shrimp.

Martini gives them a conquering and unforgettable taste. I'm sure that if you try this recipe too, you will like it very much. :) Especially in combination with a duo of pea puree and sweet potatoes.

We can choose only one of the purees, either sweet potatoes or peas.

QUINTESSENCE:

  • shrimp
  • olive oil - 3 tbsp
  • garlic - 3 puppies
  • butter - 30 gr.
  • martini - 50 ml
  • white pepper
  • salt

Wash the shrimp with cold water and clean it if they are fresh. If they are frozen shrimp, keep them in cold water until they thaw, after which they are left to drain in the strainer.

Put the oil in the pan together with the cleaned and crushed garlic and place on medium heat.

Leave for 1-2 minutes to blend the aromas of oil and garlic.

Then add the butter, and as soon as it has melted, add the shrimp to the pan.

Season with salt and white pepper. If we use black pepper, the shrimp would change color. To prevent this we will use white pepper.

If we use fresh shrimp we leave them for three minutes on one side, two minutes on the other side, but if we use frozen shrimp (semi-cooked), it requires less preparation time, and for this reason we leave two minutes on one side and one minute on the other. part, after which, for both types of shrimp, add martinis and leave for another 3 minutes in the pan. During this time the alcohol will evaporate from the martinis and its phenomenal aroma remains.

PEAS PUREE:

Pea puree is a well-colored and sweet puree. The pea has a strong taste and, together with fresh mint and lemon juice, acquires a special and captivating taste.

It is easy to prepare and requires very little preparation and preparation time.

  • frozen peas - 200 gr.
  • lemon juice - a few drops
  • butter - 30 gr. ( at room temperature )
  • mint - a thread
  • pepper
  • salt

QUINTESSENCE:

Put boiling water with salt in a saucepan.

When the water starts to boil, put the peas in the water and let it boil for a few minutes.

Frozen peas being a semi-prepared product do not require long cooking time. About 3-5 minutes depending on the pea. For this reason we check by tasting the peas if it is cooked.

After we are sure that the peas are cooked, we take the pan off the heat and strain it with the help of a sieve.

Then, with the help of a vertical blender, we pass it. Add the butter over the mashed peas to melt.

We wash the fresh mint, separate the leaves and chop them finely. Add mashed peas together with salt, pepper and a few drops of lemon juice.

We pass with all the ingredients to have a homogeneous composition.

The pea puree is ready.

SWEET POTATO PUREE:

About the mashed sweet potatoes, we don't have to say that it is a sweet mash, it goes without saying after the name of the potato. :)

Another easy-to-prepare puree, like most types of puree, but also a more special dish. Its taste can be related to pumpkin (pumpkin).

QUINTESSENCE:

  • sweet potatoes - 1-2 pieces
  • lemon juice - a few drops
  • butter - 30 gr (at room temperature)
  • pepper
  • salt

Put boiling water with salt in a saucepan.

Meanwhile, wash and peel the sweet potatoes. I cut them into cubes so they could boil faster.

When the water starts to boil, put the pieces of sweet potatoes in the water and let them boil for about 15 minutes. It is best to try with a fork if they have boiled.

When the potatoes are cooked, take the pan off the heat and strain it through a sieve. It is recommended to leave the sweet potatoes in a sieve for 5 minutes so that the excess water evaporates.

Then, with the help of a vertical blender, we pass it. Add the butter over the mashed potatoes to melt.

Sprinkle salt, pepper and a few drops of lemon juice over the potatoes and butter.

We pass with all the ingredients to have a homogeneous composition.

The sweet potato puree is ready.

Perfectly perfect ALCHEMY.


Preheat the oven to 180oC.

Clean the squid, remove the tentacles, which you put on a plate and remove the ink bag and intestines. Wash the squid and their tentacles very well.

Chop the squid tentacles, shrimp and fish fillet into equal pieces. Season with salt and pepper.

Using a teaspoon, fill the squid with the prepared mixture, taking care to leave about 2 cm unfilled. Grasp the squid with a toothpick so that the filling does not come out. Then place the squid in a yena bowl. If you have an unfilled squid left, cut it into rings and place it next to the stuffed squid. Do the same if you have the filling.

Cut the tomatoes and onions into quarters and put them in the blender together with the olive oil, wine, bread and mix well until you get a puree. Season with salt and pepper to taste. You can also add hot paprika if you want to get a spicy dish.

Add the sauce obtained over the squid. Cover the bowl with aluminum foil and bake for an hour. Then remove the foil and bake for another 30 minutes.


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Grilled shrimp, squid and mussels

For me, seafood is the ultimate treat, they seem so tasty and bring me so much satisfaction. Every time I have the opportunity to enjoy seafood I feel on vacation, relaxed and carefree, just taste a squid or fresh shrimp, I close my eyes and ready, I see myself under an incredibly blue sky and I seem to breathe the air salty of the shores of the warm seas. The biggest regret is that the prohibitive price of these incredibly tasty but also healthy seafood does not allow me to put them on the table every day, but even when I do… you will see that I am not satisfied with a little. :)) So, I invite you to a real feast with grilled shrimp, squid stuffed with feta and simple squid, also mussels with parmesan, all grilled and good to lick your fingers. For the less experienced, we showed in detail how to clean shrimp and squid, along with marinade ideas, spices available to all, simple procedures and a very short cooking time, it could not be better for a stiflingly hot day .

All this would not have been possible without the help of my partners from ecores.ro, those who know how to make available to every lover of good living and delicious food the garden grill that suits him best.

Preparation time: 00:45 hours
Cooking time: 00:06 hours
Total Time: 00:51 hours
Number of servings: 6
Degree of difficulty: environment

For the list of ingredients and how to prepare it, please watch the video below (set the quality to 720p HD).

Summary of recipes: 1. squid stuffed with feta: as many finger-sized feta sticks as squid you have to prepare marinade of 4 cloves of garlic, 5-6 basil leaves, 1/2 bunch of parsley, hot pepper to taste, juice to 1/2 lemon, salt and pepper to taste (1/2 teaspoon each), 40 ml. of olive oil. Place the squid and feta in layers and cover with the marinade, leaving it aside for at least 30 minutes before cooking. Before putting them on the grill, fill the squid with feta and fix on the skewer both the filled bag and the tentacles are cold for 3 minutes on each side. 2. simple squid: squid, 1 clove of garlic, peel and juice of 1/2 lemon, 1/2 leg. parsley, 40 ml. of olive oil, salt and pepper, clean the squid, stick them in the skewers and cover them with the prepared marinade, mixing the rest of the ingredients, leave them aside for 30 minutes to 2 hours and fry them on the grill for 2 minutes on each side. Spicy shrimp on skewers: stick 5-6 shrimp (or depending on size) on the skewer and cover with a sauce of 1 clove chopped garlic, hot peppers to taste, 1 pinch of salt, 1 pinch. pepper knife, 1 tablespoon sesame oil and 1 tablespoon soy sauce set aside for 30 minutes and fry for 2 minutes on the grill on each side. Mussels with parmesan: 1 kg. of mussels, 1 glass of 200 ml. with breadcrumbs, 25 grams of butter, 1/2 bunch of parsley, 1 clove of garlic, 60 grams of grated Parmesan cheese, salt and pepper. The mussels are scalded in water for 5 minutes and those that do not open are thrown away. Break the upper shell and keep only the one that contains the meat. Mix all the other ingredients and press into the shells on top of the meat. Place on the grill on a hob and cook for a few minutes, until the topping comes slightly golden.


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 often buy fresh shrimp from the fish district of 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 should 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 whiten 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.

In the meantime, 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.


Peas with shrimp and squid - Recipes

SHRIMP IN MARTINI WITH DUO OF PEAS PUREE AND SWEET POTATOES

SHRIMPS IN MARTINI

Shrimp prepared in martinis are my favorite shrimp.

Martini gives them a conquering and unforgettable taste. I'm sure that if you try this recipe too, you will like it very much. :) Especially in combination with duo of pea puree and sweet potatoes.

We can choose only one of the purees, either sweet potatoes or peas.

QUINTESSENCE:

  • shrimp
  • olive oil - 3 tbsp
  • garlic - 3 puppies
  • butter - 30 gr.
  • martini - 50 ml
  • white pepper
  • salt

Wash the shrimp with cold water and clean it if they are fresh. If they are frozen shrimp, keep them in cold water until they thaw, after which they are left to drain in the strainer.

Put the oil in the pan together with the cleaned and crushed garlic and place on medium heat.

Leave for 1-2 minutes to blend the aromas of oil and garlic.

Then add the butter, and as soon as it has melted, add the shrimp to the pan.

Season with salt and white pepper. If we use black pepper, the shrimp would change color. To prevent this we will use white pepper.

If we use fresh shrimp we leave them for three minutes on one side, two minutes on the other side, but if we use frozen shrimp (semi-cooked), it requires less preparation time, and for this reason we leave two minutes on one side and one minute on the other. part, after which, for both types of shrimp, add martinis and leave for another 3 minutes in the pan. During this time the alcohol will evaporate from the martinis and its phenomenal aroma remains.

PEAS PUREE:

Pea puree is a well-colored and sweet puree. The pea has a strong taste and, together with fresh mint and lemon juice, acquires a special and captivating taste.

It is easy to prepare and requires very little preparation and preparation time.

  • frozen peas - 200 gr.
  • lemon juice - a few drops
  • butter - 30 gr. ( at room temperature )
  • mint - a thread
  • pepper
  • salt

QUINTESSENCE:

Put boiling water with salt in a saucepan.

When the water starts to boil, put the peas in the water and let it boil for a few minutes.

Frozen peas being a semi-prepared product do not require long cooking time. About 3-5 minutes depending on the pea. For this reason we check by tasting the peas if it is cooked.

After we are sure that the peas are cooked, we take the pan off the heat and strain it with the help of a sieve.

Then, with the help of a vertical blender, we pass it. Add the butter over the mashed peas to melt.

We wash the fresh mint, separate the leaves and chop them finely. Add mashed peas together with salt, pepper and a few drops of lemon juice.

We pass with all the ingredients to have a homogeneous composition.

The pea puree is ready.

SWEET POTATO PUREE:

About the mashed sweet potatoes we don't have to say that it is a sweet mash, it goes without saying after the name of the potato. :)

Another easy-to-prepare puree, like most types of puree, but also a more special dish. Its taste can be related to pumpkin (pumpkin).

QUINTESSENCE:

  • sweet potatoes - 1-2 pieces
  • lemon juice - a few drops
  • butter - 30 gr (at room temperature)
  • pepper
  • salt

Put boiling water with salt in a saucepan.

Meanwhile, wash and peel the sweet potatoes. I cut them into cubes so they could boil faster.

When the water starts to boil, put the pieces of sweet potatoes in the water and let them boil for about 15 minutes. It is best to try with a fork if they have boiled.

When the potatoes were cooked, we took the pan off the heat and strained it through a sieve. It is recommended to leave the sweet potatoes in a sieve for 5 minutes so that the excess water evaporates.

Then, with the help of a vertical blender, we pass it. Add the butter over the mashed potatoes to melt.

Sprinkle salt, pepper and a few drops of lemon juice over the potatoes and butter.

We pass with all the ingredients to have a homogeneous composition.

The sweet potato puree is ready.

Perfectly perfect ALCHEMY.


Video: JAMIES SPECIALS. Seafood Linguine. Jamies Italian (December 2021).