Don’t Boil your pasta, you’ll thank you
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Don’t Boil your pasta, you’ll thank you... seriously and sometimes. Sometimes you want boiled, but hear me out. This method saves time, energy, and it comes out pretty good.
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Rick Stein Makes Sicilian Pasta | BBC Studios
Using aubergine, garlic, chopped tomatoes, feta, basil and spaghetti chef Rick Stein makes a Pasta Norma. Great vegetarian pasta dish from BBC cookery show Rick Stein's Mediterranean Escape. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
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Savor the Flavors: Crab, Crawfish & Shrimp Seafood Lasagna: Cooking With Mrs. LayC
Prepare for an extraordinary culinary adventure as we delve into the world of homemade seafood lasagna! Join Mrs. LayC as she works her magic in the kitchen, crafting a delectable masterpiece that combines the best of both worlds: lasagna and a delightful assortment of seafood. Experience the true essence of a scratch kitchen as every element is lovingly prepared from scratch, resulting in a flavor sensation that will leave you craving more. Don't miss out on this exceptional cooking experience. Join us as we celebrate the art of creating a seafood-infused lasagna that will surely impress!
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Spicy Crab Wontons
Chef Simmone Edwin of Adam’s Bagels creates a version of the Trinidadian favourite, Spicy Crab Wontons. We loved the heat and creamy textures in this dish which will undoubtedly become an instant hit at home.
We are using Ocean Delight’s 8oz Crab Meat.
For the full recipe visit: oceandelighttt.com/product/blue-crab
Visit us for all your seafood groceries at:
307 Fernandes Business Centre, Eastern Main Rd. Trinidad
oceandelighttt.com
Satisfy your Seafood Cravings with this Creamy Chowder Recipe
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Chowder Seafood Recipe 2022
Ingredients
• 1 seafood soup mix sachet
• 1 cream of chicken soup sachet
• 1 medium red onion chopped small
• 4 cloves of garlic minced
• 1 cup of frozen corn kernels
• 2 bay leaves
• 1/2 cup of chopped parsley
• 500mils fish stock
• 5 stalks of celery chopped small
• 5-6 potatoes peeled and chopped into small cubes
• 300 mils of thickened cream
• 1/2 cup of grated tasty cheese
• 1kg Seafood Marinara Mix
• 1 kg Green mussels
• 2 tbs olive oil
• Salt and pepper to taste
• Cob loaf to serve (optional)
Steps
1. Peel and cut all the vegetables
2. Clean and boil the mussels for 5 minutes until they're opened
3. Wash seafood mix and drain water well
4. Add olive oil to the pan and start frying the onions
5. Add potatoes, celery, garlic and keep stirring
6. Add cream of chicken soup mix, seafood mix, and keep stirring
7. Add seafood stock and some water if needed
8. Simmer on medium heat for 5 minutes or until the potatoes are cooked well.
9. Add seafood mix and corn kernels and keep simmering for few more minutes
10. Add cream last and cooked mussels
11. Season with salt and pepper
12. Sprinkle parsley to garnish
13. Cut the top of a cob loaf and remove the inside part of the loaf
14. Scoop seafood soup in the cob loaf, line the sides with the mussels
15. Sprinkle cheese on top, cover with foil and bake in the oven for about 5 minutes or until the cheese is melted
16. Garnish with more parsley and serve hot with toasted bread
Enjoy!!
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Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.