How To Make Seafood Salad | Easy Seafood Salad Recipe #MrMakeItHappen #SeafoodSalad
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Cookout Season is upon us and that means it's time to break out all of the classic recipes! Seafood Salad is my personal favorite side dish at any cookout/summer function. Today, I'm going to show you how to #MakeItHappen
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Shopping List:
1/2 lb medium shrimp
1/2 lb bay scallops (or lobster)
1 lb crab meat (lump/claw/or combo)
1-2 stalks of diced celery
1/2 diced yellow onion
1 red bell pepper diced
1 lemon (juice and zest)
1 tbsp butter
1/2 lb elbow macaroni
1/2 cup mayo
1/4 cup sweet relish
2 pinches of sugar (to taste)
Old Bay
Salt/pepper/garlic/onion powder
2-3 dashes hot sauce
2-3 dashes worcestershire sauce
Green Onion - diced for garnish
Begin by cooking your pasta in salted water per package instructions. Once pasta is done, strain, and place in the fridge to chill. Next, make your dressing by combining the mayo, relish, lemon juice/zest, sugar, hot sauce, worcestershire sauce, and seasoning. Taste and adjust the flavor to your preference. Next, add in your diced veggies. Cook your shrimp and scallops until 145 degrees internal temp in 1 tbsp of butter. Season to taste with old bay. Place in fridge to cool. Once seafood and noodles are cool, add them to your dressing and fold all ingredients together. Add in crab meat. Taste and adjust the seasoning as needed. Place seafood salad in the fridge for 1-2 hours to chill before serving. seafood salad recipe
HOW TO MAKE CRAB AND SHRIMP PASTA!
HOW TO MAKE CRAB AND SHRIMP PASTA! ~ In this video I will be showing you how to make crab and shrimp pasta. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
Items used in video ~
Glass Bowls:
Kitchen Utensils Set:
Measuring Cups:
Measuring Spoons/Cups:
Pie Dish:
Ingredients:
Linguine
8 Large Shrimp
Pepper
Onion Powder
Garlic Powder
Old Bay
Paprika (optional)
1 Snow Crab
Diced Tomato
6 Garlic Cloves
4 Tbsp Cup Olive Oil
1-2 Tbsp Garlic Oil
1/4 Cup Diced Onions
1 Tbsp Minced Garlic
1 Cup Chicken Broth
2 Tbsp Butter
2 Cups Heavy Cream
2 Oz Cream Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Onion Powder
1/4 Tsp Garlic Powder
1/2 Tsp Creole Seasoning
1/4 Tsp Liquid Seafood Boil
1 Cup Lump Crab Meat
2-3 Tbsp Diced Spinach
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Fresh Prawn Linguine | Jamie & Gennaro
Jamie & Gennaro have teamed up to bring you a knockout linguine made with beautiful langoustines, prawns and garlic pan fried with cherry tomatoes and a splash of white wine. The sweet meat of the seafood and silky sauce is a winning taste combination that takes just minutes to prepare.
If you like this recipe be sure to try Our Famous Prawn Linguine recipe at Jamie’s Italian made with fennel, saffron and rocket. Italian food you’re going to love.
To book a table at your nearest Jamie’s Italian click the link
Links from the video:
Seafood Gumbo |
Spicy Crab Cakes |
Perfect Fish Pie |
Scampi & Chips |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
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#FOODTUBE
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How to Cook Crab Linguine | Jamie Oliver
This is the ultimate crab linguine recipe which has a creamy and elegant flavour throughout. Loaded with freshly cooked crab, hits of chilli, lemon, and a subtle tone of aniseed from the fennel. Together these ingredients all work to compliment the crab meat and make this one of those simple summer recipes that is always an absolute crowd pleaser!
Jamie's Comfort Food originally aired on Channel 4. If you’re UK based you can watch the whole programme on All 4
Links from the video:
Fresh Prawn Linguine | Jamie & Gennaro |
Spicy Crab Cakes | Shay Ola |
How To Prep Crab | Jamie's Comfort Food | Pete Begg |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
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More great recipes |
Jamie's Recipes App |
#FOODTUBE
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AWESOME SEAFOOD SPAGHETTI RECIPE | Italian Seafood Pasta Recipe
This Seafood Spaghetti recipe is full of flavoursome Seafood and will just melt in your mouth. It is a light pasta meal with all of my favourite attractions, colourful, fresh and DELICIOUS! This seafood pasta recipe is a favorite pasta recipe and I can guarantee you everyone will love it. This italian seafood pasta recipe have to be made with love and passion in order to get the best result. Turn the music on, open a bottle of wine and start cooking this seafood spaghetti recipe.
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SEAFOOD SPAGHETTI - Seafood Pasta Recipe
INGREDIENTS:
10 scallops
20 raw peeled prawns (2 p/person x un-peeled for decoration later)
1 basa fillet
2 x large calamari
A handful of cherry tomatoes
500g chitarra pasta (or fetucelle pasta if you can't find chitarra)
1 x clove of garlic
A handful of fresh Italian parsley
½ glass white wine
Extra virgin olive oil
Lemon juice (or fresh lemon)
3 x pinches of rock salt
5L water
UTENSILS:
1 x 5L pot
1 x large deep pan
1 x wooden spoon
1 x pasta strainer
A set of tongs
METHOD:
1. Add 4.5L of water to a large pot and place it on the stove to boil.
2. Line the deep pan with extra virgin olive oil, chop the garlic clove into small pieces and add to the pan. Let this simmer on a low heat.
3. Cut through the centre of the Basa fillet and then slice it into small-medium size pieces.
4. Cut through the centre of each calamari and cut these into small-medium size pieces too.
5. Add the calamari and basa fillet to the pan letting this cook on a low heat and stir it together gently.
6. While this is cooking, cut the cherry tomatoes each in half and chop up the parsley.
7. 10 minutes later, add the prawns and scallops to the pan and ½ a glass of white wine.
8. Stir gently once again, then cover the pan with a lid and this will keep all the yummy smells inside!
9. After 5 minutes, stir the ingredients gently and squeeze in some lemon juice or fresh lemon.
10. Add the cherry tomatoes and parsley, stir once again and then add a pinch of rock salt.
11. Once the 5L of water has boiled, add 2 x pinches of rock salt and let this dissolve.
12. Drop the chitarra (or fetuccelle) into the boiling water and remember to use the instructions on the packet of pasta for cooking times as these will vary. You must use a good quality pasta and if you can buy or make it fresh, that would be even better!
13. After 10 minutes, strain the pasta and remove the saucepan from the stove.
14. Add the pasta into the pan and using a set of tongs, gently mix the pasta with the aromatic sauce to make sure all of the seafood spreads into the pasta -- try flipping it in the pan if you can!
HOW TO SERVE
1. Using a large flat white plate, place a twirl of pasta in the centre and decorate with extra pieces of seafood.
2. Add some extra sauce using a small spoon.
3. Add the 2 x cooked/un-peeled prawns to the top on the side of the pasta for decoration.
E ora si mangia, Vincenzo's Plate...Enjoy!
From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo's Plate and the journey to bring the Taste of Italy into homes all around the world.
Production company: Fame Park Studios
Editor: Bill Way
Brand Manager: Suzanne Prosperi
Animation: Daniele Pignoli
Photographer: Bill Way
Web Designer: Stephanie Nasca
Music Oktogon and Platos178 ok are composed and performed by Walter Gaeta
Special Thanks:
Maria and Frank Calla
Mireille Salloum - Street fresh digital media
#seafoodpasta #seafoodspaghetti #seafoodspaghettirecipe #italianpastarecipes #pastarecipes
Watch the video recipe:
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.