Seafood Symphony: A Culinary Journey through 100 Delectable Recipes

By Pablo Picante

Embark on a gastronomic adventure with "Seafood Symphony," where the ocean's bounty takes center stage. From the depths of the sea to your plate, this cookbook celebrates the diversity and exquisite flavors of seafood with 100 meticulously crafted recipes. Dive into the world of culinary excellence, featuring a variety of seafood dishes that cater to all tastes and preferences.

• Language: English
• Publisher: Richards Education
• Release date: Jan 21, 2024
• ISBN: 9798224037339

Book preview

Chapter 1: Starters and Small Bites

Shrimp Ceviche with Mango Salsa

Ingredients:

●  1 pound shrimp, peeled and deveined, chopped

●  1 cup cherry tomatoes, diced

●  1/2 cup red onion, finely chopped

●  1 jalapeño, seeded and minced

●  1 cup mango, diced

●  1/4 cup fresh cilantro, chopped

●  Juice of 4 limes

●  Salt and pepper to taste

●  Tortilla chips for serving

Instructions:

In a bowl, combine chopped shrimp, diced cherry tomatoes, red onion, jalapeño, mango, and cilantro.

Pour lime juice over the mixture and toss to combine.

Season with salt and pepper to taste.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve the shrimp ceviche with mango salsa in small bowls with tortilla chips on the side.

Lemon Garlic Butter Crab Legs

Ingredients:

●  2 pounds crab legs, thawed if frozen

●  1/2 cup unsalted butter

●  4 cloves garlic, minced

●  Zest and juice of 2 lemons

●  1 tablespoon chopped fresh parsley

●  Salt and black pepper to taste

Instructions:

Preheat the oven to 400°F (200°C).

Using kitchen shears, cut the crab legs into manageable pieces.

In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.

Stir in lemon zest, lemon juice, and chopped parsley. Season with salt and pepper.

Place the crab legs on a baking sheet and brush them generously with the lemon garlic butter mixture.

Bake for 10-15 minutes or until the crab legs are heated through.

Serve the crab legs with extra lemon garlic butter on the side for dipping.

Scallop and Avocado Tartare

Ingredients:

●  1/2 pound fresh scallops, finely chopped

●  1 avocado, diced

●  1 small shallot, finely chopped

●  2 tablespoons fresh cilantro, chopped

●  1 tablespoon extra-virgin olive oil

●  Juice of 1 lime

●  Salt and pepper to taste

●  Baguette slices or crackers for serving

Instructions:

In a bowl, combine chopped scallops, diced avocado, shallot, and cilantro.

Drizzle with olive oil and lime juice. Toss gently to combine.

Season with salt and pepper to taste.

Cover and refrigerate for at least 15 minutes to allow flavors to meld.

Serve the scallop and avocado tartare on baguette slices or crackers.

Crispy Calamari with Spicy Aioli

Ingredients:

●  1 pound squid rings, cleaned

●  1 cup buttermilk

●  1 cup all-purpose flour

●  1 teaspoon smoked paprika

●  1/2 teaspoon cayenne pepper

●  Salt and black pepper to taste

●  Vegetable oil for frying

For the Spicy Aioli:

●  1/2 cup mayonnaise

●  2 tablespoons Sriracha sauce

●  1 clove garlic, minced

●  Juice of 1 lemon

Instructions:

In a bowl, soak squid rings in buttermilk for 15-30 minutes.

In a separate bowl, mix flour, smoked paprika, cayenne pepper, salt, and black pepper.

Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).

Dredge the soaked squid rings in the flour mixture, shaking off excess.

Fry the calamari in batches until golden brown and crispy, about 2-3 minutes per batch.

Drain on paper towels.

In a small bowl, whisk together mayonnaise, Sriracha sauce, minced garlic, and lemon juice to make the spicy aioli.

Serve the crispy calamari with the spicy aioli on the side for dipping.

Oysters Rockefeller

Ingredients:

●  12 fresh oysters, shucked and on the half shell

●  1/2 cup spinach, chopped

●  1/4 cup fresh parsley, chopped

●  2 tablespoons shallots, finely chopped

●  2 tablespoons butter

●  1/4 cup Pernod (anise-flavored liqueur)

●  1/4 cup breadcrumbs

●  1/4 cup grated Parmesan cheese

●  Salt and pepper to taste

●  Rock salt for serving

Instructions:

Preheat the oven to 450°F (230°C).

In a skillet, sauté chopped spinach, parsley, and shallots in butter until wilted.

Add Pernod and cook until the liquid has evaporated.

Stir in breadcrumbs and Parmesan cheese. Season with salt and pepper.

Spoon the spinach mixture over each oyster on the half shell, creating a mound.

Place the oysters on a baking sheet lined with rock salt for stability.

Bake for 10-12 minutes or until the topping