The Seafood Gourmet Cookbook:

111 Delicious Recipes With Seafood

(Fish & Seafood Kitchen)

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Copyright © 2019 - Luke Eisenberg

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Roasted scallops with avocado and smoked salad

Tagliatelle with scallops and salmon

Scallops au gratin

Scallops on crostini

Scallops in saffron sauce with ribbon noodles

Fried scallops in crémant sauce

Seafood de luxe with scallop

Cream of paprika soup with scampi scallop skewer

Fish ragout with wild rice mixture

Asparagus salad with scallops au gratin

Seafood Pizza with Fennel and Orange

Shrimp rolls with sprouts and ginger

Fried scallops with lemon and ginger

Apple-Onion-Couscous with grilled prawns

Shrimp and vegetable pot with two kinds of tomatoes

Rice noodles (Orzo) with prawns, lemon and parmesan cheese

Spanish paella with seafood

Shrimps on a skewer with chili herb dip

Rice pan with vegetables and crab meat

Fish seafood gratin in dough coat

Grilled lemon prawns skewers

Shrimp meat and shrimps

Soup with mussels

Cuttlefish with sheep's cheese filling from the grill

Grilled scallops with vegetable-mango-salad

Shrimp Cocktail with Avocado

Grilled shrimp skewers

Oysters au gratin

Calamari soup with capers and celery

Shrimps with broccoli

Red prawn curry

Octopus salad with lotus root and celery sticks

Hot shrimps with white asparagus

Paella Seafood

Red prawn curry with sugar peas

Fried plaice fillets with shrimps, spinach and crispy croutons

Shrimp roast rice with crisp vegetables and cashew nuts

Marinated clams with pepper and parsley

Korean pancake with carrot and paksoi

Calamari pan with baby eggplants

Asia-Cannelloni with salmon-shrimp filling steamed on lemon grass and lime

Shrimp ravioli with coconut curry sauce

Herb noodle shreds with prawns and yellow tomatoes

Prawns on cucumber-orange salad with orange-lime sauce

Shrimp Pizza with Artichoke Hearts and Yellow Tomatoes

Shrimps in sweet and spicy glaze with China-Cole-Slaw

Scallops on truffled bean puree with cherry tomatoes

Warm seafood salad with potatoes, cauliflower, rocket and caper apples

Crispy shrimps in crispy crust on avocado carpaccio

Creole stew with chicken legs, okra and prawns

Frozen melon and cucumber soup with crabs

Shrimp sushi in glass with mango and cucumber

Shrimp balls with plum chili sauce

Steamed shrimp dumplings with crunchy wok vegetables

Shrimp noodle soup with crunchy sugar peas

Shrimps sweet and sour with paprika and mango

Fried prawns with hot pineapple salsa

Lobster coconut soup with tomatoes, ginger and chili

Creole lobster stew with okra, spinach and coconut

Arabic calamari pan with homemade harissa

Stuffed chicken wings with prawns on mango salad

Goa shrimp pot with roasted coconut and coriander

Baked lobster with colourful salad

Shrimp skewers on salad with lime-ginger sauce and sesame seeds

Greek octopus salad with cucumber and paprika

Oysters with parsley salsa verde served in shell

Ginger soup with shrimps, carrots and pumpkin

Lobster-Papaya-Salad with Avocado

Chicory prawn salad with asparagus, grapefruits and poppy seed vinaigrette

Lobster in wine jelly with frothy vanilla cream

Crab salad turret with apple and curry hips

Clear lobster soup with leek and tomatoes

Scallops between Wan-Tan leaves with spinach, dried tomatoes and paprika

Mediterranean shrimp pan with chilli, tomatoes, capers and rocket salad

Crayfish tails on carrot vegetables with celery and mustard seeds

Shrimp and vegetable salad with mustard dressing

Prawn salad with melon slices

Crispy onion cake with colourful grapes and sheep cheese

Crispy flambé cake with wasabi, prawns and leek

Seafood salad with tomatoes and olives

Champignon potatoes with rocket and lemon scampi

Warm asparagus salad with prawns

Golden brown roasted scallops with fennel and onion vegetables

Shrimp soup with peas and fresh dill

All kinds of crab meat and morels

Grilled squid tubes with herb filling

Shrimp vinaigrette with radish and cucumber

Steamed mussels with fennel and white wine

Seafood paella with saffron and vegetables

Shrimp risotto with courgettes

Shrimp soup with mushrooms and lemongrass

Potato and avocado salad with prawns

Warm noodle-cucumber salad with fried prawns

Seafood pan with sugar pea

Farfalle with avocado sauce and fried prawns

Asian fondue with meat, fish, shrimps, vegetables and dips

Mediterranean lobster with black noodles

Lentil shrimp stew with smoked tofu and chili

Eskariol melon salad with tomato-mint salsa and prawns

Shrimp pan with sugar peas, peas and tomatoes

Scallop soup Thai style

Risotto with pumpkin and prawns

Fried squid rings (Calamari fritti)

Lobster with tender dough leaves

Fried Gambas with spicy pumpkin sauce

Scallops with sprouts

Fish mussel stew

Seafood with egg noodles

Shrimps with mashed potatoes

Roasted scallops with avocado and smoked salad

Ingredients for 5 portions

15 ready-to-cook scallops (fresh or frozen)

4 tbsp lime juice

2 cloves of garlic

3 chillies

2 tablespoons chopped fresh thyme

50 g pine nuts

1 bunch rocket

1 mango

2 scoops buffalo mozzarella

1 avocado

salt and pepper from the mill

100 ml freshly squeezed orange juice

5 tbsp olive oil

1 tablespoon acacia honey

preparation

Wash the scallops and pat dry. Sprinkle mussel meat with 2 tbsp lime juice. Peel and chop the garlic. Wash, clean, seed and chop 2 chilli peppers. Add thyme and garlic to the mussels. Let it draw covered.

Roast the pine nuts in a pan without fat until golden brown, remove. Clean the rocket, wash it. Cut the mango from the stone and peel it. Finely dice the mozzarella and mango separately. Halve avocado, remove stone. Remove the flesh from the skin, dice finely and sprinkle immediately with 2 tablespoons lime juice, season with salt and pepper.

Reduce the orange juice by half. Wash and clean 1 chili and cut it into fine rings. Mix orange concentrate with 3 tablespoons olive oil, honey, salt and pepper and 3/4 of the chilli rings to a vinaigrette. Mix the rocket with half the dressing.

Salt the scallops. Heat 2 tablespoons of oil in a pan. Fry the mussels on each side for 1-2 minutes. Sprinkle with some thyme and other chilli rings. To serve, place dessert rings (approx. 8 cm Ø) on the plates. Add one layer each of avocado, mozzarella and mango to the rings and press lightly. Drizzle some vinaigrette over the turrets, then remove the rings. Serve with 3 mussels and rocket each, sprinkle with pine nuts.

Tagliatelle with scallops and salmon

Ingredients for 4 portions

8 ready-to-cook scallops (fresh or frozen)

400 g salmon fillet (without skin; fresh or frozen)

1 medium onion

1 clove of garlic

3 tbsp oil

1 tbsp flour

3/4 l tomato juice

1 organic orange

1-2 tbsp aniseed schnapps (e.g. Pernod or Pastis)

200 g whipped cream

salt and pepper from the mill

1 pinch of sugar

400 g noodles (e.g. tagliatelle)

6 stems thyme

preparation

Defrost mussel meat and salmon if necessary. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a pot. Fry the onion and garlic until translucent. Dust with flour and sweat. Add the tomato juice, bring to the boil and simmer for 7-8 minutes.

Wash orange hot, rub dry and rub peel. Squeeze out the orange. Add the schnapps, cream, orange juice and orange peel to the sauce and simmer for another 2 minutes. Season to taste with salt, pepper and a little sugar.

Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Rinse mussels and fish cold and pat dry. Cut the fish into cubes. Wash thyme, shake dry and chop.

Heat 1 tablespoon of oil in a pan. Fry the salmon on each side for about 2 minutes. Season with salt and remove. Fry mussels in hot frying fat for 1-2 minutes on each side, adding thyme. Season with a little salt and pepper, remove.

Drain the pasta, drain and mix with the sauce. Add some seasoning if necessary. Serve noodles with fish and mussels.

Scallops au gratin

Ingredients for 4 portions

12 fresh scallops (in shell)

2 shallots

2 tbsp butter

1 lightly heaped tbsp flour

200 ml dry white wine (for  B. Riesling)

200 g whipped cream

1 small bunch chervil

salt and pepper from the mill

preparation

Open the scallops (fresh scallops should be heavy and closed) and remove the scallops. Use the orange-red roe (Corail) according to taste. Rinse mussel flesh and roe briefly, pat dry. Preheat oven (electric cooker: 225 °C/Circulating air: 200 °C).

Peel and finely chop the shallots. Melt the butter in a saucepan. Sauté the shallots in it. Dust with flour and sweat until light. Deglaze with wine and cream and bring to the boil. Simmer for 3-4 minutes while stirring. Wash chervil, shake dry, chop finely and stir into sauce. Season to taste with salt and pepper.

Wash out deeper mussel shells, dry and spread on a baking tray (so that they don't tilt, possibly put them in some salt). Put the mussel meat and roe back into the shells. Spread the sauce over it. Cook in a hot oven for 10-12 minutes. It goes well with baguette.

Scallops on crostini

Ingredients for 4 portions

2 medium tomatoes

1/2 bunch flat parsley

3 tbsp oil (e.g. olive oil)

salt and pepper from the mill

1 small piece (approx. 30 g) Pecorino cheese

4 slices (approx. 80 g) Ciabatta

8 scallops (without shell; approx. 250 g)

1 tablespoon clarified butter

preparation

Wash, quarter and seed the tomatoes. Finely dice the flesh. Wash the parsley and put 1-2 stems aside. Chop the rest, mix with tomatoes and 1 tablespoon oil. Season to taste. Grate cheese.

Roast the ciabatta in 2 tablespoons of hot oil on each side until golden brown and remove.

Wash the mussels and pat dry. Fry in hot clarified butter for 1-2 minutes on each side until golden brown and also briefly sauté the edges. Season with salt and pepper.

Spread the tomato mixture on the slices of bread. Place 2 scallops on top. Sprinkle with cheese as desired and bake briefly under the preheated grill. Arrange the breads and garnish with the rest of the parsley.

Scallops in saffron sauce with ribbon noodles

Ingredients for 4 portions

12 ready-to-cook scallops (fresh or frozen)

1 shallot

3 tbsp butter

1/4 l + 4 tbsp dry white wine

6 tbsp Pernod

300 g whipped cream

1 tin of saffron threads

350 g ribbon noodles

salt and white pepper

1 courgette

1 tbsp olive oil

preparation

Defrost mussels if necessary. Peel and finely chop the shallot. Heat 1 tablespoon butter in a large pan. Sauté the shallot in it. Add 1/4 l of wine, bring to the boil and reduce by half. Add Pernod and cream, bring to the boil and reduce again by 1/3. Stir in the saffron.

Meanwhile cook the pasta in approx. 3 l boiling salt water (approx. 1 tsp salt per litre) according to the package instructions. Clean and wash the zucchini, halve lengthwise and peel off narrow strips lengthwise with a peeler. Add approx. 1 minute before end of cooking time, cook with.

Wash the mussels and pat dry well. Heat the oil in a pan. Fry mussels in it from each side 1 1/2 minutes. Season with a little salt and pepper, remove. Deglaze the roast with 4 tablespoons of wine and stir into the saffron sauce. Season to taste with salt and pepper.

Drain the noodle mixture in between. Melt 2 tbsp. butter in the noodle pot, toss the noodle mixture into it. Do everything.

Fried scallops in crémant sauce

Ingredients for 4 portions

2 shallots

125-150 g mixed baby leaf salad

3 tbsp Balsamico Bianco vinegar

1 tbsp mixed frozen herbs

salt and pepper from the mill

1 pinch of sugar

3 tbsp fine salad oil

8 scallops 200-250 (shelled mussel meat without roe)

1-2 tablespoons sunflower oil

50 g cold butter

125 ml Crémant sparkling wine

preparation

Peel and finely chop the shallots. If necessary, wash salad again and drain well. Mix vinegar, half of the shallots, deep-frozen herbs, some salt, pepper and about 1/2 teaspoon sugar. Stir in the salad oil at the end.

Wash the scallops and pat dry. Heat sunflower oil in a pan. Fry the scallops in it for 2-3 minutes while turning. Season with salt and pepper, remove from pan and keep warm.

Cut the butter into cubes. Briefly sauté the remaining shallots in a frying pan. Add crémant, bring to the boil and simmer for approx. 1 minute. Gradually fold in the butter cubes over a low heat or when the stove is switched off. Season the sauce with salt, pepper and 1 pinch of sugar. Warm the scallops briefly in the sauce.

Mix salad and vinaigrette and arrange with the scallops on 4 plates. Spread the crémantsauce on the scallops and serve immediately.

Seafood de luxe with scallop

Ingredients for 4 portions

4 ready-to-cook scallops (fresh or frozen)

20 g baby salad mix (e.g.  B. beetroot leaves, spinach, red chard)

4 slices of brioche sandwich (e.g.  B. by Harry)

4 thin slices of Serrano ham

2 tbsp butter

1 tbsp oil

4 quail eggs or 4 small chicken eggs (size S)

salt and coarse pepper from the mill

preparation

Defrost mussels if necessary. Wash and drain the salad. From each brioche disk, cut out or cut out 1 thaler of approx. 6 cm Ø. Wash the mussels and pat dry well.

Cut the ham slices in half, fry in a pan without fat until crispy and remove. Heat 1 tbsp butter in the pan. Roast the briochetaler on both sides until golden yellow and remove. Wipe the pan with kitchen paper.

Heat 1 tablespoon each of oil and butter in the pan. Fry the mussels in it for 1 1/2 minutes on each side, slide to the edge of the pan. Beat the eggs, carefully add to the pan and fry over a low heat until fried. Season everything with salt.

Layer turrets of 1 Briochetaler each, 2 ham pieces, some salad leaves, 1 mussel and 1 Ei on plates. Sprinkle with pepper and garnish with the rest of the salad.

Cream of paprika soup with scampi scallop skewer

Ingredients for 4 portions

1 untreated lemon

5 tbsp oil

salt and pepper from the mill

8 pieces scallop meat (without shell and roe à approx. 30 g)

4 raw shrimps (à approx. 20 g without head and skin)

3 ripe red peppers

3 ripe yellow peppers

1 large onion

2 small cloves of garlic

800 ml vegetable broth

1/2 bunch chives

6 tbsp whipped cream

1 pinch of sugar

4 wooden skewers

preparation

Wash lemon hot, rub dry and grate peel. Halve the lemon and squeeze out 1 half. Mix 1 tablespoon lemon juice, lemon peel and 3 tablespoons oil, season with salt and pepper.

Wash mussel meat and shrimps, pat dry. Put 2 mussels and 1 shrimp alternately on each skewer. Place the skewers on a plate, brush with spiced oil all around and marinate covered for approx. 30 minutes.

Clean and wash the peppers and cut them into pieces according to colour. Peel onion and garlic and chop finely. Heat 1 tbsp. oil in 2 pots. Brown the red and yellow peppers separately. Add half onion cubes and half garlic and steam. Deglaze with half vegetable stock and simmer for 5-8 minutes at medium heat.

Remove the skewers from the marinade. Keep the marinade. Heat a coated pan. Fry the skewers in the pan for approx. 2 minutes on each side, brush with marinade in between.

Wash the chives, pat dry and cut into rolls. Add 3 tablespoons cream to each soup, purée finely with a cutting rod, bring to the boil again, season with salt, pepper and sugar.

Pour both into smaller litre sizes and at the same time let them run against each other in soup plates. Marble with a spoon handle. Arrange 1 scampi mussel skewer each in the plates. Sprinkle the soup with chives. It goes well with baguette bread.

Fish ragout with wild rice mixture

Ingredients for 4 portions

400 g salmon fillet

300 g cod fillet

10 ready-to-cook scallops (approx. 250 g)

200 g wild rice mix

1 small onion

1 organic lemon (juice)

8 black peppercorns

2 bay leaves

30 g butter

30 g flour

1 cup (200 g9 whipped cream)

salt and pepper from the mill

1 tin of ground saffron

1 pinch of sugar

50 ml dry white wine

Lemon and dill (to garnish)

preparation

Wash and dice fish and mussels thoroughly. Put the rice in boiling salted water and simmer for about 20 minutes at low heat. Peel the onion and cut into slices.

Bring 500 ml water, lemon juice, onion, salt, peppercorns and bay leaves to the boil. Add the fish and mussels and cook for about 8 minutes at low heat. Carefully remove fish and mussels from the broth and keep warm. Pour the brew through a sieve and collect.

Melt the fat in a pot, add the flour, sweat and add 250 ml fish stock and cream while stirring. Bring to the boil and season with salt, pepper, saffron and sugar. Add the wine. Carefully add the fish and mussels back to the sauce.

Arrange the wild rice mixture and fish ragout on plates and garnish with lemon wedges and dill flags as desired.

Asparagus salad with scallops au gratin

Ingredients for 4 portions

500 g white asparagus

500 g green asparagus

1 pinch + 1/2 tsp sugar

1 small onion

75 ml white balsamic vinegar

salt and pepper from the mill

2 tbsp oil

100 g mushrooms

8 ready-to-cook scallops (mussel meat only)

40 g butter

25 g grated Parmesan cheese

1 large ripe tomato

Chervil (to garnish)

preparation

Wash the asparagus, cut off the lower wooden ends. Peel the white asparagus and cut into thin slices. Pour into boiling salted water with 1 pinch of sugar, bring to the boil and cook for approx. 1 minute. Pour into a sieve and drain well.

Peel the onion and dice it very finely. Mix vinegar, onion, pepper and 1/2 teaspoon sugar. Beat the oil under it. Mix asparagus and vinaigrette.

Clean and plane the mushrooms into thin slices. Wash the mussel flesh and pat dry. Melt the butter in a pan, add the mussels and fry briefly on each side over medium heat (do not brown the butter). Season with salt and pepper. Place two mussels in each mussel shell, spread mushrooms on top, sprinkle with cheese and drizzle with frying fat. Grill in the preheated oven for 2-3 minutes.

Meanwhile, wash the tomato, quarter it, remove the seeds and dice the flesh very finely. 1 minute before the end of the barbecue season, carefully sprinkle the tomatoes on the mussels. Garnish asparagus and mussels with chervil.

Seafood Pizza with Fennel and Orange

For all fans of mussels, shrimps, squid & Co. exactly the right thing. Here tomato comes in three forms on the dough: passed, as pulp and dried. There is more lycopene in the processed and heated tomatoes than in raw ones. This secondary plant substance acts as an antioxidant - it protects the body cells, tissues and organs against pathogenic damage caused by so-called free radicals.

Ingredients for 8 portions (à 12 cm Ø)

200 g Seafood mix (deep-frozen)

200 g wholemeal spelt flour

200 g spelt flour type 630

½ Dice yeast

1 small organic orange

1 clove of garlic

200 g strained tomatoes

2 tbsp tomato paste

salt and pepper

chili powder

1 fennel tuber (approx. 250 g)

40 g dried tomatoes (in oil)

250 g Mozzarella

preparation

Defrost frozen seafood according to package instructions.

Mix flour types and 1/2 tsp salt in a bowl, press a depression in the middle. Crumble the yeast and add to the mixture.

Add 250 ml lukewarm water and knead with the dough hooks of the hand blender to a smooth dough. Cover the dough and leave to rise in a warm place for about 30 minutes.

Meanwhile, wash the orange hot, rub dry and rub off the peel. Peel the garlic and chop finely.

Mix the strained tomatoes, tomato paste, orange peel and garlic. Season to taste with salt, pepper and chilli powder.

Clean, wash and dice the fennel.

Drain the tomatoes and cut into strips.

Drain the mozzarella and cut into slices.

Rinse thawed seafood cold, drain and dry well.

Divide the pizza dough into 8 portions on a floured work surface and roll them out to a circle of approx. 12 cm Ø each.

Place 4 pizzas on a baking tray lined with baking paper.

Brush the pizzas with tomato puree. Arrange seafood, fennel and tomato strips on top. Cover with mozzarella slices and bake in a preheated oven at 225 °C (convection oven: 200 °C, gas: stages 3-4) on the lowest rack for 15-20 minutes.

Remove the pizzas and baking paper from the baking tray. Cover and bake the remaining pizzas as well.

tip

Aroma Tip: First, toss the seafood in a pan with a little olive oil and garlic, round off with parsley, then pour onto the semi-finished pizza and finish baking.

Shrimp rolls with sprouts and ginger

Crisp and spicy fullness in a pretty cover: Caution, danger of addiction! Not a chance - the low-fat bites of the Vietnamese summer roll are full of important vital substances. The shrimps score first with iodine and protein, and vegetables and herbs provide plenty of vitamins.

Ingredients for 4 portions

250 g raw shrimps (ready to cook, without head and skin)

30 g glass noodles

1 piece ginger (approx. 20 g)

1 clove of garlic

1 tbsp light sesame oil

50 g mung bean sprouts

1 carrot (approx. 100 g)

6 coriander stems

4 mint stalks

8 leaves iceberg lettuce (large leaves)

8 sheets rice paper (16 cm Ø)

4 tbsp soy sauce

preparation

Soak the glass noodles in hot water according to the package instructions, drain well in a sieve and cut slightly smaller with kitchen scissors.

Wash shrimps and dab dry with kitchen paper. Make a slight incision in the back and remove the black gut threads. Dice shrimps roughly; peel ginger and garlic and dice finely.

Heat the oil in a coated pan. Fry shrimps, ginger and garlic over medium heat for 1-2 minutes, stirring constantly. Place in a bowl and allow to cool.

Meanwhile wash the sprouts and drain well. Wash, clean and peel the carrot. Cut lengthwise into thin slices, then into pencils.

Wash the coriander and mint, shake dry, pluck the leaves and chop finely.

Mix with sprouts, carrot sticks and glass noodles into the prawns.

Wash salad leaves, spin dry and cut into strips.

Place a kitchen towel on the worktop. Soak rice paper sheets in a bowl with hot water for 30-40 seconds one after the other. Remove, drain and place next to each other on the kitchen towel.

Cover each sheet of rice paper with strips of salad and place 2-3 tbsp of the shrimp and vegetable filling in the middle.

Wrap the rice paper tightly into rolls and halve diagonally. Arrange on a plate and serve with the soy sauce.

tip

Although they are similar in taste and appearance, the basis for glass noodles and rice paper is not the same: while the fine noodles, which are only soaked, are usually made from mung bean starch, the practical "paper" is made from rice flour.

Fried scallops with lemon and ginger

Noble refinement that even the inexperienced can achieve in the twinkling of an eye. Already the medieval pilgrims strengthened themselves with the meat of the shells named after St. James. Certainly with success, because the noble marine animals are full of valuable proteins and the trace element iodine, which is so important for the thyroid function.

Ingredients for 4 portions

8 scallops (ready to cook)

salt and pepper

8 spring onions

1 small lemon

2 tbsp sushi ginger

2 tbsp rapeseed oil

1 tbsp yoghurt butter

½ TL Turmeric

50 ml classic vegetable broth

preparation

Dab the scallops dry with kitchen paper, cut in half across, salt and pepper.

Clean, wash and cut the spring onions diagonally into pieces.

Cut the lemon in half and squeeze it out. Drain the ginger in a tea strainer and cut into strips. Put something aside to garnish.

In a wok or in a large pan, heat 1 tablespoon of oil with the butter. Brown the mussels for 1-2 minutes. Remove and set aside on a plate.

Heat the rest of the oil in a wok, add the spring onions and sauté until soft while stirring constantly.

Add turmeric, 3 tablespoons lemon juice and vegetable stock. Boil down a little, then heat the scallops and ginger for about 1 minute while stirring. Season to taste with salt and pepper. Serve and garnish with ginger strips.

tip

Let the fishmonger pack you the shells of the released scallops with. They provide a useful and pretty table decoration, e.g. as containers for spices or butter.

Apple-Onion-Couscous with grilled prawns

Gentle variation of an Arabic classic with a fresh mint aroma. The body needs the trace element zinc for a powerful defence force. Shellfish such as shrimps contain a particularly high proportion of it. The organism always needs an extra portion of zinc when it has to form new tissue - for example after injuries, burns or after operations.

Ingredients for 2 portions

6 prawns (without head and shell à approx. 30 g)

125 g couscous

2 onions (approx. 100 g)

6 mint stalks

1 small apple (approx. 150 g)

2 tbsp olive oil

75 ml classic vegetable broth

salt and pepper

preparation

Boil 180 ml water with a pinch of salt, stir in couscous and cover and let swell for 10 minutes.

In the meantime, peel and halve the onions and cut them into thin slices.

Wash mint, shake dry, pluck leaves and chop coarsely.

Wash apple, quarter, remove core and cut flesh into small pieces.

Heat 1 tablespoon of oil in a coated pan and sauté the onions for 2 minutes. Add the apple pieces and sauté briefly.

Loosen the couscous a little with a fork. Add the couscous, mint and broth to the onion vegetables. Season with salt and pepper.

Rinse shrimps briefly in a sieve and dry well with kitchen paper.

Heat a grill pan, add the remaining oil and fry the shrimps on each side for 2 minutes. Season with salt and pepper. Arrange the shrimps with the apple onion couscous.

tip

Don't just buy any apple! With regard to the vitamin C content, there are enormous differences depending on the variety. Old, long-forgotten apple varieties do particularly well - ask your market dealer about them. Of the common varieties, the red Boskoop is far ahead.

Shrimp and vegetable pot with two kinds of tomatoes

Stew in a light and spicy Mediterranean way. The shrimps provide iodine: around 50 percent of the daily target is a portion and thus contributes to a good function of the thyroid gland. The tomatoes provide plenty of lycopene - this bioactive plant substance protects our cells from free radicals.

Ingredients for 2 portions

4 spring onions

1 clove of garlic

1 small kohlrabi (approx. 200 g)

2 tomatoes

2 dried tomatoes

1 stalk savory

2 tbsp olive oil

1 bay leaf

1 tsp green pepper

2 tbsp tomato paste

100 g green beans (frozen)

500 ml classic vegetable broth

salt and pepper

150 g prawns (ready to cook without shell)

½ bunch chives

preparation

Clean and wash the spring onions and cut them into thin rings.

Peel the garlic and chop finely.

Wash kohlrabi, peel, halve and first cut into slices, then into narrow sticks.

Wash the tomatoes, wedge out the stalks and cut the tomatoes into eights.

Chop dried tomatoes coarsely. Rinse savory and shake dry.

Heat 1 tablespoon of oil in a pot. Add bay leaf, green pepper, dried tomatoes and tomato paste and sauté for about 1 minute while stirring.

Add onions and kohlrabi and sauté for about 2 minutes while stirring.

Add tomatoes, beans, savory and broth. Salt, pepper and cover and simmer at medium heat for about 15 minutes, stirring occasionally.

Meanwhile, carve the shrimps on the tops with a knife and remove the black gut threads. Rinse the shrimps and dab dry with kitchen paper.

Heat the remaining oil in a coated pan. Stir fry the garlic for about 30 seconds. Add the prawns and fry for another 4-5 minutes while stirring.

Add the shrimps to the vegetables. Wash the chives, shake dry, cut into rolls and sprinkle over the shrimp and vegetable pot.

tip

The kohlrabi is a bit out of the Mediterranean frame, but still fits well into the culinary picture and contributes vitamin C. Tip: The leaves even contain twice as much as the tubers, about 130 mg per 100 g!

Rice noodles (Orzo) with prawns, lemon and parmesan cheese

Ingredients for 4 portions

8 king prawns ready to cook, peeled and gutted

500 g orzo noodles

1 organic lemon

2 cloves of garlic

3 tbsp olive oil

2 tbsp freshly chopped parsley

75 g freshly grated cheese (e.g. Gruyère)

Pepper from the mill

pinch of salt

preparation

Cook the orzo pasta in salted water until al dente.

Rinse off the shrimps and dab dry. Rub the zest of the lemon and squeeze out the juice.

Peel the garlic and chop finely. Briefly sweat in hot oil. Swing in the prawns and fry for 1-2 minutes.

Add the drained pasta (if necessary with a little boiling water), the parsley, the cheese and the lemon grater and season with salt, lemon juice and pepper.

Spanish paella with seafood

Ingredients for 4 portions

1 chicken (ready to cook approx. 1.2 kg)

200 g pork fillet (ready to cook)

8 Scampi (peeled and gutted)

350 g mussel (ready to cook)

400 g ripe tomatoes

1 red pepper

2 cloves of garlic

1 onion

2 tbsp olive oil

pinch of salt

Pepper from the mill

300 g round grain rice

⅓ g saffron threads

sweet paprika powder (as desired)

600 ml meat broth

preparation

Preheat the oven to 250°C top and bottom heat. Boil the tomatoes, quench, skin, quarter, seed and cut the flesh into strips. Wash, quarter and core the peppers, place them on a baking tray lined with baking paper, arching upwards, and roast in a preheated oven until the peel turns black and blisters. Remove the peppers, cover with a damp kitchen towel, leave to rest for a moment and skin. Cut the flesh into strips as well. Wash the chicken, pat dry and cut into 10-12 pieces. Wash the meat, dab dry, parry if necessary and cut into bite-sized cubes. Rinse and clean the scampis and mussels. Peel the onion and garlic and chop finely.

Heat the oil in a pan and fry the chicken on all sides until hot. Season with salt and pepper, turn again and remove. Put the meat in the same pan, sauté and season. Take out and put with to the poultry. Add the mussels and scampi to the pan, season, fry while stirring and remove the still closed mussels. Remove and set aside as well. Add the onion and garlic to the pan, sweat until translucent, add the rice and spices and fill up with the stock. Cook over medium heat for 20-25 minutes.

Turn the oven down to 200°C top and bottom heat. Fold in the tomatoes and peppers 5 minutes before the end of the cooking time and warm up. Return the meat, poultry and seafood to the pan, mix in and cook for 10-15 minutes in a covered oven. Remove and serve sprinkled with fresh parsley.

Shrimps on a skewer with chili herb dip

Whether as a main course for four or a party snack for many - the shrimps are guaranteed to arrive!

Ingredients for 4 portions

600 g king prawn (ready to cook)

1 organic lime

2 cloves of garlic

1 small dried chilli pepper

½ bunch chives

2 mint stalks

2 ½ EL Olive oil

150 ml vegetable broth

1 tsp dill tips

salt and pepper

preparation

Wash the lime hot, dab dry, grate the peel and squeeze out the juice. Peel the garlic and chop finely. Crush the chilli pepper in a mortar.

Wash chives, shake dry, cut into rolls. Wash the mint, shake dry and chop the leaves finely.

Wash and dry the shrimps and stick them on wooden skewers. Heat 1 teaspoon oil in a pan and fry the shrimps on each side for 2-3 minutes.

Heat the remaining oil in a pan and sauté the garlic with the crushed chilli. Deglaze with stock, stir in lime juice and peel, remove from heat and allow to cool. Mix in all the herbs and season to taste with salt and pepper.

Arrange the skewers on plates and serve drizzled with the sauce.

Rice pan with vegetables and crab meat

Ingredients for 4 portions

350 g cooked and crushed crab meat

300 g long grain rice

600 ml vegetable broth

200 g fresh spinach leaves

200 g green peas TK

1 onion

2 tablespoons germ oil

pinch of salt

Pepper from the mill

1 dash of lemon juice

preparation

Bring the rice to the boil in 600 ml vegetable broth and cook at medium heat for approx. 20 minutes. In the meantime, select the spinach, wash and clean it and let it collapse in boiling water. Take out, coldly quench, drain well, squeeze and chop.

Defrost the peas. Peel the onion and cut into very fine strips. Cut the crab meat into small cubes. Heat the oil in a pan and sauté the rice occasionally.

Add the onion, crab meat and peas and fry. Mix in the spinach, season with salt, pepper and lemon juice and season to taste. Serve in preheated bowls.

Fish seafood gratin in dough coat

Ingredients for 4 portions

500 g cod fillet (ready to cook without skin)

200 g prawns (peeled and skinned)

100 g fresh mushrooms

2 shallots

1 clove of garlic

1 courgette

2 tomatoes

2 tbsp olive oil

100 ml dry white wine

200 ml fish stock

1 tbsp cornflour

2 tbsp freshly chopped parsley

Pepper from the mill

pinch of salt

topping

250 g flour

3 tsp baking powder

½ TL Salt

50 g soft butter

150 ml milk

75 g freshly grated cheese (e.g. Gouda)

preparation

Preheat the oven to 200°C top and bottom heat. Wash, dry and dice the fish. Wash the shrimps and pat dry as well. Peel the shallots and garlic and chop finely. Clean and chop the mushrooms. Wash, clean and chop the courgettes. Wash, quarter, seed and chop the tomatoes. Sweat the shallots with the garlic in hot oil, add the mushrooms, courgettes and tomatoes and deglaze with white wine and fish stock. Bring to the boil and thicken with a little starch mixed in cold water so that the sauce becomes creamy.

Remove from heat, add the parsley, fish and prawns, season with salt and pepper and place in a fireproof dish. For the topping, knead the flour with baking powder, salt, butter and as much milk as necessary until the dough is smooth and no longer sticks to the hands. Roll out to a thickness of approx. 1.5 cm on a floured work surface and cut out circles of approx. 3 cm in diameter. Brush with a little milk and place on the cobbler. Sprinkle with cheese and bake in a preheated oven for about 30 minutes until golden brown.

Grilled lemon prawns skewers

Ingredients for 4 portions

700 g prawns (ready to cook)

2 cloves of garlic

½ Organic lemon (juice)

6 tbsp olive oil

pinch of salt

Pepper from the mill

1 untreated lemon

preparation

Heat up the grill.

Peel and chop the garlic. Mix with the lemon juice, oil, salt and pepper and marinate the washed shrimps for 30 minutes. Then stick on shashlik skewers and grill from each side for 2-3 minutes. Cut the lemons into slices and put them on the grill.

Arrange the skewers with the lemon slices on plates and serve.

Shrimp meat and shrimps

Ingredients for 4 portions

300 g crayfish tail (cooked and peeled)

300 g shrimps

3 tbsp lemon juice

6 tbsp olive oil

pinch of salt

Pepper from the mill

Cress at will

preparation

Wash the crayfish tails and shrimps and drain well. Mix the lemon juice with the oil and season to taste with salt and pepper.

Marinate the shrimps as well as the crayfish tails with it and leave to stand for about 30 minutes. Pour into empty, cleaned egg shells (or paper muffin cups) and serve garnished with cress.

Soup with mussels

Ingredients for 4 portions

1 ½ kg Blue mussel

1 small fennel tuber

1 red pepper

1 tablespoon vegetable oil

200 ml dry white wine

200 g vegetable broth

200 ml fish stock

2 tbsp tomato paste

200 ml whipped cream at least 30 % fat content

4 cl Pastis

pinch of salt

Pepper from the mill

4 roasted white bread slices

fresh herbs to garnish

preparation

Wash the mussels well with cold water, drain and drain. Throw away the opened mussels. Wash, clean and halve the fennel, cut out the stalk and cut the fennel into small pieces. Wash, halve and core the pepper, remove the skins and dice the flesh.

Heat the oil in a saucepan, sauté the fennel with the paprika, add the mussels and deglaze with the wine, vegetable stock and fish stock. Salt, stir in the tomato paste and simmer for about 6 minutes. Discard the closed mussels and remove the open ones with a skimmer and set aside. Add the cream to the broth, puree the soup and bring to the boil. Stir in the pastis and pepper and season to taste. Put the mussels back in, heat up and fill the soup into small bowls.

Cuttlefish with sheep's cheese filling from the grill

Ingredients for 4 portions

8 squid tubes (ready to cook)

200 g sheep's cheese

½ TL freshly chopped rosemary

½ TL freshly chopped thyme

1 tbsp black olives (chopped)

2 tbsp breadcrumbs

olive oil

pinch of salt

Pepper from the mill

1 organic lemon (juice)

preparation

Heat up the grill.

Wash, clean and dry the tubes. Crush the feta with a fork and mix with the rosemary, thyme, olives, breadcrumbs, 2 tablespoons olive oil, salt and pepper, season to taste and fill the tubes with it. Close with a toothpick, salt and pepper lightly on the outside and grill golden brown all around on the hot grill.

Serve drizzled with lemon juice.

Grilled scallops with vegetable-mango-salad

Ingredients for 4 portions

For the salad

200 g sprouts (e.g. soya sprouts, radish sprouts)

1 Chinese cabbage

½ Cucumbers for salads

1 red pepper

1 ripe mango

1 ripe avocado

2 organic limes

For the skewers

24 scallops

30 g butter

Pepper from the mill

pinch of salt

Besides

4 tablespoons germ oil

2 tbsp white wine vinegar

preparation

Wash the vegetables. Clean the cabbage and cut into strips. Cut the cucumber in half and cut into wafer-thin slices. Cut the peppers in half, remove the seeds and cut into strips. Peel the mango, cut down the flesh along the pit and dice. Cut the avocado in half, unscrew the pit, cut the flesh and press it out of the skin. Roll coarsely. Rinse off the rungs.

Halve the limes and cut into slices. Wash the scallops, pat dry and alternate the lime slices on wooden skewers. Melt the butter in a hot pan and fry the games on both sides until golden brown. Season with salt and pepper.

Mix all salad ingredients, mix with oil and vinegar and season with salt and pepper. Arrange on plates, add 2 scallops skewers each and serve immediately.

Shrimp Cocktail with Avocado

Ingredients for 4 portions

400 g prawns (ready to cook)

2 salad candles (8 large leaves)

200 g cherry tomatoes

2 spring onions

1 ripe avocado

1 tbsp lime juice

2 tbsp olive oil

pinch of salt

Pepper from the mill

1 teaspoon sweet paprika powder

preparation

Remove the leaves from the lettuce hearts, wash, clean and shake dry. Distribute 2 pieces each on plates. Wash and halve the tomatoes. Rinse, clean and slice the spring onions into small rings. Cut the avocado in half, unscrew the pit, carve the flesh like a chessboard and press it out of the skin.

Mix with the tomatoes, spring onions, lime juice and oil and season with salt, pepper and paprika. Fold in the prawns and spread the shrimp cocktail over the salad leaves. Serve immediately.

Grilled shrimp skewers

Ingredients for 4 portions

700 g king prawns (ready to cook)

100 ml sweet-sour chilli sauce

preparation

Heat up the grill.

Wash the shrimps, dab dry, mix with the chilli sauce, stick on wooden skewers and place on the hot grill. Grill all around for approx. 4 minutes and serve on plates.

Serve with salad as desired.

Oysters au gratin

Ingredients for 2 portions (16 pieces)

16 oysters

1 stalk parsley

2 stems thyme

1 stalk of mint

80 g breadcrumbs

½ TL Lemon peel

100 g butter

pinch of salt

Pepper from the mill

some sea salt

Lemon slices (to garnish)

preparation

Preheat the oven grill. Open the oysters and remove the mussel flesh from the shells and place them back in one half of the shell. Wash the herbs, shake dry, pluck the leaves or needles, chop finely and mix with the breadcrumbs and the lemon dust.

Mix with melted butter and season to taste with salt and pepper. If the mixture is too dry, add some butter, if it is too dry add some melted butter.

Place the oysters straight on a bed of sea salt (preferably in a casserole dish or fireproof dish) and cover with the crumb mixture. Under the preheated grill let gratinate for 3-4 minutes until golden brown.

Serve as desired with lemon wedges in a box.

Calamari soup with capers and celery

Ingredients for 4 portions

800 g squid rings

2 celery sticks

1 red pepper

1 chilli pepper

40 g dried tomatoes (pickled in oil)

2 tbsp olive oil

1 tbsp tomato paste

100 ml white wine

800 ml fish stock

1 tbsp capers

pinch of salt

preparation

Wash and dry the squid rings. Wash and clean the celery and cut it into pieces. Wash and halve the pepper, remove the seeds and white inner skins and chop into small cubes. Wash, clean and finely chop the chilli pepper. Drain the tomatoes and chop coarsely.

Sweat the celery, paprika, chilli and tomatoes in hot oil. Stir in the tomato paste and deglaze with the white wine. Add the stock and simmer for about 15 minutes. Add the squid rings and capers and simmer for another 10 minutes until soft. Season to taste with salt and serve.

Shrimps with broccoli

Ingenious: All the best comes here from one pan.

Ingredients for 4 portions

500 g shrimps (peeled and skinned)

1 piece ginger root (approx. 10 g)

2 red peppers

2 yellow peppers

1 broccoli

1 bunch spring onions

2 cloves of garlic

2 tbsp vegetable oil

salt and pepper

300 ml vegetable broth

100 ml dry white wine

preparation

Peel the garlic and chop finely. Ginger also peel and finely grate.

Wash peppers, dab dry, cut in half, remove seeds and white skins, cut peppers into 2 mm narrow strips. Wash the broccoli and cut into florets. Wash the spring onions, shake them dry and cut them into wafer-thin diagonal rings.

Heat the oil in a pan and sauté the garlic and ginger for 1-2 minutes over medium heat. Add shrimps, season with salt and pepper and fry for 3-4 minutes. Remove and set aside.

Add the remaining vegetables to the pan and deglaze with vegetable stock and white wine. Cook for 7-10 minutes, add the shrimp mixture again and leave to simmer for 2 minutes at low heat. Arrange on 4 preheated plates and serve.

Red prawn curry

Ingredients for 4 portions

24 king prawns (ready to cook and peeled to the tail segment)

1 shallot

1 clove of garlic

3 tablespoons vegetable oil

1 tbsp red curry paste

200 ml fish stock

200 ml coconut milk

External fish sauce

pinch of salt

Pepper from the mill

preparation

Wash the shrimps and pat dry. Peel the shallot and garlic and chop finely. Sauté the prawns in 2 tbsp. hot oil and remove from the pan. Briefly sauté the shallot and garlic in the remaining oil.

Add the curry paste, sweat and deglaze with the stock and coconut milk. Cook for about 10 minutes until soft and creamy. Add the shrimps again and cook for about 5 minutes. Serve seasoned with fish sauce, salt and pepper.

Octopus salad with lotus root and celery sticks

Ingredients for 4 portions

600 g small octopus (ready to cook)

300 g lotus root in slices (TK)

2 celery sticks

1 fennel tuber

1 piece ginger approx. 3 cm

1 chilli pepper

1 Msp. vanilla pulp

3 tbsp sesame oil

2 tbsp rice wine

light soy sauce

preparation

Wash the octopus and pat dry. Wash and clean the celery, cut it into pieces about 5 cm long and cut or plane them into thin strips. Wash the fennel, cut in half, cut out the stalk, cut the white and green into thin strips. Defrost the lotus roots. Peel and pin the ginger. Wash and clean the chilli pepper and cut into rings.

Brown the octopus together with the celery and the fennel in hot oil for 2-3 minutes stirring. Add the ginger, lotus roots and chilli and fry for another 2 minutes. Add the rice wine, some soy sauce and a little water if necessary. Round off with the vanilla pulp and cook for 4-5 minutes. Remove from heat and leave to stand for about 15 minutes. Finally season to taste with the soy sauce and serve lukewarm.

Hot shrimps with white asparagus

Great combination of spring vegetables and seafood.

Ingredients for 4 portions

24 king prawns (ready to cook)

1 organic lemon

1 pinch of sugar

800 g white asparagus

6 small red chilli peppers

6 cloves of garlic

½ bunch parsley

1 tbsp olive oil

1 tbsp yoghurt butter

salt and pepper

preparation

Halve the lemon, squeeze out 1 half. In a pot bring plenty of salted water with sugar and the 2nd half of lemon to the boil. Meanwhile, wash and peel the asparagus, cut off the woody ends and cook the spears in boiling water for about 20 minutes.

Meanwhile wash and dry the chilli peppers. Peel and press the garlic. Wash parsley, shake dry, pluck leaves and chop coarsely. Rinse shrimps under cold water and pat dry.

Heat the oil in a pan, sauté the chillies and garlic briefly. Add the shrimps and fry over medium heat for 2-3 minutes, turning occasionally.

Remove the asparagus from the broth and drain. Halve the sticks, add them to the prawns with parsley and butter, carefully toss under and season with salt, pepper and 1 dash of lemon juice. Arrange in 4 bowls and serve.

Paella Seafood

Ingredients for 4 portions

350 g mussel

250 g prawns (ready to cook)

250 g Chorizo

200 g fresh green bean

1 red pepper

4 ripe tomatoes

3 spring onions

2 tbsp olive oil

300 g round grain rice

⅓ g saffron threads

100 ml dry white wine

600 ml vegetable broth

Pepper from the mill

pinch of salt

preparation

Wash and clean the mussels and throw away the open ones. Rinse the shrimps cold and dab dry. Cut the chorizo into bite-sized slices. Wash and clean the beans and cut them into 2 cm long pieces. Wash and halve the pepper, remove seeds and cut into small cubes.

Boil the tomatoes, quench, skin, quarter and cut into pieces. Wash and clean the spring onions, shake them dry and cut them diagonally into rings. Heat the oil in a large high pan and sauté the spring onions and peppers. Add the rice, deglaze with the wine, add the stock, stir in the saffron and cook at medium heat for 20-25 minutes.

10 minutes before the end of the cooking time add the mussels, shrimps and beans, stir in, put on the lid and let simmer. Finally, add the tomatoes and the chorizo, mix and season to taste with salt and pepper. Serve in the pan.

Red prawn curry with sugar peas

Ingredients for 4 portions

250 g long grain rice

pinch of salt

200 g snow peas

2 spring onions

600 g king prawn (peeled and gutted)

2 tablespoons