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Dried Squid Tempura

Dried Squid Tempura

  • 4 dried squids, soaked overnight, cut into strips
  • oil for deep frying
  • Dough:
    • 1 egg
    • 1/2 cup of potato starch
    • 1/2 cup of wheat flour
    • 1/2 cup of cold water
    • pinch of salt

Method –

  1. Whip egg with a fork, add remaining ingredients, mix well.
  2. Heat oil in a pan.
  3. Deep strips of squid in a batter and fry them till golden.
  4. Serve with lime juice.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/Paula/recipes/dried-squid-tempura

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Octopus Galician Style

  • 1-2 boiled octopus arms (about 200 g) – spare yourself the labour of boiling the fresh octopus for hours to achieve the right softness – buy it boiled!
  • 4 medium sized potatoes
  • coarse sea salt
  • paprika (pimentón)
  • olive oil

Method –

  1. Boil the potatoes, peel them and cut them in 1 cm slices
  2. Cut the boiled octopus arms in slices as well
  3. Put the octopus on top of the potatoes
  4. Season with the coarse salt and pimentón
  5. Splash some olive oil on top

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/dosdne/recipes/octopus-galician-style

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Crab & Quadruple Cheese Stuffed Baby Bellas

  • 15-20 medium sized baby portobellos (baby bellas); wiped with damp paper towel and stems detached
  • 1/2 lb backfin crabmeat
  • 1/2 red bell pepper diced
  • 1/4 C green onions, chopped
  • 1/4 C fresh parsley, chopped
  • Ground black pepper
  • 1 package philadelphia cream cheese
  • 1/2 C freshly grated mozarella
  • 1/2 C freshly grated asiago cheese
  • 1/2 C freshly grated fontina cheese
  • extra handfuls of freshly
  • grated mozarella for topping

Method –

Preheat oven at 425 dF.
In a mixing bowl, combine all ingredients except for the mushrooms until well incorporated.
Put a good mound of stuffing into each mushroom cap and place on a shallow baking dish.
Sprinkle the tops with freshly grated mozarella and bake in the oven for at least 20 mins. or until the cheese has melted and the top golden.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/kimmallari/recipes/crab-quadruple-cheese-stuffed-baby-bellas

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Bay Shrimp And Avocado Salad

  • 8 ounces fresh bay shrimp
  • 1 cup shredded carrots, rinsed and drained
  • 1/2 cup frozen petite peas, thawed
  • 1/2 cup frozen cut corn kernels, thawed
  • 4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
  • Salt and pepper
  • 1 ripe avocado, halved and pitted

Method –  Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/bay-shrimp-and-avocado-salad

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Shrimp With Tomatoes, Feta And Ouzo

  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 2 (28-ounce) cans Italian plum tomatoes, crushed with your hands, with juices
  • 1/2 cup bottled clam juice or seasoned shrimp stock
  • 2 1/2 teaspoons minced fresh oregano leaves
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 1/4 teaspoons crushed red pepper flakes
  • 1/4 cup drained small capers
  • Salt and pepper
  • 5 tablespoons unsalted butter
  • 2 pounds raw large shrimp, peeled and deveined
  • 1/2 cup ouzo
  • 1/2 pound Greek or Bulgarian Feta cheese, crumbled
  • Hot crusty peasant-style bread, for serving

Method – 

In a large saucepan heat the olive oil and, when hot, add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, clam juice, oregano, thyme, crushed red pepper, and capers, and cook until the sauce is thickened and reduced by half in volume, 20 to 25 minutes. Season, to taste, with salt and pepper and set aside.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet until it begins to foam. Add the shrimp and cook, stirring occasionally, until they just begin to turn pink. Remove pan from heat, and add ouzo. Return pan to the heat and shake carefully to ignite the alcohol. Season lightly with salt, to taste. Remove from the heat. Do not overcook; shrimp should not be cooked through at this point.

Add the sauce to a large casserole dish or individual gratin dishes. Nestle the shrimp down in the sauce and crumble the feta evenly over the top. Bake for 12 to 15 minutes, or until shrimp are cooked through and the sauce is hot and bubbly. Remove from the oven and serve immediately, with pieces of crusty bread for dipping.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/shrimp-with-tomatoes-feta-and-ouzo

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Shrimp Po'Boys

  • Vegetable or peanut oil, for frying
  • 1 large egg
  • 1 cup milk, eyeball it
  • 1 1/2 pounds large shrimp, deveined
  • Salt
  • 1/2 cup flour
  • 1 cup cornmeal or bread crumbs
  • 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
  • 4 soft club rolls or sub rolls, split
  • 1 beefsteak tomato, thinly sliced
  • 8 pieces Bibb or butter lettuce
  • 1 lemon cut into wedges
  • 1/4 cup sweet pickle relish
  • 1/2 cup spicy, grainy mustard
  • Few drops hot sauce

Method – 

Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.

Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/CatchOfTheDay/recipes/shrimp-poboys

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Crab Cakes With Remoulade

  • 2 pounds russet potatoes, cut into 1-inch cubes
  • 1 cup whole milk
  • 2 garlic cloves, smashed
  • 1/4 bunch fresh thyme sprigs
  • 2 bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1 pound fresh jumbo lump crabmeat
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter
  • 1/2 bunch fresh chives, finely chopped
  • 3 cups bread crumbs
  • 5 tablespoons vegetable oil, for frying
  • Lemon slices, for garnish
  • Green salad, as accompaniment
  • Remoulade, recipe follows

Method – 

Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.

Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.

While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.

Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.

Roll them in bread crumbs and shake off excess.

Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.

Garnish with slices of lemon and serve with a green salad.

Enjoy!  

 

Recipe from: http://www.nibbledish.com/people/TrendyTastings/recipes/the-ultimate-crab-cakes-with-remoulade

Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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