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Tomatoes & Clams Pasta

Tomatoes & clams pasta

  • 400 grams of clams
  • 300 grams of pasta
  • 4 tablespoons of olive oil
  • 1/2 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can of tomatoes
  • 1 teaspoon of sugar
  • 1 chili pepper, chopped
  • 4 tablespoons of parsley
  • freshly ground pepper
  • salt
  • 50 grams parmesan cheese, grated

Method –  Wash clams, throw away open ones. Dry on sieve. Cook pasta al dente, following instruction on the package. Heat olive oil in the frying pan, fry onion, chili and garlic about 3 minutes, add tomatoes. Sprinkle with sugar, pepper and salt. Cook till sauce thickens. Add pasta mix well. Pour 6 tablespoons of water in separate pot, put in clams, simmer till they open about 4 minutes. Drain on sieve, remove closed clams. Transfer open clams to the frying pan and mix with pasta. Serve sprinkled with parsley and parmesan.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Paula/recipes/tomatoes-clams-pasta
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Classic Ceviche Mixto

  • Juice and Zest of: 3 limes, 1 lemon, 1 orange
  • 1 red onion, sliced thinly
  • 1 garlic clove, grated1 tbsp Aji Amarillo
  • 1/2 tsp sugar (palm sugar if you have it)
  • 1/4 tsp Cayenne pepper
  • 1/4 Cup cilantro, chopped
  • 1 Roasted sweet potato 1 Sliced avocado

Method – To prep the shrimp and calamari steep them very briefly (about 2-3 min. each) in steaming hot water. Transfer immediately to an ice bath. To make the dressing, simply combine the juice, zest, onions, garlic, aji, sugar and cayenne. Toss the fish and seafood with the dressing 30 minutes before consumption. To serve, garnish with the avocado and sliced sweet potato (and choclo if you can find it).

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/GrillAChef/recipes/classic-ceviche-mixto
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Coconut rice vermicelli

  • 200 grams of Guilin rice vermicelli
  • 2 cloves of garlic, minced
  • 400 grams of shrimps
  • 200 grams of string bean, trimmed and cut in half
  • 200 grams of cherry tomatoes, halved
  • 1 green chili, minced
  • 1 spring onion, sliced
  • 150 ml of coconut milk
  • 2 tablespoons of sesame paste
  • 2 tablespoons of oil
  • basil leaves

Method –  Cook noodles according to the instruction on the package. Steam string beans, about 7 minutes. Heat 1 table spoon of oil, add garlic, fry 30 seconds, add shrimps, fry 5 minutes. Remove from the wok. Mix coconut milk with sesame paste. Heat remaining oil, add chili, fry 30 seconds, add string bean, fry 2 min, add tomatoes, noodles and sauce, mix well. Return shrimps to the wok, sprinkle with spring onion, mix well. Serve with basil leaves.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Paula/recipes/coconut-rice-vermicelli
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Crystal Prawn Dumpling

  • Dough:
    • 110 grams of wheat flour
    • 220 grams of potato starch
    • 300 ml of boiling water
  • Filling:
    • 300 grams of fresh prawns, minced
    • 2 tablespoons of pork, minced
    • 1 spring onion, sliced
    • pinch of salt
    • 1 teaspoon of sugar
    • 2 teaspoons of potato starch
    • 1 teaspoon of sesame oil

Method –  Combine filling ingredients, mix well. Mix flour and starch in separate bowl, pour in boiling water. Knead into a dough, until smooth and uniform. Divide into 3 parts. Roll out 1st part of dough, about 2 mm thick. Cut circles, put teaspoon of filling in the middle of each circle, wet edges, fold in half and seal edges, form some folds or pattern (if you want). Repeat with remaining dough. Steam over high heat for 7 minutes. Serve with chinese sweet vinegar and spring onion.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Paula/recipes/crystal-prawn-dumpling
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Pomelo and shrimp salad

  • 1 tbsp – thinly sliced garlic , gently fried for a couple of minutes
  • 1 tbsp – thinly sliced shallots , gently fried for a couple of minutes
  • 2 tbsp – roasted grated coconut
  • 150g – Pomelo segments, skinned and broken up finely
  • Handful of cooked shrimps
  • 1 tsp – Red chillies , chopped
  • 1 tbsp – chopped ,roasted peanuts
  • 2 tbsp – coriander leaves shredded
  • Sauce ingredients:
  • 125ml – coconut milk
  • 2 tsp – Palm sugar ,grated
  • 1 tbsp – fish sauce
  • 2 tbsp – Lime juice
  • 2 tsp – Roast chilli jam/paste

Method –  To make the sauce , combine all the sauce ingredients in a pan and bring to the boil, allow to simmer for 10 mins then set aside to cool. Mix all the other ingredients together in a bowl.Then add the sauce , tbsp spoon by tbsp spoon until you have the consistency and taste you prefer. You can serve the salad in a hollowed out pomelo half or a nice glass bowl will look great too.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/canny10/recipes/pomelo-salad-yam-som-oo
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Zucchini & shrimp Skewers

  • 18 cooked shrimps
  • 2 zucchinis, sliced thinly, lengthwise
  • 3 teaspoons of green pesto
  • freshly ground black pepper
  • 3 tablespoons of almond slices
  • 3 tablespoons of extra virgin oil
  • pinch of salt

Method –   Spread pesto on zucchini slices, place one shrimp at the end of each slice, roll up, pierce with bamboo skewer (3-4 rolls per one skewer). Sprinkle with salt and pepper. Heat frying pan, roast almond slices till they turn golden. Remove from the pan. Heat olive oil, fry skewers, about 4 minutes, flip and continue frying 4 more minutes.

Serve and sprinkle with almond flakes. Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Paula/recipes/zucchini-shrimp-skewers
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/

Fettuccine Cadien

  • 1 pound shrimp, or 1 pound crawfish tails, or 1 pound scallops, or 2 dozen fresh shucked oysters
  • 1/2 pound tasso, diced
  • 2 cups heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon white pepper
  • 2 teaspoons fresh basil
  • 2 teaspoons fresh thyme
  • 1 pound fettuccine
  • 1/2 cup green onions, chopped
  • 1/2 cup parsley, chopped

Method –  In a large, heavy skillet over medium heat, bring the cream to a boil. Add the tasso, salt, peppers, and herbs, and let simmer for 8-10 minutes. The cream sauce should be slightly thick. Remove from heat. Bring a large pot of salted water to a rolling boil and drop in the pasta. Cook until just al dente; approximately 10 minutes. Drain the pasta. Return the sauce to a simmer. Stir in the shrimp (or crawfish, scallops, oysters, et c.), green onions, and parsley, and cook until the shrimp turn pink (or until the oysters curl around the edges); approximately 3-4 minutes. Drain the pasta and divide among bowls. Ladle the sauce over the pasta and toss. Serve with freshly grated parmigiano-reggiano cheese. Serves 4-6.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/Phrosty/recipes/fettuccine-cadien
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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