Tag Archives: Seafood

Creamy Seafood and Gnocchi Bake

Creamy Seafood and Gnocchi Bake

Effortless comfort food, perfect for warmer days. Light and very easy to make.
The great thing about this little casserole is that you can add any type of seafood you fancy, as long as it is firm and more or less cut in the same size.
I used Cod, Tilapia, Shrimp and fresh Tuna. And with fresh Tuna, I mean fresh from the freezer (LOL), not from a can. Although that would probably work too.
For the vegetable medley, I used the classic leek, carrot and peas combo, because I always have them in de fridge/freezer. That goes for Gnocchi too.
I think it took me maybe five to ten minutes to prepare this dish, chopping the carrots into cubes was the “hardest” part, so effort level 0.5
You make a béchamel sauce with herbs, mean-while boil some carrots, peas, leeks and Gnocchi.
Cut the fish and assemble. A little cheese on top and voilà, all done.

Prep time : 5-10 min
Cooking time : 20 min
Serves : 4
Square / round pan / baking dish

INGREDIENTS:

• 500 gr. / 16 oz. mixed seafood and firm fish* see note below
• 2 cups chopped fresh or frozen vegetables, carrot cubes, leeks, peas, celery, corn, onion…
• 1 pack Gnocchi
• 3 tbsp. butter
• 2 tbsp. flour
• 250 ml. / 1 cup milk
• 1 glass of dry white wine
• Dash Worcestershire sauce
• White pepper to taste
• 1 stock cube, chicken or fish
• Chopped fresh herbs, parsley, chives, dill
• ½ cup grated cheese

METHOD:

Bring a pan of water to the boil and season with plenty of salt. Have your chopped carrots and vegetables ready.
Meanwhile heat up a small sauce pan and melt the butter, add the flour and stir to cook for a minute. Gradually (slowly) add the milk, whisking constantly to avoid lumps. As soon as it’s creamy add all the milk, stock cube, white wine, Worcestershire sauce and white pepper. Let it cook slowly for five minutes then remove from the heat and let cool a bit.
Pre heat the oven to 200 C / 400 F.
Throw the veggies into the pot of boiling water, as soon as the water boils again add the Gnocchi as well. Cook until they float, about three minutes. Remove from heat and drain everything very well, let cool slightly. Prepare baking dish, spread a little butter in the bottom of the casserole dish.
Cut the fish into 2.5cm/1 inch cubes and place together with the gnocchi and vegetable into the casserole dish. Stir the fresh herbs through the creamy béchamel sauce and pour over the casserole, sprinkle over the cheese and place in the middle of the oven. Bake for 20 minutes.

Enjoy!
*NOTE: firm fish/seafood are Hake, Cod, Tilapia, Swordfish, Tuna, Sea bass, Shrimp, Lobster, Salmon…


If you make these Creamy Seafood and Gnocchi Bake, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Cod and Shrimp in a Lemon cream sauce

This recipe for Cod and Shrimp in a lemon cream sauce is probably the easiest recipe on the blog. The seafood is baked in a delicious cream sauce in the oven, so there’s barely any hands-on time involved, and the result is a melt in your mouth dinner, that even your most demanding guests will love.
You can serve it with anything you like,  such as rice, pasta or French bread to mop up the amazing sauce and a nice salad on the side or your favorite veggies.

INGREDIENTS:

  • 4 x medium white fish fillets (cod, tilapia , hake etc…)
  • 1 cup clean peeled shrimp
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • 1 garlic, peeled and grated
  • 1 tsp Dijon mustard
  • 1/4 cup white wine
  • 1 tbsp fresh dill or 1/2 tsp dried dill
  • 1 tbsp fresh chives or 1 tsp dried chives
  • 1 tbsp capers (optional)
  • Salt & pepper
  • butter for baking dish
  • 1/4 cup fresh breadcrumbs or one to two tbsp. dried
  • some olive oil or melted butter for drizzling over breadcrumbs
  • Fresh parsley or chives and lemon wedges, to  serve

INSTRUCTIONS:

Preheat oven to 200C / 400F

Season fish and shrimp with salt and pepper on both sides and place in a butter baking dish, add the capers if using.

Place cream, lemon juice, garlic, mustard, wine, dill, chives, salt and pepper in a small pan and bring to a very low simmer, until smooth. Pour sauce over fish and shrimp. Sprinkle with the breadcrumbs and drizzle with a teaspoon or two of olive oil or butter.

Bake for 15 minutes, or until fish is just cooked. Remove from oven.
Scatter some Parsley or chives over the fish and serve straight away.
Serve with rice, pasta or bread and a vegetable of choice.

Enjoy.

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Po’ Boy Shrimp Burger with Creole Remoulade

Po’ Boy Shrimp Burger with Creole Remoulade

THE BEST WEEKEND FOOD EVER!!!

This juicy Hamburger is a combo of a Po’ boy Sandwich and a Burger, so basically the best of both worlds.

A Po’ boy is a traditional sandwich from Louisiana almost always made with some kind of meat or fried seafood, my version features shrimp and I serve them on my Brioche Hamburger Buns which have a tiny sweetness to them.


Also with a traditional Po Boy, you loose a shrimp at every bite, and it’s so annoying. So I have decided to turn the “Po’ Boy” into a burger. I mean it really makes sense to me. All the deliciousness of a Po’ Boy, but in a patty that holds together all the way until the last bite.
And as with all crazy good sandwiches, there’s the sauce. And what a sauce it is…an incredible Creole Remoulade that will blow your socks off. Good with anything from fish to steak, but incredible on this burger. The ingredient list may seem long but once you’ve tried it, you’ll make it time and time again.

Serves: 4

INGREDIENTS

Shrimp Burgers:
• 1 pound medium shrimp, shelled and deveined
• 1 egg
• 2 tbsp. chopped cilantro
• 1 garlic clove, peeled and grated
• 1/2 red chili, de-seeded and chopped fine
• 1/2 cup Panko Bread Crumbs or Gluten Free Panko Crumbs
• 1 medium shallot, peeled and minced
• 1 tsp. Pink Himalayan Salt
• a few twists with the pepper mill
• 3 tbsp. Canola Oil

Cajun Remoulade:
• 1 cup mayonnaise (or vegan mayo)
• 1/3 c. Ketchup
• 1 tbsp. (Creole) Mustard
• 1 tbsp. Cajun or Creole Seasoning
• 1 tbsp. Prepared Horseradish
• 1 tbsp. sweet pickle juice
• 2 tbsp. finely chopped Dill Pickles
• 1-2 fresh green onions, finely chopped
• 1/2 teaspoon Tabasco Sauce
• 1/2 – 1 clove garlic, minced and grated
• 1 tsp. Worcestershire Sauce
• ½ teaspoon each sea salt and freshly ground black pepper

METHOD:
• Let’s start with the sauce…
• Just mix all the ingredients in a bowl and set aside so the flavours can develope.
• For the Burgers;
• Pat shrimp dry with kitchen paper towels and place in a food processor . Pulse once or twice so the shrimp is roughly chopped with still enough texture. Add the egg, chopped cilantro, garlic , chili, Panko breadcrumbs, shallot, sea salt and a few twists with the pepper mill.
• Pulse a few times but leave chunky.
• Form burgers and chill for 1 hour (covered).
• Heat oil in a heavy skillet.
• When very hot, fry the shrimp burgers until golden and crispy , about 3 minutes per side, depending on thickness. Drain on paper towels.
• To assemble, Spread bottom with remoulade, add some arugula or shredded cabbage and sliced onion, pickles and place a burger on top or two. Top with some more sauce. Put the top of the bun on and devour.

Enjoy!

Myra. XO



Classic Shrimp Cocktail

Shrimp Cocktail has to be one of the most classic starters I can think of. It’s one of those dishes that almost everyone loves, and is perfect for dinner parties since it’s light, fresh, delicious and elegant. Leaving you plenty of room for the main course.

You can make the sauce in advance, cook the shrimp in advance and assemble the Shrimp Cocktail just before serving, which is fairly easy.
The sauce is really delicious and that tiny bit of vanilla takes it to the next level.


Use just a small amount of Tarragon, you want a hint in the background without overpowering the Shrimp.

________________________________________
Prep time : 20 minutes
Cooking time : 5 minutes
Serves 4
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INGREDIENTS:

• 110 ml. / 1/2 cup tomato ketchup
• 100 ml. / 1/2 cup mayonnaise
• 50 ml. / 1/4 cup crème fraîche
• 1/4 tsp. Worcestershire sauce
• A splash of tabasco (optional)
• Salt and black pepper
• 1/4 vanilla bean, scraped
• 1 tsp fresh chopped Tarragon
———————————————-
• 450 gr. / 1 lb. cooked shelled prawns
• 1 iceberg lettuce, finely shredded
• 1 avocado, peeled and diced
• Some lime wedges and pomegranate arils for decorating.

INSTRUCTIONS:

Combine the ketchup, mayonnaise, crème fraîche, Worcestershire sauce, tabasco, salt and pepper in a bowl and mix thoroughly. Add the vanilla and chopped Tarragon
If you’re cooking the shrimp yourself; this is how.
Bring a large pot of salted water to the boil, add the shrimp all at once, bring back to the boil and lower the heat to a simmer, cook until the shrimp change color to a beautiful coral. Normally for medium sized shrimp this will take about 5 minutes at the most. Remove from the water with a slotted spoon and transfer to an ice bath to stop the cooking process.
Drain and cool. Then peel the shrimp and discard the shells.
Add the shrimp to the sauce and stir to coat, reserving some larger shrimp to decorate and place on top.
Place the shredded lettuce on the bottom of four glasses or glass bowls, followed by the avocado, then a generous spoonful of prawns and sauce.
Decorate with lime wedges and Pomegranate arils.
Serve straight away.

Enjoy!
Myra XO