Tag Archives: Seafood

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
________________________________________

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

c

Brown Sugar Cajun Butter Salmon

Winner winner, Salmon dinner.

In under 30 minutes!!!

Let’s have a chat about this baked salmon. I’ve said this before, I know, I know but this is my favorite way to eat Salmon. It is by far the juiciest way to cook a salmon and all the flavor stays right in there, where you want it.
If you’re looking for a no fail, fool-proof recipe that you can’t mess up. Congratulations, you’ve come to the right place.
Impress your hubby, your wife, date, girlfriend, boyfriend or family this week with a big Salmon feast. Let’s do this.
First you make the thick Brown sugar Cajun seasoned butter mix then spread it on top of the salmon fillet. This part is a bit tricky because the salmon is so slippery so you have to use a knife and fingers to spread it out as best as you can.
As this flavoured butter melts in the oven, it’s basting the Salmon and the sugar melts and forms a sticky crust full of spiced flavor, slowly penetrating the entire fillet.
The result is a melt in the mouth, moist and delicious Salmon feast.
I like to serve this with an exotic Pomegranate and Avocado Salsa.

Serves: 6 – 8
Prep Time: 10-15 minutes
Cooking Time: ca. 15 minutes
________________________________________
INGREDIENTS:

SALMON
• 1 ¼ pound salmon, skin removed (preferably wild )
• 3 tablespoons butter, softened to room temperature
• 2 teaspoons brown sugar (or coconut sugar )
• 2 tablespoons of my cajun seasoning without salt
• 1 clove garlic, peeled and grated
• ½ tsp salt

SALSA
• 2 avocados
• 1 pomegranate
• Juice of half a lime or more according to taste
• 3 tbsp. chopped cilantro/coriander
• Salt and pepper
• ¼ chopped red onion

DIRECTIONS:

Pre heat the oven to 220 C / 428 F
Prepare your baking tray by covering it with foil. Place the salmon fillet on top.
Prepare the Cajun flavoured butter by adding the grated garlic, Cajun seasoning, brown sugar and salt to the softened butter and stir to combine completely.
Spread the butter over the salmon as best as you can.
This part is a bit tricky because the salmon is so slippery so you have to use a knife and fingers to spread it out.
Place the salmon in the middle of the oven and bake for 10 minutes.
Switch on the broiler or oven grill and grill for 4 – 5 more minutes until really golden and sticky on top. Serve straight away.
I served this with zucchini ribbons, that I tossed in olive oil and a squeeze of lime, salt and pepper. Then I placed the ribbons at the sides of the salmon and baked them together.

Enjoy!

Myra XO

Madras Salmon Burger with Devilled Mango Mayo

This is not your typical Burger, loaded with sauce, pickles, cheese, bacon , lettuce and all sorts of extra’s ….a.k.a. a bit too much.
No, this Madras Salmon Burger is a whole different story.
It is so good like you wouldn’t believe until you try it of course, which I hope you do because you will forever be grateful. I kept it simple to honour the flavour of the Salmon the best way possible. Just a little sauce for the bun and some crispy Iceberg Slaw for cool and crunch.
The trick to this burger is to chop it by hand, not in the food processor. I tried that once and the consistency wasn’t right, to pressed together. Chopping it by hand is easier than it sounds and done rather quickly. And so worth it because the texture is perfect, with a nice bite and a very juicy end result. The burgers will seem less firm than a regular burger but that’s ok, the corn starch act as a binding agent. They will firm up in the pan, have faith they will turn out perfectly.
We have been eating these a lot lately, like once or twice a week for the past few weeks and every time I mean to take a few pictures but I can’t resist and eat the Burger straight away in fear of letting it go to waste or maybe losing it’s slightly pink juicy middle.
But at last here is the recipe.

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

madras salmon burger

Servings: 4

Ingredients:

• 1 lb./ 500 gr. Salmon fillet
• 1 tsp. Madras Curry powder
• 1 tsp. Corn Starch
• 1 tbsp. chopped cilantro
• 2 Spring Onions, chopped
• a Dash of Tabasco
• Season generously with salt
• Pepper
Devilled Mango Mayo
• 1/3 cup Mayonnaise
• 1/3 cup Yoghurt
• 1/4 cup Mango Chutney
• 1 1/2 – 2 tbsp. Sambal Oelek
• Salt and pepper to taste
Ice Berg Slaw
• 1 cup finely shredded Ice Berg Lettuce
• 1 medium grated carrot
• a handful radishes, cut into match sticks
• 2 Spring onions, chopped

Instructions:

1. For the Ice Berg Slaw, mix all the ingredients in a bowl and set aside.
For the Devilled Mango Mayo, mix all the ingredients in a bowl and set aside.
For the Madras Salmon Burger, if using fresh salmon, place in the freezer for 15 minutes to firm it up bit. Then place the salmon on a cutting board and with a very sharp large knife slice it first into slices and then into small squares.
Finally start chopping it until you have very small bits left. Keep it textured though.
Place the salmon in a bowl and add the madras curry powder, corn starch, cilantro, spring onions, salt, pepper and tabasco.
Form into 4 patties.
Heat a frying pan to which you have added a little coconut oil or light olive oil. Fry on each side for two minutes on medium high heat.
Meanwhile split open the burger buns and toast until golden.
To serve, spread sauce on the bun halves, place the salmon burger on the bottom bun and the Ice Berg Slaw on top. Cover with the other half of the bun. Serve straight away.

Enjoy!
Myra XO