Seafood Breakfast and Brunch Recipes

Seafood Breakfast and Brunch Recipes

Seafood Breakfast and Brunch Recipes

Sunday Brunch: Shrimp Arepas

Ingredients

  • Arepas:
  • 2 cups masarepa
  • 1 teaspoon salt
  • 3 cups hot water
  • vegetable oil for skillet or griddle
  • Shrimp:
  • 1 teaspoon vegetable oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 small long chili, minced
  • 1 pound peeled and deveined shrimp
  • 1 lime, juiced
  • salt to taste
  • sliced avocado, optional
  • diced tomato, optional
  • thinly sliced scallions, optional
  • Bibb lettuce leaves, optional

Procedures

  1. 1.      1

Place masarepa and salt in a large bowl and mix to combine. Slowly pour hot water into masarepa, mixing with a fork until dough comes together. Roll into a log, wrap in plastic, and let rest 20 minutes.

  1. 2.      2

Once arepas, have rested divide in half, then divide each half into 8 pieces. Shape into short cylinders (like a hockey puck) then wrap individually in plastic wrap if not using right away.

  1. 3.      3

Preheat oven to 350°F. Heat a thin layer of vegetable oil in skillet or griddle over medium-high heat and sear each arepa until just beginning to brown, then transfer to oven. Allow to bake for 20 minutes.

  1. 4.      4

While arepas are in the oven, prepare shrimp by heating oil in a skillet over medium high heat, add shallot, and cook until beginning to soften, about 4 minutes. Add garlic and chili and cook until fragrant, about 4 minutes. Add shrimp and lime juice and cook until shrimp are pink and starting to become firm, about 7 minutes. Season to taste with salt. Once arepas are cooked, split and fill with shrimp and any or all of the optional garnishes.

Egg and Smoked Salmon Open-Faced Breakfast Sandwich

INGREDIENTS

  • 1/4 cup crème fraîche
  • Finely grated zest of 1/2 medium lemon
  • Juice of 1/2 medium lemon, as needed
  • Kosher salt
  • Freshly ground black pepper
  • 6 large eggs
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 tablespoon plus 1 teaspoon finely chopped fresh chives
  • 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves
  • 2 English muffins, split in half and toasted
  • 4 medium slices smoked salmon (about 2 ounces), at room temperature

INSTRUCTIONS

  1. Place the crème fraîche and zest in a small bowl and stir to combine. Season with lemon juice, salt, and pepper as desired; set aside.
  2. Place the eggs in a medium bowl and beat with a fork until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
  3. Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add the butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with 1 tablespoon of the chives and 1 tablespoon of the tarragon, and let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
  4. Add the remaining 2 tablespoons raw egg and stir until the eggs no longer look wet. Remove from the heat and season with salt and pepper as needed.
  5. Divide the reserved crème fraîche mixture among the toasted English muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. Garnish with the remaining chives and tarragon and serve warm.

 

 

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Seafood Risotto Recipes

Seafood Risotto Recipes

Seafood Risotto Recipes

Seafood Risotto

Ingredients
1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups seafood stock
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
2 pounds assorted Mediterranean shellfish and seafood
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves
Directions
In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.

Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

Easy Seafood Risotto

Ingredients

  • 2 cups fat-free, less-sodium chicken broth
  • 1 (8-ounce) bottle clam juice
  • 2 teaspoons butter
  • 1/4 cup chopped shallots
  • 1/2 cup uncooked Arborio rice
  • 1/8 teaspoon saffron threads, crushed
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grape tomatoes, halved
  • 4 ounces medium shrimp, peeled and deveined
  • 4 ounces bay scallops
  • 2 tablespoons whipping cream
  • Chopped fresh parsley (optional)

Preparation

  1. 1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  2. 2. Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
  3. 3. Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.

 

Seafood Risotto

serves 4

Ingredients:

1 cup arborio rice (risotto rice)

1 tbsp olive oil

1 shallot, minced

2 cloves garlic, minced

1/4 cup dry white wine (like Chardonnay)

4 cups fish or seafood stock

1/2 6.5oz can lump crab meat

1/2 lb bay scallops

1/2 lb peeled and deveined shrimp, tails removed

1 small bunch asparagus, trimmed and cut on a diagonal into 1.5″ pieces

1 lemon

1/4 cup fresh Italian parsley, minced

1/4 cup grated Parmesan cheese

1/4-1/2 tsp sea salt

Directions:

Heat the olive oil in a large pot over medium heat. Add the shallot and garlic and saute for about three minutes, until soft. Add the rice and toss to coat each kernel with oil.

Add the white wine to the pot and stir. Cook until all the wine has been absorbed—about three minutes.

Now, add the stock—a quarter cup at a time—stirring after each addition and not adding any more until the previous addition has been completely absorbed. It will take about 45 minutes to complete this step but don’t skip it! It will ensure you completely creamy, restuarant-style risotto.

Blanch the asparagus in boiling water for two minutes then drain and run over with cold water. Set aside.

After all the stock has been absorbed into the risotto, turn off the heat. Heat a teaspoon more oil in a non-stick skillet over medium high heat and add the scallops and shrimp. Quickly cook until the shrimp are pink and curled and the scallops are opaque in the center.

Add the shrimp, scallops and half a can of lump crab meat to the risotto, along with minced parsley, grated cheese and sliced asaparagus. Season with salt to taste. Serve each bowl of risotto with a big squeeze of lemon over top.

 

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