Tacos, risotto and pizza: 3 favorite seafood recipes

Shrimps, mussels, scallops, crab, squid, octopus - we love these healthy seafood and are always happy to share new recipes.

228 calories

Tacos, risotto and pizza: 3 favorite seafood recipesTacos, risotto and pizza: 3 favorite seafood recipes

Spicy salad with crispy chips, sweet corn, vegetables and sour cream sauce.

Tacos, risotto and pizza: 3 favorite seafood recipes

COOKING TIME :

25 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Beans (canned red)

425 g

Shrimp (cleaned )

350 g

Nachos ( corn chips)

60 g

Onion (green chopped)

1 / 2 cups

Cilantro (cutted )

1/4 cup

Sour cream (15% fat)

1/3 cup

Oil ( olive )

2 tbsp. l

Garlic (milled )

2 tsp

Cooking process

  1. Preheat the grill pan.
  2. In a small bowl, whisk the lime juice, olive oil, caraway seeds, garlic, maple syrup and tabasco.

  3. Put the shrimp in another bowl, add 1 tbsp. l the resulting sauce and mix.
  4. Grill the shrimp and corn for eight minutes, constantly turning. Cool.
  5. Transfer the shrimp to a large bowl.

    Remove the corn kernels from the ears and add to the shrimp along with chopped lettuce, romano, cilantro, green onion, beans and tomatoes. Add the sauce and mix well.

  6. Mix sour cream and diced avocado in a bowl. Mash with a fork until smooth.
  7. Place the corn chips in six shallow plates, add the salad and 1 tbsp.

    l sour cream sauce. Garnish with lime slices if desired.

374 calories

Tacos, risotto and pizza: 3 favorite seafood recipesTacos, risotto and pizza: 3 favorite seafood recipes

In the original, this dish is prepared with lobsters, but you can replace them with crab, crayfish or shrimp.

Tacos, risotto and pizza: 3 favorite seafood recipes

COOKING TIME :

70 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Seafood (crayfish, crab, lobster or shrimp)

420 g

Peas (green frozen)

3/4 cup

Broth (non-greasy chicken)

4 cups

Butter (cream)

3 tbsp. l

Cooking process

  1. In a large saucepan, bring the broth to a boil with water.

    Add seafood (crayfish, crab, lobster or shrimp) and cook for four minutes under the lid.

  2. Catch the finished seafood from the pan and cool for five minutes.
  3. Peel the meat from the shell (but do not throw them away) and cut into pieces.
  4. Grind the shells with a kitchen hammer or scissors and return to the broth pan. Reduce heat to medium, cover and simmer another 20 minutes.

    Strain the finished broth through cheesecloth and return to the pan.

  5. In a deep frying pan, heat 1 tbsp over medium heat. l oils. Add rice and sauté for a couple of minutes, stirring constantly.
  6. Add one glass of broth to the rice and cook for five minutes or until the entire broth is absorbed.

    Keep stirring constantly.

  7. Gradually add 1/2 cup of broth to the rice, keeping 2 tbsp. l Stir and make sure that each portion of the broth has time to absorb. All together it will take you about 22 minutes.
  8. Remove the risotto from the heat, add the meat, 2 tbsp.

    l broth and green peas (thaw it first). Stir and serve.

345 calories

Tacos, risotto and pizza: 3 favorite seafood recipesTacos, risotto and pizza: 3 favorite seafood recipes

To speed up cooking, use ready-made basics for pizza.

Tacos, risotto and pizza: 3 favorite seafood recipes

COOKING TIME :

20 minutes

NUMBER OF PORTS:

8 servings

Ingredients

Dough (pizza base)

2 pcs.

Parsley (milled )

2 tbsp.

l

Oil (olive )

1 tbsp. l

Pepper (ground black)

to taste

Cooking process

  1. Preheat the oven to 200 degrees.
  2. Put the base of the pizza on a baking sheet. Brush with tomato paste and sprinkle with grated cheese. Bake for five minutes.

  3. Combine seafood, chopped parsley and garlic. Arrange on the basics, add the halves of the cherry, pour over the oil and season with salt and pepper. Bake for eight minutes or until seafood is cooked.
  4. Remove the pizza from the oven and cut into slices. Serve with lettuce.

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