Chili Shrimp Pasta

seafood-pasta-0068

A spicy, tasty pasta dish. If the chili is not hot enough, you can always add some chili flakes towards the end of the cooking (or as a garnish). If you prefer, crayfish tails (or mussels) are excellent substitutes for the shrimp. Just choose the best alternative available from your store.

Serves 4

150 g chestnut mushrooms, sliced
½ leek, finely sliced
1 clove garlic, crushed
2 tsp tomato paste
Olive oil
1 red chili pepper, finely chopped, seeds removed

100 ml white wine
250 ml crème fraiche

2 tomatoes, cut into thin wedges
350 g cooked and peeled shrimp
Salt, pepper

Pasta of your choice

Parsley, chopped, to decorate

1. Gently fry the garlic, mushrooms, tomato paste and leek in a pan (low to medium heat).
2. After about 8-10 minutes, when the mushrooms have let go of the moisture, add the chili and fry another couple of minutes.
3. Add the wine and crème fraiche and simmer for 10 minutes.
4. Add the tomatoes and the shrimp and heat up – do not boil.
5. Season with salt and pepper.
6. Serve with parsley on top.
7. Cook the pasta. I prefer the soy bean pasta but there are many other gluten free alternatives available.

Seafood Saffron Casserole

151014 Seafood Saffron Casserole-9008

Light and delicious, quick to make and can partly be prepared in advance. The perfect Friday dinner party menu when you don’t have a lot of time to spend in the kitchen.

Serves 4

500 g sea bass fillets or other white, firm fish (such as cod)

150 g large, peeled shrimp
200 g mussels, no shell (optional)

1 leek, thinly sliced
2 celery stalks, sliced
2 carrots, sliced
2-4 tbsp olive oil
 
400g chopped tomatoes
150 ml white wine
1 cube fish stock
0,4 g saffron (to release the full flavour, add the strands to the wine 30 minutes before cooking)
Salt and pepper

Parsley, chopped
 

  1. Sauté the vegetables in a large, deep pan.
  2. Add the tomatoes, wine, fish stock and saffron.
  3. Simmer for 15 minutes.
  4. Add the fish
  5. Simmer another 10 minutes (until the fish is done)
  6. Add the shrimp and mussels, re-heat but do not boil.
  7. Serve with parsley on top.

Seafood Quinotto

Seafood quinotti

A wonderful alternative to risotto. This dish is creamy, yet light. I prefer using the white quinoa since, although colourful and beautiful, the black and red versions can be perceived as a bit hard in texture.

 

Serve as part of a menu with
Starter: Avocado Gazpacho
Dessert: Duo Choco Mousse with Cassis Syrup

Serves 4

200 ml Quinoa
400 ml chicken broth
1 banana shallot, finely diced
100 g pancetta, diced
1 garlic clove, crushed
0,5 g saffron
250 g mushroom, sliced
200 ml white wine
100 ml cream
30 g parmesan cheese, grated
cooked crayfish tails, shrimp, clams or other seafood
Black pepper

  1. Boil the quinoa (in chicken broth) according to the instructions on the package. Set aside.
  2. Sauté the onion over medium heat, then add the pancetta and sauté another couple of minutes. Add the garlic and saffron and then the mushrooms. Cook until most of the water (from the mushrooms) have evaporated, about 5-6 minutes.
  3. Pour the wine into the mixture and cook for a few minutes. Then add the cream and let simmer for another few minutes.
  4. Add the cooked quinoa and reheat while stirring.
  5. Add the parmesan cheese and gently fold in the seafood, saving a few pieces for the garnish. Carefully stir for a few minutes to heat through.
  6. Serve on individual plates (in ring molds) and add a few pieces of seafood on top. Finish by sprinkling some black pepper over the dish.