Seafoods

Seafoods

Images & Videos

1.

animals from the sea that can be eaten, especially fish or sea creatures with shells

2.

fish or shellfish eaten as food

Audio

Definitions & Sample Sentences

  • Testing of seafood, collected from the local markets along the investigated areas, for the presence of the pathogen was another goal of the study.
  • In the supermarkets that sell seafood, there is almost an obsessive concern about hygiene.

1. Garlic Butter Shrimp

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Chopped parsley for garnish
  • Cooked rice or pasta for serving

Instructions:

  1. Sauté Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant.
  2. Cook Shrimp: Add the shrimp to the skillet, seasoning with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.
  3. Add Lemon Juice: Squeeze lemon juice over the shrimp and stir to combine.
  4. Serve: Garnish with chopped parsley and serve over cooked rice or pasta.

2. Baked Salmon with Lemon and Dill

Ingredients:

  • 4 salmon fillets
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • Salt and pepper to taste
  • Lemon slices for garnish

Instructions:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, dill, salt, and pepper.
  3. Coat Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Brush the olive oil mixture over each fillet.
  4. Bake: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  5. Serve: Garnish with lemon slices and serve with your choice of sides.

3. Seafood Paella

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 1/2 cups Arborio rice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads (optional)
  • 4 cups seafood broth
  • 1 cup peas (fresh or frozen)
  • 1 pound mixed seafood (shrimp, mussels, clams, and/or squid)
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions:

  1. Sauté Vegetables: In a large skillet or paella pan, heat olive oil over medium heat. Add the diced onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
  2. Add Rice and Spices: Stir in the Arborio rice, smoked paprika, and saffron (if using), cooking for another 1-2 minutes.
  3. Add Broth: Pour in the seafood broth and bring to a boil. Reduce heat and simmer for about 15 minutes.
  4. Add Seafood and Peas: Add the peas and mixed seafood to the pan. Cook for an additional 5-10 minutes, or until the seafood is cooked through and the rice is tender. Avoid stirring too much to allow a crust to form on the bottom (socarrat).
  5. Serve: Season with salt and pepper to taste. Serve hot with lemon wedges for squeezing over the top.

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