Seafood in Brooklyn
- 1 pound (16-20 per lb.) jumbo shrimp, shell-on(sold as “raw, ready to peel”)
- 1/4 teaspoon black pepper
- 3/4 tsp salt
- 1 tablespoon ketchup
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp cayenne pepper, or to taste
- Lemon wedges(1 pieces)
First, rinse the shrimps well, remove the remaining sand into the pieces and drain them from water. In a bowl, put the ingredients with the spices all together and mix them well to obtain a flavored mixture. Afterwards, soak the shrimps in the sauce and toss them until they get fully coated. Cover and keep them in the fridge for 15 minutes.
In a skillet, add a tablespoon of vegetable oil over a medium-high heat until the oil gets warmer. Add the shrimps and sear for around 3-4 minutes until the shells color turn into brown but don’t worry as soon as you reach this case since the meat inside is cooked but still white not burned.
Finally, remove the pieces and serve them whole with lemon slices and cocktail sauce.
1 pound linguine pasta
2 teaspoons olive oil
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 pound large shrimp, cleaned and peeled
Salt and pepper
First, cook the linguini pasta following the package instructions, then remove and drain it.
Meanwhile, place olive oil in a skillet over medium-high heat; add to the oil the minced onions, garlic, oregano, basil, diced tomatoes and the can of tomato sauce and bring to boil. After 2 minutes of boiling the mixture, let it simmer for 10 minutes. Put the peeled shrimps over the boiling sauce; cover all and keep the fire on for 2 minutes until the shrimps turn bright pink. Finally, turn off the heat and add the mixture to the linguini and serve.
Before the cooking procedure, rinse the scallops and pat them with paper towels before cooking, otherwise they won’t brown properly. If the scallops were frozen, remove them from the freezer and thaw them in the refrigerator for couple of hours or defrost them in the microwave for few seconds.
It’s recommended to cut the scallops into half to facilitate the cooking procedure.
There are many ways to cook scallops:
The word “sear” means browning food over high heat without burning it.
First, use high quality skillet that could withstand high temperature and heat 2 tablespoons of sunflower, soybean, peanut or canola oil because they tolerate high heat much better than olive oil or butter.
Optionally, you can coat the scallops in 2 to 3 tablespoons of flour for each pound of scallops.
Cook scallops for 3 minutes on each side until they become brown or opaque turning once, then remove them and serve.
In a bowl, mix together 3 tablespoons of melted butter or vegetable oil, 1/4 teaspoon black pepper, and 1/8 teaspoon paprika. Brush half of the butter mixture on the scallops.
Preheat the broiler and place the scallops onto the broiling pan.
Broil the scallops about 4 inches from the heat for 8 to 10 minutes until they get opaque, turning and brushing with the remaining melted-butter mixture halfway. Serve with tartar sauce, sweet-and-sour sauce, or another favorite prepared sauce.
Frying is another way for cooking scallops. Like some other kinds of seafood like calamari and shrimps you could prepare the batter dough to dip in the scallops before frying.
For the batter, mix 1 cup all-purpose flour, 1/2 teaspoon sugar, and 1/4 teaspoon salt. In a small mixing bowl whisk 1 egg, 2 tablespoons cooking oil, and 3/4 cup cold water; add to flour mixture, beating until smooth. In a deep fryer place around two inches of canola, peanut, soybean or sunflower oil. Dip scallops into the batter.
When the oil temperature reaches 375degrees F, fry them for 2 minutes until their color turn into golden-brown.
Finally, remove scallops from the pan, drain on paper towels and put them in a preheated oven to keep them warm while others are being fried. Serve them with sweet and sour sauce or spicy cocktail sauce.
First, turn on the grill gas burners at the highest setting before beginning to grill.
Wipe the metal grating with vegetable oil on the rack through heatproof wire brush.
Meanwhile place the scallops on a baking sheet between two clean towels for approximately 10 minutes to absorb excess water. Make marinade with melted butter, cornstarch and brush it on both sides of each scallop and season the pieces with salt and pepper. Afterwards, insert skewers in them to flip the pieces from time to time while grilling.
During grilling, it’s requested to monitor the scallops by flipping the skewers over the heat. The cooking time should be short by grilling each side for 2 minutes.
Grilled scallops could be served with rice, broccoli and lemon juice.
3 pounds mussels
1 teaspoon extra-virgin olive oil
1 medium sized red onion
4 cloves garlic, finely chopped
6 ripe plum tomatoes, cored and coarsely chopped
1 big tablespoon of tomato paste
1 cup dry white wine
2 teaspoons chopped fresh parsley
First, it’s recommended to clean the mussels with a brush under cold running water to remove the sand stuck in them.
Second, in a large pot heat up some olive oil and add minced onions. Over a medium heat stir them until they get a golden color and then add the garlic and stir. After 2 to 3 minutes, pour off the cup of white wine and let it boil for some few minutes until the amount of wine decreases to its half.
Afterwards, add the chopped tomatoes and optionally 1 tablespoon of tomato paste then and the minced parsley. When the sauce gets more condensed, add the cleaned mussels and let it boil for 6 to 8 minutes and stir occasionally until they open. After that time, discard any of the mussels that are still unopened.
Finally, pour off the cooking mixture in a serving bowl or plate and serve them hot.
First, in order to clean the octopus, turn it inside out and discard the entrails and the ink sac. Turn the right side out again, locate the beak at the middle of the tentacle and cut it off. Then, wash well the octopus to remove any undesirable pieces left behind.
Second, fill in a pot with water and place it over the heat. When the water boils, slow down the heat, put the octopus and let it simmer over a low heat for 1 and a half hours. Alternatively, the octopus could be roasted in the oven in a low temperature for 2 hours.
Third, after the octopus has been cooked, mix 3 tablespoons dried oregano, 1 tablespoon white wine vinegar, 2 tablespoons olive oil and 1 tablespoon salt in a bowl. Marinate the octopus into a mixture for some minutes.
Afterwards, heat grill to medium, grill the octopus turning it every five minutes for fifteen minutes. When the grilling time is over, move the octopus onto a plate, cut it into slices, squeeze fresh lemon juice over the top and serve.
There are 4 ways through which a lobster could be cooked. These methods are boiling, steaming, baking and grilling.
Put ¾ amount of water in a marmite and 1 table spoon of salt.
When it brings to boil, add the lobster smoothly and cover it with a lid.
The cooking time differs upon the lobster weight. Each 1 ounce of lobster needs one minute. For example 1 lb. sized lobster needs 12 to 15 minutes.
When its color turns to red, remove it. Don’t remove the lobster before it’s cooked because the meat becomes tough and when overcooked it gets rubbery.
Remove the lobster from the pot with tong and place on a plate to drain and cool.
Put 2 inches of salted water or boiling water with 1 tablespoon of salt.
When it turns to boil, grasp the lobster and place it over a steaming rack, cover it with a lid and let it steam for 20 minutes if the lobster weights 1 to 1 ½ lbs.
Boil the 1 ½ to 2 pounds of lobster into a boiling water and let it boil for 5 to 7 minutes.
Afterwards, remove the lobster and cut it into half lengthwise from the tail to the top of the head, and divide the claws that will be turned up on the grill through a sharp knife.
Preheat the grill for few minutes before the lobster is placed onto (shell side down).
Baste the lobster with butter or oil and flavor with salt and pepper. Moreover you could optionally add garlic and herbs or lemon or lime juice to the butter.
Grill the lobster for 10 minutes and ensure the meat located at the toughest part of the shell is completely done.
When the meat’s color turns into white and opaque that means the lobster is ready to eat.
Serve it with butter and a slice of lemon.
Preheat the oven to 450 degrees F.
Cut each side of the additional shells through a scissor covering the underside of the lobster tails.
Put the lobster on a baking sheet, baste it with butter and wrap in foil in order not to get dry and bake it into the oven for 20 minutes for a 6-8 ounce lobster.
When the meat’s color gets white or opaque remove it from the oven and serve the lobster with lemon wedges.
Alternatively, you can always come down to Beebo Restaurant for a nicely prepared lobster meal.
Seafood has several essential nutrients that are very important for health. It is a good source of protein, vitamin A and D, Omega 3, Zinc and other major elements that build and maintain strong bones and teeth not to mention other beneficial sides like its positive influence over the heart and many other advantages.
Unlike other types of food like red meat, fats and fast-food, seafood increases the good cholesterol in the body and decreases the LDL level know as bad cholesterol.
Some kinds of seafood such as Lobster and crab are rich in vitamin E, and protect cells from damage and controls blood pressure.
Salmon is rich in Omega 3 and protects the eyesight from blindness or blurred vision.
Phosphorous assists calcium in building and maintaining strong bones and teeth, which is found in crab.
Mussels are a rich source of vitamin D and folic acid which eliminates body tiredness.
Scallops contain potassium which regulate muscle contractions and protects the body from blood clot which may lead to heart attack.
Many studies have been conducted about whether or not oyster is an aphrodisiac. Because oysters are rich in zinc which controls progesterone level, a lack of it could lead to impotence for men. Any food rich in such mineral is considered aphrodisiac.
Many believe that oysters were originally labeled “aphrodisiac” because of their shape. Upon close inspection, they somewhat resemble the female sex organ. This could be a reason why people in the past associated mussels with sexuality. Sexual appetite, more often than not, starts in the mind rather than in the body, so oysters could have a psychological effect on the libido.
There’s however another dispute by scientists which states that not every aphrodisiac nutrient leads to sexual desire. In the case of oysters, chemical analysis shows that it consists of water, protein and carbohydrates, plus small amounts of fat, sugar and minerals. None of these components are known to affect sex drive or performance. As a result oysters may not cause sexual desire or love.