The most inexpensive and rather available way to indulge itself with shrimps, mussels, squids and octopuses – to make seafood cocktail. It is possible to buy it practically in any supermarket or other large shop of the megalopolis, the choice of options of packing at the level too. One trouble: very often when defrosting seafood gives so much water that it becomes sad. It is unlikely such dense glazing (it because of it when thawing the frozen seafood cocktail loses nearly a quarter of weight) is necessary. But we remain nothing else how to reconcile and in advance to buy more, than it is necessary.
It is required to you
- - Cocktail from seafood;
- - creamy or vegetable oil;
- - spices;
- - vegetables;
- - rice or noodles;
- - cream;
- - white wine;
- - balsam vinegar;
- - frying pan;
- - stewpan;
- - spoons;
- - knives;
- - cocottes;
- - cutting board.
Instruction
1. If decided to serve seafood cocktail as an independent dish, just place it on a heated frying pan, cover, lower fire and take before full defrosting (in advance seafood cocktail isn't defrozen). At this stage you don't salt and don't season with spices. Because of big percent of moisture which comes out seafood it is easy to go too far in additives now. When seafood cocktail is defrozen (usually on it 2-4 minutes leave, time depends on extent of heating), uncover, add a desi piece, season with spices to taste and increase fire. It is the basic recipe, in it there can be variations.
2. If you want to please housewith seafood prepared in the Mediterranean style previously fry couple of branches of a thyme or rosemary, the chopped onions shallot and crushed by the wide party of a knife blade of teeth of garlic. In 3-4 min. add the frozen seafood cocktail, salt and pour a little white wine. You hold on a plate almost before full evaporation of liquid, then take branches of greens and give, having garnished or halves of a paprika podpechenny on a grill, either the eggplants, or the tomatoes of concasse which are previously warmed up and seasoned with couple of drops of balsam vinegar.
3. At the decision to make seafood cocktail in Asian style, get the corresponding ware. The best option – a frying pan a wok with a hemispherical bottom. For the lack of such frying pan, take a deep stewpan or a usual frying pan with rather high sides. The frozen seafood cocktail and in this recipe shouldn't be defrozen. Fry small cut root of ginger and garlic on soy or peanut butter if is – add лемонграсс (a lemon sorghum) and galangal. The last two ingredients are frequent addition of seafood in China or Japan. They are on sale also at us; almost in all more or less large shops they can be bought in a fresh or dried look for a long time. As soon as oil in a wok absorbs aromas of pryanovkusovy vegetables, add the frozen cocktail from seafood. Quickly fry on strong fire and at once give with rice or traditional Asian noodles – udon, yourself, to a harusama.
4. Prepare a remarkable julienne from seafood cocktail. Place the frozen seafood in a stewpan with a cover and take on small fire, so far glazing not to turn into water. Add fire and let's be evaporated excess liquid. Season with salt and pepper. Meanwhile in other frying pan fry onions on a desi, powder it with flour when that gains a little nut color, part with heavy cream and salt. Remove cocktail from fire, distribute on cocottes – small, is more often to ceramic or metal forms in which traditionally prepare and give a julienne. It is important that seafood occupied no more than a half on height. Fill in with creamy mix, strew with a grated cheese and bake to a ruddy crust. The ""Favourite"" place of this hot appetizer - on a holiday table.
5. The Italians who are a good judge of good food for the lack of at some point fresh seafood, would prepare with seafood cocktail one of the national dishes – risotto. Fry couple of branches of a thyme in a deep stewpan then at once remove them and add rice. Some of the best grades suitable for risotto – a karnarola and арборио. Their main advantage – they perfectly keep a form and necessary structure during rather long heat treatment, and risinka in finished form are connected in absolutely correct way with each other, but at the same time don't turn into porridge as it happens when using grain of other grades. Add fish broth to the fried rice which seeds gained necessary transparency, slowly, literally on a ladle. When rice bulks up, add cocktail from seafood and the onions which are previously fried on a desi shallot, then pour in cream, season with salt and a white pepper. The consistence of a ready-to-eat meal has to remain flowing. If you take it on a spoon and you will turn, risotto flows down, but doesn't flop as it inevitably happens to mashed potatoes. It risotto with seafood is considered reference. Unless in the middle of preparation it would be quite good to add 100-120 ml of white wine, - however, this matter of taste.
6. From the frozen seafood cocktail quite good salad can turn out. Pripustite one of ways described above cool seafood. Meanwhile prepare vegetables, for example, a multi-colored paprika who it is necessary to clean, cut on quarters and, having salted, to bake to semi-readiness; tomatoes – the concasse (cut by a cube without thin skin and seeds), grilirovanny garlic, olives or olives. As gas station the dressing from the olive oil and lemon juice taken in equal proportions will approach such salad. Mix all ingredients with gas station in a deep salad bowl, and as the finishing chord decorate with fresh leaves of a basil. You just made almost restaurant salad, - well and that that used for it the frozen seafood cocktail.