Taste USA: Seafoods

Monday, July 4, 2016

creamy prawn curry

How to make creamy prawn curry recipe - Calories per serving 482

Serves 4

Preparation time 5 minutes, Cooking time 25–30 minutes

Ingredients:
1 tablespoon sunflower oil
1 onion, finely chopped
12 curry leaves
3 tablespoons gluten-free curry paste
200 ml (7 fl oz) gluten-free fish stock
600 ml (1 pint) coconut milk
300 g (10 oz) green beans, halved
400 g (13 oz) raw peeled king prawns
coriander leaves, to garnish

Method:
Heat the oil in a wok or large frying pan, add the onion and cook for 3–4 minutes until soft. Add the curry leaves and cook for a further 1 minute.

Stir in the curry paste and cook for 2 minutes, then pour in the stock and coconut milk and bring to the boil. Reduce the heat and simmer for 10–12 minutes.

Add the beans and cook for 5 minutes until just tender, then add the prawns and cook for a further 3 minutes until the prawns turn pink and are cooked through. Serve sprinkled with a few coriander leaves.

For spicy prawns, heat 1 tablespoon olive oil in a frying pan, add 3 peeled and chopped garlic cloves and 1 chopped red chilli and cook for 1 minute, then add 500 g (1 lb) raw peeled tiger prawns and cook for 3–4 minutes until the prawns turn pink and are cooked through. Serve on a bed of crisp lettuce leaves, sprinkled with the juice of 1 lime, pepper and a few coriander leaves. Calories per serving 135

creamy prawn curry

sea bass with spinach dhal

How to make sea bass with spinach dhal recipe - Calories per serving 438

Serves 4

Preparation time 5 minutes, Cooking time 30 minutes

Ingredients:
1½ tablespoons olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
1 green chilli, deseeded and finely chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons garam masala
200 g (7 oz) red lentils
400 g (13 oz) can chopped tomatoes
600 ml (1 pint) gluten-free vegetable stock
4 sea bass fillets, about 150 g (5 oz) each
225 g (7½ oz) spinach
handful of coriander leaves, chopped
salt and pepper
1 tablespoon toasted flaked almonds, to garnish

Method:
Heat 1 tablespoon of the oil in a pan, add the onion and fry for 5 minutes until soft. Stir in the garlic and chilli and cook for a further 1 minute. Add the seeds and garam masala and continue to cook for 2 minutes.

Stir in the lentils, tomatoes and stock and bring to the boil. Reduce the heat and simmer for 20 minutes.

Meanwhile, heat the remaining oil in a separate large frying pan and cook the sea bass for 3–4 minutes on each side until cooked through.

Stir the spinach and chopped coriander through the lentils until just starting to wilt, then season. Divide the dhal between 4 plates and top each one with a sea bass fillet. Serve sprinkled with toasted flaked almonds.

For grilled sea bass with garlicky spinach, cook 4 x 150 g (5 oz) sea bass fillets under a preheated hot grill for 3–4 minutes on each side until cooked through. Meanwhile, place 750 g (1¾ lb) spinach in a saucepan and pour over a little boiling water, cover and cook for 1–2 minutes until the leaves start to wilt, then drain.

Heat 1 tablespoon olive oil in a large frying pan and cook 3 tablespoons pine nuts and 2 chopped garlic cloves for 2–3 minutes, then stir in the wilted spinach. Divide between 4 plates and top with the sea bass fillets. Calories per serving 301

sea bass with spinach dhal

Saturday, July 2, 2016

mediterranean squid

How to make mediterranean squid recipe - Calories per serving 257

Serves 4

Preparation time 10 minutes, Cooking time 25 minutes

Ingredients:
1 tablespoon olive oil
1 red onion, diced
1 garlic clove, sliced
75 g (3 oz) pitted black olives
1 red chilli, deseeded and finely sliced
pinch of paprika
400 g (13 oz) can chopped tomatoes
400 g (13 oz) can butter beans, rinsed and drained
600 g (1¼ lb) squid, cleaned and sliced into rings
grated rind of 1 lemon
small handful of parsley, chopped
salt and pepper
lemon wedges, to serve

Method:
Heat the oil in a large pan, add the onion and garlic and fry for 3–4 minutes until softened. Add the olives, chilli and paprika and cook for a further 1 minute. Stir in the tomatoes and simmer for 12 minutes.

Add the butter beans and season well. Bring to the boil, then add the squid, cover and simmer for 5–6 minutes until the squid is cooked through and tender.

Sprinkle with the lemon rind and chopped parsley and serve with lemon wedges.

For salt & pepper squid, mix together 85 g (3 oz) gram flour, 85 g (3 oz) rice flour, 2 tablespoons crushed Sichuan peppercorns, 2 teaspoons cracked black pepper and 1 teaspoon sea salt in a bowl. Heat about 7 cm (3 inches) vegetable oil in a deep pan or wok to 180–190°C (350–375°F), or until a cube of gluten-free bread browns in 30 seconds. Cut 400 g (13 oz) cleaned squid into rings, then coat in the seasoned flour and deep-fry in batches for about 2–3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper, sprinkling with a little more salt. Serve sprinkled with a few chopped spring onions and a dipping sauce. Calories per serving 232 (not including dipping sauce)

mediterranean squid

Friday, July 1, 2016

spanish style seafood

How to make spanish style seafood recipe - Calories per serving 214 (not including bread)

Serves 4

Preparation time 15 minutes, Cooking time 35–40 minutes

Ingredients:
1 tablespoon olive oil
2 garlic cloves, sliced
1 fennel bulb, sliced
500 g (1 lb) cherry tomatoes
3 tablespoons sherry
1 tablespoon sun-dried tomato paste
16 large live mussels, scrubbed and debearded (discard any that don’t shut when tapped)
16 large raw peeled prawns
200 g (7 oz) squid, cleaned and cut into slices
small bunch of parsley, chopped
salt and pepper

Method:
Heat the oil in a large shallow frying pan, add the garlic and fennel and cook for 8–10 minutes until softened. Add the tomatoes, sherry, tomato paste and 3 tablespoons of water and bring to the boil, then reduce the heat and simmer for 20 minutes.

Add the mussels, cover with a lid and cook for 5–6 minutes until the mussels have opened. Discard any that remain closed. Stir in the prawns and squid and cook for a further 3–4 minutes until the prawns turn pink and the squid is cooked through.

Sprinkle with parsley, season and serve with crusty gluten-free bread, if liked.

For seafood salad, heat 2 tablespoons olive oil in a wok or frying pan, add 2 chopped garlic cloves and cook for 1 minute, then stir in 16 large raw peeled prawns and 300 g (10 oz) cleaned and sliced squid and stir-fry for 3–4 minutes until the prawns turn pink and the squid is cooked through. Toss with the leaves of 2 torn romaine lettuces and 50 g (2 oz) mangetout. Serve with a squeeze of lime juice. Calories per serving 165

spanish style seafood

prawns with spicy dip

How to make prawns with spicy dip recipe - Calories per serving 227

Serves 4

Preparation time 10 minutes

Ingredients:
2 Little Gem lettuces, leaves separated
400 g (13 oz) cooked peeled king prawns

Spicy dip:
200 g (7 oz) cream cheese
100 g (3½ oz) natural yogurt
1 garlic clove, crushed
2–3 drops of lemon juice
¼ teaspoon dried chilli flakes
handful of snipped chives
salt and pepper

Method:
Make the spicy dip. Mix together the cream cheese, yogurt, garlic, lemon juice, chilli flakes and chives in a serving bowl. Season with salt and pepper to taste.

Arrange the lettuce leaves on 4 small plates and top with the prawns. Serve the dip for everyone to share.

For spicy prawn salad, heat 2 tablespoons olive oil in a saucepan, add 1 tablespoon dried chilli flakes and 2 crushed garlic cloves and cook for 2 minutes. Add 500 g (1 lb) raw peeled king prawns and cook for a further 5–6 minutes until the prawns turn pink and are cooked through.

Add a splash of white wine and cook until it has evaporated. Remove from the heat. Toss 75 g (3 oz) rocket leaves in 2 tablespoons olive oil and 1 tablespoon balsamic vinegar.

Divide between 4 plates and top with 2 peeled, stoned and sliced avocados. Spoon over the prawns and serve sprinkled with 1 tablespoon toasted sesame seeds. Calories per serving 385

prawns with spicy dip

Sunday, June 26, 2016

sweet and smoky shrimp and grits

How to make sweet and smoky shrimp and grits recipe - This popular Southern dish of creamy grits is paired with a sweet, salty, and smoky topping of shrimp and bacon.

SERVES 4

PREP TIME 15 mins, COOK TIME 1 hr

Ingredients:
4 thick-cut smoked bacon slices
2 garlic cloves, crushed
1 onion, roughly chopped
4 large tomatoes, roughly chopped
6 tbsps butter
1 tbsp light brown sugar
1 tsp red pepper flakes
salt and freshly ground black pepper
2 cups yellow grits or polenta
2 cups heavy cream or whole milk
1⁄4 tsp smoked paprika or ancho chilli powder
1⁄4 tsp cayenne pepper
2 cups cheddar cheese, grated
juice of 1 lemon
1lb (450g) raw shrimp, shelled and deveined
2 scallions, chopped, to garnish

Method:
1 In a heavy-based frying pan, dry-fry the bacon, drain on paper towels, and set aside. Drain off most of the bacon grease from the pan and return to medium-low heat. Add the garlic, onion, tomatoes, butter, sugar, red pepper flakes, and season well. Cook over low heat, stirring occasionally, for 30–45 minutes, or until the onion and tomatoes have softened.

2 After simmering the tomato mixture for 15 minutes, combine the grits, cream, 13⁄4 pints (1 liter) of water, smoked paprika, and cayenne pepper in a large soup pot, and season well. Cook over medium-low heat for 30–35 minutes, or until the grits thicken and can hold a spoon on the surface, and about three-quarters of the liquid has been absorbed. Stir in the cheese until melted and fully incorporated, then add the lemon juice.

3 Add the shrimp to the tomato mixture in the frying pan and cook for 5–7 minutes, or until the shrimp turn pink. Crumble or chop the bacon.

4 Transfer the grits to a serving dish and top with the tomato and shrimp sauce, crumbled bacon, and scallions. Serve hot.

COOK’S TIP
For a lighter take on creamy grits, try almond milk instead of heavy cream or whole milk.

sweet and smoky shrimp and grits

Thursday, June 23, 2016

mediterranean seafood pie

How to make mediterranean seafood pie recipe - Each serving provides 375 calories, 28 g protein, 12 g fat (3 g saturated fat), 38 g carbohydrate (5 g sugars), 6 g fiber, 342 mg sodium

SERVES: 4

PREPARATION: 10 MINUTES, COOKING: 25 MINUTES
2 pounds (1 kg) potatoes
1 1/2 tablespoons (22 ml) olive oil
1 large leek, white part only, thinly sliced
1 clove garlic, crushed
14 1/2 ounce (400 ml) can diced tomatoes
1/4 teaspoon (1 ml) dried oregano
2/3 pound (350 g) frozen cooked mixed seafood, including mussels, shrimp and squid
freshly ground black pepper
1/4 cup (25 g) grated Parmesan

Method:
1 Peel the potatoes and cut into 1–2 inch (3–5 cm) chunks. Bring a saucepan of water to a boil, add the potatoes and return to a boil. Simmer 10 minutes, or until tender.

2 Meanwhile, preheat the broiler to high. Heat the oil in a large saucepan over a medium–high heat and cook the leek and garlic for 2–3 minutes, stirring, until the leek has softened. Add the tomatoes, rinsing out the can with 1 tablespoon (15 ml) water. Add the oregano and bring to a boil. Reduce the heat, cover and simmer for 2 minutes.

3 Add the seafood to the pan and return to a boil. Stir, cover the pan and simmer for another 2 minutes, or until seafood is thoroughly heated through. Season with pepper. Pour the seafood mixture into a 6-cup (1.5 liter) ovenproof dish.

4 Drain the potatoes, mash them and spoon them evenly over the top of the seafood, forking them up to the edge of the dish. Sprinkle with the Parmesan and broil for 12–13 minutes, or until the topping is golden.

mediterranean seafood pie

Wednesday, June 22, 2016

stir-fried scallops and shrimp

How to make stir-fried scallops and shrimp recipe - For a quick and delicious meal, this Asian seafood stir-fry is hard to beat. It requires very little oil, and the seaweed and vegetables add lots of flavor and texture. Pickled ginger is readily available in larger supermarkets.

SERVES: 4

PREPARATION: 15 MINUTES, PLUS 10 MINUTES SOAKING, COOKING: 5 MINUTES

Ingredients:
1 tablespoon (5 g) dried wakame seaweed
1 1/3 cups (350 g) fresh thin egg noodles
juice of 1 lemon or 1 lime
2 teaspoons (10 ml) honey
1 tablespoon (15 ml) low-sodium soy sauce
4 scallops, about 1/2 pound (200 g) total, quartered
24 peeled raw shrimp, about 6 ounces (170 g) total, tails left on if desired
2 teaspoons (10 ml) sunflower oil
1 teaspoon (5 ml) sesame oil
5 ounces (150 g) bok choy, leaves separated
3 1/3 cups (300 g) bean sprouts, trimmed
3 teaspoons (15 ml) pickled ginger

Method:
1 Put the wakame in a bowl, cover with 11/4 cups (300 ml) cold water and leave for 8–10 minutes to rehydrate; drain well. Put the noodles in a large bowl and add enough boiling water to cover them generously. Let soak for 4 minutes, or according to the package instructions, until tender. Drain when they are ready.

2 Meanwhile, combine the lemon juice, honey and half of the soy sauce. Pour the marinade over the scallops and shrimp and set aside to marinate for 5 minutes.

3 Drain the scallops and shrimp, reserving the marinade, and pat dry with paper towels. Heat a wok or heavy-bottom frying pan over medium–high heat, add the combined sunflower and sesame oils and swirl to coat the wok. Add the scallops and shrimp and stir-fry for 2–3 minutes, or until the shrimp have just turned pink and the scallops are opaque. Remove from the wok and set aside.

4 Add the bok choy, bean sprouts, reserved marinade, remaining soy sauce and the pickled ginger to the wok and stir-fry for 1–2 minutes.

5 Return the scallops and shrimp to the wok, add the wakame and stir-fry for 1 minute, or until just heated through. Serve with the egg noodles.

Each serving provides
369 calories, 26 g protein, 6 g fat (1 g saturated fat), 53 g carbohydrate (5 g sugars), 5 g fiber, 436 mg sodium

Food Fact
WAKAME is usually sold dried and is rehydrated with water before using. It contains essential minerals, such as calcium, phosphorus, magnesium and iodine.

stir-fried scallops and shrimp

Wednesday, June 8, 2016

Thai Crabcakes

How to Make Thai Crabcakes Recipe - preparation 15 minutes plus chilling cooking time 6–8 minutes calories 280 kcals

Serves 2

Ingredients:
300g/11oz fresh crabmeat
1 hot red chilli, seeded
3 spring onions (scallions), diced
2 garlic cloves, crushed
fresh coriander (cilantro) sprigs
1 tsp Thai fish sauce
2 tbsp low-calorie mayonnaise
juice of ½ small lime
25g/1oz/½ cup fresh white breadcrumbs
spray oil
lime wedges and herby lite mayonnaise to serve

Method:
1 Put the crabmeat, chilli, spring onions, garlic, coriander, Thai fish sauce, mayonnaise and lime juice in a blender or food processor. Blitz in short bursts until well combined and tip into a bowl.

2 Stir in the breadcrumbs, then cover the bowl and chill in the refrigerator for 20 minutes to firm the mixture.

3 Divide the mixture into 8 equal-sized portions and shape with your hands into small round patties.

4 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the crabcakes and cook for 3–4 minutes each side until golden brown.

5 Serve them hot with lime wedges and 1 heaped tbsp each lite mayonnaise mixed with chopped herbs of your choice.

Thai Crabcakes

Mussels with Pesto

How to Make Mussels with Pesto Recipe - preparation 15 minutes cooking time 15 minutes calories 340 kcals

Serves 2

Ingredients:
1kg/2¼lb mussels, scrubbed and beards removed
spray oil
1 onion, finely chopped
2 garlic cloves, crushed
1 x 400g/14oz can chopped tomatoes
100ml/3½fl oz/⅓ cup boiling water
50ml/2fl oz/¼ cup red wine
2 tbsp low-fat green pesto sauce
salt and ground black pepper
4 tbsp chopped fresh parsley
2 x 25g/1oz slices baguette

Method:
1 Discard any mussels that are open or cracked.

2 Lightly spray a large pan with oil and cook the onion and garlic over a low heat until softened. Add the tomatoes, boiling water and wine and bring to the boil. Cook vigorously for a few minutes and then tip in the mussels.

3 Cover the pan, reduce the heat and cook, shaking gently occasionally, for 5 minutes or until the mussels open. Remove them with a slotted spoon and keep warm. Throw away any that fail to open.

4 Add the pesto to the pan and bring back to the boil. Season to taste with salt and pepper.

5 Divide the mussels between two deep serving bowls and pour the sauce over them. Sprinkle with parsley and eat with the baguette slices to mop up the sauce.

Saturday, June 4, 2016

Seafood Kebabs

How to Make Seafood Kebabs Recipe - preparation 25 minutes cooking time 10 minutes

Serves 4

Ingredients:
4 long fresh rosemary stalks
4 tbsp olive oil
grated zest and juice of 1 lime
340g/12oz cod, cut into chunks
225g/8oz large peeled raw prawns (jumbo shrimp)
340g/12oz tzatziki
boiled rice and lime wedges to serve

Method:
1 Preheat the barbecue or grill (broiler) to hot.

2 Strip almost all the leaves from the rosemary, apart from the top sprig. Chop the stripped leaves and mix with the oil, lime zest and juice. Stir in the cod and prawns.

3 Cut the tip of each rosemary stalk to a sharp point and skewer the cod and prawns. .

4 Preheat a grill (broiler). Arrange the kebabs on a grill (broiler) rack and cook for 4–5 minutes on each side or until the fish is opaque and the prawns are pink and cooked.

5 Serve immediately with tzatziki and boiled rice with lime wedges to squeeze over the kebabs.

Mexican Swordfish

How to Make Mexican Swordfish Recipe - preparation 10 minutes plus marinating cooking time 10 minutes

Serves 4

Ingredients:
1 tsp dried chilli flakes
4 tbsp olive oil
grated zest and juice of 1 lime
1 garlic clove, crushed
4 x 175g/6oz swordfish steaks
oil to brush
salt and ground black pepper
1 lime, sliced

Method:
1 Put the chilli flakes, oil, lime zest and juice and garlic in a shallow bowl and mix together. Add the swordfish and turn several times to coat completely. Cover and marinate in the refrigerator for 30 minutes.

2 Preheat the barbecue or an oiled griddle pan until hot.

3 Lift the swordfish out of the marinade and season with salt and pepper. Cook the steaks for 2 minutes on each side. Top with slices of lime and cook for 1 more minute or until the fish is cooked right through. Serve immediately.

Tuesday, May 31, 2016

Grilled Sardines

How to Make Grilled Sardines Recipe - preparation 10–30 minutes cooking time 10 minutes

Serves 4

Ingredients:
900g/2lb sardines, gutted
6 tbsp olive oil
3 tbsp lemon juice
2 tsp grated lemon zest
4 tbsp chopped fresh parsley
salt and ground black pepper
crusty bread to serve

Method:
1 Preheat the grill (broiler). Rinse the sardines and pat dry with kitchen paper. Remove the bones if wished.

2 In a bowl, mix together the oil, lemon juice, lemon zest, parsley and seasoning.

3 Place the sardines on a grill (broiling) rack, drizzle the dressing over them and grill (broil) under a medium-high heat for 5–7 minutes each side, basting frequently with the dressing. Serve hot with crusty bread.

Grilled Sardines

Seafood Fritto Misto

How to Make Seafood Fritto Misto Recipe - preparation 20 minutes cooking time 10 minutes

Serves 6

Ingredients:
450g/1lb squid, cleaned
340g/12oz whitebait
450g/1lb firm white fish fillets, e.g. cod or haddock, skinned, and cut into thin strips
12 large raw prawns (shrimp), peeled with tails intact
4 tbsp seasoned flour
vegetable oil for deep-frying
salt and ground black pepper
lemon wedges and fresh parsley sprigs to garnish

Method:
1 Slice the body of the squid into rings and the tentacles into pieces. Toss all the fish and shellfish in seasoned flour.

2 Heat the oil in a deep-fat fryer to 190°C/375°F – test by frying a small cube of bread; it should brown in 20 seconds. Fry the fish and shellfish, in batches, until crisp and golden. Drain on kitchen paper and keep warm while frying the rest.

3 Divide the fish and shellfish among six warmed plates. Season with salt and pepper and serve immediately with sprigs of parsley and lemon wedges.

Saturday, May 28, 2016

Thai Veggie Curry

How to Make Thai Veggie Curry Recipe - preparation 10 minutes cooking time 15 minutes Serves 4

Ingredients:
2 tbsp Thai green curry paste
1 tsp diced fresh root ginger
6 spring onions (scallions), diced
1 x 400ml/14fl oz can coconut milk
3 carrots, cut into matchsticks
1 broccoli head, cut into florets
a few fresh coriander (cilantro) sprigs, chopped
juice of 1 lime

Method:
1 Heat a large pan, add the curry paste, ginger and spring onions and stir-fry over a medium heat for 2–3 minutes.

2 Add the coconut milk, cover the pan and bring to the boil. Reduce the heat and add the carrots. Simmer for 5 minutes.

3 Add the broccoli florets and simmer for 5 minutes or until just tender but retaining a little bite.

4 Stir in the coriander and lime juice, then serve immediately with boiled rice.

Stir-Fried Prawns

How to Make Stir-Fried Prawns Recipe - preparation 30 minutes cooking time 7 minutes Serves 4

Ingredients:
2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 lemongrass stalk, halved
1 small onion, thinly sliced
1 red chilli, seeded and sliced
2.5cm/1in piece fresh root ginger, peeled and shredded
450g/1lb large raw peeled prawns (jumbo shrimp)
340g/12oz pak choi (bok choy), shredded
2 tbsp Thai fish sauce
juice of 1 lime

Method:
1 Heat the oil in a wok or deep frying pan. Add the garlic, lemongrass, onion, chilli and ginger and stir-fry briskly over a high heat for 2 minutes.

2 Add the prawns and pak choi and stir-fry for 2–3 minutes until the pak choi is slightly tender but still crisp and the prawns are pink and succulent.

3 Add the fish sauce and lime juice and cook for 1 minute. Discard the lemongrass and serve immediately with boiled rice or noodles.

Stir-Fried Scallops

How to Make Stir-Fried Scallops Recipe - preparation 15 minutes cooking time 3 minutes Serves 4

Ingredients:
500g/1lb 2oz large scallops
2 tbsp oil
1 bunch of spring onions (scallions), sliced diagonally
1 red (bell) pepper, seeded and thinly sliced
2 tsp grated fresh root ginger
2 garlic cloves, sliced
2 tbsp lime juice
3 tbsp chopped fresh coriander (cilantro)
sweet chilli sauce and boiled rice to serve

Method:
1 Cut the scallops into thick slices. Heat the oil in a wok or large frying pan. Add the scallops, spring onions, red pepper, ginger and garlic and stir-fry over a high heat for 2–3 minutes or until the vegetables are just tender.

2 Add the lime juice and cook for 1 minute. Stir in half the chopped coriander.

3 Serve the scallops immediately, sprinkled with the remaining chopped coriander, on a bed of boiled rice with some chilli sauce.

Thai Red Seafood Curry

How to Make Thai Red Seafood Curry Recipe - preparation 10 minutes cooking time 15 minutes Serves 6

Ingredients:
1 tbsp coconut oil
1 lemongrass stalk, chopped
1 green chilli, chopped
4 tbsp chopped fresh coriander (cilantro) plus extra to serve
2 kaffir lime leaves, chopped
1–2 tbsp Thai red curry paste
1 x 400ml/14fl oz can coconut milk
450ml/¾ pint/1¾ cups fish stock
250g/9oz queen scallops
450g/1lb raw peeled tiger prawns (shrimp)
salt and ground black pepper

Method:
1 Heat the oil in a wok or deep frying pan over a medium heat. Add the lemongrass, chilli, coriander and lime leaves and stir-fry for 30 seconds. Add the curry paste and stir-fry for 1 minute.

2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5–10 minutes until slightly reduced. Season to taste with salt and pepper.

3 Add the scallops and prawns, bring to the boil, then reduce the heat and simmer for 2–3 minutes until cooked.

4 Divide the curry among six serving bowls and sprinkle with coriander. Serve immediately with rice.

Thai Green Seafood Curry

How to Make Thai Green Seafood Curry Recipe - preparation 15 minutes cooking time 10 minutes Serves 4

Ingredients:
1 tbsp coconut oil
3 tbsp Thai green curry paste
340g/12oz skinless cod fillets
340g/12oz large raw peeled prawns (jumbo shrimp)
1 x 400ml/14fl oz can coconut milk
200ml/7fl oz/¾ cup fish stock
juice of 1 lime
2 tbsp Thai fish sauce
125g/4oz fine green beans
3 tbsp fresh basil, torn
salt and ground black pepper

Method:
1 Heat the oil in a wok or deep frying pan. Add the curry paste and cook over a medium heat, stirring, for 1–2 minutes.

2 Cut the cod into chunks and add to the wok with the prawns. Stir well to coat them in the curry paste. Stir in the coconut milk, stock, lime juice and fish sauce and bring to the boil.

3 Add the green beans, reduce the heat and simmer gently for 5 minutes or until the beans and cod are tender. Stir in the basil and season to taste with salt and pepper.

4 Ladle the curry into bowls and serve with rice.

Prawn Gumbo

How to Make Prawn Gumbo Recipe - preparation 20 minutes cooking time 45 minutes Serves 4

Ingredients:
1 tbsp groundnut oil
1 onion, finely chopped
2 celery sticks, chopped
2 green peppers, seeded and roughly chopped
1 red chilli, diced
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
200g/7oz okra, roughly chopped
900ml/1½ pints/3¾ cups fish or vegetable stock
125g/4oz/½ cup basmati rice
300g/11oz cooked, peeled king prawns (jumbo shrimp)
salt and ground black pepper
4 tbsp chopped fresh parsley

Method:
1 Heat the oil in a large pan. Add the onion, celery and green peppers and cook over a low heat for 5 minutes until they start to soften.

2 Stir in the chilli, garlic, tomatoes, okra and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.

3 Stir in the rice, reduce the heat and simmer for 20 minutes, stirring occasionally, until the rice is cooked and the liquid has been absorbed.

4 Stir in the prawns and heat through. Season to taste with salt and pepper.

5 Spoon the gumbo into four serving bowls, garnish with chopped parsley and serve.