Rice with Monkfish and Shrimp

Para versão Portuguesa clique aqui: "Arroz de Tamboril e Camarão"

This dish is easy and quick to make.

4 tbsp olive oil 
2 small onions, diced
1 garlic clove, minced
2 bay leaves
100g red bell pepper diced
1 kg monkfish cut into cubes
100ml white wine
250g peeled shrimp
300g rice
½ cube seafood stock 

2 tbsp parsley chopped

salt and pepper to taste

Stir-fry the onion, garlic and bay leaves in the olive oil for 5 minutes. Add red pepper and continue cooking until tender. Add the monkfish, salt and wine and let cook on low heat for 10 minutes. Add rice, shrimp, stock and water (measure 3 times the volume of the rice). Let cook for 15 minutes and add parsley. Serve immediately.

Seafood and Beans Casserole Onda Style

Para versão Portuguesa clique aqui: “Feijoada de Marisco à Onda”

1 crab, cooked

¼ cup olive oil

200g onion, chopped

3 garlic cloves, minced

1 bay leaf

½ green bell pepper, chopped

½ red bell pepper, chopped

1 can tomatoes (390g) including liquid

¼ cup white wine

1 seafood stock cube

150g clams, shelled

150g mussels, shelled

150g cockles, shelled

250g shrimp, shelled

2 tbsp cilantro, chopped

½ tsp chili flakes

Salt to taste

1 large can (830g) + 1 small can (420g) cooked white beans

Prepare crab: remove the legs and break them slightly with a nut cracker or mallet. Open it and discard the gills and stomach. Cut in 4 pieces. Discard the shell.

Sauté onion, garlic and bay leaf in olive oil. Add peppers, chopped tomato including liquid, seafood stock cube and wine. Cover and simmer for about 20 minutes. Blend the sauce. It should be creamy and not thick. If necessary add some water. Add all seafood except shrimp. Bring to a boil and add rinsed and drained beans. Stir, cover and cook over low heat about 20 minutes. Taste and if necessary add some salt. Add chili flakes and shrimp, cover and cook for 5 minutes. Add cilantro, stir and remove from heat.

Oven Grilled Prawns

Para versão Portuguesa clique aqui: “Gambas no Forno”

Here is an easy way to prepare an appetizer. It’s easy, simple and an absolute crowd pleaser!

6 prawns

A drizzle olive oil

¼ tsp chili flakes

4 cloves garlic finely minced

Salt and pepper to taste

50g butter

⅛ cup white wine

½ tsp oregano

Lemon juice, freshly squeezed

Pre-heat oven to 200ºC.

Place prawns in an oven-proof tray and drizzle with olive oil, season with chili flakes, garlic, salt and pepper. Cut butter in small pieces and dot over prawns. Add wine and sprinkle with oregano. 

Place in oven for 15 minutes turning them over halfway through cooking. Remove and splash with freshly squeezed lemon juice.

Avocado and Shrimp in Pink Cocktail Sauce

Para versão Portuguesa clique aqui: “Abacate com Camarão e Molho Cocktail Rosa”

2 avocados

12 medium-sized shrimp, peeled and heads removed

1 recipe “Pink Cocktail Sauce” (click here for recipe or check blog archive)

lemon juice

Cook shrimp and cut in small pieces. Cut avocado in half lengthwise and remove pit.

With a sharp knife score avocado dicing it into small cubes, then scoop out pulp with a spoon. Careful not to cut through the shell, we’re going to use it as a serving dish. Place the avocado in a bowl with lemon juice to keep it from turning brown. Brush the interior of the shells with lemon juice also. 

Add the shrimp to the avocado and mix in the cocktail sauce. Toss well and fill the shells with mixture. Serve with crackers or toast.

Shrimp and Spinach Pasta

Para versão Portuguesa clique aqui: "Massa com Camarão e Espinafres"

3 cups pasta (fusilli)

1 tbsp butter

Olive oil

1 leek (white and light green part only)

Salt and pepper to taste

White wine

250g peeled shrimp

Zest of 1 lemon

½ cup heavy cream

125g spinach (3 handfuls)

Cook pasta in water seasoned with salt and a drizzle of olive oil. When cooked, drain and set aside. Cut the leek in half lengthwise and then crosswise in small half-moon pieces. Place butter and a drizzle of olive oil in a pan and once butter has melted add leek, seasoning it with salt and pepper. Let it cook in medium heat until softened for about 15 minutes. While it’s cooking it may dry out a bit so splash it with some white wine. When it’s soft add spinach and let cook another 10 minutes. Add shrimp and lemon zest and let cook for a further 5 minutes to cook the shrimp. Meanwhile add the cream to the pasta and cook over medium heat just to thicken the cream a bit and get the pasta well coated with cream. Add shrimp mixture to pasta, mix well and it’s ready to serve!

Creamy Seafood Soup

Para versão Portuguesa clique aqui: Creme de Marisco

This delicious velvety seafood broth is made with the help of Mycook food processor.

40g/ ⅓ cup flour

650g shrimp
800g water
1 medium-sized onion     

1 clove garlic
150g canned tomatoes, chopped
50g olive oil (30+20)
50g white wine

30g butter

1 tsp salt

¼ tsp pepper

a pinch of dried chili flakes
Croutons (click here or check blog archive for recipe)

In a non-sticking frying pan, lightly brown the flour over low heat, mixing constantly. When done set aside. Remove the heads and shells from the shrimp and set aside. Cut the shrimp in halves and set aside. Place 30g olive oil in the jar and set 1min/120º/speed 1. Add the heads and shells and cook for 3min/120º/speed 1. Add tomato 2min/120º/speed 1. Add wine and reduce 3min/120º/speed 2. Add water and cook 10min/100º/speed 2. 

Strain with the help of the basket. I like to put a sieve under the basket just to catch any small shell that might go through. Discard shells and set the stock aside. Clean the jar. Place the onion and garlic into the jar and pulse Turbo twice. Add butter and 20g olive oil and cook for 5min/110º/speed 2. Add the browned flour and cook 1min/100º/speed 4. Add the stock, season with salt, pepper and chili flakes and cook for 5min/110º/speed 4. When cooked, press turbo 3 times to get a creamy broth. Add the cut shrimp and cook for 4min/100º/speed 1. Serve with croutons.