Lobster

Hello everyone! Nothing good and start year with these beautiful lobsters, hehe clean, cook, season. Very good indeed, its meat and super juicy and delicious taste =) spicy then =) To drink we used a #moetchandon rose fresh, fresh. Hope you like it, how much it worth it anyway .

Ingredients:

3 clean lobster tails
2 chilies
Salsa to taste
2 tablespoons butter
3 cloves garlic
Salt to taste
3 tablespoons white wine

As the picture shows, put all the ingredients on top of the open tails. There are two in the photo because one already was actifry , that’s right, I used actifry 15 minutes.
Served on top of a salad with pomegranate seeds, say the Turks eat pomegranate seeds in new year it bring good luck.
I seasoned the salad with olive oil, lemon and salt.

I hope you like it, do not forget caring and sharing !!!

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I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk

Chicken with Shrimp and Clams

Hello, today I bring you a recipe Blog Cozinha pra 3 for another challenge.I like her blog.For me participating in any challenge of her page and an honor and wanted to thank the opportunity that it’s all your readers and blog friends. I chose this recipe because I love clams and found perfect combination, not regretted it because we love this dish.

Ingredients:

4 chicken breasts (I used 1 chicken boneless and skinless)
250g shrimp kernel (1kg used tiger shrimp shelled and cleaned)
1 kg of clams
1 tsp olive oil
1 tsp paprika
1 tsp salt
2dl white wine
2 cups water
1 teaspoon chillie
1 lemon
1 parsley fresh
2 tablespoons tomato paste
1 bay leaf

Place the clams in water with a little salt to open and dropping out of sand it has.
Cut the chicken into cubes, season with salt and paprika.
Heat the olive oil in a deep pan and add the chicken, bay leaf, let the chicken seal.
When you start getting dry add the white wine and water, tomato pulp, spicy, half the chopped parsley. Cook, when the browned chicken and the sauce is reduced, add the clams and shrimp, cook another 5/7 minutes.
Rectify the seasoning.
If necessary add a little white wine.

Serve with rice, in my case I served with fries the slices with wedges of lemon to squeeze on the table and the rest of the parsley over fresh and to give that flavor in seafood.
I loved it and I hope you enjoy.

 

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Lobster with Curry Coucous

Hello once again to participate in the group’s challenge to Facebook Day One … In the kitchen where the theme for the 38th edition was COUSCOU.In our home i use in many ways like salad and  second dish and love and always accompanies a barbecue here at home, but this time I tried something different that matched perfectly and was approved in home, family W. loved.I leave you then with recipe to read, thanks for visit. Enjoy!

Ingredients for Lobster:

These ingredients per person.

1 Lobster
50gr butter to cook
3 tablespoons fresh parsley
1 tablespoon salt
1 tablespoon spicy soup
1 tablespoon chopped garlic
Silver

Hold the lobster in half open and put in a tray bake, reserve.
A kitchen processor or robot for cold butter, parsley, salt, spicy and garlic, process everything until smooth paste and take that grease all lobster paste on both sides very well, the lobster board baking with part of the meat down and cover with silver paper take 15 minutes 200 ° C oven
Once time is up, remove silver paper and leave more 8 minutes. Remove and reserve.

Ingredients for couscou:

1/3 couscou
Seeds of 1 pomegranate
3 Asparagus
3 Radishes
1 teaspoon coconut oil
1 tablespoon curry
1 tablespoon saffron
1 tablespoon chopped chillies
1 tablespoon paprika

The couscou as instructions of the package, my read tocook them.By double the amount that uses water, such as rice and cook for 8 minutes. Once they’re ready to drain all the water and allow to drain 5 minutes. A grill the asparagus for 5 minutes, hot pan.
In a frying pan by coconut oil and when hot add couscou with all spices and stir well until all get the same uniform colour.
Take the radishes washed and cut, 3 grilled asparagus, the seeds of pomegranate and couscou and mix everything.
I let cool because I served with seafood taste over couscou cold, but it can serve them hoti you like it.

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Grilled King Prawns

Hello, today I bring you to blog a recipe that I love. On very hot days nothing like eating freshly grilled shrimps or king prawns in the BBQ. With coal or with wood does not matter, more important and enjoy these little treasures with family around and lick your fingers.
I hope you enjoy! Ah is not allowed to use any silverware the table. =)

Ingredients:

1 King Prawn box 10/12 (1 kg)
2 cloves garlic
1 lemon
2 oil tablespoons
fresh parsley
1 tablespoon of sriracha

Season the shrimp with olive oil, thinly slice the garlic cloves , grate the peel of half a lemon and also join sriracha and leave to marinate about 50 minutes.
Place the king prawns on the grill when the coals are ready
Let the grilling about 8-10 minutes per side, or even change color to an orange shade.
With a spoon or even a brush always watering the shrimp with the remains of seasoning.
When the shrimp is ready, sprinkle them with lemon juice and put the fresh parsley leaves.

Enjoy !!!

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Grilled King Prawns

Hello, this was main dish on Valentines Day , simple but divine …These tigers prawns were accompanied with some baked potatoes and roasted sweet potatoes.

Ingredients:

2 tiger prawns box ( one 6/8 size other 13/15 size)
4 cloves garlic
coarse salt
olive oil flavored with chilli
lemon juice
1 tsp tablespoons melted butter

Let the shrimp thaw completely. Open it in half lengthwise. Scoop out the guts and wash under running water. Pat dry with kitchen paper and place them on a tray with the skin down. salt season, flavored olive oil, crushed garlic cloves and the juice of 1 lemon.
Let stand at least half an hour.
Take the prawns to be grilled on the hotplate or if you prefer on the coals.
Melt butter join her lemon juice and serve the shrimp drizzled with the sauce.

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Spooky Rice

This recipe is scary to bring to your table rice full of dark creatures of the grand atlantic ocean.
If it is delicious, yes, but scary hehe
I wish everyone a Happy Halloween full of candy , trick or treat … Great Spooky weekend.

Ingredients:
1 1/2 chav tea rice
12 shelled king prawns
100 gr crumb shrimp
150 gr squid into rings
10 sticks delights of the sea
1/2 red pepper into strips
1/2 green pepper into strips
100 gr broccoli
1 onion chopped rock
2 cloves minced garlic
Chopped parsley
1 bay leaf
100ml white wine
salt and pepper
olive oil
Water

Make a stew with onion, garlic and olive oil over low heat.
Some 2-3 minutes then add the peppers and bay leaf.
Stir and let it cook.
Add peas and squid, white wine, stir and add some water.
Cook about 10 min.
Add rice and hot water (in a proportion of about 1 to 3 rice water) if necessary add more hot water during cooking.
About 5 minutes then add the crumb shrimp, prawns, sea delicacies.
Wrap the parsley and cook about 5 minutes more.
Turn off the heat and serve hot.

Accompanied with garlic bread =)

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Prawns cooked with beer

Hi , today i bring to blog this delicious recipe and simple, yesterday was a day of salad but we stand by soups because we are all with flu, unfortunately = ( I hope you enjoy!!!

Ingredients :

1.5 kg of fresh prawns
50g margarine
4 tablespoons olive oil
2 crushed garlic cloves
3 bay leaves
2 fresh chillies
salt
500ml beer
fresh parsley

In a large saucepan, place the warm margarine, oazeite, garlic, bay leaf and chilli.
Let it warm all too well.

Season the prawns with a little salt and pepper.

After all very hot, add the shrimp and keep the high heat until the shrimp become means fried.
After the prawns gain color, add the beer and keep the fire at most until the shrimps get fried.
After cooking, remove the shrimp to a plate with a slotted spoon.
Let the sauce determine for 5 minutes.

Last 5 minutes turn off the heat and set aside the remaining sauce to serve with the shrimp.
Garnish with an edible basket and serve with garlic bread and a sheet base (I used spinach, rucla, watercress).
Sprinkle shrimp with fresh parsley and serve.

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Paella (my own recipe )

Hello , for next recipe , a good way to say adeus =) spanish too the summer and welcome autumn is here , we love this recipe in home . Its good one for family because the bigger you do , taste even better.Types of paella include Valencian paella (Spanish: paella valenciana), vegetarian/vegan paella (Spanish: paella de verduras), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well.Spanish food historian Lourdes March notes that the dish symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries.According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out of the paellera.

Ingredients :

500 gr of squid cleaned and sliced
1 medium cooked octopus and cut into slices
500 g of cleaned medium shrimp
8 King prawns shelled
6 mussels without shells
1 chopped medium onion into small pieces
3 cloves garlic, minced
Extra virgin olive oil
3 tomatoes peeled and chopped seeds
1 chopped red bell pepper
1 tablespoon (soup) of turmeric powder
1 tablespoon (soup) of saffron wool
Parsley
Fish stock

Salt

Heat the olive oil in a paella (the pan is the same as the name of the dish), add the onion and wait wither and then the garlic.

Add the rice, let it fry in a little olive oil and add the fish broth with saffron powder and wool safrron.

When the rice is already getting the point, add to it chopped tomatoes, prawns then the squid, octopus and finally the mussels, remembering the cooking time of each ( you need boil all octopus, squid before ), so they do not run the risk of being gnats .

Once the rice is getting soft, add the parsley, cover with foil and let stand for five or ten minutes before serving.

It was a delight, and I hope you like it, good appetite !!

Earth and Ocean Curry

Ingredients :

800g large caliber shrimp kernels ,

500g chicken cubes
250ml water
15oml of coconut milk (purchase)
1 large onion
chopped garlic, ginger
100g peeled tomatoes
2 tablespoons vegetable oil soup (just because the curry not to do with oil)
2 tablespoons curry powder (go mine from india shop)
1 tsp turmeric
1 fresh chilli (optional if you like your curry and spicy)
salt

Begin getting  a saucepan on the stove with the oil and saute the previously chopped onion and the garlic and ginger and chilli. When the onion is translucent, add the curry powder and fry well, stirring constantly. Add then the peeled tomatoes into small pieces and let it cook some more. Join now coconut milk  and season with a little salt. Simmer 2 minutes and pass again all blend with the magic wand to break a little grated coconut.

Add all spicies you want i use curry powder, tumeric, smoked paprika, cummin, cardom etc
Add the chicken cook over low heat 20 minutes.
Then add the shrimp cook over low heat 7 more minutes.
Serve with cooked basmati rice and pitta bread garlic and parsley.

Thank you, hope you enjoy and good appetite!