|
|
 |
Preparing delicious, fresh seafood is easier than ever with help from the experts. Williams-Sonoma Food Made Fast Seafood is all about good food, simply prepared. Grilled salmon, baked halibut, oven-fried shrimp—fresh, flavorful fish and shellfish are the perfect solutions for weeknight meals. With a few fresh herbs or a quick sauce, simply prepared seafood can be healthy and satisfying. This seafood cookbook will save you time without losing flavor. Each recipe can be made in three steps or fewer, using just a handful of ingredients. Many meals can be made in less than 30 minutes from beginning to end. Enjoy Seared Salmon with Potatoes, Oven-Fried Shrimp with Aioli, or Seafood Paella. You’ll also discover: - Tips for choosing and preparing specific kinds of seafood
- Suggestions for seafood meal planning
- Guidelines for keeping a well-stocked pantry, including storage rules and staples lists
- “Types of Fish & Shellfish” section to help you better understand seafood
- Helpful hints on food and ingredient refrigeration, storage and organization tips
- A comprehensive recipe index
- Tips for efficient shopping
- And so much more!
545699 |
Williams-Sonoma Food Made Fast: Seafood |
|
$17.95
|
|
|
|
Dimensions - 8" x 9-1/2"
112 Pages
Hardcover
Over 40 recipes
Over 90 Photos |
Salmon in Parchment
30 minutes from start to finish!
Dried shitake mushrooms, 1 oz , soaked in water for about 30 minutes until soft
Unsalted butter, 2 tablespoons
Fresh mushrooms such as chanterelle, porcini,morel, and/or cremini, 1/2 lb , halved and thinly sliced
Green (spring) onions, 2, thinly sliced
Dry or medium-dry sherry, 2 tablespoons
Soy sauce, dash
Salmon fillets, 4, 1 1/2 lb total weight, pin bones removed
Salt and freshly ground pepper
1. Cook the mushrooms.
Drain the shitakes, remove the tough stems, and slice the caps. In a frying pan over medium-low heat, melt the butter. Add the fresh and dried mushrooms and green onions and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. If they release a lot of liquid, raise the heat to evaporate the liquid. Add the sherry and soy sauce and cook, stirring occasionally, until the mushrooms are nearly dry, 2 more minutes. Set aside to cool.
2. Make parchment packages.
Preheat the oven to 400°F. Season the salmon lightly on both sides with salt and pepper. Cut 4 sheets of parchment (baking) paper, each 12 by 16 inches, and lay them on a work surface. Bring the short sides of 1 sheet together, then fold the sheet in half and crease. Open the sheet flat and put a salmon fillet, skin side down, on one side of the crease. Spoon one-fourth of the mushroom mixture, including any buttery juices, over the fish. Bring the uncovered side of the parchment over the salmon, and starting at one end of the crease, fold the edges together to create a sealed package. Repeat to make 3 more packages, then put the 4 packages on a rimmed baking sheet.
3. Cook the salmon.
Bake until the packages are puffed and browned and the salmon is opaque throughout, 6-9 minutes, depending on the thickness of the fish. Transfer to plates and serve, letting diners carefully open the hot packages at the table.
Serves 4 |
Oven-Fried Shrimp with Aioli (see photo in additional views)
30 minutes from start to finish!
Garlic, 1 large clove, sliced
Salt
Mayonnaise, 1/4 cup (2 fl oz/60 ml)
Lemon zest, from 1/2 lemon, finely grated
Large shrimp (prawns), 1 lb (500 g), peeled and deveined, tails intact
Egg, 1
Dried thyme, 1/4 teaspoon, crumbled
Panko or fine dried bread crumbs, 1 cup (4 oz/125 g)
Canola oil, 1 tablespoon
1. Make the aioli.
Put the garlic slices on a cutting board, sprinkle with a pinch of salt, and use the side of a large chef's knife to mash to a paste. Using the knife, scrape up the paste, transfer to a bowl, and stir in the mayonnaise and lemon zest. Set aside.
2. Season and butterfly the shrimp.
Preheat the oven to 400°F (200°C). Lightly oil a baking sheet. Using a small knife, cut through each shrimp along the outside curve without slicing all the way through. Open the shrimp and press down gently to spread the two sides apart, so most of the meat lies flat and the tail curls upward.
3. Cook the shrimp.
In a small bowl, beat the egg with the thyme and a pinch of salt. Place the panko in another shallow bowl. Holding each shrimp by the tail, dip in the egg, letting the excess drip back into the bowl. Then, place in the crumbs, coating both sides well and shaking off any excess. Arrange on the prepared baking sheet. Drizzle the shrimp evenly with the oil. Bake until the shrimp are opaque throughout and the crumbs are crisp, about 8 minutes. Serve with the aioli for dipping.
Serves 4 |
|
Specs
|
|
Sample Recipe 1
|
|
Sample Recipe 2
|
|
|
|
|
|
|
