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Grilled Lemon Garlic Shrimp Skewers
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- In a bowl, combine garlic, olive oil, lemon juice, parsley, salt, and pepper.
- Add shrimp to the bowl and toss to coat. Marinate for 15-30 minutes.
- Preheat grill to medium-high heat. Thread shrimp onto skewers.
- Grill shrimp for 2-3 minutes on each side, until opaque and cooked through.
- Serve with lemon wedges.
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Baked Salmon with Dill Sauce
Ingredients:
- 4 salmon fillets
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 2 tbsp fresh dill, chopped
- 1 clove garlic, minced
Instructions:
- Preheat oven to 375°F (190°C). Place salmon fillets on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 15-20 minutes, until salmon is cooked through.
- Meanwhile, in a small bowl, combine sour cream, mayonnaise, lemon juice, dill, and garlic. Mix well.
- Serve salmon with dill sauce on the side.
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Seafood Paella
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 tsp saffron threads
- 4 cups chicken or vegetable broth
- 1 lb mussels, scrubbed and debearded
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb calamari, sliced into rings
- 1 cup frozen peas
- 1 lemon, cut into wedges
- Fresh parsley, chopped
Instructions:
- Heat olive oil in a large paella pan or skillet over medium heat. Add onion, bell pepper, and garlic. Cook until softened.
- Stir in rice and saffron, cook for 2-3 minutes.
- Add broth and bring to a boil. Reduce heat and simmer for 10 minutes, without stirring.
- Add mussels, shrimp, and calamari to the pan. Cook until seafood is cooked through and mussels have opened, about 5-7 minutes.
- Stir in peas and cook for another 2 minutes.
- Garnish with lemon wedges and parsley before serving.
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Tuna Poke Bowl
Ingredients:
- 1 lb sushi-grade tuna, diced
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 avocado, diced
- 1 cucumber, diced
- 1 cup edamame, shelled
- 2 cups cooked brown rice
- 2 tbsp sesame seeds
- 2 green onions, sliced
- Pickled ginger, for serving
Instructions:
- In a bowl, combine soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and toss to coat. Marinate for 10-15 minutes.
- In serving bowls, arrange brown rice, avocado, cucumber, and edamame.
- Top with marinated tuna.
- Sprinkle with sesame seeds and green onions.
- Serve with pickled ginger on the side.
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Spaghetti alle Vongole (Spaghetti with Clams)
Ingredients:
- 1 lb spaghetti
- 2 lbs fresh clams, scrubbed
- 1/4 cup olive oil
- 4 cloves garlic, sliced
- 1/2 cup dry white wine
- 1 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Instructions:
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cook until fragrant.
- Add clams and white wine to the skillet. Cover and cook until clams open, about 5-7 minutes.
- Discard any clams that do not open.
- Toss cooked spaghetti with the clam sauce and parsley.
- Serve with lemon wedges.
Enjoy these flavourful and healthy seafood dishes!
