Best 3 Seafood Angelica Recipes
Feast your senses on a culinary expedition into the realm of seafood delicacies, where flavors dance on your palate and every bite is a symphony of taste. Embark on a voyage of culinary discovery with our curated collection of seafood recipes, each a masterpiece in its own right. From the tantalizing aroma of garlic butter shrimp to the crispy perfection of air fryer coconut shrimp, our recipes promise an explosion of flavors that will leave you craving for more. Dive into the depths of culinary artistry with our pan-seared scallops, where the delicate sweetness of the scallops is expertly complemented by a savory herb butter sauce. Indulge in the richness of our creamy seafood chowder, a comforting symphony of seafood, vegetables, and a creamy broth that will warm your soul. And for a taste of the exotic, embark on a journey to Thailand with our authentic Thai shrimp curry, where the vibrant flavors of coconut milk, lemongrass, and galangal create a harmonious balance of sweet, sour, and spicy notes. Join us on this culinary adventure and elevate your seafood cooking skills to new heights, transforming every meal into an unforgettable gastronomic experience.
Here are our top 3 tried and tested recipes!
SEAFOOD ANGELICA
This is a wonderful hearty dish that is sure to fill even the biggest appetite. Its rich and creamy and tastes illegal but its not--ENJOY.
Provided by Douglas Gove
Categories One Dish Meal
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Place olive oil in pan and heat.
- Add garlic and diced peppers.
- When peppers are al dente, add seafood.
- Add pasta and heavy cream and heat till hot and bubbling.
- Add parmesan cheese and heat till sauce thickens.
- Place on plate. Sprinkle oregano on top and garnish with lemon slices.
ANGELIC SHRIMP AND LOBSTER
Make and share this Angelic Shrimp and Lobster recipe from Food.com.
Provided by Kim127
Categories Lobster
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
- Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
- Add shrimp and cook about 5 minutes until opaque.
- Add lobster just to heat through.
- Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
- Meanwhile, cook pasta according to package directions.
- Drain.
- Remove seafood from sauce and set aside.
- Toss pasta with sauce.
- Place seafood on top of pasta, sprinkle with parsley and serve.
HOMEMADE CANDIED ANGELICA - FOR CAKES, BAKES AND DESSERTS
An aromatic and graceful herb that I grow in my garden; Angelica is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties. This elegant tall plant has a long firm stem and bright green leaves. If you have the time to candy your own angelica, it is well worth the effort - the commercial varieties have added colourants and flavourings, which is such a shame, as the subtle flavour of this beautiful herb needs no additives whatsoever. The instructions may seem longwinded, but it is very easy and is just repeating the same actions over several days, before drying them on a rack or screen and storing. Use the stems to decorate cakes, trifles and desserts.
Provided by French Tart
Categories Fruit
Time P6DT8h
Yield 8-16 serving(s)
Number Of Ingredients 4
Steps:
- Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many stems you are candying!
- Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white).
- De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours.
- Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with 'real' candied angelica that is found in France) It also helps to soften.
- Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks.
- Put them into a syrup made up of of 1 cup sugar, and 1 cup water; soak for 24 hours.
- Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape.
- Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy.
- N.B.(You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.).
- Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions.
- Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts or ice cream sundaes.
Nutrition Facts : Calories 96.8, Sodium 469.6, Carbohydrate 25, Sugar 25
Tips:
- Use fresh seafood: The key to a great seafood dish is using fresh, high-quality ingredients. If you can, buy your seafood from a reputable fishmonger or seafood market.
- Cook seafood properly: Seafood is a delicate protein that can easily be overcooked. Be careful not to overcook your seafood, or it will become tough and chewy.
- Use a variety of cooking methods: There are many different ways to cook seafood. Try using different cooking methods to create different flavors and textures.
- Don't be afraid to experiment: Seafood is a versatile ingredient that can be used in a variety of dishes. Don't be afraid to experiment with different recipes and flavors.
Conclusion:
Seafood is a delicious and healthy food that can be enjoyed in many different ways. By following the tips in this article, you can create delicious and impressive seafood dishes that will wow your family and friends. So next time you're looking for a healthy and delicious meal, consider making a seafood dish.
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