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Shellfish

Milk soup with seafood

Milk soup with seafood

Ingredients

1 package (500 g) of frozen seafood cocktail | 1 liter of milk | 500 g of creams (33% of fat) | 125 g of sour cream (40% of fat) | 1 tablespoon of flour | 2 onions | 1 tablespoon of butter | Salt, pepper

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Grilled scallop and bacon kebabs

Grilled scallop and bacon kebabs

Ingredients

4 rashers lean back bacon, fat removed (8 Sins on Green) | 8 x 57 g/2 oz scallops natural (28 Sins on Green) | 1 tablespoon finely chopped parsley | For the mustard dip: | 100 g / 3 1/2 oz very low fat fromage frais | 2 level teaspoons whole-grain Dijon mustard (1 Sin)

Scallops are always a wonderful treat, especially if you are fortunate enough to have a good local supply or are able to lay your hands on really fresh ones. The secret of cooking scallops is not to overcook them or they will lose their succulent juiciness and become tough and stringy.

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Mexican prawn kebabs with coriander
  • Time: 15 minutes, plus marinating time
  • Complexity: medium
  • Origin: Mexican

Mexican prawn kebabs with coriander

Ingredients

24 raw king prawns (12 Sins on Green) | juice of 2 lemons | 2 garlic cloves, crushed | salt and ground black pepper | 1 red chilli, deseeded and finely chopped (optional) | 1 tablespoon finely chopped fresh coriander

You can use large cooked prawns for this recipe but the large raw prawns have a better flavour and are worth looking out for. Many supermarket chains now sell them on their fresh fish counters.

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Tiger prawns with mushrooms

Tiger prawns with mushrooms

Ingredients

20 raw tiger prawns | 1 tablespoon seasoned flour | 1 tablespoon sunflower oil | 25 g (1 oz) butter | 2 shallots or 1 small onion, finely chopped | 1 large garlic clove, crushed | 250 g (8 oz) closed cup mushrooms, quartered | 2 tablespoons lemon juice | 3 tablespoons chopped fresh parsley (optional) | salt and freshly ground black pepper

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Prawns and basil topping for baked jacket potatoes

Prawns and basil topping for baked jacket potatoes

Ingredients

very low fat natural yogurt | small handful of basil leaves, chopped | 142 g/5 oz shelled boiled prawns | 2 tablespoons very low fat natural fromage frais

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Egg fu-yung

Egg fu-yung

Ingredients

2 dried Chinese mushrooms, or 50 g (2 oz) fresh oyster mushrooms, chopped | 25 g (1 oz) cooked peeled prawns, finely chopped | 25 g (1 oz) cooked ham, finely chopped | 25 g (1 oz) bamboo shoots, finely chopped | 2-3 water chestnuts, finely chopped | 4 eggs, beaten | 1 tablespoon cornflour | 4 tablespoons water | 1 teaspoon salt | 1 tablespoon dry sherry | 3 tablesppons sunflower oil | fresh coriander sprigs, to garnish

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Stuffed Chinese mushrooms
  • Complexity: advanced
  • Origin: Chinese

Stuffed Chinese mushrooms

Ingredients

16 large dried Chinese mushrooms | 16 cooked peeled prawns | Filling: | 500 g (1 lb) lean minced pork | 2 tablespoons rich soy sauce | 1 tablespoon sesame oil | 2.5 cm (1 inch) piece of root ginger, grated | To garnish: | a few radishes | 1 small bunch spring onions | watercress sprigs

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Stuffed mushrooms 2

Stuffed mushrooms 2

Ingredients

625 g (1 1/4 lb) large open or flat mushrooms, the stalks removed and finely chopped, the caps sprinkled with a little lemon juice | 125 g (4 oz) carrots, diced | 125 ml (4 fl oz) beef stock | 15 g (1/2 oz) butter | 1 tablespoon plain floor | pinch of grated nutmeg | pinch of curry powder | 125 g (4 oz) cooked ham, chopped | 125 g (4 oz) cooked peeled prawns | 125 g (4 oz) Bonbel cheese, diced | 1 red pepper, cored, seeded and sliced | 125 g (4 oz) Parmesan cheese, grated | salt and freshly ground black pepper

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Fried Rice with Pork and Prawns

fried-rice-with-pork-and-prIngredients:

4 Chinese dried mushrooms
4 tablespoons oil
few drops of sesame oil
1  garlic clove, crushed
250 g (8 oz) long-grain rice
500 g (1 lb) minced pork
250 g (8 oz) can water chestnuts, drained and sliced
4 tablespoons soy sauce
450 ml (3/4 pint) water
250 g (8 oz) peeled cooked prawns
2 eggs, beaten
4 spring onions, chopped

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Quick prawn, melon and mint salad

Quick-prawn-melon-and-mint-salad_cIngredients:
* 454 9/1 lb frozen prawns, defrosted (24 Sins on Green)
* juice of 1 lemon
* 1 small melon, e.g. ogen or charentais
* 1 iceberg lettuce, trimmed, washed and shredded
* 142 g/5 oz very low fat natural yogurt
* 1 small bunch fresh mint, chopped
* salt and freshly ground black pepper
* 2 teaspoons snipped chives

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Singapore noodles

Singapore-noodlesIngredients:
* 6 teaspoons vegetable oil
* 125 g (4 oz) mushrooms, sliced
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 125 g (4 oz) ham, cut into shreds
* 2.5 cm (1 in) piece fresh root ginger, peeled and grated
* 50g (2oz / 1/2 cup) frozen peas
* 250g (8 oz) rice vermicelli
* 125g (4oz) cooked chicken
* 1 teaspoon curry powder
* salt
* 125g(4oz) peeled prawns
* 75 ml (2 1/2 fl oz / 1/3 cup) chicken stock
* 4 teaspoons soy sauce
* 60 ml (2 fl oz / 1/4 cup) dry sherry
* spring onion tassels, to garnish

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Devilled crab

Devilled-crabIngredients:
* 60 g (2 oz/1 cup) small pasta shells
* 250 g (8 oz/1 3/4 cups) crabmeat
* 1 teaspoon Dijon mustard
* 2 teaspoons Worcestershire sauce
* juice of 1/2 lemon
* 125 ml (4 fl oz / 1/2 cup) natural yogurt
* salt and cayenne pepper
* 6 teaspoons fresh breadcrumbs
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* strips of lemon
* peel and whole fresh chives, to garnish

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Bacon_scallop Skewers

Bacon-scallop-Skewers_cIngredients:
* 8 scallops
* 8 rashers of streaky bacon, rinded
* juice of 1 lemon
* 50 g (2 oz) butter, melted
* 1 tablespoon chopped parsley

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Smoky Chillied Prawns

Smoky-Chillied-PrawnsIngredients:
* 10 small green chillies
* 20 cooked jumbo prawns, peeled
* 5 tablespoons olive oil
* coarsely ground sea salt
* lemon wedges, to serve

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Barbecued Scallops

Barbecued-Scallops_cIngredients:
* 12 scallops
* 4 cherry tomatoes
* 4 bay leaves (optional)
* 25 g (1 oz) butter, melted
* lemon wedges, to serve

Marinade:
* 150 ml (1/4 pint) white wine
* 2 tablespoons lemon juice
* 1 onion, sliced
* 1 carrot, sliced
* 1 celery stalk, chopped
* 1 parsley sprig
* 1 thyme sprig
* 1 bay leaf
* 6 black peppercorns, slightly crushed
* 2-4 tablespoons oil

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