2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although Americans are more in love with the quicker dishes that are available in fast food chains or the more quickly reheated semi-finished products, they have also managed to come up with some very interesting recipes for making Seafood.
Come to think of it, there is nothing strange about this, as this vast country is surrounded by water in which some of the most interesting marine life can be found.
French fries with hot shrimp sauce
Necessary products: 6- 7 potatoes, frying oil, 300 g peeled and sliced shrimp, 300 g cream cheese, 1/2 tsp mayonnaise, 2 tbsp finely chopped hot peppers, 1 tsp lemon juice, a few stalks of finely chopped green onions, salt to taste
Method of preparation: Mayonnaise, cheese, peppers and lemon juice are mixed and mixed well. Add the onion, shrimp and season the sauce with salt to taste. If necessary, add black pepper. Separately fry the thinly sliced potatoes and serve with the hot shrimp sauce.
Crab meat salad
Necessary products: 300 g crab meat, 1 finely chopped red pepper, 1 finely chopped green pepper, 1/2 finely chopped red onion, 150 g canned corn, dressing of 5 tablespoons olive oil, 3 tablespoons vinegar, 1 tablespoons mustard, salt and pepper to taste.
Method of preparation: Crab meat, peppers, onions and corn are mixed in a bowl and poured with the dressing. The salad is left to stand for 30 minutes before being served to absorb all the aromas well.
Stewed mussels with artichokes
Necessary products: 1 kg mussels, 3 tbsp. butter, 7 cloves garlic, 1 finely chopped onion, 1 tbsp. finely chopped parsley, 1 tsp. tarragon, 1 tsp. white wine, 1 tsp. finely chopped artichoke core, salt and pepper to taste
Method of preparation: The mussels are well cleaned of the algae and other unnecessary rubbish that stick to them, the growth that comes from them is removed and soaked in cold water. In the oil, sauté the finely chopped garlic, onion, artichoke, parsley and tarragon and season with salt and pepper to taste. Add the wine and after it boils, add the mussels. They are stewed until they start to open, and served together with the sauce in which they were stewed.
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