Sauteed vegetables with seafood. Sauté with seafood - step-by-step recipe with photos for cooking at home

Description

Sauté with seafood- a dish of European cuisine, which is an analogue of our vegetable stew or Hungarian lecho. At home, sauteed shrimp and scallops are incredibly tasty and can be prepared very simply: time and effort are minimal. Our step-by-step recipe for preparing seafood sauté with photos will help you verify this. This natural, healthy and low-calorie dish will be a great addition to the summer menu.

You can use your favorite ingredients as seafood; if you wish, you can add mussels or squid in a sauté. The vegetable component is traditional and unchanged, however, you can diversify it to your taste. Multi-colored bell peppers will help visually make the dish even more interesting and appetizing. White wine will saturate vegetables and seafood with tart aroma and taste. The dish will turn out to be truly exquisite and unusual, but at the same time it is very easy to prepare. Let's start creating a seafood sauté for dinner.

Ingredients

• 
  (1 PC.)
• 
  (2 pcs.)
• 
  (2 pcs.)
• 
  (2 pcs.)
• 
  (2 pcs.)
• 
  (2 pcs.)
• 
  (3 pcs.)
• 
  (1/2 pcs.)
• 
  (300 g)
• 
  Shrimps
  (400 g)
• 
  (3-4 tbsp)
• 
  (100 ml)
• 
  (taste)
• 
  (for serving)
• 
  (taste)

Cooking steps

Let's prepare all the necessary ingredients for preparing a seafood sauté. Thaw the scallops and shrimp in advance.



We thoroughly wash the eggplants, remove the green stalks, cut the vegetables into large cubes and put them in a bowl, cover them with salt, cover with cling film and leave to infuse for 20 minutes. This manipulation will relieve the eggplants of bitterness.



We peel all the onions and cut them into equal half rings, peel the carrots and cut them into not too thin strips.



Wash and peel the zucchini, cut them fairly large as shown in the photo.



We cut washed celery stalks to match the carrots. Peel the bell pepper from internal seeds and membranes and cut into large pieces.



Heat a deep frying pan with a few tablespoons of vegetable oil. Place carrots on the bottom of the pan and fry them until golden brown.



Add all the onions to the carrots, mix the ingredients and continue to fry them until soft.



We wash the eggplants in cold water, dry them and place them in a frying pan. Add chopped zucchini, sweet bell pepper and celery there. Salt and pepper the contents of the pan to taste.



Cut the thawed and washed scallops in half. If necessary, remove the shells from the shrimp.



Add to the ingredients all the prepared seafood, as well as chopped tomatoes. Add your favorite spices to the dish if desired, pour in the specified amount of white wine, cover the pan with a lid and simmer for 5 minutes over low heat.



We serve the dish. Decorate with fresh herbs and serve hot. The seafood sauté is ready.



Bon appetit!

Seafood sauté, on the one hand, is a wonderful example to demonstrate the benefits of this cooking technique. On the other hand, in my opinion, it is sauteing, and not stewing or frying, that allows you to show seafood in all its glory! By varying the roasting time and adding different ingredients in stages, they will retain their soft springiness while creating a delicious thick sauce.

In general, “sauté” and “seafood” are made for each other, it is only important to combine them correctly. To achieve a high-quality result in this dish, you need some experience and a clear understanding of what you are doing and why. Therefore, in this recipe, I ask you to carefully read the steps - there will be detailed explanations of the logic of sorting seafood.

How to cook "Seafood Sauté" step by step with photos at home

The main ingredients in my seafood sauté will be shrimp (I used 3 different packages) and large St. Jacob's scallops (no caviar). The lobster, although it looks big, is a seasoning that brings flavor rather than meat. A good substitute for lobster is freshwater crayfish. Butter is an important technological component. It’s easier to work with vegetable ones, but the taste of the finished sauté will be less harmonious. Tomatoes, parsley, garlic - all this is of little importance; it serves mainly for decoration or to highlight the main taste. No salt!!! Seafood itself is quite salty.

Those who have fresh seafood at their disposal are extremely lucky! And they don’t read the second and third steps. There we are talking about defrosting. The most gentle way to defrost seafood is to defrost it super slowly for many hours in the refrigerator. Often the method that kills them is thawing for many hours at room temperature. A method that is not applicable for sotting is thawing directly during heat treatment. The thawing method that I offer you is fast, but at the same time, it does not kill either the consistency or taste of frozen seafood. Just pour scallops and shrimp just removed from the freezer with hot water (I take the hottest one from the tap, but you can also boil it specially) and leave them for 10 minutes.

My lobster is already boiled; these are usually sold in ice blocks. To quickly defrost, hold it under running hot water at a temperature that your hand can tolerate, turn it over from time to time and help it free itself from the ice shell (it takes about 10 minutes). As soon as the tail began to bend and it was possible to straighten it for testing, we put the lobster in a place where it can thaw further on its own, and return to our scallops and shrimp.

Essentially, shrimp and scallops simply need to be caught from the water and the shrimp's esophagus removed if the manufacturer has not already done so. Since I thawed everything in 1 bowl, I’ll show you how to sort seafood for this cooking method (laid out from left to right and top to bottom). Do you see that the shrimp are of different sizes? The general rule for sautéing is: first, those pieces that require the longest heat treatment go into the saucepan. Large shrimp require longer cooking times than similarly sized St. Jacob's scallops - these will go first. But the scallops are huge - the second line will be theirs. Then - medium-sized shrimp, then - the smallest. And lastly (empty space in the lower right corner) lobster, because it was already boiled. If it had been raw, it would have been first. If the scallops were small, they would go after shrimp of a similar size, but before the smaller ones. Cooked mussels and similar shellfish would have to be introduced along with the cooked lobster. And different squids and octopuses from different waters behave so differently in a frying pan, I won’t explain them here - you need to know exactly the properties of each specific species. After 10 minutes of thawing in water, large shrimp and scallops will most likely still be a little hard at the core - but that's okay, they will arrive while we cut the lobster. If there is no lobster, then just let them sit for another 15-20 minutes at room temperature.

How to cut a boiled lobster if you don’t have tweezers or a special fork (and, most importantly, you don’t need to do this operation in front of the public)? The first step is to tear the shell at the point of attachment of the “tail” to the cephalothorax. To do this, take the cephalothorax in one hand, the tail in the other, and begin to bend the lobster’s tail behind the back until the shell on the stomach cracks at the point where the 2 halves of the body connect.

The second step is to remove the tail. To do this, using the most ordinary scissors, we make 2 cuts along the ventral side, closer to the edges of the shell. We remove a strip of thin chitinous plates (in my photo it lies on the caudal fin). After this, the tail pulp is usually removed in one motion and without problems. Sometimes a small piece of meat gets stuck in the cephalothorax and needs to be pulled out too.

There are also edible pieces in the claws and shoulders of the lobster. We open the thick parts of the claws and shoulders with 2 cuts according to the same principle as the tail. Always make 2 cuts when making 1; it’s inconvenient to pick out without a special fork. In the thin part of the claw, purely theoretically, there is also meat, but it can be neglected - I don’t know how it is in large ones, but with this size of lobster this piece is usually not very tasty, it is too dry.

The procedure for introducing portions is described in step 4. I don’t have the opportunity to take step-by-step photos here without ruining the dish, so I explain in words what you need to pay attention to. The criterion for the readiness of shrimp in a colorless shell is that the shell turns orange. For everything else, keep an eye on the oil. Immediately after introducing each new portion of seafood, the oil becomes whitish and cloudy. When it begins to turn yellow and become transparent, the next portion is introduced. During the first portions, if you are interested, you can practice the tossing movement characteristic of sotting. When there are more ingredients and the sauce becomes sticky, tossing will most likely no longer work, stir with a spatula. Sorting this amount of seafood takes 10-15 minutes.

It was my birthday. On this day, my husband always prepares me some tasty surprise. Since we celebrated my birthday abroad, and the variety of food in local supermarkets was crazy, it was very difficult to settle on just one dish. But my husband steadfastly dealt with this problem and a delicious seafood sauté awaited me for lunch. Shrimp, crabs, squid and vongole clams in a delicate creamy sauce made us not only eat them and lick our fingers, but also collect the sauce from the plate with bread :-)

How to make creamy seafood sauté

One piece of advice - do not add salt to the sauté, since there is always sea water in the vongola and when preparing salt from this water it is enough.

Ingredients:

• Crabs - 2 pieces;
• Shrimp - 6 large pieces;
• Vongole - 300 grams;
• Squid - 200 grams;
• Lemon - 1/2 piece;
• Parsley - 1/2 bunch;
• Garlic - 1 head;
• Cheese - 100 grams;
• Olive oil for frying
• Cream - 300 ml.

How to make seafood sauté:

Step 1

We wash crabs, shrimp, vongole shellfish, and squid. Cut the squid into rings.

Step 2

Peel the garlic and crush each clove with the wide side of a knife.

Step 3

Finely chop the parsley. Three cheese on a fine grater.

Step 4

Heat olive oil in a frying pan. Lightly fry the garlic in it.

Step 5

Then add the shrimp and pour lemon juice over them. Fry for 1-2 minutes. Add vongole and squid. Close the lid and fry for 3-4 minutes until the clams open. If after 4 minutes you still have unopened clams in the pan, you need to throw them away, otherwise you risk poisoning.

Step 6

Place the crabs on top of the seafood, close the lid and leave on low heat for 10 minutes.

Step 7

After 10 minutes, pour cream over our seafood. Simmer for 5 minutes over low heat.

Step 8

The sauté is ready. Add half the grated cheese, parsley and mix. Before serving, sprinkle with grated cheese again.

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