Thursday, October 16, 2014

Quick Sauteed Seafood

I made this to accompany some Coconut Curry Butternut Squash Soup, but it would be awesome on top of a salad, pasta, quinoa, or just by itself.  Or dipped in spicy mayo/greek yogurt.

It is really easy and quick, and very healthy.  I bought this mixed seafood bag from Trader Joe's.

It is frozen, so you do need to make sure to thaw it.  If you forget until kind of on the late side, run some cool water over it to speed up the process.

I kept these really plain this time, because I was adding them to the soup that already had some nice flavor.  It also lets the flavor of the seafood shine through.  But you could definitely spice them up... maybe try with some garlic, oregano, crushed red pepper, and lemon juice.

What you need:

1 pound of mixed seafood (shrimp, scallops, and squid/calamari)
1 teaspoon coconut oil (or use olive oil)
sea salt and black pepper

After seafood has thawed, make sure to drain the extra liquid.  Then dump it into a paper towel lined bowl and try to get some extra moisture out.  I usually grab a couple more paper towels and blot from the top too.  Your seafood should NOT be really cold.  Let it sit out for a little longer if it has barely thawed.  If you didn't have frozen to begin with, it should sit out of the fridge for about 20 minutes before cooking.  

Heat oil in a medium/large saucepan over high heat.  Add seafood and saute until shrimp are opaque (they will be the last ones to get cooked).  Depending on how much extra liquid was left, your seafood might not have had a chance to get brown while cooking... that did happen to me this time and I just left them a little longer so that the extra liquid evaporated and that could get their brown in.  
Once cooked, season with a little sea salt and pepper. (Don't add the salt while they are cooking, it will only draw more moisture out).


No comments:

Post a Comment