Our great seafood cocktail recipes for Christmas

It’s almost Christmas, so for your exceptional menu, here are 3 recipes to make with a seafood cocktail. As a starter or as a main course, it is perfect to satisfy your guests.

The decoration of your Christmas table is ready, all you have to do is prepare the menu for this holiday day. Meat and fish are designed to satisfy everyone’s desires. Magret, foie gras, turkey but also scallops, smoked salmon, or seafood cocktail… all will find their place in your Christmas menu. We reveal our delicious recipes to make with a mixture of seafood.

  • The Seafood Chaplains’ Recipe
  • The recipe for seafood gratin
  • The recipe for risotto with a cocktail of seafood, carrots and ginger
Slide 4 of 37: Warm seafood salad and coconuts with pistou

The Seafood Chaplains’ Recipe

Make these little chaplains for a sailor and gourmet entrance.

Ingredients for 4 people:

  • 500 g frozen seafood
  • 12 sheets of brick
  • 3 leek whites
  • 20 cl of fresh cream
  • 65 g butter
  • 1 bunch of chives
  • Salt, pepper

The steps of the recipe:

  1. Start by melting the leeks for 10 min in 20 g of butter.
  2. Then fry the seafood in 20 g of butter then add the cream and season.
  3. Mix the two preparations and then coat the brick leaves with the rest of the melted butter and garnish them with the mixture.
  4. Close them in chaplains with 2 stalks of chives and then bake them for 8 minutes in the oven at 180 ° C on a sheet covered with baking paper.
Seafood gratin | Healthy Recipe | WW UK

The recipe for seafood gratin

A super comforting dish to serve with a little salad. This gratin promises a really tasty exchange of textures.

Ingredients for 4 people:

  • 500 g frozen seafood
  • 8 cl white wine
  • 1 nut of butter
  • 1 shallot
  • 15 cl cream
  • 8 g corn
  • 1 cuil. breadcrumb soup
  • Salt, pepper

The steps of the recipe:

  1. Preheat the oven to 180°C and then dip the frozen seafood in a pot of salted simmering water for 5 min. Drain it.
  2. Peel and slice the shallot then melt the butter in a saucepan and sweat the shallot. Pour the white wine and reduce almost dry.
  3. Then place 10 cl of cream and cook for 2 min. Dissolve the Maïzena in the remaining 5 cl of cream, pour everything into the saucepan then thicken over low heat and mix. Salt and pepper.
  4. Arrange the seafood in small gratin dishes and cover with sauce. Sprinkle with breadcrumbs, bake and let it gratin for 10 min. Serve immediately.
Slide 2 of 37: Seafood Risotto

The recipe for risotto with a cocktail of seafood, carrots and ginger

This is the recipe to make to satisfy the appetite of your guests!

Ingredients for 4 people:

  • 300 g seafood cocktail
  • 350 g risotto rice
  • 15 cl dry white wine
  • 4 carrots
  • 150 g snow peas
  • 150 g cashew nuts
  • 100 g fresh grated parmesan
  • 150 g thick fresh cream
  • 1 l poultry bottom
  • 2 shallots
  • 10 g grated fresh ginger
  • 2 cuil. soup of heavy cream (or liquid)
  • 1 drizzle of olive oil
  • Salt, pepper

The steps of the recipe:

  1. Thaw, rinse and drain the seafood cocktail then boil the poultry bottom and add the grated ginger. Keep the broth warm.
  2. Peel, cut the carrots into small cubes and then chop the shallots finely. In a non-stick pan, sauté them in olive oil for 1 min over low heat. Then add the rice, salt, pepper and let it sauté over low heat while stirring regularly for 2 min. Pour the white wine and let evaporate over high heat.
  3. When the rice has absorbed all the wine, wet with the broth at the height of the volume of rice. Once the broth is slightly absorbed, wet it again. Do this for 14 minutes and then stop cooking. The rice must have absorbed almost all the broth and be almost dry. Off the heat, add the grated Parmesan, mix and pour the heavy fresh cream.
  4. In a non-stick pan, sauté the seafood over high heat with a drizzle of olive oil, for about 5 minutes and set aside.
  5. Blanch the snow peas in a pot of boiling salted water, for 2 min and then cool them in ice water.
  6. Dry color the cashews in a pan for 3 to 4 min, get rid of and salt.
  7. Warm the risotto and adjust the texture with the remaining broth. Prepare the risotto in hot hollow plates, add the seafood, snow peas and cashews.
Slide 16 of 37: Seafood and Melting Vegetable Risotto
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