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Seafood Recipes

Newfoundland Seafood Chowder
Newfoundland Seafood Chowder
Seafood Recipes

Amongst the most popular types of seafood are prawns and shrimps. Prawn and shrimp meat feature a sweet, delicate flavor and is a rich source of protein, calcium and antioxidants like selenium. The words 'prawn' and 'shrimp' are often used interchangeably in restaurants, cook books and markets. This terminology differs from nation to nation. For example, what is generally referred to as a shrimp in the US, is considered to be prawn in England. In the culinary circles, the term prawn is used to describe a large shrimp, whereas, in other circles, the term shrimp is used to describe both prawns and shrimps. Moreover, to increase complications, in some regions the term prawn is used to describe both prawns and shrimps.

Prawns and shrimps bear semblance to each other in terms of appearance and taste, however, biologically they are not the same creatures. Before heading into prawns vs shrimp discussion, let us find out the similarities between these two, due to which they are often mistaken to be same.

Oysters are delicious shellfish and the main food of a coastal area. These are rich in minerals like zinc, iron, calcium, protein, vitamins and contain low food calories. Oysters can be consumed raw or cooked. Some shellfish taste sweet, whereas others taste salted with a melon flavor when consumed raw. One can relish oysters raw, smoked, boiled, baked, fried and roasted. Preparation of cooking oyster includes opening the shell and taking out the fleshy soft content. People may also cook oysters in shell and consume them thereafter. These shellfish are fished from various sources of water by tongs, rakes and divers. After collecting these, the dead shells are removed and they are taken to the market to be sold either tinned or live.

Fish is a healthy source of protein, and omega 3 fatty acids, that aid in keeping our health and heart in check. Not all fish can be eaten on a daily basis, and one must know which fish are okay to eat often, and which ones to go easy on. There are so many types of fish out there, that one can eat, but not all fish are edible. Fish is a versatile meat, that goes well with any kind of spice, and thrives in regions where each one has their own way of preparing the dish. Some places may be able to stomach some kinds of fish that others can't, but at the end of the day, it has its nutritional content.

Overview of our healthy easy seafood recipes

Apple cinnamon prawn and olive oil infusion by Beatrice et Jacques Ribourel (David Moreno)

Apple cinnamon prawn and olive oil...

Artichoke hearts with crabs, horseradish butter and chive by Luc Huysentruyt

Artichoke hearts with crabs,...

Broccoli Tomatoes with Rice Wine-Oyster Sauce by Luc Huysentruyt

Broccoli Tomatoes with Rice Wine-Oyster...

Caviar and Eggs by Luc Huysentruyt

Caviar and Eggs

Crab cake with the pistachios and olive from the Perigord region by Luc Huysentruyt

Crab cake with the pistachios and olive...

Crayfish and Prawn Salad with Butterbeans by Jean Andre Charial

Crayfish and Prawn Salad with...

Farfalle with gambas and zucchinis by Giusepina Beglia

Farfalle with gambas and zucchinis

Floutes from the Jura region with crayfish by Georges Wenger

Floutes from the Jura region with...

Fresh roasted royal shrimp salad from the Mediterranean by Arthur Dorshner

Fresh roasted royal shrimp salad from...

Gourmand lobster and crustacean stew by Jean Bardet

Gourmand lobster and crustacean stew

Grilled plaice with lobster and preserved vegetables in coriander by Lucille et Jacques Bon

Grilled plaice with lobster and...

Haddock and Snail Aioli by Hotels Lucien Barriere Deauville

Haddock and Snail Aioli

Leeks and Scallops by Hotels Lucien Barriere Deauville

Leeks and Scallops

Lobster a La Coque with Preserved Tomatoes and Yellow Wine by Roger Verge

Lobster a La Coque with Preserved...

Panzanella a la Tuscan with gambas by Vicomte et Vicomtesse de la Panouse

Panzanella a la Tuscan with gambas

Our featured healthy easy seafood recipes

Apple cinnamon prawn and olive oil infusion by Beatrice et Jacques Ribourel (David Moreno)

Apple cinnamon prawn and olive oil infusion

Artichoke hearts with crabs, horseradish butter and chive by Luc Huysentruyt

Artichoke hearts with crabs, horseradish butter...

Broccoli Tomatoes with Rice Wine-Oyster Sauce by Luc Huysentruyt

Broccoli Tomatoes with Rice Wine-Oyster Sauce

Caviar and Eggs by Luc Huysentruyt

Caviar and Eggs

Crab cake with the pistachios and olive from the Perigord region by Luc Huysentruyt

Crab cake with the pistachios and olive from the...

Crayfish and Prawn Salad with Butterbeans by Jean Andre Charial

Crayfish and Prawn Salad with Butterbeans

Farfalle with gambas and zucchinis by Giusepina Beglia

Farfalle with gambas and zucchinis

Floutes from the Jura region with crayfish by Georges Wenger

Floutes from the Jura region with crayfish

Fresh roasted royal shrimp salad from the Mediterranean by Arthur Dorshner

Fresh roasted royal shrimp salad from the...

Gourmand lobster and crustacean stew by Jean Bardet

Gourmand lobster and crustacean stew

Grilled plaice with lobster and preserved vegetables in coriander by Lucille et Jacques Bon

Grilled plaice with lobster and preserved...

Haddock and Snail Aioli by Hotels Lucien Barriere Deauville

Haddock and Snail Aioli

Leeks and Scallops by Hotels Lucien Barriere Deauville

Leeks and Scallops

Lobster a La Coque with Preserved Tomatoes and Yellow Wine by Roger Verge

Lobster a La Coque with Preserved Tomatoes and...

Panzanella a la Tuscan with gambas by Vicomte et Vicomtesse de la Panouse

Panzanella a la Tuscan with gambas

Other healthy easy seafood recipes 

Add your listing here

Apple cinnamon prawn and olive oil infusion

Chef: Beatrice et Jacques Ribourel (David Moreno)

Apple cinnamon prawn and olive oil infusion This delicious low fat entree is delicious served with grilled asparagus and French bread. If you love cinnamon, increase the amount of cinnamon in this recipe to one teaspoon. Talk...

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Artichoke hearts with crabs, horseradish...

Chef: Luc Huysentruyt

Artichoke hearts with crabs, horseradish butter and chive In Italy, artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for...

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Broccoli Tomatoes with Rice Wine-Oyster Sauce

  Description   Broccoli, Tomatoes, Oyster- food at its best and very healthy at the same time. As we know broccoli is very rich in calcium and very nutritious and so are the health benefits of tomatoes as well. Try this...

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Caviar and Eggs

Caviar and Eggs Adapted from Cooking the Russian Way by Musia Soper Caviar and eggs are a classic Russian delicacy. Combined with the cool freshness of cucumbers, and served with a side of egg yolks and mayonnaise, this is...

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Crab cake with the pistachios and olive from...

Chef: Luc Huysentruyt

A crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers...

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Crayfish and Prawn Salad with Butterbeans

Chef: Jean Andre Charial

Crayfish and Prawn Salad with Butterbeans Here’s how to make a fabulous crayfish and prawn salad with Butter beans salad for two. This recipe makes a delicious early autumn lunch or light dinner. The butterbeans and black...

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Farfalle with gambas and zucchinis

Chef: Giusepina Beglia

Farfalle with gambas and zucchinis Farfalle with gambas and zucchinis- Cut the zucchinis, zucchini flowers, and one tomato in small pieces. Hack the onion. Add salt. Put the oil and the hacked onion in a pan. Cook the...

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Floutes from the Jura region with crayfish

Chef: Georges Wenger

Floutes from the Jura region with crayfish Crayfish should not be overlooked however; it's delicious seafood with a mild but distinctive taste. A great tasting crayfish salad can be put together with Prawn and butter beans...

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Fresh roasted royal shrimp salad from the...

Chef: Arthur Dorshner

Fresh roasted royal shrimp salad from the Mediterranean This Roasted Shrimp Salad will impress you and your guests, rest assured. The blessing in disguise with this recipe is that it takes minimal time and the end result looks...

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Gourmand lobster and crustacean stew

Chef: Jean Bardet

Gourmand lobster and crustacean stew Lobster is considered a delicacy and many people love its rich taste. Once you have tried this tasty treat, you will definitely want more. However, before you dive in and take a bite, you...

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Grilled plaice with lobster and preserved...

Chef: Lucille et Jacques Bon

Grilled plaice with lobster and preserved vegetables in coriander Plaice are characterized by the eye-catching reddish spots on their smooth, brown skin. Their flesh is white, tender and subtle-flavored and plaice are popular...

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Haddock and Snail Aioli

Chef: Hotels Lucien Barriere Deauville

Haddock and Snail Aioli Aioli is a French sauce made by mixing potatoes, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise. It originates from Proven?al cuisine, where it is served with meat, fish,...

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Leeks and Scallops

Leeks and Scallops Adapted from Cooking with Two Fat Ladies by Clarissa Dickson Wright and Jennifer Paterson This simple dish combines the classic flavors of sea scallops, leeks, white wine and vermouth.

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Lobster a La Coque with Preserved Tomatoes...

Chef: Roger Verge

Lobster a La Coque with Preserved Tomatoes and Yellow Wine Eaten raw, La Coque or sea urchins are considered one of the great delicacies of the sea. In classical French cuisine, sea urchins are used in sauces, omelets, soups,...

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Panzanella a la Tuscan with gambas

Chef: Vicomte et Vicomtesse de la Panouse

Panzanella a la Tuscan with gambas Firstly before we get into some mouthwatering recipes using prawns from Spain, you will see prawns referred to in two different ways across Spain. Langostinos - These are large prawns more...

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