What can a do with a seafood mix - prawns, shrimps, squid, etc...?

Question

I've just bought some from the supermarket, which looks so yummy, but I am stuck as to what to do with it!

I love seafood, even on it's own - any ideas please?

Please keep it simple though as I am terrible at cooking!

THanks for all your replies - I gave you all a thumbs up for giving different answers - but I noticed that you've also all been given a thumbs down. I hate that!

Answer 1

Easy! Seafood spaguetti!

Cook the spags, drain them. In a frying pan, fry onions, garlic, seafood, basil (fresh is best!), mild chilli, single cream and a splash of dry white wine. Mix the spags & seafood. I promise you, it's delish!

Answer 2

There is a huge myth that you need to avoid seafood during pregnancy but this is bollocks. You only need to avoid certain fish which are high in mercury like swordfish and mackeral etc (you can find a list of these on the internet). Also stay away form raw fish (sushi etc) as these can contain parasites which can harm both you and your baby although nowadays it is not as common Other than that all seafood is perfectly fine. Prawns and scallops etc are definitely fine for you to eat. however if you do not like seafood anyway then rather eat what you are comfortable with. Pregnancy is a perfect reason and excuse to eat exactly what you want and to enjoy yourself!

Answer 3

For G*ds sake forget the garlic. Fish has a delicate flavour all of ite own, why ruin it by making it taste and smell like a Frenchmans armpit?

Beat an egg or two depending on how much seafood you have. Crush some cornflakes/rice Krispies in a plastic bag (use a rolling pin, if you have one and keep rolling) until they resemble fine breadcrumbs.

Mix some flour with some ground nutmeg, cinnamon and other light spices (groud ginger for example) - about a teaspoonful of each. Toss your fish pieces in the flour/spice mixture then dip them in the egg and drop them a few at a time into the bag of crumbs. Shake well, remove fish and put to one side while a pan of oil is heating to a point just before it starts to smoke. Drop the fish pieces, a few at a time, into the oil and cook until they float. Remove from oil, drain on kitchen towels and eat. Delicious!!

Answer 4

Very simple. Heat some olive oil (very Little) on a pan with garlic. When the garlic is toasted, add the squid and later the prawns etc as they cook very quickly. Then add 2 glasses of fish stock and 1 glass of rice. Leave to boil for 15 minutes.

Answer 5

if it's mixed, you're kind of gambling. For example, the squid will cook before the prawns/shrimps finish and you'll end up with chewy squid bits.

I'd keep it simple, sautee in butter with some garlic, salt and pepper... sort of a seafood saute.

Maybe a little onions and green onion or chives.

Toss in a little parmesean and pasta.

If you cook it a long time in "fancy" dishes, then you run the risk of everything being being rubbery and overdone.

Answer 6

seafood lasagna

Ingredients
4 Ounce lasagna noodles
28 Ounce jar spaghetti, pasta sauce or favorite homemade recipe
6 Ounce package cooked salad shrimp, thawed and drained
4 Ounces Surimi Seafood, thawed and thinly sliced
1/2 Cup low-fat ricotta cheese
1/4 Cup freshly grated Parmesan cheese
1 Tablespoon minced fresh parsley
1/8 Teaspoon black pepper
2/3 Cup shredded low-fat mozzarella cheese

Directions
Heat oven to 375 F. Prepare lasagna according to package directions. Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp and Surimi Seafood. Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl. To assemble lasagna, place half of noodles in 8 x 8 inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers. Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting.

Answer 7

I am Italian and with that ingredients almost every Friday I make a lovely pasta dish.
In a pan put some olive oil (extra virgin), a finely chopped shallot...after a couple of minutes add your fish (washed and chopped) and a glass of white wine.
While the pasta is cooking (I suggest you to use spaghetti or linguine), add to the fish 5 or 6 chopped tomatoes (skin off), salt and pepper to taste.
Then, when cooked, add to the pan your pasta, mix it all well and add some fresh parsley just before serve it!

Answer 8

I would make a seafood gumbo that way you could put your different seafoods in at the time that it is needed to cook and you wont cook one or the other to long

Answer 9

Make paella with them. Use some risotto rice and stock, and some saffron. Fry and then add the seafood mix. Simmer until rice is throughly cooked. Enjoy.

Answer 10

Is it cooked?

Because a nice cocktail dressing to dip them in would be great.

Or, you could mae a seafood pasta with oyster sauce?

Should be yummy.