Chili Shrimp Spaghetti - Spaghetti med chiliräkor

CHILI SHRIMP SPAGHETTI

Spaghetti med chiliräkor

Serves 2

2 servings spaghetti

10.6 oz un-peeled shrimp

2 garlic cloves

½ red chilifruit

1 red bell pepper

2 tablespoons olive oil

½ lemon

salt, pepper

1 oz arugula

0.2 cup pasta water

0.4 cup grated Parmesan cheese

Boil the spaghetti and reserve 0.2 cup of the pasta water.

Peel and chop the garlic. Trim and chop the chili pepper and bell pepper. Saute garlic, chili pepper and bell pepper in a pot with oil without coloring. Add peeled shrimp and grated lemon zest and heat it all through. Flavor to taste with salt and pepper.

Blend together the shrimp with spaghetti, arugula, pasta water and Parmesan cheese.

Enjoy!

Bella

Stewed Mussels with Curry and Rice - Currystuvade musslor med ris

STEWED MUSSELS WITH CURRY AND RICE

Currystuvade musslor med ris

Serves 4

3 tablespoons butter

1 tablespoon curry

1 finely chopped onion

2 chopped garlic cloves

3 tablespoons flour

1.2 cup water

0.8 cup creme fraiche

1 fish bouillon cube

2 tablespoons chopped dill

1 can mussels in water, 

approx 7 oz including 0,4

cup liquid in the can

1 teaspoon salt

some pepper

Melt the butter in a saucepan and sauté curry and onion. Add flour and blend well. Pour in water and creme fraiche, add the bouillon cube, bring to a boil while stirring and simmer for 3 minutes. Stir in mussel liquid, dill and mussels and heat it all through. Flavor to taste with salt and pepper.

Serve the sauce with boiled rice, a spinach salad, lemon wedges and grated carrots.

Enjoy!

Bella

Salmon Shrimp Dish with Fennel and Saffron - Lax- och räkgryta med fänkål och saffran

SALMON SHRIMP DISH WITH FENNEL AND SAFFRON

Lax- och räkgryta med fänkål och saffran

Serves 4

1 lb 5 oz skin- and boneless

salmon fillets

1.1 lb un-peeled shrimp

½ leek

2 garlic cloves

½ fresh red chilifruit

1 red bell pepper

1 fennel

3 large tomatoes

some saffron

0.6 cup white wine

1.2 cup heavy cream

0.2 cup water

2 tablespoons concentrated fish fond

3 tablespoons finely chopped dill

0.4 cup small green peas

Decoration:

chopped dill

Cut the salmon in pieces and peel the shrimp. Trim and shred the leek, peel and finely chop the garlic. Trim and finely chop the chilifruit, trim and dice the bell pepper. Trim and shred the fennel and roughly chop the tomatoes. Sauté leek, garlic, bell pepper and fennel until smooth and glossy in oil, without coloring, in a shallow, wide saucepan. Add saffron and tomatoes and continue cooking for a couple of minutes. Add wine, cream, water and fish fond. Put a lid on and simmer slowly for about 10 minutes. Flavor with some salt and pepper.

Add the salmon and simmer for about 5 minutes more. Add shrimp, dill and green peas. Decorate with roughly chopped dill and serve with rice.

Enjoy!

Bella

The Captain's Shrimp Stew - Kaptenens räkgryta

THE CAPTAIN'S SHRIMP STEW

Kaptenens räkgryta

Serves 4

2.2 lbs unpeeled shrimp

2 tablespoons butter

1 teaspoon curry

1 garlic clove, chopped

1 leek, shredded

1 red bell pepper, shredded

some cayenne

2 tablespoons tomato paste

1 teaspoon mushroom soy sauce

0.8 cup creme fraiche

Peel the shrimp and put them in a bowl. Heat up butter, curry, garlic, leek and bell pepper in a pot until the onion is tender. Add cayenne, tomato paste, soy sauce and creme fraiche and heat through. Add shrimps and flavor to taste. The stew must not boil once the shrimps are in.

Serve with boiled rice, lemon wedges and a salad.

Enjoy!

Bella

Shrimp Stew with a Tang - Räkgryta med sting

SHRIMP STEW WITH A TANG

Räkgryta med sting

Serves approx 1

8.8 oz un-peeled shrimp

1 small onion

1 teaspoon oil

0.6 cup crushed tomatoes

½ garlic clove

½ tablespoon fresh lemon juice

½ tablespoon cayenne

Peel the shrimp and finely chop onion and garlic. Sauté the onion for a while in some oil. Pour on the crushed tomatoes, flavor to taste with lemon and cayenne. Add the shrimp and heat through but do not boil. 

Serve with boiled rice and a salad.

Enjoy!

Bella

Leek Soup with Shrimp and Eggs - Purjolökssoppa med räkor och ägg

LEEK SOUP WITH SHRIMP AND EGGS

Purjolökssoppa med räkor och ägg

Serves 1

1 leek

1 potato

½ tablespoon butter or margarine

1.6 cups water

1 bouillon cube of your choice

1 hard-boiled egg

salt, pepper

3½ oz shrimp

Trim and shred the leek. Peel and dice the potato. Sauté leek and potato until tender and glossy. Dilute with water and stir in crumbled bouillon cube. Simmer over low heat, covered, for about 15 minutes.

Mix until smooth in a food processor or mixer. Pour the soup back in the saucepan and bring to a boil again. Flavor to taste with salt and pepper. 

Peel the shrimp, peel and chop the egg. Pour the soup in a serving bowl and sprinkle with shrimp and chopped egg.

Enjoy!

Bella

Shrimp and Melon Salad - Räk- och melonsallad

SHRIMP AND MELON SALAD

Räk- och melonsallad

½ cantaloupe melon

½ cucumber

1 red onion

7 radishes

0.6 cup green peas

3 tablespoons finely chopped dill

0.4 cup olive oil

fresh juice from ½ lime

some salt

1.1 lb un-peeled shrimp

Decoration:

fresh green herbs

Peel the melon and remove the pips. Cut in dice or make round balls. Peel, split and remove the pips from the cucumber as well. Slice the halves. Peel and finely chop the onion, trim and quart the radishes and finely chop the dill. Peel the shrimp.

Blend together all ingredients and distribute in serving bowls or glasses. Store cold until serving, decorate and serve.

Enjoy!

Bella

Shrimp Roll with Mushrooms - Räkrulle med champinjoner

SHRIMP ROLL WITH MUSHROOMS

Räkrulle med champinjoner

Serves 6

4.4 oz butter

1 cup flour

1.2 cups regular milk

4 eggs

Filling:

7 oz mushrooms

3 tablespoons butter

0.4 cup flour

1.2 cups regular milk

0.6 cup heavy cream

3 tablespoons chopped dill

salt, pepper

7 oz peeled shrimp

0.4 cup grated cheese

Decoration:

lemon wedges

dill

shrimps

Preheat oven to 392F.

Put butter, flour and milk in a saucepan. Heat while stirring until you have a thick batter that doesn't stick to the sides of the saucepan. Remove from heat and beat in the eggs, one by one. Spread out the batter in a roasting pan lined with baking paper. Bake for 20 minutes and unmould on a baking paper.

Melt the butter for the filling in a saucepan. Add sliced mushrooms and fry until the liquid has steamed off. Sprinkle with flour and stir. Add milk and cream and bring to a boil while stirring. Boil for 5 minutes. Add dill and flavor to taste with salt and pepper. Add the shrimps and divide the filling on the baked layer. Roll up and place on a paper-lined baking plate. Sprinkle with cheese and bake at 437F for 10 minutes.

Decorate with lemon wedges, dill and shrimps.

Enjoy!

Bella

Crab Mix with Horseradish - Krabbröra med pepparrot

CRAB MIX WITH HORSERADISH

Krabbröra med pepparrot

Serves 2

7 oz surimi sticks, crab flavored

1/4 red onion

1/3 apple

fresh juice from ½ lemon

2 tablespoons sour cream

2 tablespoons mayonnaise

1 tablespoon grated horseradish

1 tablespoon fresh dill, chopped

1/3 fresh red chili fruit

salt, black pepper

For serving:

lettuce

sugarsnaps

celery

1 apple, sliced

dill

Shred the surimi crab sticks. Finely chop red onion and apple and mix it all in a bowl. Add lemon juice, sour cream, mayonnaise, horseradish and dill. Add finely chopped chili fruit and flavor to taste with salt and pepper. 

Serve with lettuce, shredded sugarsnaps, celery stems and sliced apple and decorate with dill sprigs.

Enjoy!

Bella

Garlic Mushroom Shrimps - Vitlöksräkor med svamp

GARLIC MUSHROOM SHRIMPS

Vitlöksräkor med svamp

Serves 5

1.1 lb un-peeled shrimp

6 oz fresh mushrooms

2½ garlic cloves

1 red chili fruit

0.2 cup olive oil

0.8 cup leafy parsley, chopped

flaked salt

For serving:

bread

Preheat oven to 480F.

Peel the shrimp. Rinse and quart the mushrooms, peel and chop the garlic. Finely shred the chili fruit, keep some of the seeds if you want it really strong. Mix mushrooms, garlic, chili, oil, parsley and some salt and put in a large oven-proof pan (or divide in 4 to 6 oven-proof serving dishes). Cook in the middle of the oven for about 7 minutes. Add the shrimp and cook for another 2 minutes.

Enjoy!

Bella

Fresh Tortellini with Crayfish Sauce - Färsk tortellini med kräftsås

FRESH TORTELLINI WITH CRAYFISH SAUCE

Färsk tortellini med kräftsås

Serves 4

1.1 lb fresh tortellini or ravioli

dill

Sauce:

1 can (14 oz) whole tomatoes

0.8 cup low-fat creme fraiche

½ teaspoon dill seeds

1 tablespoon shellfish fond

dash of cayenne

approx 14 oz crayfish tails

in liquid (in Sweden we can buy

them in cans)

0.4 cup chopped dill

Drain the tomatoes in a sieve and stir to get rid of the liquid. Put the tomatoes in a saucepan after cutting them in smaller pieces. Mix with creme fraiche, dill seeds, shellfish fond and pepper. Bring the sauce to a boil, uncovered, for 5 to 8 minutes.

Drain the crayfish tails, then add them to the sauce together with fresh dill. Heat but do not allow to boil. 

Boil the pasta in salted water according to package instructions. Drain. Turn the pasta into the sauce and sprinkle with some additional chopped dill.

Enjoy!

Bella

Spanish Shrimps - Spansk räkrätt

SPANISH SHRIMPS
Spansk räkrätt

This Spanish shrimp dish is a little hot in taste thanks to the garlic and red chili fruit. Serve with bread and dip it. (I can't eat shellfish so I haven't tried it, but we've made it for others!)

Serves 4

4 tablespoons oil
2 finely chopped garlic cloves
1 red chili fruit
14 oz peeled shrimp
2 teaspoons soy sauce


Heat up the oil in a frying pan with high walls. Add finely chopped garlic and finely chopped chili fruit, carefully trimmed. Make sure the garlic doesn't get dark, it gets bitter. Add the peeled shrimp and let them sizzle for just a short while so that they're heated through. Flavor with soy sauce.

Serve straight from the pan or in 4 warm serving bowls with white bread.

Enjoy!

Bella

Shellfish Salad with Dill Hollandaise - Skaldjurssallad med dillhollandaise

SHELLFISH SALAD WITH DILL HOLLANDAISE
Skaldjurssallad med dillhollandaise

Enjoy as it is or serve as a luxurious accompaniment with grilled fish.

Serves 4

1 1/3 lbs small potatoes
1 red onion
1 fennel
3 dill sprigs
0.4 cup scampi in liquid
0.8 cup hand-peeled shrimp

Dill hollandaise:
5.3 oz butter or margarine
3 egg yolks
2 teaspoons lemon juice
1 tablespoon finely chopped dill
salt, white pepper

Decoration:
some red onion
dill


Scrub the potatoes and boil in salted water. Allow to get cold and cut in pieces. Peel and thinly slice the red onion and save some for decoration. Trim and thinly slice the fennel and chop the dill.

Dill hollandaise:
Melt the fat and leave it for a short while so that the white sinks to the bottom. Don't use that white stuff when you make the sauce. Make a waterbath by putting a round-bottomed bowl in a saucepan with simmering water. Beat the egg yolks in the bowl until they start to thicken, then beat in the fat, little by little. It should make a mayonnaise-like sauce. Remove from heat and beat in remaining fat. Flavor with lemon, dill, salt and pepper.

Distribute potatoes, fennel and dill on serving plates and top with shellfish. Put a dab of hollandaise on each and decorate with red onion and dill.

Enjoy!

Bella

Pineapple Shrimps In Love - Förälskade räkor med ananas

PINEAPPLE SHRIMPS IN LOVE
Förälskade räkor med ananas

Serves 4

1 lb un-peeled shrimp
1 chopped onion
1 tablespoon butter or margarine
2 teaspoons curry
2 diced bell peppers, different colors
2 garlic cloves
0.2 cup fish or lobster fond
0.8 cup water
0.8 cup cream, 15% or the like
1 tablespoon chili sauce
2 tablespoons flour
1 teaspoon sambal oelek
1 teaspoon salt
8.8 oz finely diced pineapple, fresh or canned
1 tablespoon chopped dill


Peel the shrimp. Sautée the onion in fat and curry in a pot. Add bell peppers and sautée it quickly. Crush the garlic and add that. Blend together fond, water, cream, chili sauce and flour and pour this in the pot. Bring to a boil and add sambal and salt. Simmer for 3 minutes. Add shrimps and pineapple and heat it all through. Sprinkle with dill and serve with rice or pasta and a salad.

Enjoy!

Bella

Creamy Fish and Shellfish Stew - Gräddig fisk- och skaldjursgryta

CREAMY FISH AND SHELLFISH STEW
Gräddig fisk- och skaldjursgryta

A good stew with few ingredients.

Serves 4

3 portion-sized pieces of salmon fillet, 4½ oz each
7 oz peeled shrimp
1 bunch dill
0.8 cup white wine or fish bouillon
1.6 cups cream, 15% or the like
1 tablespoon Maizena
salt, white pepper


Cut the dill stems in large pieces (save the rest of the dill) and boil them in the wine for 10 minutes. Add salmon cut in cubes and simmer on low heat for another 10 minutes. Strain the salmon and reserve the liquid.

Bring that liquid to the boil again. Stir Maizena with some cold water and stir this into the boiling liquid. Add the cream and boil for a few minutes. Add shrimp and salmon and heat it all through. Flavor with salt and pepper and sprinkle with the chopped reserved dill.

Serve with boiled potatoes.

Enjoy!

Bella

Summer Risotto - Sommarrisotto

SUMMER RISOTTO
Sommarrisotto

Easy-made, light, practical and beautiful - this risotto with smoked sausage and mussels is a delightful summer lunch (and of course, nothing stops you from eating it at another time of year …).

Serves 4

2 leeks
1 tablespoon butter or margarine
1½ teaspoon curry
1 teaspoon paprika
1 cup long-grained rice
2.4 cups water
1 vegetable bouillon cube
3½ oz smoked sausage, e.g. salami
1 can mussels in water, approx 14 oz
3½ oz black olives


Trim and thinly slice the leek. Save some of the green for decoration. Sautée the leek in some fat in a pot. Add curry and paprika. Put the rice in the pot and let it fry with the spices for a little while. Add water and bouillon cube and boil on low heat, covered, for about 20 minutes.

Chop the sausage. Open the mussel can and pour off the liquid. Add sausage, mussels and olives in the rice when it's done. Decorate with some of the green from the leek and serve straight away.

Enjoy!

Bella

Shrimp Salad with Curry - Räksallad med curry

SHRIMP SALAD WITH CURRY
Räksallad med curry

A fine shrimp salad with curry is a splendid entrée or, if you rather want that, an evening dish with toast or baguette. It's easy to make, light, refreshing and delicious.

Serves 4

1 head of lettuce or ½ head of iceberg lettuce
3 celery stems
½ cucumber
7 to 10.6 oz peeled shrimp
dill

Sauce:
0.6 cup soured cream
0.2 cup mayonnaise
1 crushed garlic clove
1 to 2 teaspoons lemon juice
1 to 2 teaspoons curry
salt if needed


Rinse the lettuce in cold water and drain properly. Save some nice leaves for decoration and shred remaining lettuce. Rinse and shred the celery, then wash the cucumber and cut rather thinly in slices or dice.

Blend the lettuce with celery and cucumber in a bowl and put the shrimp on top. Stir the sauce together and check for seasoning. Add some salt if needed. Pour the sauce over the salad just Before serving. Decorate with lettuce leaves and fresh dill.

Don't blend the salad until it's on the table.

Enjoy!

Bella

Nicole's Saturday Shrimps - Nicoles lördagsräkor

NICOLE'S SATURDAY SHRIMPS
Nicoles lördagsräkor

A little festive mix that you can make when you feel like something tasty on a Saturday night, or as an entrée when you have dinner guests. Easy to make and based on such nice ingredients that it can't be anything but good - if you are among the majority who can eat shellfish. (I'm not.)

Serves 4

9 to 11 oz fresh mushrooms
4 finely chopped shallots
butter or margarine
0.4 to 0.6 cup white wine
0.8 cup crème fraîche or heavy cream
salt, white pepper
14 oz un-peeled shrimps


Peel the shrimps. Finely chop the onion and melt it in the fat until golden. Trim the mushrooms, split them if they're large and let them sizzle with the onions - without browning - until the moisture has gone away. Dilute with wine and crème fraîche or cream, little by little, and let simmer slowly until the sauce is creamy.

Flavor to taste with salt and pepper, add the shrimps and heat it up just to boiling point. The shrimps will be tough if they're allowed to boil. 

Serve with salad and bread.

Enjoy!

Bella

Saffron shrimp spaghetti - Spaghetti med saffransräkor

SAFFRON SHRIMP SPAGHETTI
Spaghetti med saffransräkor

Why not have an Italian theme for the dinner party? Some nice Italian cold cuts, olives e t c as an entrée, this spaghetti dish with the delicious sauce as a main course and something nice for dessert (I won’t say tiramisú, because that’s getting worn out)?

4 servings

Thin egg noodles or other

pasta of your choice, enough for 4
hungry people
water, salt
1 lb un-peeled shrimp
or 7 to 8 oz peeled
1 ¾ oz leek
2 tablespoons butter or margarine
saffron
1 ¼ cups cream, 15% fat
1 ¼ cups water
1 ¼ fish bouillon cube
2½ tablespoons Maizena
salt, pepper

Decoration:

black olives
dill

Boil the pasta in lightly salted water according to package instructions. Peel the shrimps and wipe them dry if they’re moist. Shred the leek. Melt the fat in a saucepan and sizzle the saffron for a minute or so. Blend in the cream, water and Maizena and boil for 5 minutes. Add shrimps and heat but do not boil again. Flavour to taste with salt and pepper.

Put the pasta on a serving plate and pour on the sauce, or serve the sauce separately. Decorate with black olives and dill sprigs and serve the pasta.

Enjoy!

Bella

Very long shrimp sandwich - Räklängd

VERY LONG SHRIMP SANDWICH
Räklängd

Take a break in the evening and make some warm shrimp sandwiches. Make them really long and let everyone cut a suitable piece for themselves. There will probably be leftover bread, so make a larger batch of what you have on it or put remaining bread in the freezer. :-D

2 long sandwiches, approx 4 servings

1 lb un-peeled shrimp

or 7 oz peeled
2 avocados
1/3 cup mayonnaise
3 tablespoons chili sauce
3 tablespoons chopped dill
2 white loaf breads, cut in slices
lengthwise so that each slice is
as long as the bread
(in Sweden we can buy them
already cut and there are normally
4 or 5 slices in each package)
butter or margarine
2 teaspoons fresh lemon juice
salt, pepper
1 ¼ to 1 ¾ cups grated cheese

Peel the shrimps. Peel the avocados and cut them in thin slices. Mix mayonnaise, chili sauce and dill. Spread the sliced bread with a thin layer of butter or margarine. Put on the sliced avocado, drizzle with fresh lemon juice and sprinkle with some salt and pepper. Put on the shrimps, add mayonnaise in dabs and sprinkle with cheese.

Bake in the upper part of the oven at 440 to 480F for about 10 minutes or until the cheese has melted and is coloured.

Serve with a salad and a glass of beer or white wine.

Enjoy!

Bella