RECIPES
The most delicious recipes for preparing fish and seafood from professional chefs
TOM YUM SOUP WITH AMA EBI WILD SHRIMP AND SCALLOP FILLET
Ingredients:
Raw Ama Ebi shrimp, Tom Yum paste, Galangal root (or ginger), Lemongrass, CilantroLime leaves, Lime juice, Fish sauce, Cane sugar, Coconut milk, Shiitake mushrooms, Cherry tomatoes, Sea scallops, Green onions, Sesame oil
Step-by-step recipe:
Sauté 50g of Tom Yum paste in hot oil, then add chicken broth (1000ml).
Add 50g of galangal root (or ginger), 50g of lemongrass, 50g of cilantro, and 3 lime leaves.
Simmer for 15 minutes, then add 50ml of lime juice and 15g of fish sauce.
Simmer for an additional 5 minutes, then add 50g of cane sugar, 100ml of coconut milk, 100g of shiitake mushrooms, 100g of cherry tomatoes, and 100g of sea scallops.
Add raw Ama Ebi shrimp (150g), bring to a boil.
Divide into bowls, garnish with cilantro, green onions, and sesame oil.
Ready to serve. Enjoy your meal!
CRAB SALAD
Ingredients: mayonnaise, soy sauce, Tabasco sauce, lime, Tobiko caviar, crab meat, cucumber, Kale lettuce, black sesame seeds.
Step-by-step recipe:
- The key sauce includes: 2 tbsp homemade mayonnaise, 1 tsp soy sauce, 3-4 drops Tabasco sauce, juice of ¼ lime, 1 tsp Tobiko caviar.
- Mix crab meat, cucumber spiralized, and a bit of Kale lettuce.
- Garnish with black sesame seeds and add the sauce on top.
Ready to serve. Enjoy your meal!
RED AMA EBI SHRIMP WITH PESTO
Ingredients: basil, garlic, pine nuts, olive oil, salt, pepper, Ama Ebi shrimp, pesto.
Step-by-step recipe:
- Prepare the sauce by blending basil, garlic, pine nuts, olive oil, salt, and pepper in a blender.
- Trim the antennae and legs of the shrimp, generously salt, and sauté in olive oil for 3 minutes.
- Add a couple of spoonfuls of pesto to the shrimp, stir, and cook for an additional 3-5 minutes.
Ready to serve. Enjoy your meal!
TERIYAKI SHRIMP AND CAVIAR RICE
Ingredients: shrimp, garlic, ginger, olive oil, pre-cooked rice, Teriyaki sauce, cream, onion.
Step-by-step recipe:
- Sauté shrimp with minced garlic and ginger in olive oil.
- Add pre-cooked rice and Teriyaki sauce, mix well.
- Top with caviar from shrimp sautéed in cream, and garnish with chopped green onions.
Ready to serve. Enjoy your meal!
TARTARE OR AMA EBI CEVICHE
Step-by-step recipe:
Naturally thaw Ama Ebi shrimp overnight.
Peel the shrimp leaving the tail and head intact.
Finely chop the shrimp meat using the back of a knife.
Prepare a sauce with olive oil, chili pepper, lemon juice, and seaweed salt.
That's it – quick and easy. Enjoy your meal!
BRUSCHETTA WITH CRAB AND SECRET SAUCE
Here, your imagination knows no bounds. Choose any ingredients you have at home and add them: whole grain bread or fragrant black cumin, thinly sliced salad leaves or large spinach, cream cheese or homemade mayonnaise, cucumber or avocado, crab or shrimp, poached egg or scrambled, tarragon or a hint of thyme, green onions, sesame or flax seeds.
The most crucial element is the sauce. For it, use: 100g mayonnaise, 15g ketchup, 5g Tabasco, 10g garlic, and 5g brandy.
Enjoy your meal!
SUSHI WITH AMA EBI SHRIMP AND CRISPY HEADS
Japanese cuisine primarily features raw fish and seafood. We confidently declare — Ama Ebi is perfect for sushi!
You will need: Sushi rice 500g, Rice vinegar 50ml, Sugar 1 tsp, Water 20-25ml, Ama Ebi shrimp 500g, Cornstarch 1 cup, Onion powder 1 tbsp, Garlic powder 1 tbsp, Salt 2-3 tsp, Egg 1, Mizuna lettuce, Microgreens and/or flowers, Wasabi, Lime 1 piece.
Preparation:
- Rinse the rice until the water becomes clear. Soak in water and leave for 30 minutes. It's best to cook sushi rice in a pot with a thick bottom and a tight non-stick coating. Put the soaked rice in the pot, add water in a 1:1.5 ratio, and simmer over low heat without opening the lid for 30 minutes until fully cooked. Then add the dressing — rice vinegar, 1-2 tbsp water, and sugar.
- While the rice is cooking, peel the shrimp, leaving the heads intact — we will serve them with the sushi. Mix cornstarch, onion powder, garlic powder, and salt. Beat the egg separately. Coat the heads in the breading, then dip them in the egg and again in the breading. Fry the heads for 12-15 minutes in a large amount of frying oil at 180 degrees Celsius.
- Once the rice has cooled, you can start shaping the sushi. Slightly moisten your hands in slightly acidic rice vinegar water and form a slightly elongated piece of rice, lengthwise proportional to the shrimp. Place 2 prepared shrimp on the formed rice.
- Serve the dish. Place the shrimp heads on mizuna lettuce, sushi, lime wedge, microgreens and/or flowers, and add wasabi.
Enjoy your meal!
WHELK WITH TOMATO
Preparing and Tasting Delicious Trumpet Fish with Tomato together with Andrey, the Brand Chef of the 'Ohotka' restaurant chain.
Recipe:
• Sauté onions and garlic in a pan.
• Add a bit of wine and reduce by 2/3.
• Then add tomatoes, chopped herbs, and trumpet fish.
• Season with salt and immediately add butter to thicken the sauce.
• Simmer for a maximum of 30 seconds.
Enjoy your meal!
PLATTER OF SHRIMP
During festive days, it's easy to welcome guests with this dish!
Many wild shrimp are cooked right on the ship and then immediately frozen. If friends and family are expected, delighting them is very simple — just choose the desired shrimp!
So, you will need:
Several types of cooked-frozen shrimp. We have Magadan shrimp, "sea dragon," and teddy bear shrimps.
Lemon
Herbs (optional)
Water :)
Preparation:
Place the shrimp in the refrigerator to thaw on the lower shelf. It's best to do this in advance — it will take at least 6 hours. Overnight is ideal for thawing.
The thawed shrimp are ready! They are cooked in seawater, so they don't even need salt. But if you want to serve them warm, you can heat them in boiling water for no more than 1 minute.
Cut the herbs and lemons.
Arrange all the shrimp with herbs and lemon on a large flat plate. The platter is ready! By the way, seafood pairs wonderfully with white wine.
QUICK SCALLOP RECIPE
- Thaw the scallops, open them, separate the meat from the shell, and free the delicate scallop meat from its 'skirt.'
- Carefully cut the scallop meat along and across on both sides with a knife.
- Sear for 40-60 seconds on each side over high heat with butter, adding garlic and sage for aroma. Season with salt/pepper.
‼️It's important to keep the scallop TENDER, so don't overcook!
- Set the meat aside on a towel.
- In the same pan, add 20% cream and spinach, heat well, add dried garlic and salt.
- Serve the scallops on the shells on a bed of spinach, garnished with sesame seeds.
You will experience incredible pleasure!
WHELK MOLLUSK IN 5 MINUTES
You will need:
Trumpet shellfish, parsley, dill, garlic, butter.
Step-by-step recipe:
- Place the thawed trumpet shellfish into boiling salted water; once it starts boiling, cook for exactly 3 minutes (remove the foam).
- While the trumpet shellfish is cooking, finely chop the herbs (parsley, dill), and mince the garlic.
- Mix a bit of softened butter with the herbs and garlic.
- Drain the cooked trumpet shellfish on a colander and then add the prepared butter.
Ready. Enjoy your meal!
JULIENNE WITH WILD GREY MUSSELS
You will need:
500 grams of mussels, onion, cream, salt, pepper, parsley, Parmesan cheese.
Step-by-step recipe:
- Thaw the mussels in advance.
- Dice the onion, sauté it in a pan, and add pieces of mussel meat.
- Pour in the cream and simmer for 15 minutes over low heat until thickened. Add chopped parsley for aroma during the process.
- Place it back in the shell, sprinkle with Parmesan, and bake in the oven or simply torch the top.
Ready. Enjoy your meal!
JULIENNE WITH LARGE SCALLOPS
You will need:
Scallops, butter and olive oil, flour, cream (15 or 20%), salt and pepper, Parmesan cheese.
Step-by-step recipe:
- Thaw the scallops.
- Pat each one dry with a paper towel, then cut them into pieces.
- Sauce: melt butter in olive oil, stirring constantly. Add 1 tablespoon of flour, continue stirring, pour in 200 ml of cream (15 or 20%). Reduce the heat to a minimum, add salt, pepper, and continue stirring until the desired thickness.
- Place the sliced scallops on olive oil-smeared cocottes (clay pots).
- Then add the sauce and sprinkle with Parmesan.
- Put it in a preheated oven at 210°C for 20 minutes.
Ready. Enjoy your meal!
CRAB PASTA
You will need:
Pappardelle pasta, olive oil, parsley, freshly ground pepper, 1 egg, crab meat, sesame seeds, Tabasco.
Step-by-step recipe:
- Cook the Pappardelle pasta (wide and flat) according to the instructions, boiling for 4 minutes.
- Mix the cooked pasta with olive oil, finely chopped parsley, freshly ground pepper, and place it on a plate or in a mini-skillet.
- Crack a raw egg into the center.
- Garnish beautifully with crab meat, a bit of sesame seeds, and a few drops of Tabasco.
Ready. Enjoy your meal!
SHRIMP CHIPS
You will need:
Shrimps, spicy garlic oil, sesame sauce.
Step-by-step recipe:
- Peel the Ama Ebi, leaving the tail.
- Make a slight incision along the back of the meat, about 1/3 towards the tail.
- Sauté in spicy garlic oil until golden brown on both sides.
Serve with sesame sauce. Enjoy your meal!
PASTA WITH MUSSELS, SHRIMPS, AND DELICIOUS SAUCE
"PASTA WITH MUSSELS, SHRIMPS, AND DELICIOUS SAUCE
You will need:
Mussels, shrimps, olive oil, garlic, thyme, spinach pasta, white onion, sun-dried tomatoes, basil, 20% or higher cream, salt, pepper, sage, herbs of your choice.
Step-by-step recipe:
- Sauté mussels and shrimps in olive oil with garlic and thyme for just 3 minutes until cooked.
- Cook the pasta (preferably with spinach, but any will do) al dente.
- Prepare the sauce:
Sauté diced white onion in olive oil until golden.
Add sun-dried tomatoes and plenty of fresh basil to the onions.
Pour in cream with 20% fat or more, let it come to a boil.
Season with salt, pepper, add sage, and remove from heat. - Serve: pasta, then sauce, seafood on top, garnish with herbs, and sprinkle with freshly ground pepper.
Enjoy your meal!
DRAGON SHRIMP IN SWEET AND TANGY SAUCE
You will need:
Dragon cooked-frozen shrimp, ginger, garlic, chili pepper, floral honey, light soy sauce, sesame oil.
Step-by-step recipe:
- For the sauce:
- Grate 2-3 cm of ginger finely.
- Chop 2-3 cloves of garlic finely.
- Add fresh chili pepper to taste.
- 1 tbsp floral honey.
- 6 tbsp light soy sauce.
- 2 tbsp sesame oil.
- Mix all the ingredients thoroughly.
- Let the shrimp soak in the sauce for 5-10 minutes.
- Now, stir-fry the Dragon shrimp in a well-heated wok (or a deep wide pan) with the sauce for about 5 minutes. *Constantly stir the shrimp to allow the honey to caramelize and stick to the shrimp, rather than staying at the bottom of the wok.
- Serve immediately, sprinkled with sesame seeds or chopped green onions. You can also add lemon to the shrimp.
Enjoy your meal!
SHRIMP SALAD
You will need:
Avocado, garlic, lemon, salt, freshly ground pepper, cherry tomatoes.
Step-by-step recipe:
- Place the shrimp for thawing 12 hours before opening the package.
- Mix sliced cherry tomatoes with sweet red onions.
- Mix the thawed shrimp with thyme leaves and olive oil.
- Mash the avocado with salt and pepper.
- Layer the ingredients: first avocado, then tomatoes with onions, and on top, add the shrimp. Add a lemon wedge.
Enjoy your meal!
SHRIMP IN TERIYAKI SAUCE WITH BUCKWHEAT NOODLES
You will need:
Shrimp, soy sauce, honey, garlic, ginger, paprika, chili pepper, olive oil, buckwheat noodles, sesame seeds, parsley.
Step-by-step recipe:
- Thaw the shrimp (preferably in advance, in the refrigerator or at room temperature).
- Mix the shrimp with the marinade:
- Marinate for at least 20 minutes or longer.
- Sauté the shrimp in olive oil, stirring for about 5 minutes.
- Serve with buckwheat noodles (pour the noodles with the shrimp sauce), garnish with sesame seeds, and sprinkle fresh parsley.
Enjoy your meal!
CREAM OF SWEET CORN SOUP WITH CRAB
You will need:
Crab meat, shallots, garlic, ginger, olive oil, saffron, pink pepper, salt, thyme, canned corn (one can).
Step-by-step recipe:
- Dice 1 shallot, press 2 cloves of garlic, and grate a 2 cm piece of ginger. Sauté everything in olive oil for about 3-5 minutes.
- Add saffron, pink pepper, thyme, and a bit of salt.
- Add 1 large can of canned corn with liquid and simmer for about 5 minutes over medium heat.
- Now add 70 ml of cream or 100 ml of coconut milk, bring to a boil, and remove from heat.
- Blend the soup until smooth, ladle into a bowl, and garnish with crab meat.
Enjoy your meal!