During Lent, a period in which many people avoid the consumption of red meat due to religious tradition, fish tends to be highlighted on the menu. However, seafood also starts to occupy a special place in meals, bringing variety and flavor to the table. Ingredients such as shrimp, octopus and crab allow you to prepare different and nutritious dishes.
Below, check out 3 seafood recipes for Lent!
1. Shrimp with garlic and lemon
Ingredients
- 400 g the shrimp medium or large clean
- 3 cloves of garlic, chopped
- 2 tablespoons olive oil
- 1 tablespoon of butter
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tablespoon chopped parsley
- Salt, ground black pepper and chili pepper to taste
- Lemon slices for serving
Preparation mode
In a container, season the shrimp with salt, black pepper and half the lemon juice. Let it rest for about 10 minutes to absorb the flavor. In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for a few seconds until it releases aroma, being careful not to burn it.
Place the shrimp in the pan and let them brown for about 2 minutes on each side. They should be pink and lightly grilled. Add the butter and the remaining lemon juice. Stir gently to form a light, glossy sauce covering the prawns. Finish with chopped parsley, lemon zest and a pinch of Calabrian pepper. Serve with lemon slices.
2. Crab shell au gratin
Ingredients
- 300 g of meat crab shredded
- 1 tablespoon olive oil
- 1/2 chopped onion
- 2 cloves of garlic, chopped
- 1 seedless and chopped tomato
- 2 tablespoons tomato sauce
- 2 tablespoons coconut milk
- 2 tablespoons chopped green chilli
- 1 teaspoon of paprika
- Salt and ground black pepper to taste
- 3 tablespoons of breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon of butter
Preparation mode
In a pan, heat the oil over medium heat and sauté the onion until transparent. Add the garlic and sauté for a few more seconds, just to release the aroma. Add the tomatoes and cook until they start to break down. Add the crab meat, mix well and add the tomato sauce, coconut milk and seasonings. Cook for about 5 minutes, stirring to incorporate the flavors. Finish with green scent.
Distribute the filling in small shells suitable for cones or in ramekins. In a container, mix the breadcrumbs with the Parmesan cheese and spread over the top. Place small pieces of butter on the surface. Bake in a preheated oven at 200°C for around 10 to 15 minutes, or until browned and a golden crust forms. Serve then.
Ingredients
- 1 kg of clean octopus
- 500 g of small potatoes
- 4 cloves of garlic, chopped
- 4 tablespoons olive oil
- 1 teaspoon sweet paprika
- Salt, ground black pepper and chopped parsley to taste
- Juice of 1/2 lemon
- Water
Preparation mode
In a large pan of boiling water, over medium heat, place the octopus and cook for about 35 to 45 minutes, until tender. Once cooked, remove from the pan and cut into medium pieces. In a pan, over medium heat, cook the potato in water with a pinch of salt for about 15 to 20 minutes, until soft but firm. Cut it in half or into thick slices.
In a large frying pan, heat two tablespoons of olive oil and add the octopus pieces. Let them brown for a few minutes until they are slightly crispy on the outside. In the same frying pan, add the rest of the olive oil and the chopped garlic, sautéing quickly until it releases aroma. Add the cooked potato to the frying pan, mix with the octopus and season with salt, black pepper and paprika. Stir gently so that the potato absorbs the flavors. Finish with parsley and a drizzle of olive oil. Add a few drops of lemon to enhance the flavor.