Seafood includes all edible inhabitants of the seas and oceans, except for fish and whales. The most popular for eating are squids, bivalves, octopuses, lobsters, shrimps, crabs, scallops, lobsters and seaweed - kelp.
Seafood is rich in easily digestible proteins, magnesium and iodine. These are diet foods that are low in calories.
Seafood is used in food marinated, stewed, boiled, fried, even baked on the grill. They are suitable for salads, as well as for the first and second courses. Seafood cocktail is very popular - a mixture of several species of marine life.
A great addition to a seafood dish that helps to maximize their taste is sauce. There are many delicious seafood sauces. This is tomato, and sour cream, and berry, and lemon, and with spices, and nut, and many others.
In our article, we will share a recipe for a universal seafood sauce - creamy. Gravy adds softness, airiness and aroma to the main product. Young housewives will surely enjoy the seafood recipe in a creamy sauce with the photo presented below.
Ingredients
For our dishes, you can use both canned and frozen seafood. So, for the preparation of seafood in a creamy sauce according to the recipe you will need:
- seafood - 500 grams;
- 1.5 cups of fat cream;
- 1 cream cheese
- 1 tbsp. a spoon of flour
- 2-3 tablespoons of vegetable oil;
- 50 grams of butter;
- lemon, spices - to taste;
- salt, pepper - to taste.
Cooking seafood
Before cooking, seafood needs to be squeezed slightly to remove excess liquid, without disturbing the shape to give the dish a piece of marine exoticism. Squids are cut into strips, everything else is cut into small pieces.
We well heat the vegetable oil in a pan and dip seafood into it. Fry, stirring, until the moisture evaporates completely, add salt, season with lemon juice, cover with a lid and remove the pan to the side.
While the seafood “languishes” under the lid, let’s do the sauce.
Cooking sauce
To prepare sauce for seafood, it is better to use a stewpan. Heat the butter in it. Fry the flour until caramel color and pour in the cream. Constantly stirring so that no lumps form, bring everything to a boil, add spices.
The seafood sauce is ready. Its consistency should resemble low-fat kefir. If it turns out thickly - add hot boiled water (but not boiling!) And stir well.
Cooking a dish
Meanwhile, seafood “reached” and became more tender and soft under lemon juice. We put the frying pan with seafood on a slow fire, pour cream sauce and simmer under the lid for about 5-7 minutes, stirring constantly.
At this time, three frozen processed cheese on a fine grater and sprinkle with it the contents of the pan, stirring well. The consistency should immediately become creamy. Close the lid and turn off the fire. The dish is ready to eat.
As a side dish for seafood, boiled rice and spaghetti are ideal.