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Recipes |
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Tilapia Filet with roasted potatoes and parsley |
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Ingredients for 2 people: |
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250g YUU'N MEE Tilapia Filets | 3 tbsp. olive oil | 2.tbsp. lemon juice | 2 lemon slices | 400g potatoes (round) | salt | pepper | 1 bunch parsley | 20g butter |
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Preparation: |
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Place vacuum packed Tilapia Filets in cold water to defrost. When defrosted remove filets from packaging, rinse, and towel dry. Rub filets with olive oil and lemon juice, and season with salt. Cook and peel the potatoes. Wash and chop the parsley. Melt the butter in a pot and add the potatoes, toss and season with salt and plenty of parsley. Sear the potatoes and mix with the rest of the parsley. Heat up olive oil in a pan and sear the Tilapia Filets on both sides - season with salt and pepper. Reduce the heat and cook the filets until ready. Serve the Tilapia filets and potatoes on two plates, and garrish with lemon slices and parsley. |
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Seafood Pasta |
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Ingredients for 4 people |
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250 g YUU'N MEE Seafruit Mix | 300g Linguine | 2 tbsp. olive oil | 2 cloves garlic, minced | 1/2 onion chopped | 3 medium tomatoes, peeled and chopped (or 1 small can of whole tomatoes) | 1/2 tsp. red pepper flakes | 1 tbsp. oregano | 1 tbsp. freshly chopped basil |
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Preparation: |
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Remove the frozen Seafruit Mix from packaging and place under cold running water to defrost. Rinse defrosted Seafood Mix and towel dry. Cook Linguine in salted water, drain and keep in a large bowl. Heat olive oil in a medium saucepan over medium heat. Add garlic and onion, and sauté for 1 minute. Add tomatoes, pepper flakes, and oregano. Cover and cook for 5 minutes or until tomatoes are soft. Reduce heat to low and add Seafruit Mix. Cook about 5 minutes. Pour sauce over linguine in the bowl and toss to combine. Add freshly chopped basil. |
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Garlic Herb Shrimps with risotto |
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Ingredionts for 4 people: |
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250 g YUU'N MEE Garlic Herb Shrimps | 1 small onion | 4 tbsp. olive oil | 2 tbsp. butter | 280 g rice (risotto) | 1/4 l white wine | 1 l fish stock (canned) orvegetable stock | salt | pepper |
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Preparation: |
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For the risotto, peel onion and cube. Heat up olive oil and 1 tbsp. of butter in a pot. Sauté onion. Add rice and stir until coated. Add white wine and some salt. Continually stir in pre-heated fish or vegetable stock in small portions for a period of 20 min. In the meantime prepare YUU'N MEE Garlic Herb Shrimps as prefered - microwave 2-4 min. at 900 watts, bake in convencion or pre-heated oven for 10-15 min. at 220 °C, or fry for approx. 10 min. in a pan. Before serving, salt risotto to taste and stir in 1 tbsp. of butter. |
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Shrimps Easy Peel with salad, warm garlic and asparagus |
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Ingredients for 4 people: |
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350g YUU'N MEE Shrimps Easy Peel | 400g green asparagus | salt | 1 tbsp white wine vinegar | 5 tbsp oil | pepper | 300g Lollo rosso lettuce | 3 cloves garlic, minced | 12 spring onions, choppedv |
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Preparation: |
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Remove frozen Shrimps Easy Peel from packaging and place under cold running water to defrost. Rinse defrosted Shrimps and towel dry. Clean asparagus and cut in halves; blanche them in salted water for 1 minute and leave to cool. In saucepan bring together 1 tbsp of cooking water from asparagus, vinegar, and 2 tbsp oil, stir well and season to taste with salt and pepper. Stir in spring onions. Drain asparagus. Wash Lollo rosso and cut/rip lettuce into bite size pieces. Divide over 4 plates, arranging asparagus on top of lettuce. Sauté garlic in remaining oil with shrimps until done. Divide shrimps and garlic on the plates and drizzle with dressing. Serve with bread. |
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Grilled Seafood Skewers with oriental BBQ Vegetables |
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Ingredients for 4 people: |
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6 YUU'M MEE Seafood Skewers | 1 eggplant | several different colored bell peppers | onions | tomatoes
BBQ Marinade: 6 cloves garlic | 1 tbsp. salt | 2 tsp.soy | 2 tbsp. lemon juice | 1 cup fresh coriander | 4 tsbp. vegetable oil |
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Preparatoin: |
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Remove frozen Seafood Skewers from packaging and place under cold running water to defrost. Rinse defrosted Skewers and towel dry. Cut eggplant, peppers, onions and cherry tomatoes in 1cm slices. Mix BBQ marinade ingredients in a separate bowl together. Place prepared vegetables and the Seafood Skewers in a long, flat dish or pan. Pour the marinade over the vegetables and skewers, making sure to coat all sides - use hands if necessary. Allow to sit for at least 10 minutes. Grill on the barbecue (or indoors in a large pan), turning several times. Skewers and vegetables are done when browned slightly and the vegetables have softened. Serve together with bread toasted briefly on the grill. |
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Shrimps with Garlic and white Wine |
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Ingredients for 4 people: |
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500 g Yuu'n Mee Cooked Shrimps | 1 lemon | 4 cloves of garlic | 1 bunch of parsley | 4 tbsp. olive oil | 1/8 L white wine | salt | pepper |
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Preparation: |
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Defrost shrimps at room temperature or under cold water. Rinse defrosted shrimps and towel-dry. Spice shrimps with juice of the lemon, salt and pepper. Peel and finely chop garlic cloves. Wash and chop parsley. Pour olive oil into pan and place on high heat. Add shrimps and garlic, and fry for 2 min. Add wine and let cook for 2 min. Salt to taste. Garnish with the chopped parsley, and serve immediately with fresh white bread or rice. |
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Fish Filets with Tomato and Olive |
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Ingredients for 4 people: |
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4 Yuu'n Mee fish filets (Yuu'n Mee Red Spot Emperor or Yuu'n Mee Snapper) | 1 lemon | 1 clove of garlic | 100g black olives | 500 g peeled tomatoes | bunch of parsley | 2 bay leaves | 2 tbsp. capers | 4 sprigs of thyme | 100 mL dry white wine | 4 tbsp. olive oil | salt | pepper |
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Preparation: |
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Marinate defrosted fish filets with the juice of the lemon, salt and pepper. Peel and chop garlic. Wash and finely chop parsley. Pit olives and cut them in halves. Heat olive oil in a pot, and sauté garlic. Add tomato, olives, capers, bay leaves, parsley and wine. Salt and pepper to taste. Let cook on medium heat for approx. 30 min. Heat up olive oil in a seperate pan and fry fish filets for 5 min on each side. Arrange fish filets with sauce on four plates and garnish with the thyme. Serve with potatoes or just a baguette on the side. |
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Hand-selected Shrimps Platter with Cocktail Sauce |
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Ingredients for 4 people: |
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200 g Yuu'n Mee Hand-selected Shrimps |
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Cocktailcauce: |
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180 g mayonnaise | 3 tbsp. tomato sauce | 1 tbsp. lemon juice | 1-2 tbsp. horseradish, either freshly ground or store-bought | some Tabasco or chilli powder | 2 tbsp. cognac or brandy |
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Preparation: |
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Remove the frozen package from the carton. Place package under running water to defrost. Make a slit in the plastic wrap and drain water. Remove plastic wrap and towel-dry shrimps in packing tray. Easily transfer shrimps from packing tray to serving platter by placing platter upside-down on tray and turning together with tray right-side-up. Serve shrimps cold with cocktail sauce and enjoy. |
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Breaded Shrimps on leaf Salad with Mango: |
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Ingredients for 4 people: |
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250 g Yuu'n Mee Breaded Shrimps | 300 g mixed leaf salad | 1 fresh or canned mango | 2-3 tbsp. white wine vinegar | 2-3 tbsp. olive oil | 1 tsp. mustard | ˝ tsp. finely ground ginger | 1 pinch of curry | salt (or soy sauce) | pepper |
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Preparation: |
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Wash salad mix and drip dry. Peel mango and cut into cubes. Prepare vinaigrette by combining vinegar, mustard, salt, pepper, ginger and curry in a bowl, and finish by mixing in olive oil. Prepare Yuu'n Mee Breaded Shrimps, as prefered, in convection or pre-heated oven (10 min at 200 °C) or in the fryer (2-3 min at 175 °C). Mix together salad and vinaigrette, and divide into four portions. Sprinkle mango cubes on salad. Before serving, place hot shrimps on top of the salad. |
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