3 Elegant Seafood Dishes To Master Now

Photographed by David Loftus.
Ordering seafood out at a restaurant: yes. Whipping it up ourselves at home: not so much. Even though spring and summer tend to get us in seafood state of mind, DIY-ing those sorts of recipes can seem like quite a fishy task (pun 100% intended) — from not knowing where to begin in dish-deciding or what fish or shellfish to buy. It's a struggle. That being said, we absolutely wouldn't say no to mastering these ocean-y recipes. We just need some guidance!
So to help us on our quest is none other than Nathan Outlaw's Everyday Seafood. Ahead you'll find three elegant yet simple shellfish dishes that we can and should master! And the best part about them? You can either grab your seafood fresh OR pick up some frozen bags from your local go-to grocery store. Surf's up.
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Photographed by David Loftus.
Shrimp Noodle Soup
Serves 4 (as an appetizer)

Stock Ingredients
18 oz raw Atlantic shrimp in the shell, plus extra shells and heads (see below)
A generous drizzle of sunflower oil
4 garlic cloves, peeled and sliced
4 1/2 cups [1 L] water

Soup Ingredients
1 tbsp sunflower oil
7 oz piece of smoked bacon, cut into lardons (diced)
4 scallions, trimmed, white and green parts separated and sliced
2 red chiles, seeded and thinly sliced
2 garlic cloves, peeled and minced
5 tbsp fish sauce
2 tbsp white wine
10 1/2 oz rice noodles
16 raw tiger shrimp, shelled and deveined (keep shells and heads for stock)
2 bok choy, sliced into strips
1 1/4 cups beansprouts
Sea salt and freshly ground black pepper

Instructions
1. To make the shrimp stock, heat the oil in a sauté pan, then add the garlic, and cook until golden. Add the shrimp (plus the extra shells and heads from the shelled shrimp for the soup) and cook until they turn orangey-red all over. Crush the shrimp with the back of a spoon, then add the water, and bring to a boil. Add a good pinch of salt, and simmer for 25 minutes. Strain through a strainer into a bowl and set aside.

2. To make the soup, heat the oil in a large saucepan. When it is hot, add the bacon, white scallions, chiles, and garlic. Sweat for 5 minutes, stirring every so often.

3. Now pour in the shrimp stock, bring to a simmer, and cook gently for 10 minutes. Stir in the fish sauce and wine. Season with salt and pepper to taste.

4. Add the rice noodles to the pan, and cook for 3 minutes. Add the shrimp and bok choy, and cook for an additional 2 minutes until they turn orangey-red. Finally, add the green scallions and bean sprouts.

To serve, ladle the soup into 4 warmed bowls, dividing the noodles, beansprouts, bok choy, and shrimp evenly. Serve immediately.

Recipe excerpted with permission from Everyday Seafood by Nathan Outlaw, published by Quadrille Publishing February 2017.
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Photographed by David Loftus.
Shrimp Cocktail Quiche
Serves 6 (as an appetizer)

Pastry Ingredients
1 7/8 cups all-purpose flour
2/3 cup unsalted butter, diced
1 tsp fine sea salt
2 tsp minced rosemary
1 large egg, beaten
3 tbsp milk
Egg wash (1 egg yolk beaten with 2 tbsp milk)

Filling Ingredients
15 raw tiger shrimp, peeled, deveined, and halved
3 large eggs
1 1/4 cups heavy cream
3 1/2 tbsp good quality tomato ketchup
1/2 tsp Tabasco sauce
5 scallions, trimmed and sliced
10 cherry tomatoes, halved
3/4 cup Parmesan, freshly grated
Sea salt and freshly ground black pepper

Instructions
1. To make the pastry, put the flour, butter, salt, and rosemary into a food processor, and process until the mixture resembles fine bread crumbs. Add the egg and milk, and pulse briefly until the dough comes together. Shape the pastry into a disc, wrap in plastic wrap, and rest in the fridge for at least 1 hour. Preheat your oven to 375ºF.

2. Roll out the pastry on a lightly floured surface to 1/8 in thick, and use to line a loose-based rectangular tart or quiche pan, about 10-by-4 -by-1 1/2 in, or a 7 in round pan, 1 1/2 in deep.

3. Line the pastry case with a sheet of parchment paper, and add a layer of ceramic baking beans. Rest in the fridge for 15 minutes. Bake the pastry case for 15 minutes, then lift out the paper and beans, and brush the pastry with egg wash. Return to the oven for 3 minutes, then remove, and set aside. Turn the oven down to 325ºF.

4. For the filling, lightly beat the eggs, cream, tomato ketchup, and Tabasco together, and season with salt and pepper. Scatter the scallions and cherry tomatoes in the pastry case, followed by the shrimp, distributing them evenly. Pour on the egg and cream mixture, then sprinkle with the grated Parmesan. Bake for 25 to 30 minutes, until the custard is set and the pastry is golden.

5. Leave the quiche in the pan on a wire rack to cool a little before slicing. Either eat warm, or leave it to cool completely and take on a picnic.

Recipe excerpted with permission from Everyday Seafood by Nathan Outlaw, published by Quadrille Publishing February 2017.
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Photographed by David Loftus.
Shrimp, Chile, & Potato Salad
Serves 4 (as an appetizer or light lunch)

Ingredients
21 oz. large raw shrimp, peeled and deveined
14 oz. small new potatoes
Sunflower oil for cooking
4 scallions, trimmed and sliced
2 tbsp finely sliced cilantro, plus extra leaves to serve
1 tbsp finely sliced mint, plus extra leaves to serve
Sea salt and freshly ground black pepper

Sauce Ingredients
Sunflower oil for cooking
1 red onion, peeled and minced
3 garlic cloves, peeled, halved (germ removed) and chopped
2 red chiles, seeded and chopped
1 tsp black onion seeds
1 tsp coriander seeds
4 ripe tomatoes, core removed, seeded, and chopped
Sea salt and freshly ground black pepper

Instructions
1. First make the sauce. Heat a skillet over medium heat and add a drizzle of sunflower oil. When it is hot, add the onion, garlic, chiles, and spices and fry for 3 to 4 minutes until the mixture begins to color. Add the chopped tomatoes, season with salt and pepper, and cook for 6 to 8 minutes until they begin to collapse.

2. Transfer the contents of the pan to a food processor, and blend until the mixture is as smooth as you can get it. Pass through a strainer into a clean bowl, and allow to cool.

3. Add the shrimp to the cooled sauce, and leave to marinate for at least 10 minutes, longer if you have the time.

4. To cook the new potatoes, put them into a pan, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat, and simmer for 10 to 15 minutes until they are cooked. Drain thoroughly, and leave to cool slightly while you cook the shrimp.

5. Heat a skillet over high heat. Remove the shrimp from the sauce with a slotted spoon, keeping the sauce. Add a drizzle of oil to the hot pan, then carefully add the shrimp, and cook for 2 minutes on each side.

6. Add the sauce to the pan, and bring to a simmer, then take off the heat. Stir in the scallions, cilantro, and mint. Now add the potatoes (or combine in a bowl if your pan is too small). Season the shrimp salad with salt and pepper to taste, and toss well.

7. Serve the salad scattered with extra cilantro and mint leaves, either on its own, or with a green salad if you prefer.

Recipe excerpted with permission from Everyday Seafood by Nathan Outlaw, published by Quadrille Publishing February 2017.
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Photographed by David Loftus.
Recipe excerpted with permission from Everyday Seafood by Nathan Outlaw, published by Quadrille Publishing February 2017, RRP $19.49 hardcover, available at Amazon.
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