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Fish stuffed with shrimp

Fish stuffed with shrimp

Preheat the oven to 200 ° C. Make a cut on one side of the fish starting from the head and going to the tail so as to obtain a pocket where the shrimp will be placed.

Place the chopped onion at the base of a heat-resistant dish to hold the fish. Place the fish over the onion. Season with salt and pepper and set aside.

Melt the butter in a pan over medium heat. After it has melted, take it off the heat, pour it into a bowl and let it cool for 5 minutes. After it has cooled a little, add a little salt to the butter and pepper, crushed garlic, ½ teaspoon chilli and grated lemon peel. Mix then add the shrimp and mix well so that they are well covered with butter. Fill with this mixture the fish pocket in the bowl. Sprinkle the fish with 1 tablespoon olive oil and 100 ml white wine. Place the lemon halves in the bowl, next to the fish. Bake the fish for 45-50 minutes.

After it is cooked, take it out of the oven, sprinkle the fish with chopped parsley and squeeze over it the juice from the halves of the lemon, then serve it.

Grilled shrimp, squid and mussels

For me, seafood is the ultimate treat, they seem so tasty and bring me so much satisfaction. Every time I have the opportunity to enjoy seafood I feel on vacation, relaxed and carefree, just taste a squid or fresh shrimp, I close my eyes and ready, I see myself under an incredible blue sky and I seem to breathe the air salty of the shores of the warm seas. The biggest regret is that the prohibitive price of these incredibly tasty but also healthy seafood does not allow me to put them on the table every day, but even when I do & # 8230 you will see that I am not satisfied with a little. :) ) I invite you, therefore, to a real feast with grilled shrimp, squid stuffed with feta and simple squid, also mussels with parmesan, all grilled and good to lick your fingers. For the less experienced, we showed in detail how to clean shrimp and squid, along with marinade ideas, spices available to all, simple procedures and a very short cooking time, it could not be better for a stiflingly hot day .

All this would not have been possible without the help of my partners from, those who know how to make available to every lover of good living and delicious food the garden grill that suits him best.

Preparation time: 00:45 hours
Cooking time: 00:06 hours
Total Time: 00:51 hours
Number of servings: 6
Degree of difficulty: environment

For the list of ingredients and how to prepare it, please watch the video below (set the quality to 720p HD).

Summary of recipes: 1. squid stuffed with feta: as many finger-sized feta sticks as squid you have to prepare marinade of 4 cloves of garlic, 5-6 basil leaves, 1/2 bunch of parsley, hot pepper to taste, juice to 1/2 lemon, salt and pepper to taste (1/2 teaspoon each), 40 ml. of olive oil. Place the squid and feta in layers and cover with the marinade, leaving it aside for at least 30 minutes before cooking. Before putting them on the grill, fill the squid with feta and fix on the skewer both the filled bag and the tentacles are cold for 3 minutes on each side. 2. simple squid: squid, 1 clove of garlic, peel and juice of 1/2 lemon, 1/2 leg. parsley, 40 ml. of olive oil, salt and pepper, clean the squid, stick them in the skewers and cover them with the prepared marinade, mixing the rest of the ingredients, leave them aside for 30 minutes to 2 hours and fry them on the grill for 2 minutes on each side. Spicy shrimp on skewers: stick 5-6 shrimp (or depending on size) on the skewer and cover with a sauce of 1 clove chopped garlic, hot peppers to taste, 1 pinch of salt, 1 pinch. pepper knife, 1 tablespoon sesame oil and 1 tablespoon soy sauce set aside for 30 minutes and fry for 2 minutes on the grill on each side. Mussels with parmesan: 1 kg. of mussels, 1 glass of 200 ml. with breadcrumbs, 25 grams of butter, 1/2 bunch of parsley, 1 clove of garlic, 60 grams of grated Parmesan cheese, salt and pepper. The mussels are scalded in water for 5 minutes and those that do not open are thrown away. Break the upper shell and keep only the one that contains the meat. Mix all the other ingredients and press into the shells on top of the meat. Place on the grill on a hob and cook for a few minutes, until the topping comes lightly golden.

Avocado stuffed with shrimp in Santorini

This dish is all the rage in Santorini in the summer where, an hour before sunset, tourists from all over the world flock to the terraces overlooking the Nea Kameni volcano to delight their eyes with the spectacle of nature and taste buds with selected dishes and Vino Santo, the famous Santorini sweet wine.


  • 4 baked avocados, without black spots
  • 250 g boiled shrimp
  • 2 tablespoons mustard
  • 2 tablespoons mayonnaise
  • 1 dill,
  • salt, pepper to taste

Wash the avocado fruits, cut them in half and remove the seeds and peel. If the avocado has small black spots, it is easily removed with a knife so as not to alter the taste of the dish. 3 halves of avocado make puree, over which add the chopped seafood, mayonnaise, mustard and dill.

Salt and pepper at the end. The remaining avocado halves are filled with the resulting filling. Leave it in the fridge for 30 minutes and consume it with a glass of sweet wine. Good appetite!


Step 1

Shrimp with garlic

In a large skillet, heat the butter and oil until the butter is melted. We put 3 cloves of garlic cut into thin slices, I claim a few seconds. Be careful not to fry the garlic too much, it becomes bitter if it is too browned.

Add shrimp, season with salt and pepper. Mix well, leave on the fire, over high heat, 2 minutes. If you use frozen shrimp, you can defrost them and drain them well before adding them to the pan for a dish with less sauce, or you can put them directly in the pan for a dish with more sauce.

Put the orange juice and let it cook for another 2-3 minutes or until the shrimp are almost ready. At the end, add the finely chopped greens and 3 cloves of garlic passed through the press. Let it simmer for another minute, over high heat. We match the taste of salt and pepper.

Serve the garlic shrimp hot as soon as I take the pan off the heat. You can serve them with pasta, which you boil separately and add over the shrimp at the end, together with the greens and mix very well. Or you can serve them with toast, perfect to be soaked in butter sauce, garlic and orange juice. I go great with any garnish, from rice to cous-cous, from potatoes to mashed sweet potatoes or parsnips. Good appetite!

Garlic shrimp is a recipe that saves you anytime, at lunch or dinner, especially if you are a lover of seafood! Shrimp cook very easily and quickly, and the combination of shrimp and garlic is a classic, which everyone loves! Simple, fast, delicious and healthy! Shrimp are very nutritious. They have quite a few calories and are an important source of beneficial proteins and fats, in addition to a variety of vitamins and minerals.