Creamy Garlic Seafood

To cook mixed seafood for a creamy garlic seafood dish, start by sautéing spring onions and garlic in butter until fragrant. Then, add your seafood to the creamy sauce and simmer until just cooked through. This method ensures that the seafood remains tender and absorbs the delicious flavors of the sauce.

Yes, you can absolutely make creamy garlic seafood without wine. Simply omit the white wine and use additional seafood stock or a splash of lemon juice for acidity. This will still give you a rich and flavorful dish without the alcohol.

To store leftover creamy garlic seafood, place it in an airtight container and refrigerate it for up to 2 days. When reheating, do so gently on the stovetop to avoid overcooking the seafood and separating the cream.

Creamy garlic seafood pairs wonderfully with a side of boiled sweet corn, crusty bread, or a fresh green salad. You can also serve it over pasta or rice to make it a heartier meal.

If you need substitutions for creamy garlic seafood, you can replace double cream with heavy cream or coconut cream for a dairy-free option. For seafood, feel free to use shrimp, scallops, or even fish fillets based on your preference. Additionally, if you don't have mustard powder, you can use Dijon mustard for a similar flavor.