Garlic Butter Shrimp Scampi
Garlic Butter Shrimp Scampi Is So Quick And Easy! A Garlic Buttery Scampi Sauce With A Hint Of White Wine & Lemon In Less Than 10 Minutes!
RECIPE HERE:
Smoked Salmon Pate with Crayfish, Easy and freezable made in 5 minutes
5 minute, smoked salmon and crayfish pate, easy and absolutely delicious! For lots more information check out my website on thebatchlady.com or on my YouTube channel
This video is part of my batch cooking with seafood morning and my Christmas batch cooking sessions, as really its good for all year round.
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Crawfish Imperial | Emeril Lagasse
Celebrate Mardi Gras like Emeril does with his Crawfish Imperial. This elegant dish begins with bell pepper, celery, and onions (aka the trinity) and Louisiana crawfish tails. To kick things up, fold in mayonnaise, Creole mustard, garlic, parsley, and hot sauce. And to kick it up another notch, bake topped with seasoned breadcrumbs for a remarkable appetizer.
CRAWFISH IMPERIAL
SERVES 4 AS AN APPETIZER
1 tablespoon vegetable oil
3/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
Coarse salt
Cayenne
1 pound peeled crawfish tails
1 tablespoon chopped garlic
2 tablespoons finely chopped fresh parsley leaves
1/4 cup chopped green onions, green part only
1 cup mayonnaise
2 tablespoons Creole or whole grain mustard
Dash of hot pepper sauce
1/4 cup dried fine bread crumbs
Emeril’s Essence, for seasoning (recipe follows)
Preheat the oven to 400 degrees. In a large skillet, over medium heat, add the oil. Add the onions, peppers, and celery. Season with salt and cayenne. Saute for about 5 minutes, or until wilted. Add the crawfish tails and cook for about 5 minutes. Remove from the heat and cool completely. In a medium bowl, combine crawfish mixture with garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual gratin dishes. Mix together the bread crumbs and remaining ¼ cup mayonnaise. Season with Essence. Mix well. Spread the top of the crawfish mixture with the bread crumb mixture. Bake for about 20 minutes, or until bubbly and brown. Remove from the oven and let stand for 2 to 3 minutes before serving.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Beth's Lobster Thermidor Recipe | ENTERTAINING WITH BETH
I love this Lobster Thermidor recipe because it's a fairly easy recipe, and uses just lobster tails so it can be affordable for holiday entertaining. I hope you enjoy it!
#LobsterThermidor #NewYearsEveRecipes #SeafoodRecipes
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Rosle Garlic Press
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BETH'S LOBSTER THERMIDOR RECIPE
Serves 2
*Print Recipes Here*
INGREDIENTS
2 8-0z Lobster Tails
1 tsp olive oil (5 ml)
1 tbsp butter (15 g)
2 shallots
½ cup (75 g) sliced mushrooms
¼ cup (60 ml) of sweet sherry
2 tbsp (30 g) butter
2 tbsp (15 g) flour
¾ cup (180 ml) of fish stock
¼ cup (60 ml) of heavy cream
salt and pepper to taste
1 tbsp (15 ml) fresh tarragon
2 tbsp (11 g) freshly grated parmesan cheese
METHOD:
Preheat oven to 400F (200 C).
Cut lobster tails up the center to expose the meat, with kitchen shears. Drizzle with olive oil. Place on a rimmed cookie sheet and bake for 15-20 mins until lobster meat is cooked through.
Set aside and allow to cool.
Meanwhile, melt 1 tbsp of butter in a large saute pan, then add shallots and cook until translucent, add mushrooms and cook until they release their juices. Add sherry, and cook until reduced by a third. About 2 mins.
At this point, you could allow the mixture to cool, refrigerate, and store up to 2 days until ready to use.
Cut the rest of the lobster's underside tail shell, to remove and expose the full shell and remove the cooked meat. Remove the meat and save the shells for presentation. Roughly chop the meat into bite-sized pieces and set aside.
In a large skillet melt 2 tbsp of butter until foamy, add the flour and mix with a spoon until a smooth paste forms. Then slowly add the fish stock, whisking until a smooth sauce develops. Then add the mushroom mixture, and the heavy cream. Cook for 1 min until thickened. Add the salt, pepper, and tarragon. Then add the cooked lobster.
Spoon the mixture back into the shells, top with cheese, and broil until cheese and mixture bubbles.
Serve in the shells, along with a tossed salad and crisp glass of Sancerre wine. Bon Appétit!
BETH'S EASY TOSSED SALAD
Serves 4
INGREDIENTS:
1 head butter leaf lettuce
1 head of radicchio
2 endives, sliced
1 shallot, minced
1 tbsp (15 ml) Dijon Mustard
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
Salt and Pepper to taste
METHOD:
In a small bowl combine the mustard and the vinegar, slowly add the oil whisking all the while until a smooth emulsion forms. Season with salt and pepper. Toss with the greens.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! Visit my website! VISIT MY WEBSITE:
Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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