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How To make Poached Lobster Delights and Garden Vegetables
1 c Chicken broth
1/4 ts Garlic powder
1/4 ts Dried basil
1/4 ts Thyme
1/4 ts Oregano leaves
1 tb Cornstarch
1 c Quartered fresh mushrooms
1 pk Louis Kemp Lobster Delights
-chunks (8 oz) 3 c Fresh vegetables (broccoli
-flowerets, carrot and -zucchini slices) -OR 1 pk Frozen mixed vegetables,
-thawed (16 oz) 1 tb Lime juice
1 ts Margarine
Combine first six ingredients in saucepan. Cook and stir on medium heat until mixture thickens and boils. Add mushrooms, Lobster Delights and vegetables. Cover; reduce heat. Simmer about 10 minutes or until tender-crisp, stirring once. Stir in lime juice and margarine. 111 calories per serving.
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Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
Seafood Fra Diavolo…????#shorts
????This meal brings the heat! Seafood Fra Diavolo is a spicy sauce ladled over linguini and loads of seafood. When homemade, you get to choose the scale of the heat and what type of seafood you want to add. We chose a variety of seafood that included mussels, clams, shrimp. calamari and cuttlefish. You can make a shrimp fra diavolo if that's all you like or choose your own variety. It's all good! Please visit our website at thefiftiesfightclub.com for the recipe. #seafoodfradiavolo #seafoodlover #mussels #shrimp #calamari #clams #cuttlefish #seafoodlover #spicy #pesce #homemade #marinara
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The Chef's Kitchen - David Banks Seafood and Dorot Herbs
Chef David Banks from Harry's Hospitality Group in Wilmington prepares a simple dish with large shrimp and scallops from Ippolito's and herbs from Dorot. He also uses fresh vegetables like butternut squash and brussels sprouts.
For Recipes from the NATION’S TOP CHEFS visit:
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Lobster Ravioli w/ Sun-dried Tomato Cream Sauce #Pasta #Lobster #Ravioli #ValentinesDay #Shorts