HOW TO MAKE ADDICTING | Shrimp with Sherry Cream Sauce
Shrimp with sherry cream Sauce . Addicting!
RECIPE
1 lb Shrimp **SUBSTITUTE CHICKEN**
3-4 cloves garlic
4 green onion
sm jar Pimentos or chopped Roasted Red Peppers
4 cooked Bacon Slices Diced
1/2 -3/4 C Fontina Cheese (or Italian Blend of your choosing)
1/4-1/2 c Dry Sherry
2 Cups Bechamel Sauce
TOPPING
1 sleeve Ritz style crackers
2-3 tablespoons Butter
3 tablespoons Parmesan cheese
1 tablespoon Parsley Fresh or Dried
BECHAMEL SAUCE
1/4 C Butter melted in pan
!/4 C Flour Add to melted butter
1 Dash Cayenne Pepper
1 dash Nutmeg
3 C Milk
Melt Butter then add flour and mix WITH A WISK until smooth and light tan color. Slowly add milk and stir until desired thickness.
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.
The BEST Shrimp and Scallops in a Brandy Cream Sauce
It's a rainy night in GA so I whipped up some shrimp and scallops in a brandy cream sauce served over toasted bread - on point for the nation!
Perfect Pan Seared Sea Scallops Recipe + Lemon Chive Butter
If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.
Scallops are bivalve mollusk that is a muscle that is encapsulated into two shells. It’s in the same family as a mussel, clam, or oyster. Scallops are most commonly sold shucked with the foot attached. The foot is what attaches the scallop to the shell, and I advise removing it because it can be chewy once cooked.
Ingredients for this recipe:
• 8 ounces softened unsalted butter + 2 tablespoons
• ½ peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme
• ¼ cup chopped fresh parsley
• juice and zest of 1 lemon
• 1 pound U12 sea scallops, foot removed
• 2 tablespoons oil
• 1/3 cup white wine
• sea salt and fresh cracked pepper to taste
Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Procedures:
1. In a stand mixer with the paddle attachment whip together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
2. Next, add in the lemon juice and mix until combined, about 1 minute.
3. Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
4. Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
5. Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.
6. Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
7. Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
8. Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.
9. Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
10. Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!
Chef Notes:
Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.
How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.
Scallops are meant to be eaten at a more medium-internal temperature.
They will overcook very quickly and become very chewy.
If you have the option always buy dry-packed scallops.
Also, try serving the scallops with a simple beurre blanc.
There will be plenty of herb compound butter leftover that is perfect for freezing.
Pasta Seafood-shrimp & scallops sautéed in a marinara and cream sauce.
On this video lesson, chef Gino Barbaro shares a recipe for pasta seafood - shrimp and scallops. Be sure to join Gino and his family for more cooking lessons of
Shrimp & Scallop Fraiche - Blast From The Past
Paula's a newlywed, but so is her son Jaime! Tune in as Jaime joins Paula in the kitchen to make some simple dishes with a romantic touch, including a Shrimp and Scallop Fraiche!
Ingredients:
Shrimp and Scallop
1 tablespoon cognac or wine
3 cloves minced garlic
1 juiced lemon
1/2 stick butter
1 lb fresh sea scallops
1 lb cleaned, peeled, and deveined shrimp
1/2 cup recipe as follows creme fraiche
1 tablespoon cornstarch
2 tablespoons or chicken stock fish stock
4 sprigs fresh basil
1 cup heavy cream
2 tablespoons sour cream
Preparation:
Shrimp and Scallop
1. Prepare creme fraiche ahead of time by combining heavy cream and sour cream
2. Cover with plastic wrap and let stand at room temperature for 12-24 hours
3. Clean, peel and devein shrimp, leaving tails on
4. Pat scallops dry with paper towels and season with salt and pepper
5. Melt butter in a large skillet. Add lemon juice and garlic
6. Place shrimp and scallops in butter and sauté until scallops are opaque, 3-4 minutes per side
7. Remove to a warm platter. Add cognac or wine to pan juice
8. Dissolve cornstarch in stock and add along with creme fraiche to pan
9. Simmer until thickened
10. Pour sauce over shellfish and garnish with basil sprigs
Enjoy Y'all!
Recipe Link:
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