ALOUETTE SUMMER VEGETABLES
This recipe is great for Fourth of July and Summer BBQ's or easy enough for a weeknight dinner. Enjoy!
Provided by Corrinne J
Categories Vegetable
Time 25m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat grill to medium high.
- Open aluminum foil cooking bag and layer vegetables evenly inside bag.
- Spoon Alouette Spreadable Cheese on top of vegetables.
- Seal bag by double folding end. Place on grill, cover, and cook 8 to 10 minutes.
- Using oven mitts, carefully place bag on baking sheet and cut open, allowing steam to escape. If bag sticks to the grill, cut open and remove vegetables.
- For Oven Cooking:.
- Pre-heat oven to 450°F Insert ingredients in aluminum foil cooking bag as directed above.
- Place sealed bag on baking sheet and bake 20-25 minutes.
- Note:.
- Any other flavor of Alouette Spreadable Cheese may be substituted for Alouette Garlic & Herbs Spreadable Cheese.
CLASSIC SHRIMP SCAMPI
America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
- Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.
SUMMER BAY SCALLOPS SCAMPI
You could also use small shrimp or lump crab meat for this easy pasta dish. Use more crushed red chili if a you like more heat.
Provided by erinsky
Categories European
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened.
- Note: If you use oil packed tomatoes omit this step and increase the amount to one cup.
- In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil.
- Rinse and pat dry scallops. Season with salt and pepper.
- When tomatoes are softened, squeeze out water and roughly chop.
- In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams.
- Add scallops to the pan and cook 2 minutes until slightly brown on the edges. Stir and cook another 1 minute or until opaque. Remove from the hot oil and set aside.
- Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes.
- Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil. Turn down the heat and simmer for 5 minutes.
- Add back to the sauce the scallops and any juices and the fresh herbs.
- Toss with the pasta and top with parmesan cheese.
ALOUETTE BACON WRAPPED SCALLOPS AND SHRIMP
Make and share this Alouette Bacon Wrapped Scallops and Shrimp recipe from Food.com.
Provided by Corrinne J
Categories Very Low Carbs
Time 20m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 6
Steps:
- Heat a sauté pan over medium-high heat for 5 minutes.
- Fry bacon strips on each side for 1 minute until almost crisp, but still pliable.
- Set aside onto a paper towel. Drain grease from pan.
- In the same sauté pan over medium-high heat, sear scallops on both sides for 2 ½-3 minutes until caramelized on top, or opaque. Set aside.
- Sauté the shrimp in a sauté pan over medium high heat for 2-3 minutes. Set aside.
- Spread each bacon strip with 1/2 tablespoons of Alouette.
- Wrap the Alouette covered bacon around the side of the scallop.
- Skewer with a toothpick and arrange on a platter. Wrap each shrimp also with the Alouette covered bacon and skewer with a toothpick.
- Sprinkle with chopped scallions.
- Serve immediately.
Nutrition Facts : Calories 146.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 29.2, Sodium 322.9, Carbohydrate 0.7, Sugar 0.1, Protein 7.5
RAINBOW SANGRIA
Make and share this Rainbow Sangria recipe from Food.com.
Provided by Food.com
Categories Beverages
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the sangria base ingredients in a pitcher and chill until very cold.
- To serve, layer the fruits in the prescribed order. Gently fill with sangria and serve.
- TIP: Fruit quantities will vary depending on the glass, so do not take as gospel.
Nutrition Facts : Calories 236.5, Fat 0.4, SaturatedFat 0.1, Sodium 8.7, Carbohydrate 24.2, Fiber 3.7, Sugar 15.4, Protein 1.6
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