Curried Shrimp Scampi Style With Crepes Food

THE BEST SHRIMP SCAMPI

Steps:

• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
• Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
• Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

SEAFOOD CREPES WITH SHRIMP & LOBSTER

Steps:

• Gather the ingredients.
• Add eggs in a blender with milk, flour, melted butter and salt. Process until smooth. Pour batter into a bowl or container. Cover and let stand for about 1 hour or refrigerate batter for up to 12 hours.
• Heat a lightly buttered crepe pan. Pour about 1/4 cup of batter into pan, just enough to coat the bottom of pan. Swirl to coat.
• Cook crepe until edges begin to appear browned. Using a thin spatula, carefully lift crepe and flip over. Cook for a few more seconds, or just until lightly browned.
• Remove crepe to a plate and repeat with remaining batter.
• Separate crepes with sheets of waxed paper. Filling:
• Gather the ingredients.
• Heat oven to 350 F. Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour, salt, cayenne, and nutmeg, Cook, stirring, for 2 minutes.
• Slowly add half-and-half to roux; cook, stirring, until thickened and smooth. Stir in the sherry, if using. Stir in shrimp and lobster, and chopped eggs; blend well.
• Fill each crepe with about 2 to 3 tablespoons of the seafood mixture. Roll up and place in a lightly buttered shallow baking dish. Repeat with remaining crepes, arranging them close together.
• Spoon any remaining seafood mixture on the center of rolled up crepes.
• Melt remaining 2 tablespoons of butter and drizzle over crepes. Sprinkle with Parmesan cheese.
• Heat in preheated oven for about 15 minutes, or until heated through and bubbly.

CLASSIC SHRIMP SCAMPI

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.

EASY CURRIED SHRIMP

Steps:

• Melt butter with curry, onion, and ginger and cook until onion begins to soften.
• Add the flour and stir to combine with butter.
• Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
• Bring to a simmer and add the shrimp.
• Simmer until the shrimp is cooked.
• Serve over rice.

SHRIMP CREPES

Steps:

• Spray a 9x12-inch baking dish with cooking spray.
• Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
• Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
• Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
• Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
• Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
• Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

CURRIED SEAFOOD CREPES

Steps:

• Make the filling:
• In a large saucepan bring 4 cups water to simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round or wax paper, at a bare simmer for 5 minutes. Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butter, stir in the carrots, 2 tablespoons water, the salt, and the sugar, and cook the carrots, covered, over moderate heat for 2 minutes. Remove the lid, cook the carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood. Melt the remaining 2 tablespoons butter in the pan, whisk in the flour, and cook the roux over moderately low heat, whisking, for 3 minutes. Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking, until it is smooth. Simmer the mixture, whisking occasionally, for 5 minutes, or until it is very thick, and stir in the chutney and the lemon juice. Stir in the seafood carrot mixture, the peas, the minced parsley, and enough of the reserved poaching liquid, by teaspoons, to thin the mixture to the desired consistency. The filling may be made 1 day in advance and kept covered and chilled.
• Make 12 crêpes (procedure follows) with the curry crêpe batter. Working with one crêpe at a time, put 2 tablespoons of the filling on one quadrant of each crêpe, fold the crêpe in half over the filling, and fold it in half again to form a triangle. Arrange the crêpes on a buttered baking sheet and bake them in a preheated 400°F. oven for 10 minutes, or until they are heated through. Transfer the crêpes to serving plates and garnish them with the parsley sprigs and the lemon slices.
• To make curry crêpe batter:
• In a blender or food processor blend the flour, the curry powder, the salt, the broth, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 15 crêpes.
• To make crêpes:
• Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

CURRIED SHRIMP SCAMPI STYLE WITH CREPES

Steps:

• Clean and de-vein shrimp, leave tails on. Cut lemon grass stalk into 1/8 rings, about ¼ cup. Add 1 tbsp. olive oil into a hot skillet. Add shrimp and sauté until they are just under cooked. Add minced garlic and cook 1 minute more while turning shrimp to absorb garlic flavor. Remove shrimp. Reduce heat, do not burn garlic. Heat Red Curry Sauce, Curry Powder and ground coriander seeds in same pan with any remaining oil and garlic until flavors are released. Add an additional tsp. of oil if needed. When flavors are released add one more tsp. of oil, lemon grass, and sauté for one minute more. Squeeze the lemon, remove seeds, and add juice to deglaze pan. Add coconut milk to the pan, stir until mixed with other ingredients and heat until boiling, and then reduce heat to a simmer. Peel, core, and dice apple into one inch pieces. Add to pan. Add back shrimp with any juices to pan. Heat until hot. Taste sauce, add salt if necessary. Add red pepper flakes if you like heat Roll 2 tbls. cooked mixture up into each crepe. Put three crepes onto each plate seam side down. Add optional asparagus and poached eggs. Pour remaining mixture over the filled crepes and asparagus. Garnish with basil leafs.

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

CURRIED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
• Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
• Add sour cream and lime juice to skillet; stir to combine. Serve hot.

CLASSIC SHRIMP SCAMPI

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.