FORT HENRY SAUCE
Make and share this Fort Henry Sauce recipe from Food.com.
Provided by Chef DMH1978
Categories < 15 Mins
Time 15m
Yield 100 100, 15 serving(s)
Number Of Ingredients 7
Steps:
- Mix it all up and enjoy!
- Serve chilled.
Nutrition Facts : Calories 11.5, Sodium 23.5, Carbohydrate 3, Fiber 0.1, Sugar 2.8, Protein 0.1
FORT HENRY CLUB SAUCE FOR SHRIMP OR CRUDITES
Make and share this Fort Henry Club Sauce for Shrimp or Crudites recipe from Food.com.
Provided by Oolala
Categories Sauces
Time 5m
Yield 1 dip
Number Of Ingredients 8
Steps:
- Mix all ingredients until smooth.
- Chill and use with shrimp cocktail, crabmeat cocktail or use as a raw veggie dip.
Nutrition Facts : Calories 1089.7, Fat 78.9, SaturatedFat 11.6, Cholesterol 61.1, Sodium 2023.3, Carbohydrate 101.9, Fiber 1.1, Sugar 57.4, Protein 3.2
SHRIMP WITH BASIL-GARLIC BUTTER
Categories Garlic Shellfish Tomato Bake Sauté Quick & Easy Basil White Wine Gourmet
Yield Serves 4 (first course)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.
- While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.
- Serve shrimp with sauce.
SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES
Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
- Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
- Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
- Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.
SHRIMP LINGUINE WITH HERBS, CORN AND ARUGULA
The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.
Provided by Colu Henry
Categories dinner, weekday, pastas, seafood, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
- Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
- Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
- Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.
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