POACHED SHRIMP
Steps:
- Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
- Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
- Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
POACHED FISH IN SHRIMP SAUCE
This is a variation of a recipe which I found in an old cookbook I purchased over 25 years ago titled, The Encyclopedia of Creative Cooking. I have changed it slightly to adapt to a less expensive version. It is really good with any kind of fish...but my favorite is with fresh salmon. If you read the entire recipe you will see that although it looks complicated at first glance it really is very easy and quick to make. Preparation time includes thickening time of cooking the sauce.
Provided by CarrolJ
Categories < 60 Mins
Time 53m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauce:Melt margarine in a saucepan over low heat.
- Stir in flour then gradually add the half and half.
- Cook over medium heat until thickened, stirring constantly.
- Add remaining ingredients and simmer over very low heat while preparing fish.
- Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
- Add milk, salt, and pepper to the fish.
- Cover with waxed paper and microwave for 3 minutes on full power.
- Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
- Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.
PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE
Provided by Rozanne Gold
Categories Food Processor Shellfish Poach Cocktail Party Buffet Mayonnaise Shrimp Summer Tarragon Chive Parsley Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- For sauce:
- Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
- For shrimp:
- Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.
STIR FRY SHRIMP IN TASTY EGG SAUCE
This is one of my favorite dishes to prepare. It's so tasty! My brother in law prepared this during his visit from the Philippines and I was lucky enough to get the recipe. Now I'm sharing it with you. Enjoy!
Provided by Leeka Loves Cooking
Categories Chinese
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve chicken bouillon in warm water and add oyster sauce. Once cool, add cornstarch and mix well. Set aside for later.
- In wok, heat cooking oil over medium flame.
- Add garlic, onion and carrots and saute until slightly cooked.
- Add bell pepper and cook for approximately 3 minutes. Constantly stirring so that you don't burn the veggies
- Add shrimp and cook until they turn to a pinkish color. Remember to continue stirring so that everything cooks evenly (About 5 minutes).
- Add the chicken broth solution and continue stirring. The sauce will thicken.
- Scramble egg with a fork in a bowl and then pour in with the shrimp and veggies. Stir well.
- Add salt and pepper to taste.
- Serve while hot and enjoy!
- This recipe goes great over steamed rice!
Nutrition Facts : Calories 240.3, Fat 10.1, SaturatedFat 1.6, Cholesterol 260.9, Sodium 1419.4, Carbohydrate 10.4, Fiber 1.9, Sugar 3.7, Protein 26.1
POACHED CODFISH STEAKS WITH EGG SAUCE (TORSK MED EGGESAUS)
Make and share this Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus) recipe from Food.com.
Provided by CJAY8248
Categories Finnish
Time 20m
Yield 6 codfish steaks, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If you don't have a long, narrow fish poacher, an enamel roasting pan 5 inches deep will do just as well.
- Fill the pan with water to a depth of 4 inches and add 1/2 cup of salt.
- Bring to a boil (over 2 burners, if necessary), reduce the heat slightly and gently slide the cod slices into the water with a spatula.
- Lower the heat until the water is bubbling slightly and simmer the fish for about 5 minutes.
- Be careful not to overcook or the fish will disintegrate. Remove the slices with a slotted spatula and drain them on a linen napkin or dish towel.
- Arrange cod attractively on a heated platter and serve with egg sauce.
- Egg Sauce:.
- Melt the butter in a 1 to 11/2 quart enamel or stainless-steel saucepan.
- Remove from the heat, beat in 1/4 cup of the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and chives.
- Add salt and pepper to taste. Heat almost to boiling point, pour into a sauceboat, and serve with the cod.
- If you prefer, you can simply pour melted butter over the cod and garnish it with lemon slices and parsley.
- In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice, and new potatoes.
Nutrition Facts : Calories 459.8, Fat 49, SaturatedFat 30, Cholesterol 228.2, Sodium 14530.3, Carbohydrate 4.5, Fiber 1.7, Sugar 1.1, Protein 4.6
POACHED SHRIMP
Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
- Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.
POACHED SHRIMP WITH EGG SAUCE
Number Of Ingredients 10
Steps:
- 1 Shell and devein shrimp. Shred lettuce. 2. Bring water to a boil. Add salt, sherry and shrimp then simmer, uncovered, until shrimp turn bright pink (about 4 minutes). Drain, discarding liquid. Cut shrimp in bite-size pieces and keep warm. 3. Beat egg yolks and blend with vinegar, dry mustard and remaining salt. 4. Heat oil. Add egg mixture and cook, stirring, over low heat until eggs begin to thicken. Then remove from heat. (Do not let them set.) 5. Arrange lettuce on a serving platter with shrimp on top. Spoon egg sauce over and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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