Sauteed Shrimp With Caraway Seeds Food

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

SAUTEED CHICKEN WITH CARAWAY AND CREAM

Steps:

• Cut chicken into 1/2-inch wide strips and season with salt and pepper. Combine in a medium mixing bowl with 2 tablespoons vegetable oil. Toss to coat.
• Heat remaining oil in a large skillet over high heat. Fry chicken strips until golden all over but pink inside, about 1 minute per side. Remove from pan and reserve.
• In same pan, add white mushrooms and shallots and cook over moderate heat until soft, about 2 minutes. Add caraway seeds and carefully cook just until aroma is released, about 1 minute. (It's easy to burn the seeds.) Remove from heat. Add Madeira and cook over high heat until reduced by half, and stir in drained soaked mushrooms, stock and cream. Reduce by about half, or until cream has thickened sauce to suit your taste.
• Reduce heat, stir in remaining seasonings, and return chicken and juices to pan to reheat. When sauce returns to a boil, remove from heat, and serve. Spoon chicken over a bed of Wide Egg Noodles. Ladle on sauce and serve immediately.

SAUTEED SHRIMP WITH CARAWAY SEEDS

Steps:

• Shell shrimp. Mince garlic and with a mortar and pestle coarsely grind caraway seeds. In a 10- to 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp, stirring, 2 1/2 minutes. Add garlic and caraway seeds and sauté, stirring, until shrimp are just cooked through, about 30 seconds more.
• Serve shrimp with lemon wedges and cabbage.

BUTTERED NOODLES WITH CARAWAY SEEDS

Steps:

• Cook noodles according to package directions, about 7 minutes. Drain and return to pot. Add butter and caraway seeds. Stir and toss until well covered and serve.

SAUTEED CHICKEN WITH CARAWAY AND CREAM

Steps:

• Cut chicken into 1/2-inch wide strips and season with salt and pepper.
• Combine in a medium mixing bowl with 2 T vegetable oil.
• Toss to coat.
• Heat remaining oil in a large skillet over high heat.
• Fry chicken strips until golden all over but pink inside, about 1 minute per side.
• Remove from pan and reserve.
• In same pan, add white mushrooms and shallots and cook over moderate heat until soft, about 2 minutes.
• Add caraway seeds and carefully cook just until aroma is released, about 1 minute. (It's easy to burn the seeds).
• Remove from heat.
• Add Madeira and cook over high heat until reduced by half and stir in drained soaked mushrooms and cream.
• Reduce by about half, or until cream has thickened sauce to suit your taste.
• Reduce heat, stir in remaining seasonings, and return chicken and juices to pan to reheat.
• When sauce returns to a boil, remove from heat, and serve.
• Spoon chicken over a bed of wide egg noodles.
• Ladle on sauce and serve immediately.