Seafood Essentials Creamy Garlic Sauce

CREAMY GARLIC PRAWNS (SHRIMP)

Steps:

• Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
• Stir through salt just prior to cooking.
• Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
• Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
• Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
• Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
• Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
• Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
• Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
• Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

CREAMY GARLIC SEAFOOD PASTA

Steps:

• In a large pan, add a splash of oil and allow to heat up.
• Season the seafood with salt and pepper then cook in batches until golden brown.
• The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
• Remove the seafood from the pan and set aside.
• In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
• Bring to a simmer and allow to reduce by half.
• Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
• Add the seafood (and any of its resting juices) and parsley and stir to combine.
• Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

SEAFOOD ESSENTIALS: CREAMY GARLIC SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a good size skillet to make this recipe.
• 3. The seafood in this recipe is up to you. I have made this dish with jumbo shrimp, good sized scallops, bite size pieces of cod and halibut, and squid, and they all came out delicious.
• 4. No oyster sauce? You could use sweet soy sauce, hosin sauce, or a combination of hosin and soy sauces. No tamari sauce, or liquid aminos? You could use regular soy sauce (low sodium, if you have it). No pineapple juice? You could use some grapefruit juice, or even orange juice. No coconut sugar? You could use regular brown or white granulated sugar. No white wine? Now that is a shame. You could use filtered water, but you will want to up the spices. No hot sauce? You could use something like Sriracha. No half & half You could use regular milk. No white pepper? You could use black pepper. Note on substitutions: Any time you sub one ingredient for another it is going to impact the flavor of the recipe; however, if you do not have a needed ingredient, or you just do not care for one of them, these substitutions will give you a great dish, and try to keep it as true as possible to the original.
• 5. Gather your ingredients (mise en place).
• 6. In a large mixing bowl, combine all the sauce ingredients, except the half & half, whisk to combine, and reserve.
• 7. Add the butter and oil to a large skillet over medium heat.
• 8. When the butter melts and stops foaming, give the pan swirl, and add the seafood.
• 9. Depending on what you are cooking, let the seafood get to the point of almost being fully cooked, then remove from the pan and reserve.
• 10. Add the mushrooms and onions to the pan, sprinkle with a bit of salt and pepper, and cook over medium heat until the mushrooms give up their moisture, and the onions have softened, about 8 - 10 minutes.
• 11. You might need a bit of extra oil.
• 12. Add the garlic and stir an additional 60 seconds.
• 13. Add the sauce (but not the half & half) and simmer until reduced by about half, 7 - 9 minutes.
• 14. Add the half & half and simmer, while stirring, for an additional 2 - 3 minutes.
• 15. Taste the sauce, and add more salt and pepper, if needed.
• 16. Add the seafood, and allow it to reheat, about 1 minute.
• 17. PLATE/PRESENT
• 18. Serve over rice or noodles with some crusty bread to sop up all that yummy sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE

Steps:

• In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.