Shrimp A La Creme Food

SHRIMP TACOS WITH CILANTRO-LIME CREMA

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

SHRIMP IN CREAM SAUCE (A LA NEWBERG)

Steps:

• In a large skillet, melt butter; add shrimp and season with salt, pepper and paprika. Add in shallots and stir. Add the sherry and stir. After a minute or two shrimps will lose their raw look. Remove and set aside.
• Continue cooking the sauce until reduce by 1/2. Add 1 1/4 cup cream. Cook about 5 minutes over medium high heat.
• Beat the remaining cream with the egg yolks. Add to sauce while stirring rapidly. Heat almost to boiling; return shrimp, heat through, and serve.

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

SHRIMP A LA CREOLE

Steps:

• Saute onions bell pepper and parsley in oil until the onions become translucent.
• Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce.
• Add the shrimp and cook until the shrimp become opaque and not quite "tightly" curled, a few minutes more.
• Serve with hot cooked rice, cooked noodles, or as an omelet filling.

SUCRE A LA CREME

Steps:

• Combine first 3 ingredients in a saucepan and heat, stirring, until boiling.
• Reduce heat and simmer for 15 minutes.
• Remove from heat.
• Add remaining ingredients and mix.
• spread into ungreased 8x8 inch pan.
• Cool to room temerature and then cut into squares.

CHICKEN A LA CREME

Steps:

• Melt half of the butter in skillet.
• Season chicken with salt, garlic powder and pepper.
• Cook in butter until golden on all sides, about 10 minutes.
• Add the remaining butter and cook for 5 more minutes.
• Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
• Cook until chicken is done.
• If needed, add a tablespoon of cornstarch to thicken up the sauce.
• Add more garlic and pepper to sauce if needed.

SHRIMP A LA GREQUE

Steps:

• Heat the broiler.
• Place the oil and garlic in a large, broiler-safe skillet over medium-high heat and saute 2 to 3 minutes or until the garlic begins to brown.
• Add the tomatoes and heat to boiling over high heat, stirring occasionally until the sauce thickens slightly.
• Stir in the shrimp and parsley and continue to cook just until the shrimp begin to curl.
• Sprinkle on the Feta.
• Place the skillet under the broiler and cook until the cheese is softened and browns slightly.