SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
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.
SHRIMP AND CALAMARI DIABLO
Very simple and spicy recipe that you can modify to control the heat. Just adjust the red pepper flake as desired. I used some fresh chopped mozzarella that I melted with a blowtorch because I was almost out of Pecorino Romano, and used it all during the cooking. I also used Barilla's Arrabbiata sauce for some extra flavor in place of tomato puree. Use the pasta of your liking. I wanted to use black squid ink pasta but couldn't find any in the short time I had. I went with angel hair and it was fine!
Provided by sjmarshall1967
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer.
- Turn up heat and add wine while stirring constantly. Bring to near boil.
- Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.).
- Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer.
- Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla's Arrabbiata sauce for extra kick!
- Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat.
- Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!
Nutrition Facts : Calories 993.9, Fat 46.7, SaturatedFat 12.7, Cholesterol 111.3, Sodium 1357.2, Carbohydrate 95.1, Fiber 5.5, Sugar 7, Protein 36.5
CRISPY SHRIMP OR CALAMARI WITH CHINESE NOODLES AND SPICY GARLIC SAUCE
Steps:
- Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
- Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
- Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
- Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.
- To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.
- Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.
SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
- Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.
LINGUINI WITH CLAMS, MUSSELS, ROCK SHRIMP AND CALAMARI IN SPICY TOMATO SAUCE
Steps:
- In a large saute pan, heat the olive oil. Add garlic and shallots, and saute until brown. Add the clams, mussels, and rock shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari. Heat up the pasta (in salted boiling water) then add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl immediately.
SHRIMP-STUFFED CALAMARI WITH POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Prepare the calamari: Rinse the bodies and set aside. Dice the tentacles and the shrimp into 1/4-to-1/2-inch pieces. Beat the egg in a large bowl. Add the diced calamari tentacles and shrimp, the breadcrumbs, cheese, parsley, basil, lemon zest and juice, anchovies and garlic. Add 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper to taste and mix until combined.
- Using your fingers, stuff each calamari body about two-thirds full with the shrimp-breadcrumb mixture and close with a toothpick. Heat the remaining 3 tablespoons olive oil in a wide pot over medium-high heat. Sear the calamari in batches until browned and opaque on both sides, 8 to 10 minutes, and transfer to a plate.
- Make the sauce: Lower the heat, add the garlic and red pepper flakes to the pot and cook, stirring, 1 to 2 minutes. Season with salt, then add the wine and scrape up any browned bits from the pot. Boil until the wine is almost evaporated, then crush the tomatoes into the pot with your hands and add the juices. Add 1 cup water, 3/4 teaspoon salt and the basil stalks. Arrange the calamari in a single layer in the pot. Bring to a simmer, cover and cook until the calamari are tender, about 40 minutes. Uncover and cook until the sauce thickens, 10 to 15 more minutes.
- Meanwhile, make the polenta: Place 4 1/2 cups cold water in a separate pot over low heat. Add 2 tablespoons olive oil, 1 teaspoon salt and the bay leaf. Whisk in the polenta in a slow, steady stream, then increase the heat to medium and bring to a boil, whisking frequently. Reduce the heat and cook at a bare simmer, stirring with a wooden spoon, until the polenta is thick and pulls away from the sides of the pot, about 25 minutes. Remove from the heat and stir in the butter and cheese.
- Divide the polenta among shallow bowls. Discard the toothpicks and place the calamari on top of the polenta. Remove the basil stalks and spoon the sauce over the dish. Garnish with the chopped basil and more parmesan.
EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE
I finally managed to get Aunt Barb to divulge her recipe! Serve with rice or a nice crusty bread to dip in the tasty sauce. PLEASE NOTE: When adding chicken base, it must be low salt or salt free (depending on your own tastes)...or recipe will be very salty.
Provided by Lambkyns
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium/high heat.
- Add garlic and onions.
- Stir constantly for 1 minute.
- Add shrimp and scallops.
- Continue stirring for 2 minutes.
- Add wine, basil, red pepper, chicken base.
- Allow to simmer 2 minutes.
- when cooked the shrimp will turn pink and the scallops will be opaque.
- Add butter, lemon juice, salt and pepper.
- Sprinkle with parsley and grated cheese.
- Toss with rice.
- (Any extra juices/sauce may be used for dipping bread).
CREAMY RISOTTO WITH MUSSELS, SHRIMP AND CALAMARI
Make and share this Creamy Risotto With Mussels, Shrimp and Calamari recipe from Food.com.
Provided by Laka
Categories White Rice
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion and garlic in olive oil for 2-3 minutes over moderately low heat, stirring occasionally. Add the rice and toast lightly for 1-2 minutes without letting the rice or onion take on any color.
- Add the wine and cook until almost completely absorbed. Add most of the hot fish stock (it should come about ½ inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
- Add the mussels, shrimp and squid (tentacles as well), and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes. As the rice continues to absorb the liquid, add more as needed.
- Remove the risotto from the heat, add butter Grana Padano or Parmesan cheese. Stir well to release the starches and make the risotto creamy.
- Season with pepper and serve immediately.
SHRIMP WITH GARLIC SAUCE
This is a simple garlic shrimp that is great served on steamed rice or pasta. I also like to serve it as an appetizer, just double up the recipe depending on amount of guests.
Provided by Vseward Chef-V
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Add the garlic, pepper and shrimp.
- Cook for about 2 minutes, stirring constantly, just until the shrimp turn pink.
- Increase the heat to high.
- Add the lemon juice, sherry, hot red pepper and salt to taste and bring to a boil.
- Serve immediately, sprinkled with parsley.
Nutrition Facts : Calories 452, Fat 29.6, SaturatedFat 4.2, Cholesterol 216, Sodium 216.4, Carbohydrate 6.8, Fiber 0.8, Sugar 2, Protein 29.5
THAI SHRIMP AND CALAMARI SALAD
This simple salad is deliciously piquant. If you love Thai food, you'll recognize the flavors instantly. This salad is easy to make and looks beautiful on a plate.
Provided by Jostlori
Categories Squid
Time 20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the fish sauce, lime juice, salt, and sugar. Set aside.
- Soak the glass noodles in water for 10 minutes. Place noodles and water in a saucepan and bring to a boil. Cook for 1 minute, then drain noodles and rinse under cold running water to take the heat off.
- Place the noodles, shrimp, squid and the remaining salad ingredients in a large bowl. Pour the dressing over the salad and toss lightly to coat.
- Arrange the salad over lettuce leaves. Sprinkle with the roasted ground peanuts and serve with lime wedges.
Nutrition Facts : Calories 135.9, Fat 7.2, SaturatedFat 1, Sodium 1128.3, Carbohydrate 15.2, Fiber 2.5, Sugar 7.6, Protein 5.6
GILROY GARLIC FESTIVAL RED SAUCE (FOR CALAMARI OR SHRIMP)
This is one of the dishes served at the Gilroy Garlic Festival. I think their sauce is really delicious. You may use shrimp if you don't care for the calamari. This recipe is adapted from "The Garlic Lover's Cookbook" by the Gilroy Garlic Festival Association. Serve over hot cooked pasta.
Provided by HeatherFeather
Categories Squid
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mash the tomatoes with a potato masher and set aside.
- In a medium saucepan, heat the oil, add the chopped pepper, garlic, celery, and onion and saute until the onion is transparent.
- Add mashed tomatoes and simmer for 1/2 hour.
- Season with salt and pepper to taste.
- (If you are planning to serve the sauce alone, you may wish to add some basil and oregano and red pepper flakes as well).
- How to make the Calamari: In a very large skillet, heat olive oil over high heat - but be careful not to overheat it - you do not want boiling or smoking, just heating up; otherwise your garlic will burn.
- Carefully add wine, sherry and crushed garlic, sauteeing the garlic; Be very careful when adding the alcohol to the hot pan - you may wish to do this away from the heat for safety reasons to avoid flare ups.
- Add lemon juice and also drop the rind into the pan.
- In a bowl, mix calamari pieces with the herbs and red pepper flakes, then add to the pan.
- Saute about 4 minutes over high heat or until cooked- but be careful not to overcook or it will toughen; if your fish seems ready sooner, it most likely is done - the time will vary depending on the thickness of the cut and type used.
- Pour hot sauce over cooked calamari and serve over hot, cooked pasta.
- You may also use shrimp instead of the calamari, although shrimp may cook even faster.
Nutrition Facts : Calories 275.4, Fat 15.5, SaturatedFat 2.3, Cholesterol 176.2, Sodium 47.1, Carbohydrate 10.9, Fiber 1.6, Sugar 3.8, Protein 13
THAI RED CURRY SHRIMP AND CALAMARI
Make and share this Thai Red Curry Shrimp and Calamari recipe from Food.com.
Provided by Toddweekofdinners.c
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat canola oil in a large pot or wok.
- Add onions and eggplant and cook until eggplant is cooked through (about 5 minutes). Add peppers and cook for 1 more minute.
- Add shrimp and calamari and cook for 1 more minute.
- Add rest of ingredients and bring up to a boil while stirring.
- Immediately turn off heat.
- Serve with steamed brown rice.
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