SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
- Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
- Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
SHRIMP AND SCALLOP FRAICHE - PAULA DEEN
Make and share this Shrimp and Scallop Fraiche - Paula Deen recipe from Food.com.
Provided by mykidslightmylife
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours.
- Clean, peel and devein shrimp, leaving tails on. Pat scallops dry with paper towels and season with salt and pepper.
- Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and saute until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter.
- Add Cognac or wine to pan juice. Dissolve cornstarch in stock and add along with creme fraiche to pan. Simmer until thickened. Pour sauce over shellfish and garnish with basil sprigs.
Nutrition Facts : Calories 547, Fat 36.9, SaturatedFat 22.2, Cholesterol 373, Sodium 555.5, Carbohydrate 8.2, Fiber 0.1, Sugar 0.4, Protein 44.6
SHRIMP AND SCALLOP EASY PAELLA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat the chicken stock until boiling.
- In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
- Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
- Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
- Decorate with the chopped parsley and lemon wedges.
PAULA DEEN'S POTATO SOUP WITH SHRIMP
When I saw Paula demonstrate this, I knew I had to try it. Believe me, it is yummy -- thick and potato-y. And the shrimp are a tasty surprise! Paula says if you don't have shrimp, you can add corn instead. You may use whole milk, reduced fat milk (2 percent) or low-fat milk (1 percent) in this recipe
Provided by Lorraine of AZ
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
- In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
- When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.
Nutrition Facts : Calories 549.5, Fat 20.1, SaturatedFat 11.8, Cholesterol 173.4, Sodium 929.8, Carbohydrate 64.9, Fiber 7.1, Sugar 4, Protein 28.5
SHRIMP AND SCALLOP LASAGNA
Make and share this Shrimp and Scallop Lasagna recipe from Food.com.
Provided by KathyP53
Categories European
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; spray 13X9" pan with vegetable oil cooking spray.
- Melt butter in a large, heavy skillet and cook onion over how heat until very soft, about 5 minutes. Add the garlic and cook about 1 minutes longer. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the Romano cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add the shrimp and cook for 1-2 minutes or just until the shrimp turn pink. Turn off the heat.
- Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with lasagna noodles, placing them side by side. Spoon 1/3 of sauce over the noodles, distributing half of the seafood evenly. Layer with more lasagna noodles, 1/3 of sauce, and remaining seafood. Cover with remaining noodles and the remaining sauce. Don't spoon any seafood on top of the noodles, just use sauce. Tuck in any edges of the noodles so they are all coated with sauce. Top with Parmesan.
- Bake for 25 minutes, uncovered, or until bubbly and browned. Allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9
PAULA DEEN: JODI'S CREAM CHEESE AND SHRIMP DIP
This recipe is from Paula Deen's The Deen Family Cookbook. Jodi says you should let it sit in the fridge for 8 hours before eating, but the first round didn't even make it to the fridge. You can also add more sour cream if you want something chip-ready. Otherwise serve with toast or crackers.
Provided by AmyZoe
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
- Cover and refrigerate for atleast 8 hours before serving.
Nutrition Facts : Calories 90.1, Fat 4.5, SaturatedFat 2.6, Cholesterol 108.7, Sodium 165.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 11.3
SHRIMP AND SCALLOP LASAGNA
This recipe is courtesy Martha Nesbit as adapted by Paula Deen on her Houswarming episode on FoodNetwork TV. I have taken the liberty to add a few optional elements, I hope I do the recipe justice.
Provided by Manami
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Spray a 13x10" baking dish or aluminum foil pan with vegetable cooking spray.
- In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes.
- Drain and set aside.
- Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes.
- Add the garlic and cook about 1 minute more.
- Over medium-low heat, stir in the flour witha whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.
- When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well.
- Add the roasted red peppers and thawed peas, stir again.
- Add the salt and pepper and stir again.
- Add the scallops and cook for about 3-4 minutes.
- Add the shrimp and cook 1-2 minutes longer or until the shrimp turn pink.
- Turn off the heat.
- Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.
- Cover the bottom with 4 noodles, placing them side by side.
- Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly.
- Layer 4 more noodles, 1/3 of the sauce and remaining seafood.
- Cover with the last 4 noodles and the remaining sauce.
- For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.
- Tuck in any edges of the noodles so they're all coated with the sauce.
- Top with Parmesan.
- Bake for 20-25 minutes, uncovered, until bubbly.
- Sprinkle with paprika, if desired.
- Allow to sit for 10 minutes before slicing.
Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9
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