Shrimp Fondue With White Wine Food

SHRIMP SCAMPI WITH LINGUINI

Steps:

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

WINE FONDUE

Steps:

• Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

SHRIMP FONDUE

Steps:

• mix the butter and lemon juice, set aside.
• heat oil until bubbly, dip artichokes and shrimp in oil then dip into butter, enjoy.

WHITE WINE FONDUE

Steps:

• Toss cheese and flour together. Rub a fondue pot or saucepan with the cut garlic. Add broth and wine. Heat over medium heat until hot but not bubbling. Add lemon juice. Add cheese mixture and stir until cheese melts. Season with nutmeg. Keep warm. Serve with bread cubes for dipping.
• *Use only natural, aged Swiss cheese, such as Emmentaler, natural Gruyere, or Raclette.

SHRIMP FONDUE

Steps:

• Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.

CHEESE AND SHRIMP FONDUE

Steps:

• Mix together soup, cheese, and white wine a crockpot or electric fondue pot.
• Heat and stir occasionally unti cheese melts and mixture is warmed.
• Serve with chunks of French bread for dunking.

LINGUINE WITH SHRIMP AND WHITE WINE

Steps:

• In a large saucepan of boiling salted water, cook pasta until al dente.
• Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

SAUTEED SHRIMP WITH GARLIC AND WHITE WINE

Steps:

• Melt the butter in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
• Season with salt and pepper; transfer to a warm serving platter.
• Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
• Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
• Transfer to a serving plate; garnish with parsley sprigs and serve immediately.

SHRIMP IN WHITE WINE SAUCE

Steps:

• Heat oil in a large skillet and tilt pan to coat bottom. Add shallot and garlic and cook over medium heat for 2 minutes, until softened, but not browned.
• Add shrimp and cook, stirring just until pink and loosely curled, about 2 minutes.
• Stir in wine, salt, pepper, lemon juice, thyme and parsley. Cook 1-2 minutes, stirring to coat shrimp, until sauce is heated through.

BAKED SALMON WITH WHITE WINE

Steps:

• Place salmon on heavy-duty foil (large enough to wrap the salmon).
• Layer salmon with lemon and onion slices, add wine, and sprinkle with parsley, pepper, and salt.
• Seal foil tightly around salmon and bake at 350 degrees for 50 to 60 minutes until fish is flaky and tender.
• Remove from oven; open foil and arrange salmon on a platter.
• If you like, remove the skin before serving, and garnish with lemon wedges.

SHRIMP FONDUE WITH WHITE WINE

Steps:

• Add all ingredients (except shrimp and bread) into crock pot.
• Cover and cook 1 hour on High.
• About 10 minutes before the cooking is done, cut bread into 1 inch cubes.
• Reduce heat to Low and add shrimp before serving; stir well to combine and allow to heat up before serving.