Shrimp Riviera Food

SEAFOOD RIVIERA

Steps:

• Remove the leaves from the basil and parsley, do not use the stems
• To toast your pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts. Keep the pine nuts moving around so they toast without burning.
• Place the basil into your food processor, Pulse it's until it's minced very well.
• Add garlic, toasted pine nuts, and grated Romano cheese, pulse to combine.
• Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
• Get pasta water ready. You will cook the pasta once you begin to make the sauce for the seafood riviera.
• Add olive oil to a large hot saute pan. Place the scallops on one side of the pan and the mushrooms on the other side of the pan. Cook for 2 minutes, moving the mushrooms around as they cook.
• After two minutes flip the scallops and add the shrimp to the pan. Move the shrimp around and cook until they are almost finished.
• Add the stock, heavy cream, pesto and seasonings to the pan and mix the sauce together off the heat.**This is about the time you should start cooking your pasta
• Add the sun-dried tomatoes, sliced artichoke hearts and grated Romano cheese to the pan and bring the sauce to a light boil. Add the butter rolled in flour to thicken the sauce. Reduce the heat to medium and allow the sauce to reduce and thicken slightly. (about 2 minutes)
• Serve the finished dish over linguine or the pasta of your choice.**Mix a little of the sauce with the pasta before adding the other ingredients. It will make the dish look better when you serve it

SHRIMP RIVIERA

Steps:

• Heat olive oil in a skillet over medium high heat.
• Add the shrimp and saute for one minute.
• Stir in scallions, shallots, tomatoes& peppercorns and saute for another minute.
• Add the Pernod and reduce by half over high heat.
• Remove the shrimp with a slotted spoon.
• Stir the cream, sour cream and Herbs into the sauce and reduce until lightly thickened over medium-high heat (about ten minutes).
• Return the shrimp to the pan and season to taste with salt and pepper.
• Serve immediately with crusty french bread and a glass of good white wine.