Shrimp Wellington Food

PORTOBELLO WELLINGTON WITH RED WINE GRAVY

Steps:

• Make the Wellington: Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.
• Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.
• Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.
• Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)
• Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.
• In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.
• Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.
• Preheat the oven to 400˚ F. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
• Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes.
• Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.

SHRIMP & LINGUINE FRA DIAVOLO

Steps:

• Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
• Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
• Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

SHRIMP WELLINGTON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet
• Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
• Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.
• In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
• Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.

SHRIMP WELLINGTON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet
• Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
• Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.
• In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
• Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.