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Shrimp Florentine Pasta
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- large shrimp — peeled and deveined
- 1 tablespoon chopped fresh garlic
- 1 teaspoon crushed red pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh baby spinach
- Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.
- Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.
Sherried Mushroom Chicken Scaloppine 1
- Basic chicken scaloppine
- 2 tsp olive oil
- 6 oz common mushrooms (rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces)
- 2 Tbs minced shallots
- 1/2 tsp dried thyme
- 1/2 cup dry sherry
- 1/4 cup fat-skimmed chicken broth
- 2 Tbs whipping cream
- 1 Tbs chopped parsley
- Salt and pepper
- 1. Keep basic chicken scaloppine warm in a 200° oven.
- 2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don’t wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
- 3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.
Shrimp with Lobster Sauce Recipe
- • Fresh shrimp — deveined and butterflied (10 – 15 per person)
- • 4 to 8 spring onion — (green onions, scallions chopped)
- • 2 large garlic cloves — chopped or minced
- • 2 cups of chicken stock
- • 4 tablespoons of sweet white wine
- • 2 tablespoons soy sauce
- • 2 teaspoons sugar
- • Handful of sliced mushrooms
- • Handful of snow peas
- • 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
- • 4 egg whites — beaten with 1/4 cup of water
- • 2 tablespoons vegetable oil for stir-frying
- Rinse the shrimp in warm water and pat dry.
- Rinse the spring onions, drain and chop. Put garlic through garlic press. .
- Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
- In a small bowl, dissolve the cornstarch into 1/2 cup water.
- Whisk the egg whites into 1/4 cup water and set aside.
- Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
- Add the shrimp and stir fry for 2 minutes.
- Add the chicken broth mixture, bring to a boil and boil about 1 minute.
- Add the mushrooms and snow peas and simmer about 5 minutes.
- Re-stir the cornstarch and water mixture and stir it into broth.
- Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
- The dish is ready when the sauce begins to boil and thicken.
- Cooks
Shrimp Scampi
- 2 tsp olive oil
- 28 large shrimp (peeled and deveined (about 1 1/2 pounds))
- 3 garlic cloves (minced)
- 1/3 cup Sauvignon Blanc or other dry white wine
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 Tbs fresh lemon juice
- Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.
