pyjamasandtea

April 10, 2011

Scallops and Shrimp with Sherry Paprika Sauce

Filed under: Recipes,Seafood — pyjamasandtea @ 3:17 pm
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This sauce is absolute heaven.  I am  now pondering all the different ways I can make use of it, for it is truly wonderful!
Scallops and Shrimp with Sherry Paprika Sauce

2/3 cup drained and chopped jarred roasted red peppers (while I imagine one could use homemade roasted peppers here, there is something about the jarring process that really pops the flavour)

1/3 cup dry sherry

2 tbsp 10% cream

2 tsp smoked sweet paprika (I just used regular paprika, but if I could find the fancy stuff, I have a feeling it would really add something here)

1 tsp chopped fresh rosemary (I did go to the trouble of using fresh and it is totally worth it)

1/2 tsp salt

1/2 tsp pepper

16 sea scallops

10 oz of large raw shrimp, peeled and deveined

2 tbsp butter

3 cloves garlic, minced

1 tbsp chopped fresh parsley

In a blender or food processor, puree the peppers, sherry, cream, paprika, salt and pepper.  Remove tough muscle from scallops and pat scallops and shrimp dry.  In a large skillet, heat butter over medium heat.  Cook garlic until softened but not browned.  Add scallops and shrimp and cook over high heat, stirring, til shrimp begins to pink.  Stir in pepper mixture.  Cover and cook until shrimp are pink and scallops are opaque, about 3 minutes.  Sprinkle with parsley.

The recipe is designed to make four servings, but my love and I polished off the whole thing!  I served it on brown jasmine rice.  You definitely need something to catch the sauce, it is so good.  It looks like a tomato sauce so the flavours are unexpected.  The rosemary is wonderful.  Enjoy!

March 14, 2011

Duck (or Shrimp) Thai Curry

Filed under: Recipes,Seafood — pyjamasandtea @ 8:00 am
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I made this for dinner last night with rave reviews.  My love, he raved.  I made it with shrimp, though the original recipe calls for duck.  I have included both options below.  I expect this will be even better today since we were too hungry to cook it for the required “sauce infusing and thickening” time.  I suspect the effort required to be patient may be marginally worth it here.

Duck or Shrimp Thai Curry

3 whole Boneless Duck Breasts, Fat On If Desired  OR 1 pound of large shrimp
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
6 Tablespoons Thai Red Curry Paste (storebought Or Homemade)(I used storebought and it was just fine)
1-½ can (14 Ounce) Coconut Milk (I suspect you could use a low fat variety without losing any flavour)
2 cups Hot Water
4 Tablespoons Fish Sauce (I didn’t want to open my new bottle so close to the move date so I omitted this– and it was still delicious)
3 Tablespoons Minced Fresh Ginger (don’t skimp on the ginger– it really adds a nice kick)
2 Tablespoons Olive Oil (additional)
½ whole Red Onion, Sliced
1 whole Green Or Red Bell Pepper, Cored And Sliced
1 cup Grape Tomatoes
½ whole Pineapple, Cut Into Chunks (can Use Canned Pineapple)
LOTS Of Fresh Basil, Chopped
Jasmine Rice Cooked (I used brown jasmine rice and it was perfect)
Preparation Instructions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Place duck breasts fat side down and cook for several minutes, or until skin is crisp and golden brown. (Don’t worry about cooking the duck at this point. You just want to give the skin some great color.) Remove from the skillet and cut into slices. Set aside.

OR for shrimp curry:  Omit above step and cook shrimp with vegetables after they are beginning to soften.

Reduce heat to medium low. If oil isn’t overly brown, go ahead and add the minced garlic to the pan. (If oil is to brown, pour it off and add some new oil.) Add red Thai curry paste to the pan and stir. Cook paste for several minutes to release the flavors. Pour in the coconut milk, hot water, fish sauce, and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients.  (This was the step I rushed and I think the flavours will really meld nicely if you are more patient than I was).

In a separate pan heat oil over medium high heat. Add sliced onions and bell pepper and cook for several minutes. Make sure the pan is hot, then add sliced duck (or shrimp) and stir. Cook for 3 to 4  minutes.

Add pineapple and cherry tomatoes. Stir and cook for 2 minutes.

Taste curry sauce, which should be slightly thickened by now. Add more spice if needed.

Pour curry sauce into the pot with the veggies and duck. Stir to combine and allow to bubble and simmer for a good 5 to 10 minutes. Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening. Remove from heat and allow to sit for 5 minutes.

At the last minute, stir in lots of chopped basil. Serve immediately over jasmine rice. Spoon plenty of sauce into the bowl!

 

March 5, 2011

Creamy Shrimp and Rice

Filed under: Recipes,Seafood — pyjamasandtea @ 1:23 pm
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It is pouring rain.  Think water, think things that live in water, think shrimp!  Or so it goes for me.

Creamy Shrimp and Rice

2 servings of cooked rice (I love Jasmine Brown Rice but be daring…choose your rice with abandon)

2 ounces cream cheese

1/2 tsp minced garlic

2 tbsp butter

2 tbsp minced onion

2 cups of zucchini, peeled and shredded (note:  I never peel it.  Why on earth would you? Why take an easy recipe and make it hard?)

1/2 cup grated parmesan cheese

1/2 pound small/medium shrimp

Melt butter in a frying pan.  Add onion and cook until clear but not browned.  Add garlic and zucchini and cook for 2 minutes.  Cut cream cheese into small pieces and add to pan, stirring constantly.  Add parmesan cheese.  Add shrimp and cook til opaque.  Serve over rice.  Delicious!

 

 

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