A La Cote Saint Jacquess Gazpacho With Shrimp And Zucchini Mousse Recipes

SHRIMP GAZPACHO

Steps:

• In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

SHRIMP GAZPACHO

Steps:

• In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
• Refrigerate until ready to serve.

SEAFOOD COQUILLE ST. JACQUES

Steps:

• On stovetop melt 1/4 cup butter.
• Add flour, mustard, salt and pepper.
• Stir to bring together, slowly add milk.
• Cook slow approximately 10 minutes to thickened.
• Add parmesean cheese.
• Continue cooking till smooth and flour has absorbed all the milk. It will be like velvet.
• In another pan, saute shallots in butter and sherry, wine or brandy.
• Add seafood, parsley and barely cook 2-3 minutes.
• Remove from heat, add to sauce.
• Fill shells with mixture, top with cheese and breadcrumb and sprinkle paprika for color.
• Bake in 400 degree oven just until cheese melts and crumbs brown.
• Serve at once.

COQUILLES SAINT-JACQUES A LA PARISIENNE

Steps:

• Preheat the oven to 375 degrees.
• SCALLOPS:.
• In a heavy 3 to 4 quart saucepan, bring the stock, wine, shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat, and simmer uncovered for 20 minutes.
• Strain this court bouillon through a sieve into a 10 to 12 inch enameled or stainless-steel skillet. Add the scallops and mushrooms, cover and simmer for 5 minutes.
• Transfer the scallops and mushrooms to a large mixing bowl. Quickly boil the remaining court bouillon down to one cup.
• SAUCE PARISIENNE:.
• In a 2 to 3 quart enameled or stainless-steel saucepan, melt 4 tablespoons of butter over medium heat. When the foam subsides, lift the pan from the heat and stir in the flour. Return to low heat and cook, stirring constantly, for a minute or two. Do not let this roux brown.
• Remove the pan from the heat and slowly pour in the reduced poaching liquid (the remaining court bouillon) and the milk, whisking constantly. Then return to hight heat and cook, stirring the sauce with a whisk. When it thickens and comes to a boil, reduce the heat to medium-low and let it simmer slowly for 1 minute.
• Mix the egg yolks and 1/4 cup of cream together in a small bowl, and stir into it 2 tablespoons of the hot sauce. Add 2 more tablespoons of the hot sauce, then whisk the now-heated egg yolk-and-cream mixture back into the remaining sauce in the pan.
• Over medium heat bring the sauce to a boil, stirring constantly, and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat a spoon fairly thickly; if it is too thick, thin it with more cream.
• Pour 2/3 of the sauce parisienne over the scallops and mushrooms and stir together gently.
• Butter six scallop shells or shallow 4 inch ramekins and set on a baking sheet or in a broiler pan, and spoon the scallop mixture into them.
• Top each portion with the remaining sauce and a sprinkle of the gruyere cheese.
• Bake the scallops in the top third of the oven for 10 to 15 minutes or until the sauce begins to bubble, then slide them under a hot broiler for 30 seconds to brown the tops if desired. Serve at once.

PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)

Steps:

• Preheat broiler with broiler rack about 2 inches from heat. Broil peppers for 10 minutes, turning as skins blister and blacken. Remove peppers. When cool enough to handle, carefully peel and seed, discarding skins and seeds. Cut peppers into thin strips.
• In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally. Mixture should be quite thick.
• Piperade can be made ahead and put into 4 half-cup ramekins or molds. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.

A LA COTE SAINT-JACQUES'S GAZPACHO WITH SHRIMP AND ZUCCHINI MOUSSE

Steps:

• Prepare the gazpacho: In the bowl of a food processor fitted with a metal blade, mince the garlic. Add the remaining ingredients, process until thoroughly blended and season to taste with salt and pepper. The soup will be fairly thick. Refrigerate until just before serving. The soup should be consumed the day it is made.
• Prepare the mousse: Just before the soup is to be served, bring a small pot of water to the boil. In the bowl of a food processor fitted with a metal blade, finely chop the zucchini. Blanche the zucchini for several minutes in the boiling water, drain and rinse with cold water to retain the green color. Whip the cream until quite stiff, then fold the zucchini into the cream. Season to taste with salt and pepper.
• Brush the prawns with oil and broil or grill just until they are opaque and still resilient but not too firm, about two minutes on each side.
• To serve, fill four chilled, shallow soup bowls with the gazpacho. Arrange five prawns in a circle on top of the soup. With a melon baller (or pastry bag and large round tip), form the zucchini mousse into rounds and arrange them in between the prawns. Serve immediately. If any zucchini mousse remains, pass it in a small bowl for additional servings.