Cream And Seafood Sauce Recipes

MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}

Steps:

• Season the seafood with a sprinkle of salt.
• Melt the butter over medium heat in a large skillet.
• Add the onion and garlic, cook for about two minutes.
• Add the shrimp and cook for 1 minute.
• Add the white wine, mix well and cook over high heat for 1 minute.
• Add the heavy cream and cook until the shrimp are almost done.
• Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
• Taste and add salt if needed. Add ground black pepper to taste.
• Mix in the chopped parsley.
• Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

CREAMY SEAFOOD SAUCE

Steps:

• Melt butter and sauté the shallots.
• Stir in flour, add tomato juice and milk, stirring quickly.
• Bring to a boil, still stirring, then simmer for 1 minute.
• Stir in sherry and cream.

CREAMY SEAFOOD SAUCE

Steps:

• Combine first 5 ingredients in medium saucepan on medium-high. Bring to a boil. Reduce heat to medium. Simmer, uncovered, for 3 minutes until shrimp is pink. Do not drain. Remove seafood to small bowl using slotted spoon. Cover. Keep warm.
• Add garlic, zucchini, broccoli and mushrooms to liquid in saucepan. Bring to a boil. Reduce heat to medium. Cover. Simmer for 3 minutes.
• Add red pepper, green onion, tomato and pesto. Bring to a boil. Reduce heat. Cover. Simmer for 3 minutes.
• Stir evaporated milk into flour in small bowl until smooth. Stir into vegetable mixture until boiling and thickened. Gently stir in shrimp and scallops until heated through.

CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD

Steps:

• In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
• Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
• Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

CREAM AND SEAFOOD SAUCE

Steps:

• Place all ingredients (except last 3) into a large saucepan.
• Bring to a boil, stirring frequently.
• Add cooked and drained pasta along with shrimp and crab meat.
• Cook for one minute.
• Stir in grated cheese.
• Simmer until all cheese has melted (about 2 additional minutes).