French Seafood Sauce With Prawns Recipes

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CREAMY GARLIC PRAWNS (SHRIMP)



Creamy Garlic Prawns (Shrimp) image

Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns ... PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result that's a cut above your basic recipes: deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump, sweet prawns demand the BEST sauce!

Provided by Nagi

Categories     Mains     Starters

Number Of Ingredients 13

500g / 1lb peeled prawns/shrimp (, large/jumbo best (Note 1))
1 garlic cloves (, finely minced)
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp salt
15g / 1 tbsp unsalted butter
2 garlic clove (, finely minced)
15g / 1 tbsp unsalted butter
1/4 cup dry white wine ((or more chicken stock) (Note 2))
1/2 cup chicken or vegetable stock/broth (, low sodium)
1 cup heavy/thickened cream
1/2 cup parmesan (, finely grated (grate your own, Note 3))
2 tbsp parsley (, finely chopped)

Steps:

  • Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
  • Stir through salt just prior to cooking.
  • Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
  • Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
  • Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
  • Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
  • Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
  • Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
  • Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
  • Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

Nutrition Facts : Calories 490 kcal, Carbohydrate 4 g, Protein 32 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 423 mg, Sodium 1499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP PROVENCAL



Shrimp Provencal image

For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.

Provided by MICHELLE_F

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
1 ½ pounds large shrimp (21-25 per pound), peeled and deveined
2 cups red peppers, diced
1 cup chopped onion
3 large cloves garlic, chopped
½ teaspoon fennel seeds
2 tablespoons chopped fresh thyme
½ cup dry white wine
2 tablespoons tomato paste
1 (14.5 ounce) can canned diced tomatoes
½ cup chopped fresh basil
Salt and freshly ground pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
  • Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 11.8 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 322.1 mg, Sugar 5.8 g

5 GREAT PRAWN DIPPING SAUCES



5 Great Prawn Dipping Sauces image

Choose from a classic pink Marie Rose / Thousand Island sauce, Tartare, Seafood Cocktail Sauce, a Thai Sweet Chilli Lime Sauce for something fresher (not everyone likes mayo!) or our Family Favourite Prawn Dipping Sauce, a cross between Marie Rose and Tartare with more freshness and flavour. See notes for description of each sauce. All these sauces will be great with any seafood (fish, squid) and especially with lobster, crab, balmain bugs, scallops etc. No video today - these are all just dump and mix!!

Provided by Nagi

Categories     Starter

Number Of Ingredients 36

2/3 cup / 160 g tomato ketchup
1 tbsp mayonnaise
1/4 tsp each mustard powder (or Dijon), onion powder, garlic powder, white sugar
Dash Tabasco
1 tsp lemon juice, fresh
1 tsp Worcestershire Sauce
Salt and pepper
1 cup / 220g mayonnaise ((Note 1))
1 tbsp gherkin/cornichon, very finely chopped
1 1/2 tsp fresh dill, finely chopped
1 tsp fresh parsley, chopped
1 tsp capers, drained and finely chopped
1.5 tbsp lemon juice, fresh
1/2 tsp white sugar
1/4 tsp salt
2/3 cup / 145g mayonnaise (Note 1)
1 tbsp ketchup
1 tsp Worcestershire Sauce
1 tsp fresh horseradish (or sub 1 1/2 tsp jarred)
Dash of Tabasco
Pinch cayenne pepper
5 tbsp / 75g Sweet Chilli Sauce, store bought (I use Trident)
2/3 cup / 165 ml lime juice, fresh (4 - 5 limes)
5 tbsp / 75 ml olive oil (can sub with neutral oil like canola)
1 garlic clove, minced
1 tbsp white sugar (or other)
1/4 cup coriander / cilantro leaves, finely chopped
2/3 cup / 145g mayonnaise ((Note 1))
1/3 cup / 80 g ketchup
1 1/2 tbsp capers, drained and finely chopped
1 1/2 tbsp gherkin/cornichon, finely chopped
1 1/2 tbsp eschallot or onion, finely chopped
1/4 cup dill leaves, finely chopped
1 dash Worcestershire Sauce
4 or so dashes of Tabasco
1 tbsp lemon juice (adjust to taste)

Steps:

  • Place ingredients in a bowl and mix to combine.
  • Adjust salt to taste (Note 3).
  • Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.

FRENCH SEAFOOD SAUCE, WITH PRAWNS!



French Seafood Sauce, With Prawns! image

I've always come back from France with food snobbery ... which has to pass quickly when I'm confronted by everyday reality!! At a perfectly ordinary restaurant in Paris (we could not afford haute cuisine!) I had a fish terrine in three colours, very delicate, with a pale orangey seafood sauce which was sublime. The French do not waste food, and it was clear that the basis of the sauce was stock/broth made from shrimp or crab or lobster shells. This was my take on it, back home. I shelled the prawns to get my stock base, and lightly fried the shrimps/prawns and served it over fettucine. It was delicious. As you can see, the ingredients are quite simple, healthy and low-fat. The recipe is about the sauce, really, and MY PHOTO IS OF THE TERRINE we had in Paris: NOTE THE SAUCE.

Provided by Zurie

Categories     Sauces

Time 55m

Yield 3 cups

Number Of Ingredients 14

2 lbs large shrimp (1 kg)
3 cups water (750 ml)
1/3 cup lemon juice, freshly squeezed (100ml)
2 carrots, large, cleaned and cut into rounds
1 medium onion, peeled and chopped
3 medium tomatoes, ripe, peeled and chopped
2 potatoes, large, peeled and cut into 3 pieces each
2 teaspoons sugar (10 ml)
1 1/2 tablespoons Thai fish sauce (27 ml approx)
1/2 cup fresh parsley, roughly chopped (125 ml)
2 garlic cloves, peeled and chopped
1/2 teaspoon hot pepper sauce (3 ml)
salt
4 tablespoons sour cream or 4 tablespoons creme fraiche

Steps:

  • Clean the shrimps by rinsing well under a cold tap. Use a sieve or colander for this. Shake off excess water.
  • Clean further by cutting down the back with any scissors. Remove the blackish vein, if any: is easiest to use kitchen paper to work on and scrape the vein on to that. Discard the paper when finished.
  • Peel the shrimps and carefully pull off the skins and the head, and put in a separate bowl. Do NOT press out the gunk in the head. It won't kill you and will add to the flavour of your stock. You want all the peels and the heads.
  • Cover and keep the cleaned shrimps to cook later.
  • Put the water, lemon juice and shrimp/prawn peels and heads into a large heavy-bottomed pot.
  • Add the prepared carrots, onion, potatoes and tomatoes, and stir through.
  • Bring to the boil.
  • When the stock comes to a rolling boil, turn down the heat, put on the lid, and simmer for about 20 minutes.
  • Add the sugar, Thai fish sauce, parsley, garlic and pepper sauce. Stir and let simmer another 10 minutes.
  • *Please note that I did not measure everything carefully. I was trying to imitate a recipe, so I guessed some quantities. I might have used more fish sauce than stated, and also more sugar. I used local piquanté pepper chutney instead of a hot pepper sauce. So there might be little differences between your results and mine. DO taste -- the fun of cooking lies in experimenting!
  • Using a very fine sieve, strain the whole pot into a bowl. Don't let any shrimp peels fall into the stock.
  • You will have about 3 cups of stock or more.
  • Now add back into the stock the potato chunks (or as much as you can, as some would have disintegrated) and the carrot chunks.
  • Taste it: it will need more salt, or a seasoning salt of your choice.
  • Put it in a processor or blender, and blend until the vegetables have slightly thickened the sauce. Add the cream and whizz again.
  • Use only the amount of sauce you plan to use for your dish, i.e. 1 cup for pasta for six people. Cool and freeze the rest for another day.
  • Taste again to see whether you'd like to add more salt or maybe even a little (real tomato) ketchup, or pepper sauce.
  • I haven't yet attempted that fish terrine, but the sauce was great over fettucine, with the shrimps which were simply fried in olive oil, with seasoning.
  • Add a green salad of mixed small leaves -- mesclun, as the French say. And don't forget the chilled white wine: a sauvignon blanc ought to do it -- .

Nutrition Facts : Calories 546.6, Fat 9.2, SaturatedFat 3.2, Cholesterol 467.9, Sodium 1227.5, Carbohydrate 47.5, Fiber 6.7, Sugar 11.7, Protein 67.7

SHRIMP AND SCALLOP CREPES



Shrimp and Scallop Crepes image

These shrimp and scallop crepes are a seafood lover's dream and will make the taste buds happy. Garnish with more sliced green onion if desired.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h10m

Yield 6

Number Of Ingredients 18

2 cups milk
1 cup all-purpose flour
3 large eggs
4 tablespoons melted butter, divided
1 tablespoon butter
6 ounces medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
6 ounces bay scallops
1 teaspoon butter
1 cup sliced mushrooms
½ cup thinly sliced green onions
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk, or more as needed
1 cup chicken broth
⅓ cup grated Swiss cheese
¼ cup dry white wine
1 tablespoon sherry
salt and ground black pepper to taste

Steps:

  • Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
  • Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
  • Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
  • Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
  • Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
  • Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
  • Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
  • Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 29.3 g, Cholesterol 216.3 mg, Fat 25.4 g, Fiber 1 g, Protein 24 g, SaturatedFat 14.9 g, Sodium 591.3 mg, Sugar 6.8 g

COGNAC SHRIMP WITH BEURRE BLANC SAUCE



Cognac Shrimp With Beurre Blanc Sauce image

This Cognac shrimp with beurre blanc sauce recipe is not complicated to make. This French main course is perfect for quick weeknight preparation.

Provided by Rebecca Franklin

Categories     Dinner     Entree

Time 40m

Yield 2

Number Of Ingredients 10

1 shallot (chopped)
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon heavy cream
12 tablespoons butter (cold)
1/16 teaspoon white pepper
5 tablespoons butter
3/4 pound medium shrimp (rinsed and deveined)
1/2 teaspoon salt
2 tablespoons Cognac

Steps:

  • Gather the ingredients.
  • Simmer shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5 to 10 minutes, until mixture is reduced to about 2 tablespoons.
  • Add cream and bring to just under a simmer.
  • When first few bubbles rise, turn heat down very slightly and add 12 tablespoons of butter, 1 tablespoon at a time, whisking constantly. Be sure to allow 1 pat of butter to melt completely before adding the next.
  • Once butter is fully incorporated, season beurre blanc sauce with white pepper and set aside.
  • In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through-about 3 to 4 minutes.
  • Reduce heat to low and season shrimp with salt. Carefully add Cognac (it may flame) and stir thoroughly.
  • Spoon warm beurre blanc sauce over hot shrimp and serve.

Nutrition Facts : Calories 1200 kcal, Carbohydrate 12 g, Cholesterol 627 mg, Fiber 1 g, Protein 41 g, SaturatedFat 65 g, Sodium 2929 mg, Sugar 4 g, Fat 103 g, ServingSize 2 Servings, UnsaturatedFat 0 g

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC



Marinated Shrimp with Champagne Beurre Blanc image

Categories     Champagne     Appetizer     Broil     Marinate     Christmas     New Year's Eve     Shrimp     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 16

Sauce base
2 cups Champagne or other dry sparkling wine
1/3 cup finely chopped shallots
2 tablespoons Champagne vinegar or other white wine vinegar
1/4 teaspoon whole black peppercorns
Shrimp
1 cup Champagne or other dry sparkling wine
1/4 cup extra-virgin olive oil
3 tablespoons minced shallots
1/2 teaspoon freshly ground black pepper
24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Nonstick vegetable oil spray
1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

Steps:

  • For sauce base:
  • Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
  • For shrimp:
  • Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
  • Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
  • Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
  • Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

FRENCH SHRIMP



French Shrimp image

Make and share this French Shrimp recipe from Food.com.

Provided by Marie

Categories     Very Low Carbs

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb large shrimp
1/2 bunch fresh parsley
2 -3 cloves minced garlic
1 shallot, bulb chopped fine
1/2 cup softened butter
1 egg, beaten

Steps:

  • Chop parsley and combine with garlic, shallot and butter (not melted).
  • Blend well and refrigerate for at least 2 hours.
  • Clean and butterfly shrimp.
  • Over medium heat, add small amount of oil to skillet.
  • When hot, dip shrimp into egg, then fry for about 2 minutes.
  • Do not overcrowd and be careful not to overcook; do in batches.
  • Place shrimp in oven-proof casserole dish.
  • Melt butter mixture and pour over shrimp.
  • Broil for 2 minutes or until very hot.

Nutrition Facts : Calories 705.3, Fat 52.7, SaturatedFat 30.7, Cholesterol 573.4, Sodium 714.1, Carbohydrate 6.5, Fiber 0.9, Sugar 0.5, Protein 51

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