Poulet Aux Crevettes Chicken With Shrimp Recipes

POULET AUX ECREVISSES (CHICKEN WITH CRAWFISH OR SHRIMP)

Steps:

• Sprinkle the chicken pieces with salt and pepper.
• Heat one and one-half tablespoons of the butter and the oil in a heavy skillet, and add the chicken pieces skin-side-down. Cook until nicely browned, about two minutes. Turn and cook on the second side about three minutes or until nicely browned.
• Remove the chicken pieces. Pour off the fat and add the remaining butter to the skillet. Add the shallots, carrots, onion and garlic. Cook over low heat, stirring, about 10 minutes.
• Add the Cognac and wine and bring to the boil, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Add the tomato paste, saffron, salt and pepper, and stir. Cover closely and cook over very low heat 30 minutes.
• Meanwhile, put the crawfish or shrimp in a saucepan and add cold water to cover. Add salt, pepper, bay leaf and thyme. Bring to the boil and let simmer two minutes. Let stand briefly.
• Peel and devein the crawfish or shrimp. Set aside.
• When the chicken is ready, add the cream, tarragon and cayenne, and stir. Add the crawfish or shrimp, bring to the boil and heat thoroughly. Serve with rice.

CREVETTES WITH FETA AND TOMATO SAUCE

Steps:

• Preheat the oven to 180°C/350°F/Gas 4.
• Pour the tomato sauce into a large flat oven dish and pour the tomato sauce into it, scatter the feta on top and put it into the oven for 5 minutes until the feta begins to melt.
• Heat 25 ml (just short of 1 tablespoon) of olive oil in a frying pan, add the spring onions, garlic and thyme; and gently sauté for 5 minutes or until the onions are soft, then stir them into the tomato sauce in the oven dish. Return the dish to the oven to keep warm.
• Put the pan back on the heat, add the remaining olive oil and sear the crevettes (or prawns) for 2 or 3 minutes. Then flame the pan with the Ouzo.
• When the flames have died down, add the crevettes and the pan juices to the oven dish full of tomato sauce. Season with black pepper and mix everything together and return to the oven for a further 10 minutes to allow the flavours to amalgamate.
• Remove the dish from the oven, and pour the extra virgin olive oil over the top.
• Allow the dish to cool a little before serving so that it can be eaten by hand with crisp bread.

BELGIAN SHRIMP CROQUETTES (CROQUETTES AUX CREVETTES GRISES)

Steps:

• Shell the shrimp and reserve the shells. Chop the shrimp into 1/4-inch dice.
• Melt 1 tablespoon of the butter in a medium-size saucepan over medium heat. Add the onion and cook, stirring, until translucent but not browned, 2 to 3 minutes. Add the shrimp shells and cook for 2 more minutes. Add 1-3/4 cups milk and the bay leaf and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes.
• Strain the broth through a sieve and discard the solids. Return the broth to the saucepan and heat over low heat. Add the shrimp and poach for 3 minutes. Drain the shrimp and reserve the broth. You should have 1-1/2 cups of broth left.
• In a small saucepan, sprinkle the gelatin over the cold water. Let stand while you prepare the béchamel sauce.
• Melt the remaining 4 tablespoons butter in a medium-sized saucepan over low heat. Stir in the flour with a wooden spoon. Switch to a whisk and gradually whisk in the reserved broth. Bring almost to a boil, then reduce heat and simmer, stirring occasionally, until the sauce is smooth and thick, about 7 minutes. Add the grated cheese and bring to almost a boil again.
• Heat the gelatin mixture over low heat until the gelatin has melted, 1 to 2 minutes. Stir it into the béchamel sauce and mix well.
• Remove the sauce from the heat and let cool for a few minutes. Whisk the egg yolk and remaining 5 tablespoons milk together, then stir it into the béchamel. Stir in the shrimp, lemon juice, salt, pepper, nutmeg, and cayenne.
• Line a 9-inch-square cake pan with plastic wrap. Pour in the shrimp mixture and smooth with a spatula. Press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate at least overnight or up to 3 days.
• Prepare the coating: In a medium-size bowl, beat the egg whites with the salt and 1 tablespoon vegetable oil just until frothy. Put the flour and bread crumbs into separate shallow bowls ready for dipping.
• Unmold the firm shrimp mixture onto a lightly floured surface. Cut into 3 x 1-1/2-inch rectangles and roll each rectangle into a cylinder for croquettes. For smaller hors d'oeuvres, cut each rectangle in half and roll into a ball.
• Arrange the three bowls in order -- flour, then egg whites, then bread crumbs -- and coat the croquettes one at a time: Dust each cylinder or ball lightly with flour, dip into the egg white mixture, and coat with the bread crumbs. Cover and refrigerate until ready to fry. (At the point, the croquettes can wait several days in the refrigerator or longer in the freezer. Thaw in the refrigerator before frying.).
• Preheat the oven to 250°F.
• Heat the vegetable oil over medium-high heat in a deep fryer to 375°F Fry the croquettes, a few at a time, until they turn a rich golden color, about 3 minutes. Drain on paper towels and keep warm in the over until ready to serve.
• Serve the little walnut-size fritters as hors d'oeuvres with a supply of toothpicks. The larger croquettes traditionally are serve on a plate decorated with Boston lettuce leaves, lemon wedges, and Fried Parsley (see below).
• Deep Fried Parsley: ("Very crisp and utterly delicious," according to Ruth. Traditionally served with cheese or shrimp croquettes, and as a garnish for fish dishes.) Rinse two cups curly parsley leaves (stems removed) under cold running water. Spin dry and roll in a clean dish towel to dry completely. Heat oil in a deep fryer or wok to 375°. Add the parsley and fry until crisp but not brown, about 20 seconds. Remove with a skimmer and drain on paper towels.

CREVETTES AU VERMOUTH (SHRIMP WITH VERMOUTH)

Steps:

• Shell and devein the shrimp.
• Heat 2 tablespoons of the butter in a skillet and add the shrimp. Add salt and pepper to taste. Let cook, stirring, one minute or less. Cook only until the shrimp lose their raw look. Add the vermouth, and when it comes to a boil, let cook over high heat for about 15 seconds.
• Combine the onion and vinegar in a saucepan. Drain the juices from the shrimp into the saucepan, and bring to a boil. Cook down over relatively high heat to about 1/4 cup. Add the cream, and bring to a boil.
• Cut the remaining butter into small pieces and add it to the sauce. Swirl the butter into the sauce. Combine the sauce with the shrimp. Add the parsley. Serve with cheese rice.