Scallion Mushroom And Shrimp Custards Recipes

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LINGUINE WITH SCALLION SAUCE AND SAUTEED SHRIMP



Linguine with Scallion Sauce and Sauteed Shrimp image

Categories     Pasta     Quick & Easy     Dinner     Shrimp     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a main course

Number Of Ingredients 6

3/4 pound scallions (about 3 large bunches)
2 garlic cloves
1 pound medium shrimp (about 24)
1 pound dried linguine
6 to 7 tablespoons olive oil
Garnish: thinly sliced scallion greens

Steps:

  • Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
  • In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.
  • Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.
  • In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
  • Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.

SHRIMP & MUSHROOM SCAMPI



Shrimp & Mushroom Scampi image

This is a family favorite from the Curves book. I think it is Phase 1. We like to serve it over rice.

Provided by Heather Knisley

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces large shrimp
8 ounces fresh white mushrooms
2 teaspoons extra virgin olive oil
2 garlic cloves
4 fresh scallions
2 pinches salt
2 dashes ground black pepper
8 teaspoons white wine
2 tablespoons lemon juice
1 tablespoon chopped parsley

Steps:

  • Rinse shrimp and pat dry.
  • Remove and discard stems from mushrooms, and cut caps in half.
  • Heat olive oil in large non-stick skillet.
  • Add shrimp, mushrooms, minced garlic, and thinly sliced green onions, salt, and pepper, and cook, stirring occasionally, until shrimp are pink and firm on both sides.
  • Add wine, lemon juice, and parsley and cook another 2 minutes.

Nutrition Facts : Calories 183.6, Fat 6.2, SaturatedFat 0.8, Cholesterol 149.9, Sodium 841.9, Carbohydrate 9.7, Fiber 2.1, Sugar 3.6, Protein 20.6

SHRIMP, SCALLOP, AND MUSHROOM SAUTE



Shrimp, Scallop, and Mushroom Saute image

Make and share this Shrimp, Scallop, and Mushroom Saute recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
3/4 lb large scallop, halved
3/4 lb medium shrimp, shelled and deveined
6 green onions, sliced (include some tender green tops)
2 garlic cloves, minced
1/2 red bell pepper, chopped
2 cups sliced mushrooms
1/4 cup dry white wine
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt
fresh ground black pepper
2 tablespoons chopped parsley

Steps:

  • In a large skillet, melt butter over medium heat; add in scallops; saute until they turn opaque, about 3 minutes.
  • Add in shrimp; saute until they turn pink, about 3 minutes.
  • With a slotted spoon, remove scallops and shrimp to a plate.
  • Add in onions, garlic, bell pepper, and mushrooms; saute until vegetables are tender, about 5 minutes (add more butter, if necessary).
  • Stir in wine, mustard, lemon juice, salt, and pepper; cook until liquid is slightly reduced, 2-3 minutes.
  • Return scallops and shrimp to sauce; cook until reheated and flavors are blended, about 5 minutes.
  • Stir in parsley; serve immediately.

Nutrition Facts : Calories 251.1, Fat 8.2, SaturatedFat 4, Cholesterol 172.9, Sodium 325.6, Carbohydrate 7.7, Fiber 1.4, Sugar 2, Protein 33.5

SCALLION, MUSHROOM, AND SHRIMP CUSTARDS



Scallion, Mushroom, and Shrimp Custards image

Categories     Egg     Mushroom     Shellfish     Appetizer     Steam     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Serves 4 as a first course

Number Of Ingredients 8

3 large eggs
1 1/2 cups chicken broth
2 teaspoons mirin
1 teaspoon soy sauce such as Kikkoman
1 teaspoon freshly grated lemon zest
4 medium shrimp
1 scallion
1 large mushroom

Steps:

  • In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
  • Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
  • Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
  • Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more.
  • Serve custards immediately.

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