LINGUINE WITH SCALLION SAUCE AND SAUTEED SHRIMP
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
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
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
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
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
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
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
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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- Clean the shrimp and allow to defrost if using frozen. Pat the shrimp dry and set aside on a plate. Then wash and julienne the scallions and set them aside, along with the sliced ginger and chili.
- Heat a pan or wok until it is almost smoking and add 2 tablespoons of oil. Add the ginger and saute for 15 seconds over high heat.
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- Add the shaoxing wine and cover immediately, keeping the heat on high. Let the shrimp cook for 30 seconds. Take the cover off and continue to stir. Add the salt, white pepper and soy sauce. Give it another quick stir and plate it up.
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- To prepare marinade: Combine 2 tablespoons each scallions and tamari (or soy sauce), sesame oil, mirin (or sherry), ginger, garlic and chile paste in a medium bowl. Set aside 6 shrimp and coarsely chop the rest. Add the chopped shrimp to the marinade and stir to coat. Let marinate for 30 minutes.
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SCALLION GINGER SHRIMP RECIPE (REDUX!) - THE WOKS OF LIFE
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4.9/5 (11)Total Time 15 minsCategory Fish And SeafoodCalories 191 per serving
- Defrost your shrimp and give them a quick rinse, checking them for any veins. After they are defrosted and clean, place them into a colander to drain well. Pat them dry with a paper towel.
- Cut the scallions into 2 1/2 inch pieces and slice the ginger to about 1/8 inch thickness. Heat the oil in your wok over medium heat and spread the ginger across the wok. Let it fry in the oil for about 20 seconds to infuse the oil with all that great flavor, and immediately turn up the flame to the highest setting.
- Next, add the scallion ends and the meatier middle parts of the scallion. Give everything a quick stir and add the shrimp. Let the shrimp sear for 20 seconds and add the wine, sesame oil, salt, white pepper, and pinch of sugar.
- Add the remaining green portion of the scallions and stir-fry until the shrimp is just cooked through. Add in the dash of soy if using, and give everything a final toss. Plate and serve immeidately
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2.5/5 (4)Estimated Reading Time 2 minsServings 6
- Combine dashi powder, 1 tablespoon mirin, and 2 cups warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard.
- Set a large bamboo steamer over a large pot filled with 1-inch of simmering water. If using fresh peas, place in a small wide bowl and set bowl in steamer. Cover and cook until peas are tender, about 5 minutes (if using frozen peas, do not cook). Repeat with shrimp and mushrooms, placing each in separate small wide bowls, and cook in steamer until shrimp are just opaque and mushrooms are softened, about 2 minutes for each.
- Gently mix eggs in a large bowl to blend (do not create bubbles); stir in dashi mixture reserved for custard. Pour custard through a fine-mesh sieve into a large bowl or a 4-cup measuring cup.
- Toss peas, mushrooms, and scallions in a medium bowl and combine. Divide all but 2 tablespoons pea mixture among 6 small heatproof bowls or 8-ounce ramekins (set remaining pea mixture aside for serving); pour dashi custard over pea mixture, dividing evenly. Tightly cover each bowl with plastic wrap.
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