MAKEOVER VELVET SHRIMP
"Rich and creamy" perfectly describes Vonda Nixon's scrumptious seafood pasta. "Topped with shrimp, a white sauce and cheese, this linguine dish is a fast, easy meal," Vonda says from Anchorage, Alaska. This made-over version skims back on calories and fat, but it's still a seafood delight sure to prove popular in your home.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm. , Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.
Nutrition Facts : Calories 388 calories, Fat 11g fat (6g saturated fat), Cholesterol 150mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
HOW TO VELVET PORK FOR STIR-FRY
Velveting is a common Chinese cooking technique, where you marinate and pre-cook meat or seafood before stir-frying. Learn how to velvet pork for stir-fry!
Provided by Bill
Categories Pork
Time 35m
Number Of Ingredients 9
Steps:
- Slice pork as required for your recipe. In a medium bowl, add the pork, water, Shaoxing wine, oyster sauce, and baking soda (if using).
- Mix with your hands until the pork is well coated and the liquid is absorbed into the meat. Add the cornstarch, vegetable oil, and optional sesame oil and white pepper (if using). Mix again until everything's well incorporated. Set aside and let the pork marinate for at least 30 minutes or overnight (if marinating overnight, let the pork come up to room temperature before starting your dish.
- To sear the pork, place your wok over high heat. When it starts to smoke lightly, add 2 tablespoons oil around the perimeter of the wok to coat the surface. Add the pork in one layer, allowing it to sear for 30 seconds. Stir-fry until it has turned opaque, remove from the wok, and set aside.
- To blanch, bring water to a boil in your wok. Stir in the pork. Once it turns opaque, blanch for an additional 10 second, and remove from the wok using a spider or strainer. Set aside.
- Now your pork is ready to be added to your stir-fry. Remember, whether searing or blanching, you will cook the pork again in your stir-fry, so avoid overcooking it during the pre-cook step.
Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Protein 19 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 206 mg, ServingSize 1 serving
VELVET SHRIMP
I got this on a Somersize mailing list I was on several years ago. I don't even know who the original poster was! Whoever it was, I'm grateful they shared - this is a tasty dish appropriate for Level 1 Somersizers.
Provided by bunkie68
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in a 10-inch skillet over high heat for 1 minute.
- Stir in green onions and 2 tsp.
- of the seasoning mix; cook for 1 minute.
- Add shrimp and garlic; cook, stirring occasionally, for 2 minutes.
- Stir in cream and remaining seasoning mix; cook for 1 minute.
- Remove shrimp with slotted spoon.
- Boil cream in same skillet, whisking constantly, for 2 minutes.
- Stir in cheese, then add shrimp back to skillet.
- Serve immediately.
VELVET SHRIMP
A thick and creamy white sauce tops linguine and shrimp in this savory entree. "This is a fast and easy way to get a meal on the table in a hurry," Vonda Nixon relates from Anchorage, Alaska. "The clients of my cooking business request this dish time and again."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet over medium-low heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm. , Add cream to the pan, stirring to loosen any browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until cream is reduced to about 1-1/4 cups., Stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.
Nutrition Facts : Calories 656 calories, Fat 36g fat (21g saturated fat), Cholesterol 227mg cholesterol, Sodium 776mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.
VELVET SHRIMP
This looks deliciously decadent, yet it's from Light & Tasty so it's won't break the calorie bank! I plan to make this for my brother's birthday this summer (he loves shrimp and fettucini).
Provided by A Messy Cook
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Meanwhile, in large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute.
- Stir in seasoning and cook 1 minute more.
- Add shrimp and cook for 3-4 minutes, or until shrimp turn pink; remove from skillet and keep warm.
- Combine flour and cream until smooth; stir into skillet, scraping up browned bits.
- Bring to boil; cook and stir for 2 minutes or until thickened.
- Reduce heat and stir in cheese just until melted.
- Return shrimp to pan and heat through. Drain linguine and top with shrimp mixture.
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