Santa Barbara Shrimp With Mustard Recipes

Steps:

• Remove the woody stem from and wash the Portabella Mushroom.
• Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
• Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
• Plate with the sautéed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.

Steps:

• Chill 4 salad plates. Preheat the oven to 250 degrees F.
• In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.
• Cut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.
• Mix the peppercress and baby lettuce together in a large bowl and set aside.
• Season shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside.
• Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.

Steps:

• Heat the oil in a small frying pan over low heat. When hot, add the caraway seeds and chili powder and cook for 3 to 4 minutes. Add the shrimp, mustard, salt, and lemon juice and stir well. Cover the pan and cook for 5 to 6 minutes. Stir the mixture well and serve with saffron pilaf, a basic rice pilaf laced with saffron and a green salad.

Steps:

• Combine bread crumbs, crushed tortilla chips, paprika, garlic, salt, pepper, cayenne, and thyme in a shallow dish or bowl. Place flour in another shallow dish or bowl and eggs in a third. Dredge shrimp, 1 at a time, in the flour, then eggs, and then the bread crumb mixture.
• Heat canola oil in a heavy skillet over medium-high heat. When oil is hot, gently add shrimp and cook until golden brown, turning once, about 1 minute per side. Serve immediately with Avocado Salsa.
• Heat olive oil in a large skillet over medium heat. Add jalapenos and serranos and fry over medium heat until tender. Drain and let cool slightly. Add fried peppers to a food processor or blender, along with the avocados and garlic. Blend until smooth. Add cilantro, lime juice, chicken stock, onion powder, and salt and pepper, to taste. Blend until smooth. Serve with Santa Rita Shrimp.

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-high. Add shrimp and garlic; cook, tossing, until shrimp starts to turn pink on the outside but is still translucent on the inside, about 2 minutes (shrimp will finish cooking in step 3). Transfer to a plate; set aside.
• Reduce heat to medium. In same skillet, melt remaining butter. Add shallot; cook until softened, 1 to 2 minutes. Add flour; cook 30 seconds, whisking constantly. Gradually add wine, broth, and mustard, whisking constantly. Simmer until it is as thick as heavy cream, about 5 minutes.
• Using a fine-mesh sieve, strain sauce; discard solids. Return sauce and shrimp to skillet. Bring to a simmer, and cook until shrimp are opaque throughout, about 2 minutes; season with salt and pepper. If desired, serve over rice and garnish with thyme leaves.

Steps:

• Use kitchen scissors to cut the shells of the spot prawns down their backs, from the base of their heads to the tip of their tails. (Don't remove the shells.) If the prawns are wet, dry them with paper towels.
• Heat two heavy-bottomed sauté pans over high heat for 3 to 4 minutes. Swirl 2 tablespoons olive oil into each pan, and carefully place the prawns in the pans, on their sides. (You will need to cook the prawns in batches to avoid overcrowding them.) Season each batch of prawns with 1/2 teaspoon salt and some pepper. Pour another 2 tablespoons oil into each pan, and cook about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side.
• Turn the prawns over, drizzle another 2 tablespoons oil into each pan, and season the second side of each batch with 1/2 teaspoon salt and some pepper. Cook another 3 minutes or so, until the prawns are just cooked. (You can peek inside the cut shell to see that the flesh is completely opaque.)
• Remove the prawns to a platter, and turn the heat under both pans down to medium-low. Divide the shallots, thyme, and sliced chiles between the two pans. Season with 1/4 teaspoon salt and some pepper. Cook 2 minutes, until the shallots are translucent, scraping the pan with a wooden spoon to release all the flavorful shrimp bits. Divide the garlic between the pans, and cook 3 to 4 minutes, stirring often, until the shallots and garlic are soft and just starting to color. Turn the heat back up to high, and add half the cherry tomatoes, 1/2 teaspoon salt, and lots of freshly ground black pepper to each pan. Taste for seasoning, and cook a minute, stirring often.
• Spoon the hot yellow tomato confit onto a large warm platter.
• Add half the prawns, sliced parsley, oregano, and the two basils to each pan, and roll the prawns in the cherry tomatoes to coat well. This final step is a little cumbersome but really helps coat the prawns in the cherry tomato sauce.
• Arrange the prawns on the platter, and squeeze a generous amount of lemon juice over them. Spoon the remaining cherry tomato sauce over the top.
• Serve with lots of crusty bread for sopping up the sauce and juices. The prawns would also be great with steamed rice or over pasta.
• Yellow Tomato Confit
• Preheat the oven to 400°F.
• Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish. Core the yellow tomatoes and place them, stem side down, on top of the onions. Sprinkle with 2 teaspoons salt, and pour the olive oil and 1 cup water over the tomatoes.
• Cook the tomatoes in the oven about 50 minutes, until they soften and blister. Remove the pan from the oven, and let cool 10 minutes. Strain the tomatoes and onions over a bowl, saving the juice. Discard the herbs and half the chiles.
• Transfer half the tomato mixture to a blender with 1/2 cup of the liquid. (You will need to purée in batches.) Process at the lowest speed until the tomatoes are puréed. Pour in more liquid, a little at a time, until the tomato confit is the consistency of heavy cream. Turn the speed up, and blend about a minute, until completely smooth. Transfer to a container, and repeat with the second half of the tomatoes. (You may not need all the liquid.) Season with 1/2 teaspoon salt and some pepper. Taste for seasoning.
• Note
• If you can't find spot prawns, make this summer dish with another type of fresh prawn or large gulf shrimp sold in their shells.
• You can make the yellow tomato confit in the morning. The rest of the cooking must be done at the last minute, but you can get all the slicing and herb-prepping done ahead, so that when it comes time to cook you'll be ready. The spot prawns should be cleaned right before they're cooked and not any earlier. When it comes to sautéing the prawns, for six people you'll need two or three sauté pans, or you can do them in batches. While cooking the shallots and tomatoes in one pan, you could be sautéing the last batch of prawns in the other.

Steps:

• Stir first 4 ingredients in medium bowl to blend. Add shrimp; toss to coat. Refrigerate at least 1 hour and up to 3 hours.
• Preheat broiler. Line baking sheet with foil. Thread shrimp onto skewers. Sprinkle with salt and pepper. Broil until cooked through, 2 minutes per side.
• Remove shrimp from skewers. Arrange on platter. Serve with toothpicks.

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.