SHRIMP AND SCALLOP FRAICHE - PAULA DEEN
Make and share this Shrimp and Scallop Fraiche - Paula Deen recipe from Food.com.
Provided by mykidslightmylife
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours.
- Clean, peel and devein shrimp, leaving tails on. Pat scallops dry with paper towels and season with salt and pepper.
- Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and saute until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter.
- Add Cognac or wine to pan juice. Dissolve cornstarch in stock and add along with creme fraiche to pan. Simmer until thickened. Pour sauce over shellfish and garnish with basil sprigs.
Nutrition Facts : Calories 547, Fat 36.9, SaturatedFat 22.2, Cholesterol 373, Sodium 555.5, Carbohydrate 8.2, Fiber 0.1, Sugar 0.4, Protein 44.6
SHRIMP, SCALLOP AND PORK SHUMAI
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield about 40 shumai
Number Of Ingredients 18
Steps:
- To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.)
- To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.)
- Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don't touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.
Nutrition Facts : Calories 63, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 84 milligrams, Carbohydrate 7 grams, Protein 4 grams
GARLIC SHRIMP AND SCALLOPS
This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from www.BigEasySeafood.com.
Provided by Sarah Close
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet, heat the oil over medium heat.
- Add the garlic and saute until it begins to brown.
- Remove the garlic with a slotted spoon and set aside.
- Add the pepper flakes to the skillet and increase the heat to medium high.
- Add the garlic, shrimp, scallops, and paprika.
- Saute for 1-2 minutes, stirring constantly.
- Add the chicken broth and cook for 1 minute.
- Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
- Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
- Pour the sauce over the shrimp and scallops and serve immediately.
Nutrition Facts : Calories 133.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 105.2, Sodium 226.6, Carbohydrate 4.2, Fiber 0.5, Sugar 0.2, Protein 21.9
More about "shrimp and scallop fraiche paula deen recipes"
PAULA DEEN: SHRIMP & SCALLOP LASAGNA RECIPE - SERVES 20
From pauladeen.com
5/5 (22)
SHRIMP AND SCALLOPS WITH CASHEWS - PAULA DEEN …
From pauladeenmagazine.com
Author Janece MazeEstimated Reading Time 50 secs
CREAMY TUSCAN SHRIMP AND SCALLOPS | THE BLOND COOK
From theblondcook.com
SHRIMP AND SCALLOP FRAICHE | PAULA DEEN
From start.pauladeen.com
5/5 (1)
SHRIMP AND SCALLOP FRAICHE | PAULA DEEN
From pauladeen.com
5/5 (1)
PAULA DEEN'S SHRIMP AND SCALLOP FRAICHE - YOUTUBE
SHRIMP AND SCALLOP FRAICHE | PAULA DEEN | RECIPE - PINTEREST
From pinterest.com
FRIED SHRIMP AND SCALLOPS | MCCORMICK
From mccormick.com
SHRIMP AND SCALLOP FRAICHE | PAULA DEEN | RECIPE | CREME FRAICHE ...
From pinterest.com
20 SHRIMP AND SCALLOP RECIPES
From allrecipes.com
SHRIMP AND SCALLOP FRAICHE - BIGOVEN
From bigoven.com
SHRIMP AND SCALLOP FRAîCHE RECIPE | EPICURIOUS
From epicurious.com
PAULA DEEN'S NEWLYWED SHRIMP & SCALLOP FRAICHE | PRINT FROM …
From bakespace.com
SHRIMP & SCALLOP FRAICHE - BLAST FROM THE PAST - YOUTUBE
From youtube.com
PAULA DEEN'S NEWLYWED SHRIMP & SCALLOP FRAICHE
From bakespace.com
You'll also love