Captn Jacks Seafood Cream Sauce Recipes

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

SHRIMP WITH CAJUN CREAM SAUCE

Steps:

• Set a large skillet over medium heat and add the butter and onion. Cook 4 minutes. Add the garlic, cook 1 more minute.
• Add 1 Tbsp of the Cajun seasoning, worcestershire sauce, chicken broth, and the heavy cream. Bring to a boil and reduce the heat to simmer for 9 to 10 minutes.
• While the sauce is simmering toss the shrimp with the olive oil and remaining 1 Tbsp Cajun seasoning. Put the shrimp on a baking sheet and into a 400 degree oven for 9 to 10 minutes.
• Serve the shrimp and cajun cream sauce over the rice with a lemon wedge and green onions.

THE CAPTAIN JACK

Steps:

• For the jackfruit: Drain cans of jack fruit and pull apart the fruit. Squeeze out and discard the seeds inside (only the seed pods are usable). Mix seed pods together in a bowl with Jalapeno Blackberry BBQ Sauce, cumin, garlic powder and pepper.
• For the sandwich: Preheat a griddle to about 375 degrees F.
• Place four 4-ounce scoops jack fruit mixture on the griddle and heat until just a bit caramelized, then flip and cook the other side, about 3 minutes total. Toast buns and sauce one side with Vegan Chipotle Mayo and the other with Jalapeno Blackberry BBQ Sauce. Place a jack fruit patty on each bun and add some coleslaw, pickles and onions to each.
• Combine vinegar, molasses, fruit spread, agave nectar, soy sauce, tomato paste, ketchup, onion powder, oil, liquid smoke, lemon juice, mustard, paprika, pepper, cumin, salt, cayenne and jalapeno in a saucepan and whisk together. Cover and simmer over medium heat, stirring occasionally, for 20 minutes. Remove from heat and cool.
• Place the soy milk in a food processor, then turn it on low speed. Slowly drizzle in the oil and blend. Pour mixture into a mixing bowl, then whisk in the pureed chipotle, mustard, vinegar, pepper, salt and sriracha until well combined. Refrigerate until ready to use.

CAPT'N JACK'S SEAFOOD CREAM SAUCE

Steps:

• In a saucepan melt butter and add onions, green onions, celery and garlic.
• Add shrimp and cook until shrimp turn pink.
• Add flour and stir in completely.
• Add about half the whole milk and half the cream. Let simmer for about 10 to 15 minutes, stirring often. Add more milk and cream to desired thickness.
• Add Worcestershire, wine (if using), parsley, salt and white pepper to taste, cayenne if using, bay leaves, and chopped mushrooms if using.
• Let seasonings marry, over low heat, about 5 minutes. Stir well.

CAP'N NEWICKS SEAFOOD CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a fry pan add 2 tablespoons of butter and the sherry to scallops and shrimp, saute for approximately 4 minutes or until 1/2 cooked.
• Put sauteed mixture into a 9x12 glass baking dish including 1/2 the juices.
• Sprinkle salt, pepper and Old Bay over the top and stir.
• Add the remaining 2 tablespoons of butter to the crushed ritz crackers and mix well and sprinkle over the top of the scallops and shrimp.
• Slice haddock fillets to 1/2 inch thin and put over the top of the casserole.
• Squeeze fresh lemon over the haddock and sprinkle with parsley for color.
• Bake for 15 minutes or until haddock flakes with a fork.

CAJUN SEAFOOD PASTA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
• Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
• Drain pasta. Serve sauce over noodles.

CREAM AND SEAFOOD SAUCE

Steps:

• Place all ingredients (except last 3) into a large saucepan.
• Bring to a boil, stirring frequently.
• Add cooked and drained pasta along with shrimp and crab meat.
• Cook for one minute.
• Stir in grated cheese.
• Simmer until all cheese has melted (about 2 additional minutes).