Garlic Custard With Shrimp And Tomato Broth Recipes

SHRIMP WITH BASIL, GARLIC, AND TOMATOES

Steps:

• In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
• Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
• Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
• Drain fettucine and toss with shrimp mixture.

GARLIC CUSTARD WITH SHRIMP AND TOMATO BROTH

Steps:

• Strain the tomato juice through a sieve lined with a paper towel, stirring occasionally. This will take about 1 1/2 hours.
• Place the milk and garlic in a medium saucepan over medium heat. Bring just to the simmering point and remove from heat. Let stand until cool.
• Meanwhile, place the tomato juice in a nonreactive saucepan and bring to a simmer. Lower the heat, add the shrimp and cook until done, about 1 minute. Season with salt and pepper to taste.
• Spray 4 half-cup ramekins with the olive oil. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt. Strain through a fine sieve and divide among the ramekins. Bring water in a steamer to a boil and adjust to a low simmer. Place the ramekins in the steamer, cover and steam until set, about 20 minutes.
• Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the peppers and cook until crisp-tender, about 3 minutes. Rewarm the tomato broth.
• Unmold the custards into the center of 4 shallow soup bowls. Ladle some of the tomato broth around each custard, dividing the shrimp evenly among the bowls. Place the peppers around the custards and sprinkle the top with chives. Serve immediately.

PASTA WITH SHRIMP, TOMATOES AND GARLIC

Steps:

• Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes. Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
• Drain pasta; divide between large shallow bowls. Using tongs, place shrimp atop pasta. Boil sauce in skillet until thickened slightly, about 2 minutes. Spoon sauce over shrimp. Sprinkle with basil and serve.

SHRIMP AND FINGERLINGS IN TOMATO BROTH

Steps:

• Heat oil in heavy large pot over medium heat. Add onions; sauté until very tender and beginning to brown, stirring often, about 18 minutes. Add garlic and paprika; stir 2 minutes. Stir in tomatoes with juice and cook until very thick, stirring frequently, about 30 minutes. Stir in rosemary and crushed red pepper. Add wine and cook until liquid evaporates completely, stirring often, about 10 minutes. Stir in clam juice, then 3 cups water. DO AHEAD: Broth can be made 1 day ahead. Cool, then cover and chill.
• Bring broth to boil. Add potatoes; simmer until almost tender, about 5 minutes. Add shrimp; simmer until just cooked through, about 5 minutes longer. Season with salt and pepper.

GARLIC CUSTARD

Steps:

• Place the stock in a saucepan with the garlic, bring to a boil and reduce heat to low. Simmer until the stock is reduced by half, about 20 minutes. Set aside to cool. Strain and discard the garlic; you should have 1 cup. (Add water to equal 1 cup if necessary.)
• Preheat oven to 250 degrees. In a medium saucepan over low heat, bring the cream and stock to a simmer. Place the eggs and sherry in a blender, and with the setting on high, slowly drizzle in the warm cream mixture. Add the salt and pepper. Transfer to a bowl and skim off the foam.
• Butter 4 2/3-cup ceramic ramekins or custard dishes. Place the ramekins in a baking dish; pour boiling water in the dish until it comes halfway up the side. Carefully ladle the custard into the ramekins, filling each to 1/4 inch from the top. Bake until the custard is just set, about 40 minutes. The custard may be served warm from the ramekins or chilled and unmolded onto serving plates. (To unmold, run a knife around the edge of each ramekin, place a plate upside down over the top and quickly flip so that the plate is right side up. Tap or gently shake the ramekin to release the custard.)

EASY SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

GARLIC CUSTARD

Steps:

• Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
• Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes.
• Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine. (Let cool to luke-warm before adding the egg yolks.).
• Add the egg yolks one at a time, whisking continuously. (The egg yolks can be whisked together, and slowly drizzled into the garlic-cream sauce under constant whisking; this step is much easier with a helper.).
• Add the cheese, salt and pepper.
• Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes.
• Let cool slightly before unmolding.
• Serves 6.

SHRIMP & TOMATOES IN SPICY BROTH

Steps:

• Heat the oil in a large skillet over med. heat.
• Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, ~1 minute.
• Add the wine and bring to a boil.
• Add tomatoes and juice, lower to simmer. Sim until tomatoes break down and flavors blend, ~10 minutes.
• Add Shrimp and basil to the summering broth. Sim until the shrimp are cooked through, about 2-3 minutes.
• Divide into bowls and serve with bread!