Poached Fish In Shrimp Sauce Recipes

POACHED FISH IN SHRIMP SAUCE

Steps:

• Sauce:Melt margarine in a saucepan over low heat.
• Stir in flour then gradually add the half and half.
• Cook over medium heat until thickened, stirring constantly.
• Add remaining ingredients and simmer over very low heat while preparing fish.
• Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
• Add milk, salt, and pepper to the fish.
• Cover with waxed paper and microwave for 3 minutes on full power.
• Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
• Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.

FISH IN SHRIMP SAUCE

Steps:

• Spread onion in bottom of greased casserole.
• Place fish on top of onion and season to your liking.
• Mix soup and wine and pour over fish.
• Sprinkle with paprika.
• Bake at 350 degrees for about 30 minutes.
• Serve over rice.

POACHED SHRIMP

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

POACHED FISH

Steps:

• In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
• Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
• Serve.

POACHED FISH IN CREOLE SAUCE

Steps:

• Make the sauce: In a large saucepan, heat the oil over moderate heat. Add the scallions, garlic, celery, green pepper, and onions. Cook, stirring frequently, about 5 minute until softened but not brown. Add the flour to the veg. mixture and stir to combine. Continue to cook, stirring, about 1 minute longer. Add the tomatoes, lemon juice, worcestershire sauce, thyme, cayenne, black pepper, and stock. Bring to a boil, stirring, then simmer, partially covered, 25-30 minute Stir the parsley into the sauce, then remove about 1 cup of the sauce from the pan and reserve. Add the fish fillets to the pan in a single layer. Pour the reserved sauce over the fillets. Partially cover the pan and simmer the fish about 10 minutes, until the fish flakes. With a large slotted spatula, transfer the fish to a serving dish and spoon the sauce over the fillets. Serve with creamy mashed potatoes or rice and green beans.

POACHED SHRIMP WITH DIPPING SAUCE

Steps:

• In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
• When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.