MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}
Recipe for mixed seafood in a creamy garlic wine sauce, or mariscos al ajillo. Made with a mix of shrimp, calamari or squid, and bay scallops cooked in a sauce of butter, garlic, white onion, white wine, cream, and parsley.
Provided by Layla Pujol
Categories Appetizer Main Course Starter
Time 25m
Number Of Ingredients 14
Steps:
- Season the seafood with a sprinkle of salt.
- Melt the butter over medium heat in a large skillet.
- Add the onion and garlic, cook for about two minutes.
- Add the shrimp and cook for 1 minute.
- Add the white wine, mix well and cook over high heat for 1 minute.
- Add the heavy cream and cook until the shrimp are almost done.
- Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
- Taste and add salt if needed. Add ground black pepper to taste.
- Mix in the chopped parsley.
- Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
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 IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
CREAMY SEAFOOD STEW
A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
Provided by Good Food team
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
- Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
- Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.
Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium
CREAM AND SEAFOOD SAUCE
I copied this recipe years ago out of a cookbook a friend received for Christmas. It has been one of my favorite pasta recipes ever since. I can't stand mushrooms, so I never use them. I also use lobster meat sometimes. Imitation crab and/or lobster meat works well in a pinch. Sauce tends to thicken after removed from heat. Since the recipe was listed as a sauce, it didn't give an exact amount of pasta. It simply recommended using a shell or curly type. I'm guessing 6-8 ounces is how much I use and I usually use rotini. Cooking the pasta isn't included in cooking time.
Provided by nranger7
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
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).
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