SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE
Categories Milk/Cream Mushroom Shellfish Sauté Dinner Meat Veal Shrimp Fall Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
- Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
- Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;
SMOTHERED SHRIMP IN CRAB-MEAT GRAVY
Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it's hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.
Provided by Sam Sifton
Categories dinner, appetizer
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 18
Steps:
- In a large, heavy-bottomed pot or Dutch oven set over medium heat, melt butter with olive oil. When the butter begins to foam, add garlic, onion, celery and pepper, and sauté until onion is translucent, stirring often, approximately 10 minutes. Adjust heat to high, add flour and stir briskly to make a blended, smooth roux. Continue cooking until the roux begins to brown, about 5 minutes. Reduce the heat to medium low, and continue to cook, stirring often, for an additional 20 to 30 minutes, until the mixture has turned a deep brown. Be careful not to burn it.
- Add sage, thyme, sherry, Worcestershire sauce, nutmeg, cayenne pepper and clam juice or stock, and stir to combine, then return the heat to medium. When the mixture begins to simmer, add tomato paste, and season with salt and pepper. Cook for approximately 15 minutes, stirring often. Add shrimp, cook 3 to 4 minutes, then gently fold in the crab meat and simmer an additional 2 to 3 minutes to heat through. Serve ladled over stone-ground grits.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 2214 milligrams, Sugar 3 grams, TransFat 1 gram
SHRIMP AND CRAB MEAT WITH RICE
Make and share this Shrimp and Crab Meat With Rice recipe from Food.com.
Provided by Eric R.
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.
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- In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
- Season the veal with salt and pepper. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
- Melt the remaining 1 tablespoon of butter in the same skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the crème fraîche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
- Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Garnish with chives and serve with steamed new potatoes.
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- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
- Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
- Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
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