Spicy Shrimp or Scallop Saut

Portions: 10 U.S.

Portion size: 4 oz (125 g) Metric

Ingredients

Procedure

1 tsp

5 mL

Paprika

1.

Mix together the spices, herbs, and salt.

'/4 tsp

1 mL

Cayenne

2.

If the shrimp or scallops are wet, dry them with paper

!/4 tsp

1 mL

Black pepper

towels. If you are using sea scallops and they are large,

12 tsp

2 mL

White pepper

cut them into halves or quarters.

14 tsp

1 mL

Dried thyme

3.

Toss the shrimp or scallops with the dry seasonings.

14 tsp

1 mL

Dried basil

4.

Sauté the onion and garlic in a little clarified butter until

14 tsp

1 mL

Dried oregano

they are tender and only lightly browned. Remove them

12 tsp

2 mL

Salt

from the pan and set them aside.

212 lb

1.25 kg

Peeled, deveined shrimp

5.

Add a little more butter to the pan and sauté the seafood

or scallops

just until it is cooked.

6 oz

175 g

Onion, sliced

6.

Return the onion and garlic to the pan and toss to combine.

1

1

Garlic clove, chopped

Serve immediately, accompanied by white rice.

as needed

as needed

Clarified butter

Variation

Per serving:

Calories, 160; Protein, 18 g; Fat, 9 g (50% cal.); Cholesterol, 185 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 390 mg.

For spicy fish fillets, season them well with the dry seasoning mix in the basic recipe. Then dredge them in flour and sauté as for meunière.

Per serving:

Calories, 160; Protein, 18 g; Fat, 9 g (50% cal.); Cholesterol, 185 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 390 mg.

Spicy Shrimp Sauté; Steamed Rice; Sautéed Grated Zucchini

Shrimp and Cucumber in Thai Red Curry

Portions: 12

Portion size: 6 oz (180 g)

U.S.

Metric

Ingredients

2 fl oz

60 mL

Vegetable oil

212 lb

1.2 kg

Shrimp, medium to large,

peeled and deveined

12 oz

375 g

Cucumber, peeled, seeded,

medium dice

18 fl oz

550 mL

Thai Red Curry Sauce

Per serving:

Calories, 200; Protein, 17 g; Fat, 16 g (65% cal.); Cholesterol, 140 mg; Carbohydrates, 2 g; Fiber, 2 g; Sodium, 450 mg.

Procedure

Per serving:

Calories, 200; Protein, 17 g; Fat, 16 g (65% cal.); Cholesterol, 140 mg; Carbohydrates, 2 g; Fiber, 2 g; Sodium, 450 mg.

Note: This method of making a curry is designed for advance preparation and quick, last-minute cooking. A more traditional method is to make the sauce as an integral sauce. Stir-fry the shrimp, add curry paste (see sauce recipe, p. 194), and cook until aromatic. Add the coconut milk, other liquids, flavorings, and any other ingredients indicated in the sauce recipe, and finish cooking.

Shrimp and Cucumber in Thai Red Curry

1. Heat the oil in a sauté pan or wok over high heat.

2. Add the shrimp and stir-fry until well seared.

3. Add the cucumber and stir-fry 1 minute.

4. Add the curry sauce. Cook a few minutes longer, until the shrimp are completely cooked.

5. Serve with rice.

Shrimp and Cucumber in Thai Red Curry

Skate with Caper Butter

Portions: 12 Portion size: 4 oz (125 g)

Ingredients

Portions: 12 Portion size: 4 oz (125 g)

U.S.

Metric

12

12

to taste

to taste

to taste

to taste

3 fl oz

90 mL

3 fl oz

90 mL

as needed

as needed

1 oz

30 g

6 fl oz

180 mL

1 fl oz

30 mL

12 tbsp

180 mL

12 oz

360 g

to taste

Skate fillets, 4 oz (125 g) each Salt

White pepper Vegetable oil Clarified butter Flour

1. Season the fillets with salt and white pepper.

2. Heat the oil and clarified butter in a sauté pan over moderate heat.

3. Dredge the fillets in flour and shake off excess.

4. Sauté the fish, browning it lightly on both sides, until done.

5. Place the fillets on hot dinner plates.

Shallots, chopped fine White wine Lemon juice Capers, drained Butter, cut into small pieces Salt

Per serving:

Calories, 450; Protein, 2 g; Fat, 37 g (90% cal.); Cholesterol, 115 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 510 mg.

6. Drain the butter and oil from the sauté pan, leaving a thin film on the bottom.

7. Add the shallots and sauté just until they are soft.

8. Add the wine. Reduce until about 1 fl oz (30 mL) remains.

9. Add the lemon juice and capers.

10. Whip in the raw butter as for making beurre blanc (p. 179).

11. Season the caper butter to taste with salt.

12. Pour the butter over the fish fillets.

Variation_

For a different kind of caper butter, plate the sautéed skate and top each ■ portion with 1 tbsp (15 mL) capers. Pour hot beurre noisette over the fish, using 1-2 tbsp (15-30 mL) butter per portion.

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