French Seafood Sauce With Prawns Recipes

5 GREAT PRAWN DIPPING SAUCES

Steps:

• Place ingredients in a bowl and mix to combine.
• Adjust salt to taste (Note 3).
• Place all ingredients except coriander in a bowl, whisk well. Stir through coriander and add salt and pepper to taste. Rest 20 minutes before using.

SHRIMP FRANCESE

Steps:

• Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
• Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
• Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
• Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.

SHRIMP FRANCESE

Steps:

• Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture.
• Whisk together broth, wine, and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in oil, then butter. Cook shrimp in 2 single-layer batches, adding more oil between batches as needed, until golden, about 1 1/2 minutes on each side; transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley, and pour over shrimp. Serve immediately.

SHRIMP PROVENCAL

Steps:

• Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
• Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC

Steps:

• For sauce base:
• Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
• For shrimp:
• Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
• Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
• Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
• Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

CRAB AND SHRIMP CREPES WITH MORNAY SAUCE

Steps:

• Make crepes---------.
• Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
• Cover batter and set aside for 30 minutes.
• Heat cooking oil in pan.
• Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
• Turn and cook other side.
• Repeat with remaining batter.
• Place crepes between pieces of waxed paper to keep from sticking together.
• Set aside.
• Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
• For Mornay sauce-----------.
• In a small saucepan, melt butter and blend in Flour.
• Stir in milk.
• Cook, stirring constantly, until sauce thickens.
• Add cheese and blend well.
• Add egg yolk mixture and blend well.
• Season with salt and pepper and remove from heat.
• For Crepe mixture----------.
• Butter a large shallow baking dish.
• In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
• Stir in seafood.
• Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
• Stir together until heated through.
• Spoon 2 tablespoons of mixture into middle of crepe and roll up.
• Place seam side down in buttered baking dish.
• Repeat with remaining crepes.
• Top with remaining sauce and Parmesan cheese.
• Bake for 15 minutes until sauce is warm and bubbly.

COGNAC SHRIMP WITH BEURRE BLANC SAUCE

Steps:

• Gather the ingredients.
• Simmer shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5 to 10 minutes, until mixture is reduced to about 2 tablespoons.
• Add cream and bring to just under a simmer.
• When first few bubbles rise, turn heat down very slightly and add 12 tablespoons of butter, 1 tablespoon at a time, whisking constantly. Be sure to allow 1 pat of butter to melt completely before adding the next.
• Once butter is fully incorporated, season beurre blanc sauce with white pepper and set aside.
• In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through-about 3 to 4 minutes.
• Reduce heat to low and season shrimp with salt. Carefully add Cognac (it may flame) and stir thoroughly.
• Spoon warm beurre blanc sauce over hot shrimp and serve.

SHRIMP PROVENçALE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add shrimp and sauté just until pink, about 1 minute. Using slotted spoon, transfer shrimp to bowl. Add bell peppers, onion, thyme, garlic and fennel seeds to skillet. Sauté until onion softens, about 8 minutes. Add tomatoes with juices, olives, wine and tomato paste; bring to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 10 minutes. Add shrimp; simmer uncovered until shrimp are just opaque in center, about 3 minutes. Mix in basil; season with salt and pepper.

SHRIMP FRANCESE OVER LINGUINE

Steps:

• Combine cornstarch and water in a small bowl. Bring chicken broth, wine, butter, lemon juice, parsley, salt, and pepper to a boil in a medium saucepan over medium heat, stirring occasionally. Add the water and cornstarch mixture, 1 teaspoon at a time, until sauce thickens slightly. Remove from heat.
• While sauce is heating, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
• Coat shrimp with flour, then with beaten egg.
• Heat oil in a large skillet set over medium-high heat. Pan-fry shrimp in the hot oil until opaque, 2 to 3 minutes on each side, working in batches if needed.
• Add cooked shrimp to the finished sauce. Place a serving of pasta on each plate; add about 5 shrimp and a few spoonfuls of sauce over top.

FRENCH QUARTER SHRIMP CREOLE

Steps:

• Melt 2 tablespoons butter in medium skillet; blend in 2 tablespoons flour. Add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden.
• Stir in tomatoes and Hot Sauce. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 5 minutes or until slightly thickened. Stir occasionally. Add shrimp. Cook 5 minutes or just until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired.

FRENCH SHRIMP

Steps:

• Chop parsley and combine with garlic, shallot and butter (not melted).
• Blend well and refrigerate for at least 2 hours.
• Clean and butterfly shrimp.
• Over medium heat, add small amount of oil to skillet.
• When hot, dip shrimp into egg, then fry for about 2 minutes.
• Do not overcrowd and be careful not to overcook; do in batches.
• Place shrimp in oven-proof casserole dish.
• Melt butter mixture and pour over shrimp.
• Broil for 2 minutes or until very hot.