Homemade Creme Fraiche Recipe Recipe For Shrimp
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
SINFULLY RICH CREME FRAICHE
This is a sinfully rich, thick and creamy, and just a bit tart creme fraiche that my grandmother always made, especially in the summer to be spooned over fresh fruit. Will keep refrigerated up to a week.
Provided by Sandy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18h20m
Yield 12
Number Of Ingredients 2
Steps:
- Mix heavy cream and sour cream together in a glass bowl. Cover with plastic wrap and let stand at room temperature until thickened, 18 to 24 hours. Refrigerate before serving, at least 15 minutes.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 1 g, Cholesterol 31.4 mg, Fat 9.3 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 12.6 mg
BBQ SOAKED SHRIMP WITH CREME FRAICHE DRESSING
Steps:
- Mix all ingredients in a medium bowl and season with salt and pepper, to taste;
- Preheat grill to high. Combine shrimp and bbq sauce in a large bowl, cover and refrigerate for 30 minutes. Remove shrimp from sauce, season with salt and pepper and grill for 2 to 3 minutes on each side, or until cooked through. Place shrimp on a platter and drizzle with the creme fraiche;
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
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- Cook your pasta in plenty of salted water according to pack instructions. Set a timer to cook it until al-dente. Drain well and set aside.
- At the same time as the pasta is cooking… Heat a large pan and add the butter. Stir in the bacon once the butter melts and cook, stirring, for a couple of minutes until it starts to crisp up.
- Add the shrimp and cook for a couple of minutes per side, until they turn pink. Use a slotted spoon to transfer everything to a bowl.
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- Combine the two ingredients in a clean sterile jar and cover with a coffee filter or paper towel and rubber band so the mixture can breathe. Place in a warm area away from drafts for 24 hours.
- After the 24 hours have passed you will notice the mixture had thickened some. This is normal but now the mixture needs to be placed into the refrigerator for 24 hours. During this time the mixture will thicken. You can use it after it's been in the refrigerator after the first 24 hours. It will reach its max thickness after 4 or 5 days.
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- Bring a large pot of water to boil. Cook pasta until al dente according to package directions, about 4-5 minutes.
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- Peel, devein, remove tails and butterfly the shrimp. In a sauce pan with water, add a few leaves of parsley the lemon that you've used to zest and juice, Let this mixture boil for 5 minutes and then add the shrimp and cook until done. Remove shrimp to a plate and set aside.
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- Bring a large pot of water to a boil. Add shrimp; reduce heat, and simmer 2 minutes or until shrimp are done.
- Drain and rinse with cold water; drain. Combine crème fraîche and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk.
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CHEF JOHN'S CREME FRAICHE. Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous. Recipe From allrecipes.com. Provided by Chef John. Time P2DT5m. Yield 32. Steps:
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