Poached Fish In Shrimp Sauce Recipes

POACHED FISH IN SHRIMP SAUCE

Steps:

• Sauce:Melt margarine in a saucepan over low heat.
• Stir in flour then gradually add the half and half.
• Cook over medium heat until thickened, stirring constantly.
• Add remaining ingredients and simmer over very low heat while preparing fish.
• Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
• Add milk, salt, and pepper to the fish.
• Cover with waxed paper and microwave for 3 minutes on full power.
• Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
• Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.

POACHED CAJUN SHRIMP

Steps:

• In a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.

POACHED SHRIMP

Steps:

• Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
• Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
• Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.

POACHED FISH IN RED PEPPER SAUCE

Steps:

• Heat the olive oil in a large, deep frying pan. Add the onion and fry over a medium heat for 5-10min until softened. Add the pepper and fry for a further 2-3min.
• Stir in the tomatoes and vinegar, bring to the boil and cook for 1-2min, then add the fish and poach gently for 10min, adding a splash of water if the sauce becomes too thick. Stir through the cilantro, season with salt and pepper and serve.

BAKED FISH WITH SHRIMP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
• Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
• Bake, uncovered, for 20 to 25 minutes.

POACHED FISH WITH RUSSIAN SAUCE

Steps:

• Put the oil in a deep skillet and turn the heat to medium-high. A minute later, add the mushrooms and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook until they break down and release their juices, about 10 minutes. Stir in the olives, pickles, capers, stock, and salt and pepper and bring to a steady simmer.
• Sprinkle the fish with salt and pepper, then gently slide the fillets into the stock and cook just until a thin-bladed knife passes through with little resistance, less than 10 minutes. Transfer the fish to a warmed serving dish.
• Bring the sauce to a boil and reduce slightly. If you want a thickened sauce, as is traditional, mix the cornstarch with 2 tablespoons cold water and stir into the sauce. Lower the heat, then simmer until the sauce thickens; taste and adjust the seasoning. Spoon the sauce over the fish, garnish with parsley, and serve.

POACHED SHRIMP

Steps:

• Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
• Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.

POACHED SHRIMP WITH DIPPING SAUCE

Steps:

• In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
• When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.