MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}
Recipe for mixed seafood in a creamy garlic wine sauce, or mariscos al ajillo. Made with a mix of shrimp, calamari or squid, and bay scallops cooked in a sauce of butter, garlic, white onion, white wine, cream, and parsley.
Provided by Layla Pujol
Categories Appetizer Main Course Starter
Time 25m
Number Of Ingredients 14
Steps:
- Season the seafood with a sprinkle of salt.
- Melt the butter over medium heat in a large skillet.
- Add the onion and garlic, cook for about two minutes.
- Add the shrimp and cook for 1 minute.
- Add the white wine, mix well and cook over high heat for 1 minute.
- Add the heavy cream and cook until the shrimp are almost done.
- Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
- Taste and add salt if needed. Add ground black pepper to taste.
- Mix in the chopped parsley.
- Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.
SALMON WITH HERB & GARLIC CREAM SAUCE
Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
Provided by Nagi
Number Of Ingredients 13
Steps:
- Season: Pat salmon dry, then sprinkle with salt and pepper.
- Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
- Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
- Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
- Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
- Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
- Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
- Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
- Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
- Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).
Nutrition Facts : Calories 538 kcal, Carbohydrate 4 g, Protein 34 g, Fat 40 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 177 mg, Sodium 519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
SEAFOOD MIX IN CREAM SAUCE
This 15-minute recipe makes an easy, quick, delicious meal, perfect for using that frozen bag of seafood mix.
Provided by Vered DeLeeuw
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Heat one tablespoon of butter in a large skillet over medium-high heat. Season the seafood with half the kosher salt and black pepper.
- When the butter starts foaming, add the seafood to the skillet and cook, stirring often, until just cooked through and no longer translucent, about 3 minutes.
- Using a slotted spoon, transfer the seafood to a plate, cover with foil, and set aside.
- Pour the liquids out of the skillet, wipe it clean with paper towels (careful, it's hot), and add the remaining butter. Reduce the heat to medium.
- When the butter starts foaming, add the garlic to the skillet. Sauté, stirring, until fragrant, 30-60 seconds, depending on how hot your skillet is.
- Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.
- Add the Parmesan cheese and gently stir until melted, about 30 seconds.
- Add the seafood back to the skillet. Gently stir to combine with the sauce and to reheat, about 1 more minute. Sprinkle with parsley and serve.
Nutrition Facts : ServingSize 0.5 recipe, Calories 476 kcal, Carbohydrate 8 g, Protein 40 g, Fat 32 g, SaturatedFat 19 g, Sodium 902 mg, Fiber 1 g, Sugar 1 g
FISH WITH CREAM SAUCE
This recipe is the easy entree to prepare when you want something nutritious and quick for your family. Even people who don't like fish enjoy this satisfying dish. A sour cream sauce complements the mild-flavored fish.-Tiffany Taylor, St. Petersburg, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, toast bread cubes in butter until golden brown; set aside. In a large resealable plastic bag, combine the flour, salt and pepper. Add fish, one fillet at a time; shake to coat. , Place in a greased 13-in. x 9-in. baking dish. Slowly pour milk over fillets. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Spoon sour cream over fillets. Top with the reserved bread cubes. Bake 5 minutes longer or until heated through.
Nutrition Facts :
SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
CREAMY SEAFOOD STEW
A low-fat seafood stew that tastes anything but, and all ready in 30 minutes too
Provided by Good Food team
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
- Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
- Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.
Nutrition Facts : Calories 270 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.22 milligram of sodium
CREAM AND SEAFOOD SAUCE
I copied this recipe years ago out of a cookbook a friend received for Christmas. It has been one of my favorite pasta recipes ever since. I can't stand mushrooms, so I never use them. I also use lobster meat sometimes. Imitation crab and/or lobster meat works well in a pinch. Sauce tends to thicken after removed from heat. Since the recipe was listed as a sauce, it didn't give an exact amount of pasta. It simply recommended using a shell or curly type. I'm guessing 6-8 ounces is how much I use and I usually use rotini. Cooking the pasta isn't included in cooking time.
Provided by nranger7
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients (except last 3) into a large saucepan.
- Bring to a boil, stirring frequently.
- Add cooked and drained pasta along with shrimp and crab meat.
- Cook for one minute.
- Stir in grated cheese.
- Simmer until all cheese has melted (about 2 additional minutes).
SEAFOOD IN LEMON CREAM SAUCE
Make and share this Seafood in Lemon Cream Sauce recipe from Food.com.
Provided by ImPat
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Shell and devein prawns (leave tails intact if you prefer, we don't).
- Into a medium bowl combine prawns, scallops, oil and garlic.
- Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
- Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
- Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
- Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
- Add seafood and simmer uncovered until hot.
- Serve seafood with vegetables and garnish with the parsley.
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