EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
SOLE MEUNIèRE
This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
Provided by Good Food team
Categories Dinner, Supper
Time 12m
Number Of Ingredients 6
Steps:
- Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
- Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
- Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.
Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium
SHRIMP MEUNIERE
This recipe is very versatile. It can be used as an appetizer or as an entree'. It will serve 8 as an appetizer or 4 as an entree'. Another great recipe from the New Orleans cookbook "Jambalaya".
Provided by Luby Luby Luby
Categories < 4 Hours
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large covered skillet, slowly melt butter over medium-low heat.
- Add vegetables, garlic puree' salt, pepper, cayenne pepper and Worcestershire sauce.
- Simmer for approximately 30 minutes or until vegetables are soft, stirring occasionally.
- Dissolve cornstarch in wine.
- Blend mixture into vegetables.
- Add shrimp, cover and simmer 5 to 10 minutes.
- Serve immediately.
Nutrition Facts : Calories 303, Fat 14.6, SaturatedFat 7.9, Cholesterol 289.7, Sodium 654.7, Carbohydrate 5.1, Fiber 0.7, Sugar 0.9, Protein 35.2
CREOLE MEUNIERE SAUCE
Provided by Emeril Lagasse
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.
CREOLE SHRIMP AND PASTA MEUNIERE
This recipe is one of my favorites, because the taste of the shrimp doesn't get lost in the sauce. The sauce has just a hint of a kick, and really enhances the shrimp. Just wonderful...enjoy!!
Provided by Betty Pritchard
Categories Shrimp Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, and hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf, and thyme. Keep warm, but do not simmer.
- Heat oil in large skillet. Saute shrimp in oil for 3 to 4 minutes, or just until shrimp turn pink. Pour off all but 1 tablespoon liquid from skillet. Remove and discard bay leaf. Add butter sauce, and stir well. Stir in parsley. Serve over angel hair pasta.
Nutrition Facts : Calories 748 calories, Carbohydrate 66 g, Cholesterol 269.1 mg, Fat 36 g, Fiber 4.9 g, Protein 41.3 g, SaturatedFat 14.6 g, Sodium 626.6 mg, Sugar 2.5 g
SHRIMP MEUNIERE
Women's home companion recipe from a page someone tore out and saved. They starred the daylights out of that recipe too. Came from an auction.
Provided by drhousespcatcher
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the butter and add the shrimp cooking long enough to heat through thoroughly.
- Remove to a hot platter.
- Add lemon juice to the butter and the parsley.
- Season with the salt and pepper to taste.
- Pour this over the shrimp on the platter. Serve.
Nutrition Facts : Calories 137, Fat 15.3, SaturatedFat 9.7, Cholesterol 40.7, Sodium 109.1, Carbohydrate 0.5, Sugar 0.1, Protein 0.2
SALMON MEUNIERE
A preparation that's normally used for sole, the buttery lemon flavors also complement salmon quite well. Take care not to overcook the fish. The directions given are for 1-inch thick salmon pieces; adjust the time according for thinner or thicker pieces. This makes enough sauce to lightly drizzle over the salmon. If you like a lot of sauce, double the sauce ingredients.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
- Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
- Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 6.8 g, Cholesterol 86.3 mg, Fat 25.9 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 10 g, Sodium 136.6 mg, Sugar 0.2 g
More about "shrimp meuniere recipes"
CLASSIC SOLE MEUNIèRE RECIPE | BON APPéTIT
From bonappetit.com
BEST SHRIMP CREOLE RECIPE - HOW TO MAKE SHRIMP CREOLE
From delish.com
FISH à LA MEUNIèRE RECIPE USES BUTTER, LEMON, AND PARSLEY
From thespruceeats.com
SHRIMP MEUNIERE RECIPE BY SEAFOOD.MASTER.CHEF | IFOOD.TV
From ifood.tv
Butter 1/4 Cup (4 tbs) , meltedOlive oil 1/4 Cup (4 tbs)Garlic 2 Clove (10 gm) , dicedCalories 1861 per serving
COOKING FISH à LA MEUNIèRE - HOW-TO - FINECOOKING
From finecooking.com
TROUT MEUNIèRE RECIPE | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
ATLANTIC WINTER SKATE MEUNIèRE - SEA TO TABLE
From sea2table.com
LA MIA CUCINA: CREOLE SHRIMP AND PASTA MEUNIERE - BLOGGER
From llcskitchen.blogspot.com
STUFFED SHRIMP WITH CREOLE MEUNIERE SAUCE - BIGOVEN.COM
From bigoven.com
SHRIMP WITH CREOLE MEUNIERE SAUCE - YOUTUBE
From youtube.com
SHRIMP MEUNIERE - GG'S RECIPES
From tapatalk.com
EASY SOLE MEUNIèRE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SHRIMP MEUNIERE - MEATSANDSAUSAGES.COM
From meatsandsausages.com
WILD TEXAS SHRIMP WITH HOUSE-MADE WORCESTERSHIRE MEUNIERE
From goodtaste.tv
STUFFED SHRIMP WITH CREOLE MEUNIRE SAUCE | EMERILS.COM
From emerils.com
SHRIMP MEUNIERE - RECIPE | COOKS.COM
From cooks.com
SEA TROUT MEUNIèRE RECIPE | MYRECIPES
From myrecipes.com
STUFFED SHRIMP WITH CREOLE MEUNIERE SAUCE RECIPE - COOKING …
From cookingchanneltv.com
CREOLE SHRIMP AND PASTA MEUNIERE - NONONSENSE.RECIPES
From nononsense.recipes
RAY MEUNIèRE WITH MUSHROOMS - ESSENTIAL PEPIN
From ww2.kqed.org
SOLE MEUNIèRE WITH BROWN SHRIMPS RECIPE - BBC FOOD
From bbc.co.uk
CREOLE SHRIMP AND PASTA MEUNIERE | RECIPESTY
From recipesty.com
STRIPED BASS MEUNIèRE RECIPE | MYRECIPES
From myrecipes.com
SIMPLE SAUCE MEUNIèRE | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
SHRIMP RECIPE: CREOLE SHRIMP AND PASTA MEUNIERE BY BETTY …
From redcipes.com
CREOLE SHRIMP AND PASTA MEUNIERE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
JULIA CHILD'S MUSSELS MARINIERE - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
STUFFED SHRIMP WITH CREOLE MEUNIERE SAUCE – RECIPES NETWORK
From recipenet.org
SHRIMP MEUNIERE - RECIPE | COOKS.COM
From cooks.com
CREOLE SHRIMP AND PASTA MEUNIERE - PESCATARIAN RECIPES
From fooddiez.com
STUFFED SHRIMP WITH CREOLE MEUNIERE SAUCE | EMERILS.COM
From emerils.com
CREOLE SHRIMP AND PASTA MEUNIERE RECIPE FOR YOUR FAMILY
From megaamoda.home.blog
SNAPPER MEUNIERE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love