Shrimp Segnette Recipes
SIMPLE GARLIC & BUTTER SHRIMP WITH SPAGHETTI (SHRIMP SCAMPI)
Provided by Christina Conte (Christina's Cucina)
Number Of Ingredients 8
Steps:
- Cook the spaghetti as directed on the box. While it is simmering, make the shrimp and sauce.
- Rinse, then dry the shrimp in paper towel.
- Place the olive oil and 1 tbsp of the butter in a sauté pan over medium high heat. Add the minced garlic and cook for about 2 minutes, then add the parsley.
- Turn the heat up, then add the shrimp.
- The shrimp will only need to cook for about 4 or 5 minutes, so as soon as they turn pink, turn them over and make sure they are evenly cooked. Season with a little salt and pepper.
- Add a little white wine (or water from the pasta that's cooking), and the other 2 tablespoons of butter.
- Stir well and remove from heat. Cover to keep warm until the pasta is ready.
- Drain the pasta and place in a bowl with the shrimp and sauce added on top. Stir to coat the pasta.
- Serve immediately.
Nutrition Facts : Calories 494 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, ServingSize 1 bowl, Sodium 0 grams sodium, Sugar 0 grams sugar
SHRIMP SEGNETTE
Shrimp Segnette
Provided by Waldorf Astoria
Yield 4 servings
Number Of Ingredients 52
Steps:
- Sweat the shallot and garlic in 1 tablespoon of olive oil. Add the chopped cauliflower and vadauvan. Continue to cook until the vadauvan becomes very aromatic, glace with white wine, and reduce until gone. Add just enough water to cover and cook until all the water has evaporated and the cauliflower is soft. Whip the mascarpone and hold in the fridge. Blend the cauliflower mixture until completely smooth. Season the mixture with salt and Meyer lemon zest, add the honey and cool. Once cooled, fold the cauliflower mixture into the whipped mascarpone.
- Heat 2 tbs oil in a large pot. Add the shrimp shells and cook until red and fragrant. Add the vegetables and sweat until soft. Add tomato paste and mix to coat evenly. Deglaze with 1 cup white wine and reduce by half. Add water to cover and let simmer for approximately 35-45 min. Cool down immediately.
- Whip egg whites to soft peaks and fold in vegetables and shrimp meat. Add this mixture to the (room temperature) shrimp stock on the stove. Turn heat to medium high and whisk well for 30 seconds. Let stock heat up very slow, being careful not to let it boil. Gently scrape the bottom of the pot with a rubber spatula to make sure nothing scorches. Once the raft forms on top of the stock, lower the heat to a low simmer and let clarify for 35-40 min. Make a hole in the raft just large enough to fit a ladle. Strain off the consommé through a chinois lined with cheese cloth.
- Place Vadouvan Curry Spice ingredients into spice grinder and pass to a chinois. Clean and devein shrimp. Season the shrimp with Cajun Spice.
- Cook pasta in boiling salt water until al dente and place into part of the hot shrimp consommé. Sear shrimp in hot olive oil until golden brown, then turn over and pull from heat so they do not overcook. Heat beech mushrooms also in part of the hot shrimp consume. Place cappelletti pasta and seared shrimp onto your plate, garnish with the beech mushrooms, shaved watermelon radish, micro flowers/greens and fennel fronds. Then pour your hot shrimp consume into your plate and finish with the shrimp oil.
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BAREFOOT CONTESSA | LINGUINE WITH SHRIMP SCAMPI
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- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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