WebAdd the shrimp and sauté them for 1 minute on each side. They should be slightly pink with golden edges, but not cooked fully. Add the shrimp (and extra butter) to the sauce. Stir …
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WebInstructions. In a large saucepan, melt 1 T butter over medium heat. Add the shrimp shells and cook, stirring, until crisp, about 5 minutes. In a small bowl, whisk the milk with the …
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WebCook 1 minute longer. Beat egg yolks slightly. Blend in cream. Add to lobster. Cook over low heat until mixture thickens, stirring constantly. (Sauce will curdle if overcooked. If this …
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WebSeason the sauce with nutmeg, salt, and white pepper. Remove from heat. Cover to keep warm while you cook the seafood. Step 4. In another large nonstick skillet, heat the oil, …
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WebFor the seafood. Preheat oven to 375° F. Gently remove lobster meat from shell and place on top of shell. Place in a largeshallow baking dish. Melt 2 Tablespoons butter with garlic …
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WebInstructions. Put all the seafood in a bowl and season with ⅓ teaspoon kosher salt and ⅓ teaspoon freshly cracked pepper. Heat 1-½ tablespoons olive oil in a non-stick pan over …
WebLeave small to medium shrimp whole, if desired. Transfer the shrimp to a large bowl. To the bowl with the shrimp, add the lobster, scallops, or crabmeat along with the sherry, …
WebHeat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set …
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WebCoat the vegetables with flour. Cook for a minute, then deglaze the pan with the wine until absorbed. Add the broth, potatoes, and seafood to the pot. Bring to a simmer and cook …
WebMelt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over …
WebIn a 2-quart saucepan over low heat, melt the butter. Add shallots and adjust heat to saute, until shallots are translucent, about 2-3 minutes. Add sherry and continue to cook about …
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WebCombine butter, flour, and salt in a saucepan. Cook for 2 minutes. Slowly pour in milk and bring mixture to a boil. Stir sherry into the mixture. Season with ketchup, paprika, and …
WebBlend the flour and seasonings into the butter. Cook, stirring, for about 2 minutes. Gradually add half-and-half and sherry to the roux; cook until the sauce is smooth and has …
WebFor the poached seafood: Preheat oven to 400º Fahrenheit. In a large, heavy saucepan, stir together dry white wine, water, bay leaves, and 1/2 teaspoon Old Bay. Bring poaching …
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WebAdd 2 tablespoons of the heavy cream to the egg yolks and whisk with a fork. Melt butter in a large skillet over medium-high heat. Add minced garlic to the butter and saute for 1 …
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WebWhisk together the sauce. In a separate bowl, whisk all remaining ingredients to make the imperial sauce. Pour half of the sauce into the shrimp, scallops, and crab mixture. …
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WebSteps to Make It. In a large nonstick saucepan, sauté the onion and mushrooms in the butter until they are tender. Stir in 3 tablespoons flour. Cook, with stirring, for 1 minute to make …
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