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 …
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WEBMelt 2 tablespoons of butter over medium heat in a skillet. When the butter looks golden, whisk in the flour, paprika, salt, and white pepper. Keep whisking until it’s a thick, …
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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 …
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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, …
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, …
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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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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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 …
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 …
WEBRemove from heat and set aside. Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. …
WEBIn a saucepan, melt 2 tablespoons butter; add 2 tablespoons flour to form a roux. Slowly whisk in 2 cups water and 2 teaspoons Seafood Redi-Base until blended. Add 1/2 …
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 …
WEBStep 1. Bring a large pot of salted water to a boil. Cook lobsters 5 minutes; drain and transfer to an ice bath until cold. Drain lobsters; separate claws and tails, reserving legs. …
WEB15. Set the saucepan on a burner over medium heat and begin whisking. 16. DO NOT STOP whisking until the sauce has thickened and is ready to serve. DO NOT go above …
WEBAdd the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much …
WEBSprinkle the haddock fillets lightly with salt and pepper and arrange them in the baking dish. Melt 1 tablespoon of the butter; drizzle over the fillets. Bake for 20 to 25 minutes, or until …
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WEBPreheat a large pan to medium heat. Melt butter and add in lobster meat, and cook for two minutes, stirring occasionally. Add in the Madeira wine and cook for an additional …