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Category: Specialty (Page 8 of 24)

Rich Shrimp for Special Occasions Recipe

Ingredients:
2 packages (10 ounces each) frozen chopped spinach
3 tablespoons butter
1 pound mushrooms, sliced
1 small onion, diced
1 bag (14 ounces) frozen, cooked, shelled shrimp (little ones are best)
2 teaspoons liquid beef bouillon concentrate
1-1/2 cups heavy cream
1 cup sour cream
1 cup grated parmesan cheese

Instructions:

Preheat oven to 350 degrees F.

Cook the spinach.

Melt the butter in a heavy skillet over medium heat, and start sauteing the mushrooms and onions. When they start to get limp, break up your frozen shrimp a bit, and add them to the skillet.

When the shrimp are thawed and the onions are quite limp and translucent, scoop out the veggies and shrimp with a slotted spoon, and put them aside in a bowl. Turn up the burner to medium high. A fair amount of liquid will have accumulated in the bottom of the skillet; add the beef bouillon concentrate to it, and oil the liquid until it’s reduced to about one-third of its original volume.

Turn the burner back down to low, stir in the heavy cream, sour cream and parmesan, and just heat it through (don’t let it boil). Stir the shrimp and vegetables back into this sauce.

Drain spinach well by putting it into a strainer and pressing it with the back of a spoon,to make sure all the liquid has been removed.

Grease a casserole and spread half of the spinach in the bottom of it. Put half of the shrimp mixture over that. Repeat the layers with the rest of the spinach and the rest of the sauce.

Bake for 1-1/2 hours.

6 servings.


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Salmon Rolls Recipe

Ingredients:
1/4 lb lox
4 oz cream cheese
1 tablespoon lemon juice
1 tablespoon capers

Instructions:

Combine cream cheese with lemon juice and capers. Spread on salmon slices and roll up. Chill and slice in bite size pieces. These are very elegant served with a fancy toothpick in each.

1 net gram of carbohydrate per serving. Makes 16 pieces.


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Sole Edward VII Recipe

Ingredients:
1/2 pound of sweet butter
3 oz. chopped salted almonds
1/4 pound chopped fresh mushrooms
1/8 cup white wine
Chopped parsley
Juice of one lemon
One sole
Butter
Salt
Pepper
Grated nutmeg

Instructions:

Cut the fillets out of one sole and lay them flat on a buttered pan, and season with salt and pepper.

Make the following mixture and spread over each fillet of sole: Take one-half pound of sweet butter, three ounces of chopped salted almonds, one-fourth pound of chopped fresh mushrooms,a little chopped parsley, the juice of a lemon, salt, pepper and a little grated nutmeg.

Add to the pan 1/8 cup white wine and put in the oven for twenty minutes.

When done serve in the pan by placing it on a platter, with a napkin under it.


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Asian Style Scallops Recipe

Ingredients:
2 tablespoons olive oil
2 scallions, diced
1/2 cup heavy cream
1/2 pound scallops
4 parsley springs, chopped
Paprika to taste

Instructions:

Place olive oil in a saute pan or skillet over medium heat.

Add scallions and stir until soft, about 1 minute. Pour in cream, raise heat, and boil for 2 minutes. Add scallops and cook slowly, 2 to 3 minutes.

Season with paprika and cook one minute longer. Sprinkle with parsley and serve.


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Cajun Swordfish Recipe

Ingredients:
1 teaspoon paprika
4 swordfish steaks, 3/4″ to 1″ thick
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/8 teaspoon ground red pepper
1/4 cup lemon juice

Instructions:

Thaw fish, if frozen. Rinse and pat dry with paper towels.

For seasoning mixture, in shallow dish, stir together spices. Place lemon juice in bowl.

Dip steaks in juice, then coat lightly with seasoning mixture.

Preheat broiler. Spray unheated rack of pan with nonstick spray.

Arrange seasoned fish on rack. Broil 4 inches from heat until fish flakes easily with fork (4 to 6 minutes per 1/2″ thickness). Turn once during broiling time.


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Chinese Fish Recipe

Ingredients:
Fish chunks or whole fish.
Garlic
green onions
Oil
Soy Sauce

Instructions:

Cut shallow slices into fish and insert garlic slices.

Place in top of steamer or on lettuce leaves in top of steamer. (I’ve also used a wok: place wooden chopsticks across bottom of wok and a heat-proof dish on chopsticks. Water in wok underneath chopsticks.) Put the fish on a plate and cover.

Place sliced green onions over fish and any other seasoning wanted.

Cover.

When fish is tender/soft/flaking remove and quickly pour sauce over.

Add fresh sliced green onions to serve.

Sauce:

While fish is steaming warm 1/2 cup oil and 1/2 cup soy sauce together, add chopped/sliced/mashed garlic.


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Haddock Au Gratin with Broccoli Recipe

Ingredients:
10 oz. frozen broccoli
1-1/2 lb Haddock fillets
1 teaspoon salt
1 cup grated parmesan cheese
5 tablespoons chopped chives
3 tablespoons sour cream

Instructions:

Preheat oven to 423 degrees F.

Prepare broccoli until just tender. Place in greased ovenproof dish. Place fish fillets on top, sprinkle with salt.

Mix grated cheese, and chives together. Blend in sour cream.

Dab cheese mixture over fish. Bake 20-30 minutes or until fish tests done with fork.


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Japanese Soy, Mirin and Sesame Sauce Recipe

Ingredients:
1/2 cup tahini
2-3 cloves garlic, crushed
1 cup coriander leaves
1/3 cup rice vinegar
3 tablespoon lime juice
2 tablespoon Japanese soy sauce
2 tablespoon mirin (rice cooking wine)
3 tablespoon oil
1 tablespoon sesame oil

Instructions:

Place the tahini and garlic in a food processor (blender) and process briefly. Add the coriander, rice vinegar, lime juice, soy sauce and mirin. Process until smooth. Mix the oil and sesame oil together and , with the motor still running, slowly add to the food processor. The sauce will thicken but still have a pourable consistency.

Good with scallops, vegetable dishes, beef salad or pan-fried steak.

1 g. Carbohydrates


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Veloute Sauce Recipe

Ingredients:
6 cups chicken stock
2 Tbsp clarified butter
2 Tbsp thickener (see Low Carb Thickeners)

Instructions:

Prep Time: 5 minutes
Cook Time: 30 minutes

Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don’t let the butter turn brown as this will affect the taste.

Stir the thickener that you chose into the melted butter a little bit at a time, until it is a pale-yellow-colored paste. This paste is called a roux.

Heat the roux for another few minutes or so, until it has turned a light blond color. Don’t let it get too dark.

Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps.

Simmer for about 30 minutes (the volume will be reduced by about one-third) Stir frequently to make sure the sauce doesn’t scorch the bottom of the pan. You can use a ladle to skim off any impurities that rise to the surface.

The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock.

Remove the sauce from the heat.

If you want an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Keep the velouté covered until you’re ready to use it.

Makes about 1 quart of chicken velouté sauce.

Velouté is one of the five sauces of classical cuisine. It can also be used for fish.


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Veloute Sauce Recipe

Ingredients:
1 oz. of butter
3 tb spn plain flour
1 1/2 c. chicken, fish or veal stock
1 tb spn cream
Lemon juice to taste

Instructions:

Melt the butter in a pan, add the flour and cook over medium heat for 2 minutes, or until a thick paste has formed- be careful not to brown the mixture or it will color your sauce.

Whisk in the stock a little at a time to prevent the mixture becoming lumpy. Cook the sauce, whisking continuously, for 3-5 minutes- it should be quite thick and not have a floury taste.

Season with salt, pepper and lemon juice, adding a little at a time.  Finally, stir in the cream. Serve immediately, as this sauce will quickly thicken if left to stand. If necessary, add a little extra stock to thin it down.

7 g. Carbohydrates


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