This recipe serves 2.
If you are a shrimp fan then this is a recipe that you should consider giving a try. Loraine and I really enjoy the combination of flavours that are within the marinade, which is also used when cooking the shrimp.
The picture shows the cooked garlic honey shrimps on a bed of spinach. In fact the shrimps and the sauce work very well on Chinese noodles, rice, mashed potatoes or mashed cauliflower.
Loraine and I like sea bass and every now and then we treat ourselves. Please don't get yourself into a knot over the fact that we eat Chilean Sea Bass we have read numerous articles regarding whether or not it is an endangered species and there is a lot of disagreement.
I consider my fish monger to be a responsible purveyor of seafood products. As long as he sells it, I will continue to purchase it.
Considering the price per pound for Chilean Sea Bass is more expensive than the best beef tenderloin, we only have it 3 or 4 times a year!
Many years ago, Olive Garden served a pasta, Loraine remembers it as Linguine, with a creamy white clam sauce. At the time it was one of Loraine's favorite meals. We have been trying to find a linguine with white clam sauce recipe for a long time.
What's the problem, you may ask, as there are hundreds of recipes for linguine with white clam sauce on the Internet and that is true. However, very few of them use cream and that is what Loraine remembers from the Olive Garden. Recently we came across a Chef John recipe for spaghetti with a creamy white clam sauce. The difference between spaghetti and linguine is frivolous so we thought we would give it a try. Please bear in mind that we are fans of Chef John and have adapted a lot of his recipes to suit our tastes.
There is no doubt that this is by far our favorite lobster recipe. The butter sauce is totally decadent. We often serve this recipe to guests as an appetizer with a rustic Italian bread or a crusty French bread (you have to have something to soak up the butter sauce!). We also make it as a complete meal for us, served on a bed of egg noodles or steamed rice.
This recipe has been our go-to recipe for salmon for quite some time. However, it works best when the salmon is at least 3/4" thick and preferably about one inch thick in the center.
It is getting harder and harder to find wild salmon with our thickness criteria for this recipe and we won't buy farmed salmon.
Loraine and I have a passion for deep sea scallops, the jumbo variety U10 (10 scallops to a pound). They have such a naturally sweet flavor, that, in our opinion, require very little seasoning. Many recipes call for the addition of cheese or numerous spices and fresh and/or dried herbs that it completely swamps the flavor of the scallops. Considering that the jumbo deep sea scallops cost more than fillet mignon it is almost a sin to hide their flavor.
Our only seasoning for the scallops is sea salt and freshly ground white pepper. We use a combination of butter and olive oil for frying, which does provide some additional flavor to the scallops.
This is one of our favorite shrimp recipes, it's easy and quick to make.
The cream sauce used in this recipe is similar to an Alfredo sauce, but we don't use any butter, it is quite rich without the butter. You could always substitute butter for the olive oil and only use Parmigiano-Reggiano if you wanted a closer version of a true Alfredo sauce.
We have been using wild shrimp, caught off the coast of Argentina, they have a really nice flavor and are easy to peel before or after they are cooked. We have stopped using farmed sea food of any kind.
Loraine and I both love shrimps, cold with a seafood sauce, or hot served with pasta, rice or with veal or beef.
This shrimp pilaf recipe really highlights the succulent flavor of shrimps. It uses wild shrimps, in this case from the coast of Argentina, that have been steamed and then embed in a rice that has absorbed the flavor of a homemade shrimp stock.
No wine is used, as we believe that the wine takes away from the natural flavor of the shrimp. We also use shallots rather than onions.
Now this is a recipe that tastes fantastic, but the picture truly needs work and the next time we make it, we will update the picture accordingly.
There are a few important cooking points that I would like to express. It is very easy to overcook the veal and make it into leather rather than the very tender meat it is. A similar situation exists with the shrimp. Slightly undercooked is better than overcooked as the shrimps will continue to cook after the sauce is added back to the pan.