Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
Prawn Pate - Kitchen Cat
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★ Kitchen Cat ★ Prawn Pate Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 ts : Nutmeg
1 : Crushed Clove of Garlic
1 ds : of Salt and Pepper
1 tb : Lemon Juice
2 : Drops of Tabasco
3 tb : Butter
1 tb : Sour Cream
3 tb : Cream Cheese
1 lb : Prawns, Shelled and Deveined
Easy Creamy Prawn Pâté | One Pot Chef
Easy Prawn Pate is a delicious, creamy dip that is perfect for sharing at parties. Creamy cheese, butter, mayonnaise, mustard, lemon and dill are combined with fresh cooked prawns. Formed into a lined bowl and chilled until set, this super simple pate is best served with crackers, toasts or crisp raw vegetables - give it a go!
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS:
===============
INGREDIENT LIST:
===============
125g of Cream Cheese (at room temperature)
50g of Butter (at room temperature)
1 Tablespoon of Mayonnaise
1 Teaspoon of Mild Mustard
1/4 Teaspoon of Ground Nutmeg
2 Tablespoons of Freshly Squeezed Lemon Juice
1 Tablespoon of Freshly Chopped Dill
250g of Cooked Peeled Prawns (chopped)
All measurements and temperatures are in Australian Metric.
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Make Louisiana Shrimp Dip in Minutes: An Easy and Delicious Recipe!
Make Louisiana Shrimp Dip in Minutes: An Easy and Delicious Recipe! - In this easy and delicious shrimp dip recipe, you'll learn how to make a quick and easy Louisiana shrimp dip in minutes. This dip is perfect for any party or event and is sure to be a hit with your guests!
If you're looking for an easy and delicious shrimp dip recipe, then you've found it! This recipe is easy to follow and will quickly get your party going! Plus, it's colorful and eye-catching, making it the perfect party and game day appetizer!
Ingredients:
3 Green Onions
1 Red Bell Pepper
½ stick Butter
1 lb Raw Shrimp (peeled and cleaned)
2 Garlic Cloves
1 cup Cream Cheese
3 tbsp. Sour Cream
1 tbsp. Creole Kick -
1 tbsp. chopped fresh Parsley
1/2 Lemon
Salt and Pepper to taste
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Creamiest Pasta with Tuna #shorts
Creamiest Pasta with Tuna #shorts
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Christmas Eve for us is just not the same without a bowl of pasta with tuna. This recipe is inspired by Steve’s uncle. Steve’s Zio Iginio whom we lost last month was born and raised in Trento which is the Northern part of Italy. He lived in the mountains right on the border of Germany and made this dish for us all the time. This is my take on his pasta with tuna and inspired by him and hopefully honoring him today. Rip Zio Jimmy we all miss you and love you. This recipe makes 2 large portions or 3 small. You will need:
Ingredients:
1.5 large cans of tuna — discard the oil or water
5 tablespoons butter
tablespoon olive oil
pepper to taste
250 grams short pasta of choice cooked in boiling salted water
2 ladles of pasta water
chilli pepper oil + fresh parm optional
**Please Note- You can use as much or as little tuna as you like and this would be lovely with salmon too. Please adjust the pasta water accordingly to how creamy you like your dish. The pasta water should be as salty as the sea and this is your only chance to flavor the pasta.
Directions:
In a skillet on medium heat add the butter and olive oil and make sure it shimmers.
Drain the oil or water from the cans of tuna and add it into the butter and olive oil.
Break it up and cook until the tuna “ pops ” and it’s nice and golden. Add some pepper to taste and take it off the heat.In the meantime make sure you are boiling your pasta of choice in salted water until al-dente. When the tuna is nice and golden take it off the heat completely, once the pasta is finished boiling add it in with the pasta starchy water which is liquid gold.Top it off with some fresh Parm or chilli oil. Enjoy and please share it with your love ones.
-HAPPY EATING-
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Fish Pate | Fish Terrine | Salmon, Prawns and Mackerel | Easy and Delicious | #shorts
#shorts
Ingredients
3 packets Cream cheese (I used own brand)
2 packs mackerel - could use peppered
1 pack prawns
2 packs of smoked salmon
1 lemon
1 block butter
1. Melt butter.
2. Line a loaf tin with one pack of the salmon.
3. In a bowl put one and a half packs of the cream cheese, half the butter, the smoked salmon chopped up, squeeze of lemon and some freshly ground pepper.
4. Lay in tin and smooth.
5. Put in prawns and sprinkle over some paprika - smoked, hot, normal etc
6. Now put the rest of the cream cheese, butter, squeeze of lemon and the mackerel. Roughly break up the fish so you get pieces rather than mush.
7. Put on the prawns and smooth.
8. Put in fridge for 3/4 hours to set.
9. Turn out and enjoy!
Note there are a huge range of alternatives.
a) You can add cream cheese to the prawns to make a distinct layer - maybe add some tomato puree to improve the colour.
b). You can use smoked trout in the place of one of the fish.
c) I have done one large one but the same process would be for small, individual ones.