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How To make Seafood Ravioli with Orange Saffron Sauce
FILLING:
3/4 lb Shrimp in shells (3/8kg)
3/4 lb Halibut (3/8kg)
2 lb Clams (1 kg)
2 tb Virgin olive oil
1 ts Dried oregano
1 tb Parsley, chopped
Fresh ground pepper 2 c White wine (480ml)
2 Cloves garlic
Pickling spice SAUCE:
2 md Onions, diced
10 Cloves garlic, minced
Shrimp shells 12 md Tomatoes, peeled, seeded &
-diced g Zest & juice of two oranges 1 ts Saffron threads
1 c White wine (240ml)
2 Or 3 sprigs fresh thyme
2 Bay leaves
6 Peppercorns
3 tb Oil
Poaching liquid & clam broth 3 To 4 tablespoons rice flour
You guys over on the right coast should be able to find all this at hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.), developed this recipe. Buy or make your own saffron ravioli dough to stuff with this delectable combination of Spanish flavors. Clean shrimp and reserve shells. Poach shrimp in well salted water with pickling spice. Discard liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove from shells and reserve liquid. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil. Set aside. SAUCE: SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour. Steep threads in white wine for 30 minutes. Cook shrimp shells in hot oil just until they turn pink. Then combine them with thyme, bay leaves and peppercorns in cheesecloth. Saute onion until soft and golden, not brown, in oil used for shrimp shells. Add garlic and saute for an additional 5 minutes. Deglaze pan with white wine, poaching liquid and clam broth. Add tomatoes and cheesecloth sachet. Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an additional 15 minutes. TO ASSEMBLE: Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer. Moisten borders with water, press out any air, and cut with fluted ravioli cutter. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry. Cover with plastic. TO COOK: Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon. Serve on a bed of the Spanish sauce. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.
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How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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Maine Lobster Ravioli | EASY Lobster Ravioli Recipe @Christinesworldspice
Maine Lobster Ravioli | EASY Lobster Ravioli Recipe @CHRISTINE'S WORLD SPICE
#mainelobsterravioli
#lobsterravioli
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RECIPE:
Feeds 4
1 package Maine Lobster Ravioli
2 cups of shrimp
1/2 Red bell Pepper
1/3 Red onion
1 cup of Heavy whipping cream
2 tablespoons of white Wine
2 tablespoons of Garlic powder
1/2 teaspoon of black pepper
1 1/2 tablespoons of basil
1 tablespoons of lemon pepper
1/2 cup of spinach (can or frozen) or 1 cup of fresh spinach
3 cups of Water (boil Ravioli)
1 1/2 tablespoons of Butter
3 tablespoons of olive oil
1 lemon
Sprinkle of Shredded cheese
Slice your onion very thin you only need a few slices not many. Slice your red bell pepper very fine and thin long ways. Slice your lemon in circles and leave the other half unsliced if you're making salmon on the side you add the slices of lemon to your salmon.
Add three cups of warm water to a pan and let it boil for 2 minutes then add one tablespoon of olive oil and the lobster raviolis. Let them boil for 4 minutes keep staring the Ravioli so they do not stick together. After 4 minutes remove from the stove and drain them in the sink with hot water for 1 minute.
In a big skillet on Medium High add 2 cups of cooked or un cooked shrimp then immediately add the bell peppers and some of the onions be sure to leave some bell peppers and onions on the side for garnishments. Add 2 tablespoons of white wine and one tablespoon of butter ???? let your ingredients simmer for 3 minutes then add your raviolis. Immediately after adding ravioli add one cup of heavy whipping cream. Before before staring your food at the seasonings: two tablespoons of garlic powder, 1 1/2 tablespoons of Basil, one tablespoon of lemon pepper, half a teaspoon of black pepper then mix everything in. Squeeze the rest of your lemon inside of your pasta mix. Let it simmer for 5 minutes then you are ready to eat.
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Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
GET THE RECIPE HERE:
Lobster Ravioli
Lobster Ravioli
INGREDIENTS
FOR THE SAUCE:
1 tbsp extra virgin olive oil
2 tbsp salted butter
2 cloves garlic, minced
a pinch of saffron
3/4 cup white wine
14.5 oz vegetable broth
1 cup heavy cream
2 tbsp sun-dried tomatoes
Salt
Pepper
FOR THE RAVIOLI:
3/4 lb cooked lobster meat
3 tbsp salted butter
4 cloves garlic, minced
1/2 tsp kosher salt
1/4 cup white wine
1/4 cup finely chopped chives
egg white
For ravioli dough
2 cups flour
1 tsp salt
3 eggs
2 egg yolks
2 tbsp olive oil
Filling: Chop the lobster meat. Over medium heat, melt the butter. Add the lobster, garlic and salt and stir to combine. Next, add the wine and cook, stirring, until it has reduced by half. Remove from heat, add chopped chives.
Assemble: Place one wrapper onto your cutting board, transfer about 1 tbsp. of the lobster filling onto middle of the wrapper. Using your fingers, wet the edges of the dough and cover with another wrapper. Press edges with a fork. Continue until all of your ravioli are formed.
Over medium heat, heat the oil and butter. Once the butter is melted, add the garlic. Gently saute until fragrant, 1-2 minutes. Add the wine, vegetable stock and saffron and bring to a boil. Once boiling add half of your ravioli to the broth. Cook for about 6-8 minutes, transfer to a bowl and repeat with the second half of the ravioli.
Add heavy cream, sun-dried tomatoes to the sauce and cook until it get sauce consistency. Add ravioli and cook few more minutes. Serve with the sauce immediately.
#shorts #ravioli #lobster #recipe #foodies #tasty #food
How to make Lemon Butter Sauce
Yield 3oz of sauce
Ingredients:
3 Tablespoons lemon juice
7 Tablespoons Salted butter
1 Tablespoon chopped parsley
Salt and Pepper to taste
Sugar to taste (if sauce is too acidic)
Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
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