How To make Tarragon Mushroom and Shrimp Bites
3 tb Lemon juice
2 ts Dried whole tarragon
1 Small clove garlic, minced
23 Medium-sized fresh shrimp,
-peeled and deveined (1/2lb) 24 Sliced fresh mushroom (1/2-
-inch-thick) (about 1 lb) 1 tb Water
1 tb Chopped fresh parsley
1 1/2 ts Dijon mustard
1/8 ts Pepper
Combine first 3 ingredients; stir well. combine half of lemon juice mixture and shrimp in a 9-inch glass pieplate; toss well. Cover and marinate in refrigerator 1 hour, stirring occastionally. Combine mushroom slices and remaining lemon juice mixture; toss well. Cover and set mixture aside. Arrange shrimp spoke-fashion in a single layer with yhickest portion toward outside of pieplate. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH 2 minutes to 2 minutes 20 seconds or until shrimp is done, rearrange shrimp and rotating pieplate a halfturn after a minute. Drain shrimp and reserve marinade. Add water and next 4 ingredients to reserved marinade, stirring with whisk. Add shrimp; toss well. Thread 1 mushroom slice and 1 shrimp onto each of 24 wooden picks. Yeild 24 appetizers (about 15 calories each).
How To make Tarragon Mushroom and Shrimp Bites's Videos
The Best Creamy Mushroom Pasta Recipe | Chef Jean-Pierre
Hello There Friends, Creamy Mushroom Pasta is an easy recipe for anyone to make! Make sure to cook all the water out of the mushrooms; even people that do not like mushrooms love this recipe!. I highly recommend you try it! Let me know what you think in the comments below.
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0:00 Intro
0:33 Preparing the Mushrooms
5:31 Start Cooking the Mushrooms
8:26 Add the rest of the Mushrooms
8:54 Finishing up the Mushrooms
10:26 Finishing the Sauce
12:55 Adding the Pasta
14:02 Plating
15:00 Tasting / Outro
15:36 A little extra :)
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
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❤️ Traditional 18 year Old Balsamic Vinegar:
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❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Warm Shrimp Salad with Cherry Tomatoes, Corn & Tarragon
Spicy Creamy Shrimp Pasta Recipe | 30 Minute Meal
Shrimp Pasta With Creamy Spicy Tomato Sauce Recipe | 30 Minute Meal
This recipe can satisfy a number of meal occasions. It's quick and easy so you can prepare it for a weeknight dinner. Yet it's also perfect for casual entertaining as it is packed with flavor and a touch of heat from the Italian herbs and crushed red pepper. Use jumbo shrimp if you want to make it impressive!
Ingredients!
4 oz. large shrimp
Pappardelle pasta
1 tbsp. chicken bouillon
1 tbsp. oil
1 tsp paprika
1 tsp Italian seasoning
1 onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Cajun seasoning
2 tbsps. unsalted butter
1 small onion chopped
1/2 tbsp. minced garlic
2-3 tbsps. tomato paste
1 tsp dry pepper flakes
1 tsp Cajun seasoning
1 handful fresh spinach
1 cup heavy cream
1 cup parmesan cheese
salt and pepper to taste
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Must Try Shrimp Recipe Shrimp Newburg Savoury Creamy Delicious #shrimp #eastcoast
Shrimp Newburg In Puff Pastry
Ingredients:
1.5 lbs of shrimp
.5Cup of Milk
2 tbsp of flour
.5 Cup of Cream
1 onion chopped fine
1 Bell Pepper Chopped fine
2 Cloves of Garlic Chopped
8 Ounces of mushrooms chopped
1 tbsp of Olive Oil
Dash of nutmeg
Puff Pastry
1 tsp Paprika
1/2 tsp tarragon
1 tsp Salt
1 tsp Pepper
Directions:
Chop the onions, bell peppers, garlic and mushrooms.
Add Olive oil to the saute pan then saute the the above ingredients with salt, pepper, paprika and tarragon.
Add chopped shrimp once the vegetables have softened.
Whisk in 2 tbsp of flour into the milk.
Add the milk and the cream to the shrimp and reduce.
Spread out the puff pastry
Add the filling to the puff pastry.
Fold over crimp the edges, add the egg wash to the surface.
Bake in a preheated over at 400°F for 15-19 minutes till the pastry is cooked. Check the bottom of the pies.
Rainbow Trout with Shiitakes, Tarragon & Vanilla Bean Shrimp Vinaigrette | Chef Michael Adams
Rainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette | Welcome to The Chef's Kitchen Restaurant Edition. We're here at Nordon Preferred Kitchens Equipment Studios joining us is Chef Michael Adams of Historic Hotel Bethlehem. He will be making Rainbow Trout with Shiitakes, Sweet Corn, Tarragon and Vanilla Bean Shrimp Vinaigrette. Chef Adams stuffs this Rainbow Trout with an incredible shrimp mousse, then finishes off with a delicate vanilla shrimp vinaigrette. Also in the kitchen is Nordon, PKE's Corporate Chef Mark Seyboth and Matthew Célérier of Unis Star Imports for a Chateau La Croix de Roche wine tasting.
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