fingfootball Posted July 5, 2008 Share Posted July 5, 2008 I have some extra things in my fridge and freezer that I would like to use. 1 qt heavy cream 3oz prosciutto ham and alot of shrimp and baby scallops anyone have some good recipes so I can use this stuff up? Quote Link to comment Share on other sites More sharing options...
fingfootball Posted July 5, 2008 Author Share Posted July 5, 2008 sorry posted in the wrong place Quote Link to comment Share on other sites More sharing options...
whomper Posted July 5, 2008 Share Posted July 5, 2008 I have some extra things in my fridge and freezer that I would like to use. 1 qt heavy cream 3oz prosciutto ham and alot of shrimp and baby scallops anyone have some good recipes so I can use this stuff up? I think if you get some bacon and pasta in the mix you can have some sort of pasta carbonara with shrimp and scallops Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 5, 2008 Share Posted July 5, 2008 (edited) I think if you get some bacon and pasta in the mix you can have some sort of pasta carbonara with shrimp and scallops yeah..... kind of the line i was thinking of.. edit: no need to go out and get bacon, has prosciutto what sized shrimp and scallops do you have? Edited July 5, 2008 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Puddy Posted July 5, 2008 Share Posted July 5, 2008 what sized shrimp and scallops do you have? Wonder how big the pot is? Quote Link to comment Share on other sites More sharing options...
fingfootball Posted July 5, 2008 Author Share Posted July 5, 2008 yeah..... kind of the line i was thinking of..edit: no need to go out and get bacon, has prosciutto what sized shrimp and scallops do you have? The shrimp are probably 21/25, and the scallops are about 1/2 inch in diameter. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 5, 2008 Share Posted July 5, 2008 (edited) prosciutto shrimp and scallops 1 tbs minced garlic 1 tbs minced shallot 1- 2 oz brandy 1 c cream chopped basil or thyme (optional) brunoise of tomato (optional) pappardelle pasta peel and cut your shrimp to about the same size as the scallops. dice your prosciutto. get a saute pan hot. throw in pan. slightly crisp them. throw in about a 1/2 - 1 tbs of butter (so you will be cooking you shrimp and scallops in the fat from pros. and butter). sear shrimp and scallops (just get a little color on them). add about 1 clove of minced garlic and 1 tbs of minced shallots (do not brown). hit that with about 1-2 oz of brandy. if it flames... it will naturally "flame out." if you are not comfortable with that, just blow it out. let that reduce by half.. add about 1 c cream.... boil and reduce... it will thicken in about 2- 5 min. i think this would be good with pappardelle pasta. you could throw in some fresh chopped herbs towards the end of cooking your sauce.. along with s&p to taste. garnish with brunoise of tomoato (very small dice). Edited July 5, 2008 by Bier Meister Quote Link to comment Share on other sites More sharing options...
fingfootball Posted July 5, 2008 Author Share Posted July 5, 2008 Thanks man Quote Link to comment Share on other sites More sharing options...
fingfootball Posted July 5, 2008 Author Share Posted July 5, 2008 (edited) I was also thinking of another...tell me what you think. My wife made some marinara, I was thinking of sauteing the shrimp and scallops with garlic and add to the marinara. Then also make a bechamel with provel cheese, and kind of mix the sauces over the plate. Does that sound good at all? I have alot of shrimp and scallops to use. Edited July 5, 2008 by fingfootball Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 5, 2008 Share Posted July 5, 2008 (edited) I was also thinking of another...tell me what you think.My wife made some marinara, I was thinking of sauteing the shrimp and scallops with garlic and add to the marinara. Then also make a bechamel with provel cheese, and kind of mix the sauces over the plate. Does that sound good at all? I have alot of shrimp and scallops to use. that sounds very good. i actually go a bit lighter when doing seafood with tomato sauces (evo, garlic, white wine, diced tomato, freash basil, s&p). i do something similar to what you describe when i make cannelloni. i think it's heavy for the seafood, but that is only a matter of preferrence. i'd pull aside what you think you'll use tonight, and freeze the rest of the shrimp and scallops. Edited July 5, 2008 by Bier Meister Quote Link to comment Share on other sites More sharing options...
fingfootball Posted July 5, 2008 Author Share Posted July 5, 2008 Thanks Bier Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 5, 2008 Share Posted July 5, 2008 as i think about it... i have done tomato cream sauces... just heavier on the cream. Quote Link to comment Share on other sites More sharing options...
fingfootball Posted July 5, 2008 Author Share Posted July 5, 2008 The old days of my chef's apprenticeship must be coming back Quote Link to comment Share on other sites More sharing options...
policyvote Posted July 14, 2008 Share Posted July 14, 2008 Made some shrimp and scallop kabobs the other day . . . didn't come out so hot. I can't find a source of decent fresh scallops in town, and the frozen ones were no good. I totally made like Spike on Top Chef with half a roll of paper towel trying to salvage these crap scallops, and it wasn't happening. The sweet potato chips I made come out great though. Peace policy Quote Link to comment Share on other sites More sharing options...
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