Best 2 Shrimp Wellington Recipes
**Indulge in a Culinary Masterpiece: Shrimp Wellington, a Symphony of Flavors**
Embark on a culinary journey with our tantalizing Shrimp Wellington, a dish that elevates the classic Beef Wellington to a whole new level of seafood delight. Succulent shrimp bathed in a luscious shrimp mousse, enveloped in tender pastry, and baked to golden perfection. This dish is a symphony of flavors and textures that will leave you craving for more.
This comprehensive guide provides you with step-by-step instructions to recreate this culinary masterpiece in your own kitchen. We'll guide you through selecting the freshest shrimp, preparing the flavorful mousse, and assembling the Wellington with precision. Whether you're a seasoned chef or a home cook seeking a challenge, this recipe is designed for success.
But that's not all! This article also offers a collection of additional recipes to satisfy your seafood cravings. Discover the secrets to creating a mouthwatering Shrimp Scampi, a classic dish that combines succulent shrimp with a rich, garlicky sauce. Learn how to make a flavorful Shrimp Etouffee, a Louisiana delicacy that bursts with Creole spices.
And for those who prefer their shrimp fried, we've got you covered. Our Crispy Fried Shrimp recipe delivers a golden-brown coating and a juicy interior that will tantalize your taste buds. If you're looking for a healthier option, try our Grilled Shrimp Skewers, a vibrant dish that combines succulent shrimp with colorful vegetables.
So, gather your ingredients, prepare your kitchen, and let's embark on this culinary adventure together. From the elegant Shrimp Wellington to the comforting Shrimp Scampi, and the delectable Crispy Fried Shrimp, each recipe in this article promises a unique and unforgettable seafood experience.
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
SALMON WELLINGTON
Elegant puff pastry is wrapped around a well-seasoned salmon.
Provided by Valerie Roman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard, and mayonnaise in a small bowl and spread over the salmon, then sprinkle the feta cheese on top. Layer the spinach over the feta cheese.
- Roll the pastry out wide enough and long enough to wrap around the salmon, about 1/4 inch thickness. Place the salmon in the center of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking sheet. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
- Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.
Nutrition Facts : Calories 842.8 calories, Carbohydrate 34.2 g, Cholesterol 74.5 mg, Fat 66.2 g, Fiber 1.6 g, Protein 27.6 g, SaturatedFat 15.4 g, Sodium 1802.6 mg, Sugar 2 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and ensure that everything goes smoothly.
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, high-quality shrimp, puff pastry, and other ingredients.
- Season Generously: Don't be afraid to season your shrimp and other ingredients liberally. This will help bring out the natural flavors of the dish.
- Be Careful Not to Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
- Serve Immediately: Shrimp Wellington is best served immediately after it is cooked. This will ensure that the pastry is flaky and the shrimp is tender and juicy.
Conclusion:
Shrimp Wellington is a delicious and elegant dish that is perfect for special occasions. With its combination of flaky pastry, tender shrimp, and flavorful duxelles, this dish is sure to impress your guests. By following the tips and tricks in this recipe, you can create a Shrimp Wellington that is sure to be a hit. So next time you're looking for a special dish to serve, give Shrimp Wellington a try. You won't be disappointed!
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