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Shrimps and mixed seafood sautéed, creamy tarragon sauce, scrumptious!

Today, I made this seafood dish with large shrimps and a frozen mix that I found at my store: mussels, shrimps and scallops, but you can make it the same way with fresh seafood or by mixing any of your favorite seafood, such as shrimps of various sizes, calamari, clams, etc., just be careful with the cooking time however, I prefer to cook the large shrimps separately from the smaller seafood.

I like fish and seafood just about cooked, if you like them more cooked, add a minute to my cooking time instructions.

  • 4 to 6 servings
  • Easy
  • 1 h 30

Recipe :

Ingredients:

14.10 oz. (400 g) mixed seafood (mussels, shrimps and scallops, etc.) ready to cook, if frozen, thawed

17.64 oz. (500 g) raw shrimps, size 26/30

7 oz. (200 g) mushrooms, sliced

5 tbsp. olive oil

2 shallots finely chopped

Zest and juice of 1 lemon

3/4 cup white wine

1/2 cup fish stock or water

1 tbsp. cornstarch

1/4 cup cognac

2 tbsp. tarragon thinly chopped

Salt and pepper to taste

A pinch of cayenne

1 cup heavy cream

Prepare and cook the seafood:

If your seafood is frozen, either thaw it overnight, or rinse it under cold water until it is thawed, this can take about 10-15 minutes

Remove the head, shell and tail of shrimps, run a knife along their back and pull the vein out, rinse the shrimps

Into a saucepan, heat some olive oil, add the shrimps, sear just until they are red on one side, turn them over, sear until red, remove from the saucepan and set aside

Into the same saucepan, heat some olive oil again, add the seafood mix, sear until cooked (if the seafood releases water, do not wait for it to evaporate), remove the seafood as soon as cooked and set aside, keep the released water for the sauce

Make the tarragon sauce:

Into the same saucepan, heat some olive oil, add the shallots and mushrooms into the released water from the seafood or add some olive oil, simmer until mushrooms are almost cooked through

Add the white wine, reduce to half

Make a slurry: remove 2 or 3 tbsp. from the stock/water and mix them with the cornstarch, pour the slurry into the saucepan together with the broth, simmer until reduced to half or more, until the sauce has thickened a bit

Add the cognac, simmer until the alcohol has evaporated

Add the zest, lemon juice and 1 tbsp. tarragon, add pinch of cayenne, salt and pepper, stir

Add the cream and bring to boil, stir

Taste the sauce and adjust seasoning if necessary

Assembly:

Add the seafood and shrimps to the sauce, stir to reheat quickly

Sprinkle a tbsp. of tarragon before serving

I like to serve this dish with rice, but feel free to serve it with noodles if you prefer

Enjoy!

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