Seafood in creamy sauce

Seafood in creamy sauce

Seafood in creamy sauce is a dish that is prepared very quickly and simply, and the result will certainly amuse and amaze everyone who tries it. During the manufacturing process, you need to adhere to small but fundamental manufacturing rules so that the seafood comes out tender and tasty.

I prepared a dish from sea cocktail, the dish can also be prepared from shrimp.

If suddenly there is no cream, you can replace it with sour cream. As seasonings for the dish, in my opinion, basil and Provençal (Italian) herbs, as well as garlic, from which we will create garlic oil, are perfect.

Ingredients:

• Frozen seafood (sea cocktail) 400 g
• Cream 20% 100 ml
• or sour cream 3 tbsp.
• Garlic 2 cloves
• Olive oil 3 tbsp.
• Basil, fresh or dried
• Blend of Provençal herbs

Recipe for seafood in cream sauce:

1. Wash seafood with warm water 2-3 times, placing them in a colander - we do this to get rid of excess ice.

2. Pour olive oil into a frying pan, you can add a piece of butter to it, put a couple of peeled garlic cloves into the heating oil (first lightly press the garlic with a knife or cut into several large pieces so that it releases the juice), fry this garlic in the oil for half a minute, after which it must be removed immediately. Garlic gave its own smell to the oil and thus, we have garlic oil ready.

3. Place seafood in the oil, add cream (or sour cream, slightly diluted with water) and all the spices, salt, simmer after boiling for no more than 2-3 minutes and turn off, cover with a lid and let it brew.

4. I recommend serving seafood in creamy sauce with spaghetti (pasta) or rice, also with fresh vegetables. While the seafood was brewing, I cooked the spaghetti.

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Seafood in creamy sauce: recipes

Do you want to eat tasty, healthy and low-calorie food? Then cook seafood in cream sauce more often. In addition to being a valuable source of protein, trace elements, minerals and vitamins suitable for maintaining health, such food has excellent taste. Also amusing is the speed of production. This means that you don’t have to pore over the stove for hours to create a culinary masterpiece. Just 20-30 minutes and a dish of the highest cuisine is ready on your table!

Tuscan shrimp in creamy garlic sauce

Tuscan shrimp in a creamy garlic sauce with parmesan, fragrant sun-dried tomatoes and spinach is a divine combination if you're looking to make a memory. And the main thing is that seafood in creamy sauce is a low-carb dish! Those who have the privilege of trying it out will certainly be asking if there is a famous restaurant chef hidden in your kitchen. Great served with pasta, rice or on a slice of toasted bread as a snack.

Products:

• 2 tbsp. l. butter;
• 500 gr. shrimp;
• 1 onion;
• 6 cloves of garlic;
• ½ glass of snow-white wine;
• ½ glass of milk;
• 150 gr. sun-dried tomatoes;
• ½ cup sour cream or light cream;
• Salt, pepper to taste;
• 3 cups spinach leaves;
• 2/3 cup grated parmesan;
• 1 tsp. corn starch or flour;
• 1 tbsp. l. dried Italian herbs;
• 3-5 sprigs of fresh parsley.

Tuscan shrimp in creamy garlic sauce

How to cook:

1. Using this recipe, you can prepare a seafood cocktail in creamy sauce. Remove the shells from the shrimp if you are cooking them.
2. Wash the parsley and chop finely.
3. Peel the onion, wash it, chop it into small cubes.
4. Peel the garlic, rinse, chop with a knife.
5. Heat a large rimmed skillet over medium heat.
6. Melt the butter, add the garlic and fry until fragrant.
7. Add shrimp or other seafood that you plan to cook in a creamy sauce. Cook for two minutes on each side until cooked through and no longer pink.
8. Remove seafood to a plate and set aside.
9. In the oil remaining in the pan, fry the onion until translucent.
10. Add the wine and reduce by half, scraping up any stuck-on pieces of seafood from the bottom.
11. Add sun-dried tomatoes and simmer for 2 minutes until a pleasant aroma is released.
12. Reduce heat to low-medium, add milk and sour cream, bring to a light boil, occasionally stirring the sea cocktail in the creamy sauce.
13. Season with salt and pepper to your taste.
14. Rinse the spinach leaves and place on a towel. Add to the dish whole or torn into pieces.
15. Add spinach leaves, after 1-2 minutes add parmesan cheese. Let the sauce simmer for another minute until the cheese has melted. (For the thickest sauce, add the creamed milk and cornstarch mixture to the center of the pan and continue to simmer, stirring rapidly, until the sauce thickens.)
16. Add shrimp or other seafood to the creamy sauce, sprinkle with herbs and parsley, stir.
17. Serve as a separate dish or over pasta, rice, croutons, or stewed vegetables.

Mussels in cream sauce in Provencal style

The Provençal style of cooking allows you to enjoy the delicate taste of mussels cooked in a creamy sauce with the addition of snow-white wine and garlic. This simple dish can be prepared in almost 20 minutes. But the result of your efforts will be a treat akin to dishes from the best restaurants in France. Therefore, we recommend cooking seafood in creamy sauce for an important step. They will decorate a romantic dinner and emphasize the solemnity of the formal meal.

Products:

• 1 kg of peeled mussels;
• 2 tbsp. l. olive oil;
• 1 onion;
• 2 tbsp. l. butter;
• 4 cloves of garlic;
• 1 stack dry snow-white wine;
• 1/2 cup heavy cream;
• 5-7 sprigs of fresh parsley;
• Salt and dark pepper to taste;
• 1 tbsp. l. freshly squeezed lemon juice.

Mussels in cream sauce in Provencal style

How to cook:

1. Before production, it is important to select high-quality live mussels and clean them correctly. If you doubt the freshness of the product, it is better to prepare a seafood cocktail in creamy sauce. Mussels of appropriate freshness should have a light, pleasant marine smell. Foreign odors are unacceptable; it is better not to use such a product. After opening the package (if they are packaged), put them in a bowl, drain the water, and cover with a napkin.
2. The most important process is cleaning the mussels. Lightly wash each mussel under running water, using your fingers to remove any excess dirt. It is better to clean the shells with a brush.
3. Pull the stringy brown thread (beard) coming out of the side. Some mussels may already be cleaned. {Alive} they can only be for a short period of time after the thread is removed. Therefore, cook seafood in creamy sauce immediately after cleaning.
4. Peel the onion and garlic, rinse and finely chop.
5. Heat a frying pan with olive oil and 1 tbsp. l. butter.
6. Sauté the onion and garlic until translucent, about 5 minutes.
7. Then add wine, cream, butter (1 spoon left) and mussels.
8. Add salt, freshly ground pepper and chopped parsley.
9. Stir thoroughly, cover and cook the seafood in the creamy sauce for about 15 minutes until they open up. Tip: Check the mussels about 5-6 minutes into cooking, stirring the ingredients. Then cover again to cook for a couple more minutes. Once the mussels open, they are ready to eat. Do not overcook as they will become hard.
10. Serve the finished dish with garlic croutons or French bread, it will be delicious!

Shrimp, scallops in cream sauce

You will soak the fragrant sauce, rich in flavors, with the bread crumb to the last drop, rest assured! Natural spices and delicate creamy ingredients will perfectly highlight the natural sweetness of seafood. Prepare a ready-made seafood cocktail in a creamy sauce or collect the ingredients that you like specifically for you.

Products:

• 1/4 cup olive oil plus 2 tbsp. l. ;
• 5 cloves of garlic;
• 4 shallots;
• 2 stacks snow-white wine;
• 5-7 sprigs of new parsley leaves;
• 5-7 sprigs of new basil leaves, also sprigs for garnish;
• 3-5 thyme leaves;
• 2 cups heavy cream;
• 550 gr. scallops;
• 550 gr. peeled shrimp;
• 1/2 cup grated Pecorino Romano cheese (or other hard, salty cheese).

Shrimp, scallops in cream sauce

How to cook:

1. Peel the garlic and chop finely with a knife.
2. Finely chop the shallots.
3. Wash and chop the greens.
4. To serve a seafood cocktail in a creamy sauce with a side dish, boil the pasta or rice.
5. Heat 1/4 cup oil in a large skillet with high sides.
6. Add the garlic and shallots and cook until translucent, about 2 minutes.
7. Add wine, parsley, basil and thyme to the pan. Simmer until the liquid is reduced by half.
8. Using a fine strainer, strain the pan mixture into another clean pan and add the cream.
9. Over low heat, be sure to let the sauce reduce to half its medium thickness.
10. Pour 2 tbsp into the first pan. l. olive oil, fry the scallops until opaque. First remove the finished seafood that will be stewed in a creamy sauce on a plate.
11. In the same pan, fry the shrimp until they turn pink. Also remove to a plate.
12. If you are preparing a side dish for seafood, pour the sauce into cooked rice or pasta and stir. Then place on a dish, add shrimp and scallops on top, sprinkle with grated cheese, and garnish with basil leaves.

Lobster in cream sauce

Always wanted to cook lobster, but didn't know how to create it? Then prepare wonderful lobster meat - delicious seafood in a creamy sauce. If difficulties arise with this product, replace it with other shellfish or shrimp. Both options are good for this recipe.

Seafood in creamy sauce

I think one of the most favorite dishes in our family is seafood in creamy sauce! It goes very well with brown rice or with cappelini pasta. I invented this recipe myself through trial and error! Now I present it to your tribunal! Prepares quickly, eats even faster!

Ingredients for Seafood in Cream Sauce:

• Clam (You can take any seafood according to your own taste) - 3 pcs.
• Cream (It is better to take cream from 15% fat content and above, or homemade) - 200 ml
• Processed cheese (Hochland type cheese, small tub.) - 200 g
• Olive oil (Oil is needed for frying. You can use any other.) - 10 ml
• Octopus – 200 g
• Shrimp – 200 g
• Mussels – 200 g

Production time: 20 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for Seafood in Cream Sauce:

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December 19, 2014 gurtovaya #

December 19, 2014 suslyonok # (recipe creator)

December 19, 2014 gurtovaya #

December 19, 2014 suslyonok # (recipe creator)

December 19, 2014 gurtovaya #

December 19, 2014 suslyonok # (recipe creator)

December 19, 2014 kuin #

December 19, 2014 suslyonok # (recipe creator)

Frozen seafood cocktail, just right for this dish!

December 19, 2014 kuin #

December 19, 2014 suslyonok # (recipe creator)

December 18, 2014 Jafar #

December 19, 2014 suslyonok # (recipe creator)

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How to deliciously cook seafood in creamy sauce

Seafood usually includes not only fish, but also a huge number of marine inhabitants: shrimp, squid, octopus, oysters, mussels, scallops, lobsters, etc.

Seafood not only has a great, self-sufficient taste, it also contains a huge amount of essential substances, and is also light, low in calories and fits perfectly into any diet. As we see, this delicacy is difficult to overestimate, and in combination with the most delicate creamy sauce, the taste properties of seafood are revealed one hundred percent.

We bring to your attention several tried and tested and very tasty seafood dishes.

Squid in cream

• Squid 1 kg
• Cream 300 g
• Wheat flour 2 tbsp.
• Onions 200 g
• Snow-white dry wine 100 g
• Butter 100 g
• Fresh parsley 50 g
• Nutmeg, salt, pepper to taste

1. To make this extraordinary delicacy, defrost the squid in cold water.
2. If you purchased the shellfish already in the form of rings, then you will not have to cut them for you. If you get squid tubes, clean them of films and entrails and carefully slice them into rings.
3. Wash the onions and parsley. Chop the greens and cut the onion into small cubes.
4. Place a frying pan on the stove, heat it up and place the butter in it. When it melts, place chopped onion in a heated container, stir and fry until golden brown.
5. Then add parsley and chopped clam. Stir and sprinkle with spices. When the contents of the pan are not enough to fry, add snow-white wine.
6. Don't forget to stir until the wine evaporates. Slowly add flour and stir so that no lumps form. After this, pour the cream over the vegetables and seafood.
7. Fry for about 2 minutes and remove from the stove. The treat is ready.

Shrimp in cream cheese sauce

• Shrimp 600 g
• Leek 1 pc.
• Hard cheese 100 g
• Wheat flour 2 tbsp.
• Cream 20% 300 g
• Butter 100 g
• Walnuts 50 g
• Pepper, salt, nutmeg to taste

1. To make this dish, you first need to defrost the shrimp. Do this evenly by placing the bag of shrimp in cool water.
2. Then wash and finely chop the leeks. Heat a frying pan with butter and fry the vegetable.
3. When the onion acquires a golden back, place the shrimp on it and fry briefly. Then add flour and stir until golden brown.
4. Chop the nuts and add to the semi-finished dish.
5. After the nuts comes the cream. Pour them into the pan and stir. When they boil, let them evaporate a little, and then sprinkle the entire dish with grated cheese.
6. When the cheese is completely melted, turn off the heat and serve the dish with a side dish.

Pasta with seafood in snow-white sauce

• Paste 400 g
• Seafood mix (octopus, squid, mussels) 400 g
• Garlic clove 4 pcs.
• Cream 200 g
• Tomato 100 g
• Salt, pepper to taste

1. In this dish we only need garlic for flavor. Therefore, we clean, chop the garlic cloves, fry in olive oil and carefully remove from the pan. Then we place the defrosted sea creatures in the frying pan and, stirring, fry for about 5 minutes.
2. At this time, you need to process the tomatoes. Wash them and remove the skin. Cut into small cubes and place in a frying pan.
3. After the tomatoes are slightly fried, add cream and spices to the pan.
4. Next, you need to boil the spaghetti, strain and place on serving plates, and put the sauce on top.

Seafood with rice and sauce

• Sea cocktail 0.5 kg
• Chicken egg 2 pcs.
• Garlic clove 3 pcs.
• Rice 1 tbsp.
• Cream 10% 150 g
• Cilantro 1 bunch
• Soy sauce 20 ml
• Salt and red pepper to taste

1. To create this dish, you need to defrost seafood in cool water. Then pour half of them with soy sauce and leave for 30 minutes.
2. Next comes the turn of rice. Wash thoroughly and let it cook until fully cooked.
3. Using a fork, beat the eggs and add the second half of the soy sauce to them.
4. Grind the cilantro.
5. Finely chop the garlic and onion and place in a heated frying pan and fry there until golden brown. Sprinkle with chili powder.
6. Next, add the seafood along with the sauce and cook for about 5 minutes. After this, pour in the cream, simmer for another 2-3 minutes and add a little cilantro.

When the rice is cooked, pour the eggs with the sauce into the pan and add the cilantro. Then let it sit for a few minutes. Then we put it perfectly on a plate and pour it with creamy seafood sauce.

Sea cocktail in garlic and cream sauce

• Sea cocktail 0.5 kg
• Garlic clove 2 pcs.
• Butter 20 g
• Cream 10% 200 g
• Wheat flour 1 tbsp.
• Salt, pepper to taste

To create this dish, peel and chop the garlic, then fry it in butter. Add 150 g of cream to the garlic. Pour 50 g of cream into a glass and mix with flour, then add the mixture into the frying pan.

Add the defrosted seafood to the main dish, add spices and simmer for about 10 minutes.

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