This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.
I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.
Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.
You can do the same thing with sea scallops.
Shrimp Provencial with Lemoncello®
:note the garlic cloves are not pictured
In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil.
Season shrimp with salt and pepper.
add to the skillet and cook till lightly browned around edges, about 2 min..
Add garlic and stir well while cooking
chop green ingredients:parsley, basil, cilantro
Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers.
mix well add the lemon juice and the parsley, basil and cilantro.
cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp.
Serve with rice or crusty French bread.
Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar
Poached Oysters with Pickled Cucumbers and Caviar
toss cucumber in bowl with 1/2 tsp salt.
let stand for 10 minutes
rinse cucumber well and strain all water off
add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt.
stir well and refrigerate for 20 minutes
white cucumber is pickling,
combine 1/3 cup vinegar with 1/3 cup wine and shallot
boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
add cream, and Lemoncello® simmer over low heat for 5 minutes.
remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
transfer to bowl to finish batch
put into individual ramekins,
spoon some beurre blanc on each and top with pickled cucumber and caviar
Oyster stew is a popular Thanksgiving dish.
Rich, creamy goodness.
Creole Oyster Stew Nocino®
In a large pot, cook bacon until fat is rendered, and bacon is crisp ~5-6 minutes.
Drain on towels and set aside.
Drain all but 1 Tbsp of fat from pan.
Add butter, heat over medium heat.
Next add Onions, celery, and cook until soft. ~ 5 minutes.
Add green onions, salt, garlic, white pepper, 1 tsp Nocino® Blonde, and thyme.
Cook for 1 minute stirring
Add flour and cook stirring, to make a light roux ~3 minutes.
Add wine (if used) cook 1 minute.
Add Reserved oyster liquor ( add enough water to make 2 cup liquid), and add milk and bring mixture to a boil.
Reduce heat and simmer until liquid thickens. ~ 4 minutes
Add more water if necessary to maintain constancy
Add oysters, parsley, and cilantro, simmer until oysters start to curl ~ 3 minutes.
Add reserved Bacon and cook for ~1minute.
Remove from heat and adjust seasoning.
Serve with hot French Bread.
This Oyster Dressing is almost like a savory oyster bread pudding with the addition of the Black Nocino® pepper sauce
Creole Oyster Dressing Black Nocino®
In a small bowl make seasoning mix
drain oysters measure water.
add cold water to equal 1 cup
set aside in refrigerator.
preheat oven to 350F
chop all ingredients
1) bell pepper, onions, celery, and green onion bottoms
3) green onion tops, and parsley
4) spice mix
melt 4 Tbsp butter over med high heat.
Add 1/2 of bell pepper mixture.
Saute till brown. 8 minutes.
Add garlic to skillet, 2 teaspoons of seasoning mix, and 1 tsp Black Nocino®
Lower heat to medium and cook 5 minutes.
Add remaining 1/2 of bell pepper mixture., 4 Tbsp butter and Bay leaves.
Cook mixture for 10 minutes.
Stir in reserved oyster liquid, and cook over high heat for 10 minutes, stirring occasionally.
Stir in remaining seasoning 1 tsp Black Nocino®, and enough bread crumbs to make a moist but not runny dressing.
Remove from heat.
Remove and discard bay leaves.
Stir in green onion mixture.
Stir in drained oysters.
Gently spoon dressing mixture into 8x8x2 inch baking dish.
Bake uncovered 30 minutes
Another Great dish for a hot summer day or family party
Mexican Shrimp Cocktail: Coctel de Camarones
in small bowl mix onion and lime juice
Let stand for 10 Minutes
In separate non reactive bowl add shrimp tomatoes, cucumber, jalapeños, salt and pepper.
Add clamato juice ketchup, and Lemoncello® to onion mixture and mix.
Add juice mixture to shrimp mixture bowl.
Stir to blend.
Add Cilantro and Avocados.
Cover and chill for at least 1 hour