Best Scallion Mushroom And Shrimp Custards Recipes

GARLIC SHRIMP SCAMPI WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes.
• Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.

SCALLION, MUSHROOM, AND SHRIMP CUSTARDS

Steps:

• In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
• Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
• Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
• Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more.
• Serve custards immediately.

FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS

Steps:

• Preheat grill to medium, about 350 to 400 degrees F.
• Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
• Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
• Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
• Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

SHRIMP AND SCALLION STIR-FRY

Steps:

• Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

LINGUINE WITH SCALLION SAUCE AND SAUTEED SHRIMP

Steps:

• Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
• In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.
• Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.
• In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
• Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.

SCALLOPS AND SHRIMP WITH MUSHROOMS

Steps:

• Season the scallops and shrimp with freshly ground pepper and set aside.
• In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
• Place the scallops in and DO NOT move them.
• Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
• In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
• Add shallots and saute until softened, about 3 to 4 minutes.
• Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
• Toss 3 to 4 minutes until softened.
• Add the shrimp.
• Add the vinegar and turn shrimp until they are pink.
• Then add the frisee or endive.
• Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
• Without turning the scallops, remove scallops and arrange 8 on each plate.
• Drizzle with olive oil and serve.