Best Scallops Black Tiger Shrimp With Chorizo Chili Recipes

Tiger Shrimp With Pasta image

Provided by Thorsten

Categories European

Time 30m

Yield 1 serving(s)

Number Of Ingredients 10

5 tiger shrimp
3 1/2 ounces spaghetti or 3 1/2 ounces ribbon pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 medium tomatoes, chopped
1 garlic clove
2 anchovy fillets
1/2 tablespoon fresh thyme
1 pinch sugar
salt and pepper

Steps:

Cook spaghetti or ribbon pasta 'al dente' according to package directions. Drain, but not rinse.
Meanwhile heat olive in a small pot to medium high heat. Add tiger shrimps and cook on each side for about 1 minute. Take shrimps out, drain and peel.
Cook onions and the whole peeled garlic in the same oil for about 1 minute until onions are tender. Add anchovy filets and crush them. Reduce heat to low and cook for an additional minute.
Add tomatoes and thyme. Do not cook. Tomatoes should only be heated through. Season with a pinch of sugar, salt and pepper to taste. Add peeled tiger shrimps and heat through for about 5 minutes.
Remove garlic clove and add drained noodles or pasta. Mix well, cover and let rest for 2 minutes. Serve.
NOTE: I use garlic only to flavor the tomato sauce. But if you like you can mince 1/2 of the garlic clove and leave it in the sauce.
NOTE: If you like the sweet taste of tomatoes you can use up to 1/2 teaspoon of sugar to bring it up even more.
NOTE: If you like more sauce add 1-2 tablespoons of the pasta cooking water.

Nutrition Facts : Calories 617.4, Fat 16.9, SaturatedFat 2.5, Cholesterol 52.4, Sodium 358.1, Carbohydrate 92.8, Fiber 7.4, Sugar 11.3, Protein 24.5

Scallops and Chorizo image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 10m

Yield 4 servings as a main course with the rocket and chickpeas th

Number Of Ingredients 4

4 ounces chorizo sausage, cut in 1/8-inch rounds
1 pound small scallops (halve them to make 2 thinner disks if they are very fat)
1/2 lemon, juiced
4 tablespoons freshly chopped parsley leaves

Steps:

Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Scallops, Black Tiger Shrimp With Chorizo Chili image

Provided by Chef Beorn Hockenhu

Time 20m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 16

3 ounces pork, chorizo
2 ounces black beans (canned, reserve some of the liquid)
1 teaspoon minced garlic
1 teaspoon minced onion
2 teaspoons sweet potatoes (cooked, cut into small cubes)
2 tablespoons chopped tomatoes
2 teaspoons bell peppers (cut into small cubes)
2 teaspoons pureed mangoes
1 teaspoon chili paste
2 teaspoons butter
1 tablespoon lemon juice
6 diver scallops
6 medium shrimp (deveined & shelled)
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 ounces white wine

Steps:

In a saute' pan cook chorizo until it begins to get firm.
Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes.
Add mango puree and asian chili paste.
In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes.
Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring.
Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp.
Press on scallops to check doneness. It should be slightly resistant.
Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate.
Top with micro mint greens.
Add 3 Scallops in a triangle pattern.
Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.