Best Seafood Essentials Creamy Garlic Sauce Recipes

CREAMY GARLIC PRAWNS (SHRIMP)

Steps:

• Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
• Stir through salt just prior to cooking.
• Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
• Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
• Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
• Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
• Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
• Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
• Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
• Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

CREAMY GARLIC AND HERB BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish and toss with oil to coat.
• Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
• Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
• Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

SEAFOOD ESSENTIALS: CREAMY GARLIC SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a good size skillet to make this recipe.
• 3. The seafood in this recipe is up to you. I have made this dish with jumbo shrimp, good sized scallops, bite size pieces of cod and halibut, and squid, and they all came out delicious.
• 4. No oyster sauce? You could use sweet soy sauce, hosin sauce, or a combination of hosin and soy sauces. No tamari sauce, or liquid aminos? You could use regular soy sauce (low sodium, if you have it). No pineapple juice? You could use some grapefruit juice, or even orange juice. No coconut sugar? You could use regular brown or white granulated sugar. No white wine? Now that is a shame. You could use filtered water, but you will want to up the spices. No hot sauce? You could use something like Sriracha. No half & half You could use regular milk. No white pepper? You could use black pepper. Note on substitutions: Any time you sub one ingredient for another it is going to impact the flavor of the recipe; however, if you do not have a needed ingredient, or you just do not care for one of them, these substitutions will give you a great dish, and try to keep it as true as possible to the original.
• 5. Gather your ingredients (mise en place).
• 6. In a large mixing bowl, combine all the sauce ingredients, except the half & half, whisk to combine, and reserve.
• 7. Add the butter and oil to a large skillet over medium heat.
• 8. When the butter melts and stops foaming, give the pan swirl, and add the seafood.
• 9. Depending on what you are cooking, let the seafood get to the point of almost being fully cooked, then remove from the pan and reserve.
• 10. Add the mushrooms and onions to the pan, sprinkle with a bit of salt and pepper, and cook over medium heat until the mushrooms give up their moisture, and the onions have softened, about 8 - 10 minutes.
• 11. You might need a bit of extra oil.
• 12. Add the garlic and stir an additional 60 seconds.
• 13. Add the sauce (but not the half & half) and simmer until reduced by about half, 7 - 9 minutes.
• 14. Add the half & half and simmer, while stirring, for an additional 2 - 3 minutes.
• 15. Taste the sauce, and add more salt and pepper, if needed.
• 16. Add the seafood, and allow it to reheat, about 1 minute.
• 17. PLATE/PRESENT
• 18. Serve over rice or noodles with some crusty bread to sop up all that yummy sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SALMON WITH HERB & GARLIC CREAM SAUCE

Steps:

• Season: Pat salmon dry, then sprinkle with salt and pepper.
• Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
• Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
• Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
• Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
• Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
• Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
• Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
• Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
• Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).

SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE

Steps:

• In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

GARLIC CREAM SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.