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Recipes For Shrimp Scampi - Your Recipe Guide
Fish can be steamed or poached and get excellent results. To steam fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. The fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish if fully cooked with the color and flake tests.
Use sharp knives when cleaning, deboning, and skinning your fish. Avoid serrated blades also. Dull edges, as well as serrated ones, have a tendency to tear through the meat of the fish, rather than slice it. If you are skinning an uncooked fish and the skin is slippery, just sprinkle a little coarse salt on your fingers and on the cutting surface itself to prevent the fish from slipping and sliding.
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Mussels or shrimp in white wine
* 1/4 c. olive oil
* 5-6 scallions coarsely chopped
* 1 lb. shucked mussels, or 2 lbs. mussels in shell, briefly steamed and taken out of their shells;
* or 2 lbs. shrimp , briefly steamed and peeled, leaving tail on
* 1 c. dry white wine
* 1 tsp. dry mustard
* 1/2-1 tsp. minced fresh chili pepper, or 1/3- 2/3 tsp. dried red pepper flakes
* 1 1/2 c. chopped fresh flat-leaf parsley
* 1/2 c. water or fish stock
* 2-3 tbsps. lemon juice
* 3/4 c. crumbled feta cheese
* sea salt to taste
In a deep, heavy skillet, heat the olive oil and saute' the scallions for 2 minutes.
Add the mussels or shrimps, and cook for 1 minute. Pour in the wine, and when it starts to boil, add the mustard, chili pepper, half the parsley, and the water or stock. Cook for about 3 minutes, then add the lemon juice, feta cheese, and the rest of the parsley. Do not stir, but shake the pan to distribute the ingredients evenly. Let cool to just warm, and serve.
Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...
* A parsley and walnut pesto is very good with sea bass.
* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.
* A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* Cook it as soon as possible to minimize the loss of juices.
* Marinades are a good way to add flavor and moisture to the fish before cooking.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
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