Recipe: Shrimp Scampi, Shrimp Newburg, Shrimp with Feta and Pasta, Halibut Steaks with Shrimp, Zarzuela de Mariscos (Seafood Stew)

SHRIMP SCAMPI
Makes 8 first-course servings

1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Rinse shrimp and set aside.

Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned.

Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook.

Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

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SHRIMP NEWBURG
Servings: 4

1/4 cup butter
2 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1 pinch cayenne pepper
1 dash nutmeg
2 cups half-and-half
3 tablespoons dry sherry
2 egg yolks, lightly beaten
2 cups peeled and cooked shrimp (about 1 1/2 to 2 pounds in shell)

In a medium saucepan, melt butter; blend in flour and seasonings. Cook, stirring, for about 1 minute.

Gradually add half-and-half and sherry; cook until thickened and smooth, stirring constantly.

Stir about 1/3 of the hot sauce into the egg yolks, then pour the egg yolk-sauce mixture into the remaining sauce in the saucepan.

Add shrimp and heat through, stirring constantly. Serve in pastry shells or over rice.

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SHRIMP WITH FETA AND PASTA

1/4 cup olive oil
4 large garlic cloves, smashed
1 lb. shrimp
6 plum tomatoes cut in strips, seeded
1 tsp. oregano
1/2 cup Greek black olives
1/2 lb. fettuccine, uncooked
1 cup crumbled feta cheese
1/4 cup parmesan cheese
1/2 cup fresh basil

Heat oil in skillet, add garlic, and cook.

Add tomatoes and oregano; cook 2 minutes.

Add olives and keep warm.

Meanwhile, grill shrimp and cook pasta. Drain pasta and add to skillet.

Add feta, parmesan and fresh basil. Toss with shrimp and salt and pepper to taste.

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HALIBUT STEAKS WITH SHRIMP
Servings: 4

4 halibut steaks
1 Tbsp butter
2 Tbsp chopped green onions
1 cup white wine
1 Tbsp flour
1/2 lb cooked, cleaned shrimp
1/2 cup shredded Monterey Jack, divided use
1 Tbsp chopped fresh parsley

Saute steaks in butter - 4 minutes each side, and then place on broiler pan.

Saute green onions.

Stir flour into the wine, pour into skillet and cook until thickened.

Fold in shrimp and 1/4 cup cheese. Pour over halibut, sprinkle on 1/4 cup cheese .

Broil until browned. Sprinkle on parsley.

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ZARZUELA DE MARISCOS (SEAFOOD STEW)
MSG ID: 0062704 (REPOST)
Servings: 6

1/2 cup Spanish olive oil
2 large onions, finely chopped
4 large cloves garlic, finely chopped
2 red bell peppers, cored, seeded, and chopped
2 oz prosciutto, cut into strips
3 lb ripe tomatoes, peeled, seeded, and chopped
1/2 c ground almonds (see note*)
1/2 tsp saffron threads (or 1/8 tsp saffron)
1 tsp dried thyme
2 sprigs fresh rosemary, leaves only, finely chopped
2 tsp salt (or to taste)
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes
1 cup dry white wine
2 1/2 cups fish stock or, or half clam juice, half chicken stock
1/2 lemon, juiced
12 clams, well scrubbed
12 mussels, well scrubbed
6 jumbo shrimp in their shells
1 lb scallops
1 1/2 lb squid, cleaned and cut into rings
6 lemon wedges, for garnish
wedges grilled country bread, for serving

In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened.

Stir in the prosciutto and cook for 3 minutes more, stirring occasionally.

Add the tomatoes and increase the heat to medium-high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated.

Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated.

Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes.

Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not.

Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread.

*To grind almonds, freeze 2 ounces of blanched, slivered almonds and then pulse them in a food processor only until finely ground. Do not overprocess or they can become oily.