Fish With Creamy Dijon Shrimp Sauce Food

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FISH WITH CREAMY DIJON SHRIMP SAUCE



Fish with Creamy Dijon Shrimp Sauce image

My family absolutely love this dish..two of their favorites in a creamy sour cream Dijon sauce. Our favorite versions are done using fresh tuna, mahi mahi, or salmon, with the fish being grilled on a charcoal grill. With the cold, wet weather today, I pan fried the fish in a little butter and I used tilapia. It is fairly quick to...

Provided by Lisa Myrick

Categories     Seafood

Time 30m

Number Of Ingredients 15

24 large jumbo shrimp, peeled and deveined, tails removed
1 lb fresh or frozen fish fillets of choice, rinsed, patted dry, brought to room temperature
BASTING SAUCE
4 Tbsp butter, divided
1/2 tsp onion salt
1/2 tsp dried marjoram, crushed
1/2 tsp dried thyme, crushed
DIJON SAUCE
1/2 c sour cream
1 Tbsp all purpose flour
1 Tbsp dijon mustard (i use a coarse grain such as grey poupon)
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp dried thyme, crushed
1/2 c chicken broth

Steps:

  • 1. Thaw fish if using frozen. Allow fish (either fresh or frozen) to come to room temperature. This makes for less time over the heat, helping to keep fish moist. Rinse and pat dry and lay on paper towels.
  • 2. Place 2 tablespoons of the butter and 1/2 tsp each of onion salt, dried marjoram and dried thyme in a small bowl. Cover with a paper towel and microwave for 30 seconds to a minute, until butter is melted.
  • 3. Brush top side of each fish fillet with half of the melted butter mixture and set aside.
  • 4. In a medium saucepan, heat enough water to cover the shrimp and bring the water to a boil. Add the shrimp. Once the water comes back to a boil, cook the shrimp for 2-1/2 to 3 minutes, just until they are done (don't overcook). Remove pan from heat and set aside. (the water will help keep the shrimp warm...so it is very important not to over cook the shrimp).
  • 5. In a small saucepan, combine the sour cream, flour, Dijon mustard, salt, pepper, and 1/4 tsp. thyme. Stir until smooth. Add chicken broth, stirring until well mixed. Cook over medium heat, stirring occasionally until thickened and bubbly. Cook and stir 1 minute more. Keep warm over very low heat, stirring occasionally. (When I first put this over the heat, I begin heating up my skillet for my fish, and the fish cooks while my sauce is coming up to a boil and thickening).
  • 6. While Dijon sauce is coming up to a boil, heat a large skillet coated lightly with cooking spray over medium heat. Add remaining 2 TBS butter. Once butter is melted, add fish fillets, basted side down, with the thickest portion toward the center of your pan. Baste the top with the remainder of the basting sauce. Depending on your fish choice and its thickness, cook the fish for 2 to 4 minutes, just until a nice light brown color. Carefully turn the fish over (with the thickest portion still in the center of your pan) and cook another 2 to 4 minutes, just until the fish flakes easily with a fork. Remove to serving plates. (My tilapia fillets were 1/2 inch thick at the most and about 4 ounces each. I cooked 2 minutes on one side, 3 minutes on the other and they were perfect.)
  • 7. Drain shrimp and stir into the Dijon sauce. Top each fillet with 6 shrimp each and some of the sauce. ENJOY!

SAUTEED SHRIMP WITH CHARDONNAY-DIJON CREAM SAUCE



Sauteed Shrimp With Chardonnay-Dijon Cream Sauce image

Fancy name for an easy recipe. This is my adaptation of a Wolfgang Puck recipe I found in the Chicago Tribune.

Provided by Hey Jude

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb medium shrimp, peeled and deveined
1/2 teaspoon salt
fresh ground pepper, to taste
2 tablespoons extra virgin olive oil
1/2 lb dried angel hair pasta or 1/2 lb spaghetti
1 cup Chardonnay wine or 1 cup other dry white wine
1/2 cup whipping cream
1 tablespoon Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat a large saucepan of salted water to a boil over medium-high heat. Season the shrimp with the salt and pepper to taste.
  • Heat a large skillet over medium-high heat; add the oil. Heat about 30 seconds; add the shrimp, distributing evenly in the pan. Cook, turning once, until pink, about 2 minutes per side. Transfer the shrimp to a platter; cover with foil to keep them warm.
  • Add the pasta to the boiling water; cook until al dente, tender but still slightly chewy, following package directions for the time.
  • Meanwhile, heat the same skillet over high heat; add the wine. Stir with a wooden spoon to scrape and dissolve pan deposits; cook until liquid reduces by half, about 5 minutes. REduce the heat to medium-high; stir in the cream. Cook 1 minute; stir in the mustard. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in the shrimp; cook until heated through, about 1 minute.
  • Drain pasta; divide equally amongst 4 shallow bowls. Spoon the sauce over the pasta. Divide the shrimp evenly amongst the bowls. Garnish with parsley.
  • This goes really well with crusty bread!

Nutrition Facts : Calories 545.1, Fat 20.7, SaturatedFat 8.3, Cholesterol 213.6, Sodium 519.2, Carbohydrate 46.1, Fiber 2, Sugar 1.7, Protein 31.3

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE



Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
8 shrimp, shells on
4 boneless, skinless chicken breasts (8 ounces each)
Salt and pepper
1 cup dry wine
1 cup chicken broth
1 shallot, chopped
2 cloves garlic, chopped
1 cup cream
1 1/2 teaspoons Dijon mustard
Few drops fresh lemon juice
2 tablespoons herbes de Provence
2 tablespoons pistachios, chopped

Steps:

  • Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
  • Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
  • Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
  • Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

ROASTED HALIBUT WITH TOMATO CREAM SAUCE



Roasted Halibut With Tomato Cream Sauce image

This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.

Provided by CountryLady

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons stone ground dijon mustard
1 teaspoon dried herbes de provence
1 teaspoon chopped garlic
2 tablespoons olive oil
6 (6 ounce) halibut fillets or 6 (6 ounce) cod fish fillets
12 shrimp
1 tablespoon olive oil
1 cup canned tomato, drained & chopped
1 teaspoon herbes de provence
salt & freshly ground black pepper
1/3 cup whipping cream

Steps:

  • Combine mustard, herbs, garlic & olive oil.
  • Brush on fish& shrimp; marinate for 30 minutes.
  • Oil the base of an ovenproof baking dish; place fish in the center.
  • Scatter tomatoes around fish & sprinkle with herbs.
  • Bake in preheated 450°F oven for 5 minutes.
  • Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
  • Remove from the oven; pour the juices & tomatoes into a small pot.
  • Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
  • If you prefer a smooth sauce, whisk with an immersion blender.
  • Serve fish surrounded by shrimps & topped with sauce.

FISH WITH CREAM SAUCE



Fish with Cream Sauce image

This recipe is the easy entree to prepare when you want something nutritious and quick for your family. Even people who don't like fish enjoy this satisfying dish. A sour cream sauce complements the mild-flavored fish.-Tiffany Taylor, St. Petersburg, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

8 slices bread, cubed
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds sole or haddock or grouper
1 cup milk
1-1/2 cups sour cream

Steps:

  • In a large skillet over medium heat, toast bread cubes in butter until golden brown; set aside. In a large resealable plastic bag, combine the flour, salt and pepper. Add fish, one fillet at a time; shake to coat. , Place in a greased 13-in. x 9-in. baking dish. Slowly pour milk over fillets. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Spoon sour cream over fillets. Top with the reserved bread cubes. Bake 5 minutes longer or until heated through.

Nutrition Facts :

BAKED FISH WITH SHRIMP



Baked Fish with Shrimp image

Easy and delicious way to impress your family and guests with a recipe that's almost too simple! The fillets are covered with cooked shrimp and a simple white sauce. Grated Parmesan cheese is sprinkled over the top of this baked dish. Grouper, snapper, and catfish are all good choices for this recipe.

Provided by MLT

Categories     Seafood     Fish

Time 45m

Yield 5

Number Of Ingredients 7

3 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
2 pounds red snapper fillets
½ pound cooked medium shrimp, peeled and deveined
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
  • Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
  • Bake, uncovered, for 20 to 25 minutes.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 4.8 g, Cholesterol 180.9 mg, Fat 12 g, Fiber 0.1 g, Protein 50.3 g, SaturatedFat 6.3 g, Sodium 545.4 mg, Sugar 2.3 g

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

CREAMY DIJON SAUCE



CREAMY DIJON SAUCE image

This is my own quick and easy recipe for a creamy, delicious dijon sauce. It goes great with almost any meat or fish, and is awesome on steamed vegetables such as asparagus, broccoli and cauliflower.

Provided by Tere Gill

Categories     Other Sauces

Time 12m

Number Of Ingredients 8

3 Tbsp salted butter
3 Tbsp all purpose flour
2 Tbsp dijon mustard (grey poupon preferred)
2 Tbsp stone ground mustard
1/2 tsp garlic powder
1/2 tsp salt
1 c milk
1 c cream

Steps:

  • 1. In a small saucepan, melt 3 tablespoons butter over medium heat.
  • 2. Remove from heat; add 3 tablespoons all purpose flour, stirring until all lumps are dissolved.
  • 3. Add 2 tablespoons dijon mustard, 2 tablespoons stone ground mustard, 1/2 teaspoon garlic powder and 1/2 teaspoon salt, stirring until lumps are dissolved.
  • 4. Return pan to medium heat; immediately add 1 cup milk; stir to combine, then stir constantly until sauce begins to simmer and thicken.
  • 5. Stir in 1 cup cream; continue stirring until sauce begins to gently bubble. Remove from heat; taste for seasoning; cover and keep warm until served.

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