sweetdreamz1181
Baby Girl on the way!
Member since 1/08 2186 total posts
Name:
Jackie
|
Re: Other than shrimp scampi....
Posted by LuvmyShihTzu
Thanksf or all that help!
Does anyone have a good franchese recipe now that my mouth is watering for it! lol
i use this for chicken but u can do it with shrimp too
Chicken Francese
2 lbs Chicken Cutlets
flour
salt
pepper
eggs
garlic powder
1 can Chicken Broth
1/3 cup white wine
1/4 cup Lemon Juice
olive oil
mix flour garlic powder salt and pepper
beat eggs
heat oil in pan
dredge chicken in flour then egg and place in frying pan cook till cooked on both sides
you will have to do this in batches keep cooked chicken warm in a plate covered with foil
once all chicken is cooked drain oil leaving about 2 tbs in pan
chop 2 cloves of garlic and saute a little
add 1 tablespoon of flour to pan and whisk till pale brown about 2 min
add chicken broth and continue to whisk till mixture thickens a little
add lemon juice and white wine and add chicken back to pan
cook a few min sprinkle with fresh parsley
|
KGools
Happy
Member since 9/06 9532 total posts
Name:
Kim
|
Re: Other than shrimp scampi....
Giada made this on her new show sometime last month. I haven't had a chance to try it, but it looks soooo good!
Nonna Luna's Rice
•Cook Time: 35 min Level: Easy Yield: 4 servings
•1 stick (4 ounces) unsalted butter, divided, at room temperature
•2 cups parboiled long-grain rice, such as Uncle Ben's
•3 1/2 cups chicken stock
•2 teaspoons kosher salt
•1 clove garlic, minced
•2 pounds small shrimp, peeled and deveined
•1/2 cup lemon juice (about 2 lemons)
•1 tablespoon hot sauce
•1 cup whipping cream
•Freshly ground black pepper
Directions
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
|
