Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, salmon, shrimp and scallops poached in a tomato cream broth. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook salmon, shrimp and scallops poached in a tomato cream broth using 24 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:
- Make ready 3/4 lb skinless salmon fillets cut in 4 portions
- Get 12 large raw shrimp, remove shells but save shells for broth.
- Get 12 sea scallops
- Get 1 FOR BROTH
- Prepare 2 cup low sodium chicken broth
- Prepare 1/2 cup dry white wine
- Get 1 15 ounce can diced tomatos
- Get 1 celery stalk, chopped
- Prepare 1 onion, chopped
- Make ready 1 carrot, chopped
- Prepare 4 clove garlic, peeled, left whole
- Make ready 1 tsp thyme
- Prepare 1/2 tsp black pepper
- Prepare 1 tbsp lemon juice
- Prepare 1 FOR CREAM BASE
- Prepare 1 tsp butter
- Get 10 button mushrooms, sliced
- Take 1 shallot:, minced
- Make ready 2 garlic cloves, minced
- Get 1 cup heavy cream
- Take 1/2 tsp black pepper and salt to taste
- Take 1 tbsp hot sauce such as franks brand
- Make ready 1/4 cup freshly grated parmesan cheese
- Get 4 chopped green onions
Instructions to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth:
- MAKE BROTH
- In a large skillet melt a bit of butter and add shrimp shells and brown lightly, just 2 to 3 minutes, add all remaining broth ingredients and simmer 30 minutes to reduce by about 1/2, strain broth and discard solids, set aside.
- MAKE CREAM BASE
- In a saucepan melt butter, add mushrooms cover and cook on low until they become soft, uncover and add shallots and garlic and soften 1 minute, add cream and pepper, salt and hot sauce bring to a simmer and reduce by about 1/2.
- Combine broth and cream reductions and whisk well. Transfer to a deep skillet that has a cover. Add seafood to lightly simmering sauce in one layer cover and poach until all is just cooked through. If your skillet can not hold all the seafood on one layer, poach in batches and remove to a plate and cover while finishing the remainder. The timing depends on the size and thickness of each seafood.
- Place all cooked seafood on a platter. Add parmesan cheese and green onions to sauce, add to seafood.
- This is best served with pasta for the extra sauce and great with a green salad and french bread!
So that is going to wrap this up for this exceptional food salmon, shrimp and scallops poached in a tomato cream broth recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!