Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, salmon, shrimp and scallops poached in a tomato cream broth. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Salmon, Shrimp and Scallops poached in a Tomato Cream Broth is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have salmon, shrimp and scallops poached in a tomato cream broth using 24 ingredients and 7 steps. Here is how you cook that.
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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
- Make ready 12 large raw shrimp, remove shells but save shells for broth.
- Make ready 12 sea scallops
- Make ready 1 FOR BROTH
- Take 2 cup low sodium chicken broth
- Make ready 1/2 cup dry white wine
- Take 1 15 ounce can diced tomatos
- Take 1 celery stalk, chopped
- Take 1 onion, chopped
- Make ready 1 carrot, chopped
- Get 4 clove garlic, peeled, left whole
- Get 1 tsp thyme
- Take 1/2 tsp black pepper
- Prepare 1 tbsp lemon juice
- Prepare 1 FOR CREAM BASE
- Get 1 tsp butter
- Take 10 button mushrooms, sliced
- Prepare 1 shallot:, minced
- Take 2 garlic cloves, minced
- Get 1 cup heavy cream
- Prepare 1/2 tsp black pepper and salt to taste
- Take 1 tbsp hot sauce such as franks brand
- Prepare 1/4 cup freshly grated parmesan cheese
- Prepare 4 chopped green onions
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Steps 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!
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