VIDEO RECIPE: Tarragon Lime Shrimp Scampi

VIDEO RECIPE: Tarragon Lime Shrimp Scampi

Our latest video collaboration with CBC Newfoundland and Labrador is one of the quickest and easiest recipes you will find on Rock Recipes. With a minimum of preparation and organization of your ingredients beforehand, this delicious shrimp and pasta dish can be on the dinner table in 15 to 20 minutes. Tasty dinners taking less time to prepare than a stop at the neighborhood take-out is something every busy family could use more of and this recipe fits that description perfectly.

Watch as I show how really quick and simple it actually is to prepare and you may just be tempted to add it to this weeks dinner menu plan.

Get the full written recipe for Tarragon Lime Shrimp Scampi can be found by clicking here.

For iPad, iPhone and other mobile users, if the video does load below, please click this link.

Roasted Tomato Fennel Lobster Bisque

The first lobster bisque I ever tasted was served at Chateau Montebello Hotel in Montebello, Quebec many years ago. I was not a big fan of seafood at the time but was very impressed by the rich soup with the lightly herbed flavor of tarragon. I credit that bisque with making me more open to seafood flavors which I have grown more and more to appreciate over the years.

As an homage to that beautiful bisque, I have created this lobster soup version which we thoroughly enjoyed a couple of weeks ago. Small cups of this soup make a wonderful first course at any dinner party or celebratory meal. It could also be the star of the show if served as the main course at a special lunch.

3 lbs shelled lobster, steamed

Don't overcook the lobster, a slight under cooking is best at this point as it will be added back tot he bisque later. Save 2 cups of the steaming liquid.

Shell the lobster over a large bowl to catch any liquid. Separate the meat from the body and claws and chop it into a 1/2 inch dice to add back to the bisque later. Whole shelled claws on top of the soup make a beautiful, impressive presentation.

Simmer the shells and any liquid in the bowl along with the 2 cups of  the steaming liquid and:

6 cups water

1 small chopped onion

3 cloves roughly chopped garlic

3 tbsp chopped tarragon or dill
2 stalks celery

1 carrot

6 peppercorns

Simmer very gently together for about 30-45 minutes. Strain through several layers of cheesecloth to create a clear broth.

While the stock simmers, get started on the roasted tomatoes and fennel.

8 large ripe tomatoes diced
1 large fennel bulb diced
1 medium red onion diced
2 cloves chopped garlic
4 tbsp olive oil
2 tbsp honey

3 tbsp balsamic vinegar
Salt and pepper to season

Toss all ingredients together in a shallow baking dish and bake at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the tomato and fennel reach a good chunky consistency. Puree this mixture well in a blender or food processor and pour into a soup pot. Add.

6 cups seafood stock stock (salt free or low sodium are best)

2 tbsp chopped fresh tarragon (dill is good too)

Simmer for 20-30 minutes or until the soup reaches your desired consistency. Taste and do a final seasoning of salt and pepper if necessary. Add the chopped lobster meat to the soup and simmer for just a couple of minutes before doing a final seasoning of salt and pepper, stirring in a squeeze of lemon and serving with a drizzle of heavy cream.

Salmon in Sour Cream Pastry with Tarragon Dijon cream Sauce

This salmon is one of my favorite dinner party entrees because it can be prepared ahead of time and just popped into the oven for about a half hour or so before serving. I often make it the day before if I am particularly busy on the day I have guests. Such was the case yesterday when I had the grandparents and Nanny Moo invited for supper before heading off to Olivia's annual dance recital in the early evening. With an Orange-Raspberry Chocolate Buttercream Torte for dessert, it was a very well received meal by all.

The salmon can also be prepared in individual servings if you prefer.

Serves 4
1 ½ pound boneless skinless salmon fillet

Pastry:

3 cups all purpose flour
2 cups very cold butter
1 tsp salt
1 cup sour cream

Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarse meal. Small pieces of butter should still be visible in the mix. Stir in the sour cream to form a dough. Form dough into two rectangles, wrap in plastic and rest in the fridge for 20 minutes. You can freeze one to use at another time.

Roll one dough rectangle out to a thickness of about 1/8 inch and trim to 2 inches longer than the length of the salmon fillet and 2 inches wider than the fillet.
Place salmon on the pastry. You should trim off the tail section of the fillet and place it on the thinnest part of the fillet to get a uniform thickness along the length of the salmon.
Season the salmon with salt and pepper and a squeeze of lemon. Sprinkle the salmon with dill or tarragon. Fold the dough over the salmon and pinch the edges together to seal. Brush the top of the pastry with an egg wash of one beaten egg and 1 tbsp water. Chill for at least ½ hour before baking in a preheated 375 degree F oven for about a half hour to 40 minutes depending upon the thickness of the salmon until the pastry is a uniform golden brown.
Serve with Tarragon-Dijon Cream Sauce.

Tarragon-Dijon Cream Sauce
In a small saucepan heat
2 tbsp olive oil
3 cloves minced garlic
Cook for a minute or 2 until the garlic is translucent. Add
3 oz white wine
Simmer until volume is reduced by half. Then add:
2 cups whipping cream
3 tbsp Dijon mustard
3 tbsp fresh chopped tarragon
Salt and pepper to season.
Simmer until sauce thickens enough to coat a metal spoon.