Prawn And Scallop Sausages Recipes

Steps:

• In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
• Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
• Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
• During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.

Steps:

• In a skillet, melt 1 tablespoon of butter over medium heat, add the sausage and onion and sautéuntil onion is softened, about 7 minutes. (Do not overcook.) Set aside.
• In another deep skillet, heat the oil over medium-high heat until the surface ripples. Pat scallops dry and fry in batches of 6 or 7 until they are light brown. Remove and drain on paper towels. (The scallops should not be cooked through.)
• When all the scallops are browned, add them to the sausage and onions. Add the wine and stock and bring to a simmer for 1 to 2 minutes to reduce liquid to a coating consistency. Off heat, swirl in more butter if necessary to make an emulsion. Season with salt and pepper.

Steps:

• Low Fat Blend: Place the ingredients in a blender and blend until smooth.
• The mixture can also be blended by hand.
• A food processor will not give the right consistency.
• Use as a replacement for soured cream, mayonnaise or double cream in savoury or sweet recipes.
• Make sure that all of the ingredients and the bowl are well chilled before starting and plan on working quickly.
• Place the prawns and scallops in a food processor and pureé.
• Add the egg yolk and pulse until well blended.
• Transfer to a medium-sized mixing bowl and set in a larger bowl filled with ice.
• Gently fold in the Low-Fat Blend, potato flour and herbs a little at a time until blended and smooth.
• Add the cayenne pepper, paprika and salt and pepper to taste.
• Cover and place in the refrigerator until chilled; about 1 hour.
• Remove the refrigerator and place the bowl on a flat work surface.
• Tear off an 8-inch piece of cling film, place 2 tablespoonsful of the mixture in a strip down the centre, roll up over the mixture to make a 2-inch (5 cm) sausage and twist the ends.
• Repeat until all the mixture is used.
• Put on a plate and return to the refrigerator until needed.
• Meanwhile, in a large sauté pan or wok fitted with a steamer, bring 1 inch (2. 5cm) of water to the boil.
• Keep the sausages chilled until you steam them; you will have to do this in batches.
• Place several sausages in the steamer and steam for about 8 minutes, until firm and cooked through.
• When all the sausages are steamed, cut open the cling film and remove.
• Drain the sausages and keep warm until serving with a salad garnish.

Steps:

• Bring the wine, vegetable stock, ginger, and garlic to boil in a skillet. Mix in the carrot and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops and prawns. Stir in the butter cubes. Continue cooking until butter is melted and scallops and prawns are opaque. Sprinkle with chives, and season with salt and pepper to serve.

Steps:

• Fry the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Heat a little oil (unless there is enough fat from the sausages already in the pan) and gently cook the onion for 5 mins until soft.
• Add the pepper, garlic and paprika, and cook for a few mins more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for about 10-12 mins until the rice is tender. Add more stock if you need to during cooking.
• About 5 mins before the end of the cooking time, slice the sausages and return them to the pan. Cover and continue to cook until the rice is tender. Stir through the prawns, put the lid on and leave to heat through. Season and serve immediately.

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion, celery and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker. Add the tomatoes with their juice, clam juice, water, worcestershire, thyme, oregano, salt, black pepper, and cayenne pepper. Break up the tomatoes with the side of a spoon. Cover and cook until the rice is barely tender, 5-6 hours on low. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes. During the last 15 minutes of cooking, stir the sausage, shrimp, and scallops into the jambalaya. Increase the heat to high, cover, and cook just until the shellfish are firm. Serve immediately.

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.