You know how many there are recipes for spaghetti? Oh, it's hard to imagine, but not what to remember. Know the Italians know a lot about this humble dish. And not to be bored so simple and satisfying dish they cook it with various additives and sauces. And one recipe from countless recipes for spaghetti we are today and find out. We will learn how to cook spaghetti with shrimp in a creamy sauce.
Do you think that this versatile recipe? And here and there! Only prescription cream sauce has many interpretations, but say nothing about the ways of cooking spaghetti with shrimp. Naturally, we offer far more than a recipe for this version of spaghetti in Italian. So we choose, prepare, try!
Spaghetti with shrimp in a creamy sauce
We begin, as they say, from the beginning and learn the basic recipe of cream sauce, and along with the spaghetti. Believe me, this recipe is very simple, but the result of an unexpected effect!
Packaging shrimp (300 g);
A glass of heavy cream;
Clean the garlic cloves and three finely-finely chop them. Shrimp thawed and cleaned. Now take a roasting pan, put it on the fire and pour it in a tablespoon of vegetable oil, give him warm and put the garlic. Fry garlic slightly. Once the garlic goes spirit, spread in pan shrimp and fry them until light brown. Next, we reveal a package with cream and pour them in a roasting pan. Salt and pepper to your taste put Bates fire and leave the roasting pan with the lid open - let the sauce evaporates.
Meanwhile, boil the spaghetti. You know how to properly cook spaghetti? To do this, first boil the water. Then, put in boiling water a little salt, pour a spoonful of vegetable oil and drop the spaghetti. If the pasta is too long, they should be gradually lowered, holding a bundle of spaghetti in her hands. Drop a lower part of the beam to the pot and begin to gently apply pressure to the bottom of the pasta. Under the influence of the hot water will soften the spaghetti and easy to fall into the pot. Once all the pasta into water, mix them with a spoon and leave to cook.
Ready to read the pasta is not rigid, but still not very soft. Generally, the spaghetti reach already being mixed with a sauce. Thus, cooked pasta in a colander thrown back, give to drain the water and put them on a dish or decompose portions on plates. Top fill and get spaghetti sauce with shrimp in a creamy sauce.
Here is such a basic recipe. Do not be amiss to flavor a dish flavored with grated cheese into shavings. If we are really in Italian, it should be hard Parmesan cheese.
Spaghetti with shrimp in a creamy tomato sauce
But this is another recipe (although on the basis of the base) spaghetti in a creamy sauce. At this time, we prepare them with tomatoes. The recipe, although quite prosaic, but it is perfect for friendly parties and even a small family celebration.
400 g raw peeled shrimp;
300 g of spaghetti;
6 pieces of tomatoes;
3 cloves of garlic;
A tablespoon of olive oil;
Half a teaspoon of dried basil;
4 tablespoons butter;
A glass of heavy cream;
Parmesan cheese, salt, and pepper.
Put the pan on the fire with water and give water to boil. Then add salt and spread the spaghetti in boiling water. We boil them until tender and recline in a colander. My tomatoes, pour over boiling water and release from the upper skin, then chop the flesh into small cubes. Shinkuem onion, crush the garlic. In a pan, pour a little and put it on fire. In the hot oil spread tomatoes with onions and garlic, season with basil and stew them on low heat. While the tomatoes and onion stew, fry the shrimp. To do this, we brush them, drizzle with oil, pepper and salt. Then, in a roasting pan on high heat, fry the shrimp in three to four minutes. This time will be enough to bring the shrimp until cooked.
While we are engaged in shrimp, tomato sauce had time to prepare. Check - if the liquid is evaporated in the sauce, then top up the cream into it, and then immediately Put the fried shrimp. We prepare our creamy tomato sauce with shrimp is literally two minutes over medium heat, and then spread it boiled spaghetti. All gently stir, sprinkle with shredded cheese into shavings and immediately serve.
Spaghetti with shrimp in a creamy wine sauce
But this recipe for gourmets. Spaghetti with shrimp in a creamy sauce with wine. Believe me, it is very tasty!
Half a kilo of peeled shrimp;
A glass of heavy cream;
A glass of dry white wine;
Salt, pepper and oil.
If we have frozen shrimp, the pre-defrost them and clean. In a roasting pan, pour oil and put it on fire. When the oil is glowing, it spread quickly and shrimp fry over high heat (about three minutes). While the fried shrimp, garlic, clean and shred on a grater or three cloves through the press, and then add them to the shrimp, and then continue to saute for approximately one minute.
After that, pour the wine into the sauce, not subtracting the fire, give it a boil, then simmer on a low heat for two minutes, uncovered roasting pan lid. Next you need to add the sauce to the cream, mix gently, and all continue to simmer it for another five minutes. Now remove the sample, put the right amount of salt and pepper and, if desired, and add soy sauce (but this is an amateur). We can assume that the sauce is ready.
We reserve the sauce with shrimp insists in the meantime, boil the spaghetti. Prepared spaghetti sauce mix, spread on a plate and serve. Agree that this recipe requires little time and very little effort.
Spaghetti with shrimp in a creamy cheese sauce
The recipe for this version of spaghetti with shrimp and cream sauce for lovers of cheese. The sauce gets extremely delicate and rich creamy.
400 grams of peeled shrimp;
A glass of cream 10% fat;
2 processed cheese;
4 garlic cloves;
A bunch of fresh dill;
Salt and vegetable oil.
Boil the spaghetti in the traditional way, putting them in boiling salted water, then leans back in a colander. To prepare the sauce in a roasting pan, pour vegetable oil (preferably olive), heats it and add the chopped garlic, large pieces. Fry the garlic for two to three minutes, and then remove it from the fryer - garlic, we no longer need.
Laying resulting in garlic butter prawns and fry them for no longer than three minutes on high heat. Fried shrimp take out of the fryer and pour the cream into it. When the cream boils, diminish the heat and add the chopped them into small pieces cheese sauce and continue to cook until the cheese is completely dissolved. It takes about five to seven minutes.
While preparing the sauce, finely chop and my dill and lay it in the sauce (after it dissolves cheese!), And after we put fried shrimp. A small portion of chopped dill reserve. Give the sauce with shrimp boil for two minutes and then turn off the fire. If the sauce is too thick, then we dilute the ordinary boiled water until the desired consistency, give to boil, and only then remove from heat. We serve spaghetti, spread them on a la carte plates, watering sauce and sprinkle with the remaining dill.
Here are so many different ways you can cook spaghetti with shrimp in a creamy sauce. Choose a recipe and cook. Cook with pleasure and enjoy your meal!
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Preparing stuffed duck
The fillings for stuffed duck
Stuffed Duck is why it is considered one of the toughest courses and almost the pinnacle of culinary art housewives. However, this opinion is erroneous. In fact, to prepare stuffed duck is easy enough. Of course, this requires some knowledge and skills, but even novice hostess is quite cope with the task of preparing stuffed duck. The main thing - to master the rules for the preparation of the duck and find recipes for fillings. That is what we are going to do with you. So prepare stuffed duck.
Remember that no matter what recipe you prefer, for stuffing should be chosen sufficiently large duck. In any case, its weight should not be less than two kilograms. If you can buy fresh poultry, then no doubt give preference to this option. If you can only buy a frozen duck, then it must unfreeze the rules.
Defrosting any bird preferably on the bottom shelf of the refrigerator or at room temperature. The fact that the rapid defrosting, meat loses a lot of fluid and becomes very dry. A duck - although oily bird, but not very juicy.
Typically, the carcass, you will get in addition to fat body fat will be in the region of the abdomen and tail. It is required to cut the fat. When baking in the oven or the fat drips out will begin, and the meat will burn. In addition, this excess fat will prevent you sew stuffed duck. And on top of that it is best to cook fried from giblets or vegetables.
So thawed carcass thoroughly wash and remove it with hemp from feathers and fine hairs. Hemp is convenient to take out a conventional tweezers (medical or eyebrow), and to get rid of excess vegetation carcass can be sear over the fire. After that, the bird should be again a good wash and dry with a clean towel.
Before stuffing the duck is usually marinated, rubbing a mixture of salt, pepper and spices. As condiments you can use curry, basil, Italian or Provencal blend of herbs, spices, special poultry. Some people prefer to add the marinade mustard, sour cream or mayonnaise. However, it is appropriate only when you are going to cook the duck open way, just putting it on the baking sheet. Grated carcass is left to marinate at least two hours.
Stuffed duck, laying filling the hole in the stomach, which is then sutured strong cotton thread. In addition, the need to close the opening at the top of the carcass and in the place where the body was attached to the neck. There are two soposobami. If the skin of the neck there are many, it can be folded up and tucked inside wiring carcass. This will be enough to filling in the stuffing has not started to fall out the top. Or you can cut the skin and pull the edge of the hole and sew.
Preparing stuffed duck
Stuffed duck baked in the oven, placing it in utyatnitsu or sleeve for baking, wrapping foil or simply putting on a baking sheet, greased with butter or duck fat. Cooking can be stuffed duck and multivarka and gusyatnitsy (utyatnitsu) at the plate. But the most preferred and the traditional way of cooking stuffed duck - baking in the oven.
For the stuffing you need to prepare the bird and make the filling. The carcass lay the prepared stuffing, densely filling the cavity of the carcass, and then sew the duck by pulling the skin on the edge of the opening in the abdomen. The bird was placed in a baking dish or pan and recovering in a pre-heated oven. Duck baked at a temperature of 200-250 degrees for two or two and a half hours. During cooking duck in baking dish or pan in the open it should be inverted several times. When roasting in foil or in a sleeve does not turn over the carcass to stand out from the juice has not flowed out on a baking sheet. When baking in the oven open method bird must be periodically watered fat drips out of it, collecting it with a tablespoon of baking.
To say exactly how much time you need to cook a duck, it is impossible. The time depends on the size of the bird, and power from the oven filling. But on average cooking stuffed duck out for two hours. Ready bird is determined by the cut or deep puncture in the thigh or breast bone. If the notch is allocated clear juice, the bird is considered finished. If pink juice (mixed with blood), it continues to cook.
The fillings for stuffed duck
The recipe for stuffed duck is not alone. Stuffing for stuffing made with rice or buckwheat, adding to them fruits and vegetables. In addition, the stuffing for roasted duck add giblets (heart, stomach, liver). The most popular fruit for the filling - apples. Often the filling is added dried apricots, raisins, prunes, dried barberries. Vegetables for filling and roasted pulverized and then mixed with the main ingredient. To take the traditional frying the onion and carrot and less traditional sweet pepper. In addition, a duck stuffed with a filling of fresh or sour cabbage with rice stuffing made with apples, prunes and oranges. In general, choose a recipe.
About kilos of sauerkraut;
2 large apples.
Cabbage pre-washed, and throws in a colander. Onions clean and cut into half rings. Pour vegetable oil in a roasting pan and set it on fire. First, fry onion rings, and then add the cabbage and continue to fry over high heat. Cabbage should be slightly browned. Cabbage recline in a colander to glass excess oil. Apples peeled and hard center and cut into small pieces. Mix the apples with ostuzhennoy cabbage.
This recipe does not include the addition of salt stuffing.
A glass of rice;
A handful of dried apricots;
Salt and pepper.
To make the stuffing of rice, boil until half cooked cereal, rice wash in running water, and throws in a colander. Soak apricots, washed duck giblets and organic vegetables. On the first vegetable oil fry the chopped giblets into small pieces, then add them as chopped carrots and a couple of minutes, we send in a roasting pan and chopped onions. Apricots cut into small cubes. Mix fried with rice and dried apricots, add salt and pepper to your taste.
The recipe can vary by adding toppings sliced orange or tangerine. Citrus can be combined with dried apricots and dried fruits can be replaced by them.
A glass of buckwheat;
300 grams of prunes;
Pepper and salt.
Buckwheat boil until almost cooked, washed, throws in a colander and quenched. Pre-washed and soaked prunes, cut into slices. Bulb clean, shinkuem and fry in vegetable oil. Putting buckwheat with prunes and fried onion, salt and pepper to taste. Stuffed poultry meat this, we sew up the hole and begin to cook stuffed duck.
The filling of apples
A kilo of fresh apples;
Salt and lemon juice.
My apples and peeled. Then cut each apple into quarters and cut out the middle of a tough sunflower seeds. Then cut each slice for another two or three parts and add up the apples in a bowl. Add a little salt, sprinkled with lemon juice and stir. Stuff the duck with fresh apples, sew and send bake.
Properly speaking, the prescription filling for stuffing ducks can anyone - it all depends on your taste preferences. Therefore, any proposed recipe you can use as a base and complement it at its discretion. But no matter what recipe you choose (with rice, buckwheat, apples or sauerkraut), cook with pleasure. Enjoy your appetite and success in the culinary field!
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