Shrimp Cream Sauce over fish sounds decadent. It just might be but it is so yummy. Choose a white fish like Halibut or Petrale Sole to pour the Shrimp Cream Sauce over the fish. We always think that the small size Shrimp Meat is just for Shrimp Cocktails or Shrimp Louie’s or Caesar Salads with Shrimp. The clean, sweet flavor, and firm texture works in casseroles, omelettes, pizza, and quiches as well. Once the Shrimp Cream Sauce was made I began envisioning the sauce not just over fish but on top of pasta or risotto. The Shrimp Cream Sauce are no shrimps! The little shrimp meat in the recipe pack a big punch. You will start thinking about the little size Shrimp Meat in a bigger way once you make the Shrimp Cream Sauce over fish.
The Coldwater Shrimp season is April through October. Usually the small shrimp meat is sold in the frozen state already cooked and peeled. Least amount of work for the cook! Most stores will thaw the shrimp out but we prefer to sell in the frozen state. The 1 pound bag is individually quick frozen so you can use the whole bag or half the bag or any amount you decide.
The use of 2 cheeses enhances the flavor of the Shrimp Cream Sauce to make it incredibly decadent. What are you waiting for? Your family and friends will thank you for pouring this delicious Shrimp Cream Sauce over the fish.
Melt the butter until frothy.
Sprinkle with flour then stir while cooking for 3 minutes.
Gradually add the cream, stock, and vermouth.
Stir and cook until well blended and thickened.
Stir in Gruyere Cheese and 1/4 cup Romano Cheese.
Cook until cheeses are melted.
Add Salt and Pepper to taste.
Add Shrimp Meat and keep warm.
After cooking fish - sautéing or baking pour sauce over fish.
Top with remaining Romano cheese.
Broil until bubbly - a couple of minutes.
What’s a Sand Dab Fillet? The question of the day from many tourists that visit us down at San Francisco’s Fisherman’s Wharf is “what does a Sand Dab look like?” The Sand Dab is a small flat fish that belongs to the Flounder family on the West Coast of the US. Our Sicilian fishermen would eat Sand Dabs often when out at sea for days harvesting fish. Sand Dabs harvested in the Pacific Ocean grow to 16 inches in length and have light brown skin. At first restaurants in San Francisco would sell Sand Dabs only in trim form. Trimmed form means the head and tail are removed along with the top fin and the stomach. I know that doesn’t sound very appetizing but they are delicious. The restaurants would pan fry them and then remove the center spine in front of you. We prefer to fillet the Sand Dabs. Some fish have a very short fresh off the boat shelf life – Sand Dabs are one of those fish. They are very thin and tender so we sell as frozen IQF (Individually Quick Frozen) fillets. The Sand Dabs Fillets hold up much better in a frozen state. Nutty flavor. The skin is paper thin and is eaten when cooked. Next time you are cooking fish for dinner try the Sand Dab Fillets.
Wash and dry the San Dab fillets.
Season the flour with salt and pepper.
Dip San Dab fillets in liquid - milk or brush with olive oil then into the seasoned flour.
Heat olive oil in pan on stove for sautéing or use Cooking Spray with olive oil.
Saute' the Sand Dab Fillets about 2 minutes on each side. Do not over cook.
Serve with lemon or tartar sauce.
We love CalamariSteaks. More and more doctors are telling their patients to lay off the steaks. No problem. No more beef steaks and instead cook a seafood steak. Start by trying the Calamari Steaks.
They come from very large squids that are then sliced. Calamari Steaks come frozen in either 1 pound packages or 5 pound boxes. The texture of the fish in unchanged when freezing and thawing occurs. We usually pound the Calamari Steaks after they thaw out. We can not stress it enough that the Calamari cook very quickly so don’t overcook the steaks. The Calamari Steaks will become tough and rubber like if over cooked. You know you’ve done a great job when you don’t need a knife to cut the steak. Each morsel simply melts in your mouth! Calamari is inexpensive and versatile. The meat is mild in flavor with a slight sweetness to it.
Calamari Steaks have become a mainstay on restaurant menus. A big steak can fill the plate along with a side dish of vegies. The Calamari is still reasonably priced for the consumer and restaurants. Most restaurants serve it as Calamari Dore – egg batter and quickly sautéed. Enjoy!
Pound flat the thawed Calamari Steaks. You will need to put in three different bowls or plates the flour,beaten eggs, and breadcrumb in that order. Dip in the flour first. Next, dip in the beaten eggs, and then in the breadcrumb. Make sure your skillet is hot and ready to go with the oil. Brown on one side flip and brown on the other side.
I like to pound the Calamari Steaks out flat. Its important to have that skillet hot so 2 minutes on each side and its done. Important not to over cook Calamari or it will become tough. To finish off the dish I take the pan off the heat and added a scoop of Scampi Sauce. Unbelievable. Fork cut melted in our mouth.