A steakhouse style seafood entre …

18 Jun

… for cheap, at home, and easy!  I’m really sorry that I don’t have any pictures of this.  When I invented this last night I had no idea it would come out so good.  First, getchurself some of these:

Trident Seafoods®  Wild Alaskan  Salmon Burgers

I got mine at Costco, 12 burgers for $15.  To serve four people, get a pound of medium (31-40 count) shrimp, preferably the “ez-peel” type.  You’ll also need:

a bottle of dry white wine
1/4 cup cream (heavy, whipping, half and half, whatever)
1 tbsp finely chopped dill
a lemon, all of the zest and about half the juice
1 tbsp flour
1 tbsp butter (or butter substitute)
one generous pinch salt

If cooking the salmon on the grill, begin heating  the grill to medium-high.

Peel the shrimp and put the shells into a 2qt saucepan.  Cut each shrimp in half, place in a bowl, and return to the fridge.  Add 1/2 cup water and 1/2 cup wine to the shrimp shells in the saucepan, bring to a boil, and simmer for 15 minutes, poking the shrimp shells around occasionally.  Strain and reserve the stock, discarding shells.  Add the cream to the stock.

In the saucepan, melt the butter over medium heat.  When the butter bubbles, add the flour and stir until you have a very light (blond) roux, about 3 minutes.  Begin adding the stock/cream slowly, stirring constantly, to form a smooth mixture.  Once incorporated, lemon zest and juice, the dill, and a generous pinch of salt.

Take the peeled shrimp out of the fridge, get four salmon patties out of the freezer.  If you are going to use the oven to hold the cooked salmon, warm it to 160F.

Stirring constantly, bring the sauce to a boil and allow to thicken, 1-2 minutes.  Reduce heat and allow to simmer to reduce to a fairly thick sauce.  The juices from the shrimp will slightly thin the sauce.

Cook the salmon patties.  If cooking on an outdoor grill, use your GrillGrates (www.grillgrate.com) over medium-high heat (450-500F).  Place the frozen salmon patties right on the grates, lower the hood, and give them 4-5 minutes.  When the patties release easily, flip and give them about the same amount of time, for 8-10 minutes total cooking time.

Bring the salmon inside and place in warm oven (or cover), increase heat under the sauce to medium high, and add the shrimp meat.  Stir to combine and cook shrimp meat.  By the time the sauce returns to a low boil, the shrimp will be just about done.  When shrimp are pink all over, remove sauce from heat and cover.

Too plate, place a salmon patty on each plate, top with 1/4th of the shrimp and lemon dill cream sauce mixture.  Serve with the remaining white wine.  You can steam or microwave some broccoli or any other veggie that will compliment fish-lemon-dill flavors.  I cooked up some quinoa and put a scoop under each salmon patty for that “elevation” thing.  Dress with a sprig of parsley, and voila!  Glamor and good taste, at home, for cheap!

Cost
$5.00 4 salmon patties
$7.00 1 lb 31-40 ez-peel shrimp
$2.00 1 bottle Charles Shaw sauvignon blanc
$0.50 1 lemon
$1.00 half a container of fresh dill
$1.00 cream, flour, butter, salt
$4.00 broccoli and quinoa

$20.50 to serve four people a gourmet seafood entre with (tada!) a glass of wine.  Is that too cool, or what?  Five bucks a person for a healthy and nutritious, luxurious, fully flavored meal and conversation around the dinner table with family and friends.

G’day all, and may God continue to bless America!

PS: Next time I make this, I’ll post some pics.

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