Holiday Seafood Spaghetti Salmon (Print Version)
# Ingredients:
→ Creamy White Sauce
01 -
4 tablespoons butter, bacon drippings, or olive oil
02 -
4 tablespoons all-purpose flour
03 -
550 ml half and half, divided
04 -
240 ml chicken stock or chicken bone stock
05 -
1/3 teaspoon smoked paprika
06 -
100 grams grated cheese (mixture of parmesan, asiago, and romano)
07 -
2 tablespoons butter, to finish (optional)
08 -
Salt and freshly ground black pepper, to taste
→ Sautéed Vegetables & Shrimp
09 -
2 tablespoons olive oil
10 -
1 cup onions, chopped
11 -
3 cloves garlic, minced
12 -
120 grams roasted red bell pepper, chopped
13 -
50 grams sundried tomatoes, chopped
14 -
225 grams cooked shrimp, thawed and patted dry
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add butter (or bacon drippings or olive oil). Once melted, whisk in flour and cook, stirring, until the roux is a pale blond colour.
02 -
Gradually whisk in most of the half and half and chicken stock. Incorporate smoked paprika and continue whisking until fully combined.
03 -
Add the grated cheese mixture and whisk until thoroughly melted into the sauce.
04 -
Season the sauce with salt and freshly ground black pepper to taste. If sauce thickens before serving, stir in reserved half and half and optional butter to adjust consistency.
05 -
In a large skillet, heat olive oil over medium-high. Add chopped onions and minced garlic; sauté for 3 minutes until translucent. Add roasted red bell pepper, sundried tomatoes, and shrimp. Cook, stirring, until shrimp is thoroughly heated.
# Notes:
01 -
If your sauce becomes too thick, gently reheat and stir in additional half and half and a touch of butter for a silky texture.