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Thyme for Cooking, the Blog

Fresh Pea Soup Shrimp and Scallop Newburg Basmati Rice Sautéed Spinach

Cooking time:   35 minutes for menu Cooking schedule: see below for menu instructions

    Classic Newburg is made with lobster.  While I'm certain that would be fantastic, we don't have access to lobster, here and if we did, I'm equally certain that it would be very expensive.  The combination of shrimp and scallops makes a lovely dish. We'll pretend spring is close with some Fresh Pea Soup.

Fresh Pea Soup                                                             Time: 25 minutes
  This would be lovely with actual fresh peas, but they are not so easy to find unless you have your own garden. Frozen peas are thought (by the experts) to actually be better. Make certain you get plain peas - no butter or sauce. This is equally good hot or cold.

1 medium leek
1 stalk (rib) celery optional
8 - 10 oz fresh peas or frozen peas
1 1/2 - 2 cups chicken stock
1 tsp dried basil
1 tsp butter
2 tbs Greek or plain yogurt or sour cream

Clean and thinly slice leek.  Thinly slice the celery.  Melt the butter in a medium saucepan over medium heat.  Add the leeks and celery and sauté until leeks are tender, about 7 minutes.   Add 1 1/2 cups chicken stock, basil and peas.  Cover and simmer until peas are tender.   Purée soup in a blender or using an immersion blender.  Return soup to heat and add as much of the remaining 1/2 cup chicken stock as desired (or more) to get the consistency you like.   To serve, ladle into soup bowls and garnish with a dollop of yogurt. 

Shrimp & Scallop Newburg                                                       Time: 20 minutes
  This is a lovely dish made with almost any shellfish or seafood.  For a party presentation it can be served in Puff Pastry shells.  We're being simpler and serving it over fragrant Basmati.

6 oz cleaned shrimp (180 gr)
6 oz scallops (180 gr)
3 oz mushrooms
2 shallots
1 clove garlic
2/3 (5oz, 155ml) cup chicken stock
1/3 (3oz, 90ml) cup sherry
1 tbs cornstarch  (maizena, corn flour)
1 tbs olive oil
1 tsp dried chives
1 tsp dried marjoram  
Basmati Rice

If any of the scallops are huge, cut them in half.  Clean the shrimp if you have to (best to buy them cleaned).  Finely chop shallots and mince garlic (see techniques).  Heat oil in medium nonstick skillet over medium heat.  Add shallots and garlic and sauté 5 minutes or until tender.  Add shrimp and scallops and sauté until done, about 5 minutes - shrimp curl up and both shrimp and scallops become opaque (white).   Remove shrimp and scallops and keep warm.  Add chicken stock and herbs to pan and bring to a boil.  Dissolve cornstarch in sherry.  When stock is boiling add cornstarch/sherry to pan and stir constantly until thickened.  Return shrimp and scallops to pan.  Stir to coat well. 
To serve: Spoon Basmati rice onto a small platter.  Make a well in the center.  Spoon the Newburg into the center of the rice and serve. 

Basmati Rice                                Time: 20 minutes or whatever your package says

1/2 cup Basmati rice
1 tsp butter
1 cup stock or water - or half stock & half water
1 tsp dried chives

Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 2 - 3 minutes.  Add stock or water and chives.  Cook rice for length of time on package.  When done fluff with a fork and serve.

Sautéed Spinach                                                          Time: 10 minutes
   This is quickly done and best if done at the last minute.  A sprinkling of lemon juice and sea salt is all that's needed to let the spinach shine.  The leaves should be barely wilted.

1 bunch spinach, 6 oz (180 gr) fresh spinach
1 tsp dried chives
1 tsp dried thyme
1 tbs lemon juice
2 tbs good olive oil
salt - sea salt is nice, and pepper

Wash and stem spinach if needed.  Drain in a colander.  If you don't feel you need to wash it - do it anyway.  We want a little bit of water on them - what ever is left on the leaves after draining well - and shake them around a bit, too.   Heat oil over medium high heat in large nonstick skillet. Add spinach and herbs.  Quickly stir-fry, 1 or 2 minutes.  The spinach should just start to wilt.  Remove, sprinkle with lemon juice, salt and pepper and serve.
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Cooking schedule: 35 minutes for menu Assemble all food, utensils and serving dishes Slice leeks and start to sauté Slice celery and add to leeks Start to cook rice Clean the shrimp and scallops if needed Add the stock and peas to leeks, cover, simmer Peel shallot and garlic Chop shallot, mince garlic Sauté shallot and garlic Wash spinach Add shrimp and scallops to shallots, sauté Purée soup, reheat and adjust if needed

Dissolve cornstarch in sherry Remove shrimp and scallops, cover Remove pan from heat Mind the rice, remove from heat if done Serve soup, relax and enjoy Add stock to pan and heat Add cornstarch/sherry to stock, thicken Add shrimp, scallops to sauce, reheat Heat oil in skillet, sauté spinach Finish spinach Spoon rice onto platter Spoon Seafood Newburg on rice Serve all and enjoy

 

 

 

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