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By Root 4060 0

low heat. Add the onion, reduce the heat even further, and cook slowly, stirring often, until translucent and golden, about 10 minutes.

Add the shrimp or scallops and the dill. Cook, stirring constantly, for 20 seconds, just several good turns in the pot; then pour in the cream.

Raise the heat to medium-high and bring the sauce to a simmer, stirring constantly. Cook until reduced by half, about 2 minutes.

Remove the shrimp or scallops from the sauce with a slotted spoon and place them on a plate.

Continue to boil the cream sauce for 1 minute. Whisk about ½ cup of the cream sauce into the egg yolk until smooth. Remove the pan from the heat and whisk this combined mixture back into the remaining cream sauce in the pan.

Whisk in the lemon juice, salt, and pepper; then return the shellfish and any accumulated juices to the pan. Stir well, cover, and set aside off the heat for a few minutes, until the shrimp are pink and firm or the scallops are opaque.

Shrimp or Scallops with Orange Rosemary Cream Sauce: Substitute rosemary for the dill and 2 tablespoons frozen orange juice concentrate, thawed, for the lemon juice.

Shrimp or Scallops with a Grapefruit Tarragon Cream Sauce: Substitute tarragon for the dill; add 1 teaspoon finely grated grapefruit zest with the tarragon. Substitute freshly squeezed grapefruit juice for the lemon juice.

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Easy Shrimp Substitutions

For shrimp bakes, substitute medium shrimp (about 35 per pound) for any of the fish fillets baked in packets; place about 6 ounces peeled and deveined shrimp in each packet, seal, and bake until pink and firm, about 15 minutes.

Or for shrimp stews, substitute 1 to 1½ s deveined medium shrimp for the mussels, clams, or cockles in any of their preparations. Stir in the shrimp as you would the bivalves, cover, and simmer until pink and firm, about 4 minutes. In-shell shrimp have more flavor; shelled shrimp are easier to eat.

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Shrimp or Scallop Walnut Stir-Fry

This is a basic stir-fry: not too hot, not too sticky, not too vinegary. Serve it over rice or steamed greens. Makes 4 servings

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 teaspoon sugar

3 tablespoons peanut oil

¾ cup walnut halves

4 medium scallions, thinly sliced

2 garlic cloves, minced

3 tablespoons minced peeled fresh ginger

6 ounces snow peas, trimmed

2 celery ribs, thinly sliced

1 pound medium shrimp (about 30 per pound), peeled and deveined; 1 pound cleaned sea scallops, each cut into two disks; or 1 pound cleaned bay scallops

1 teaspoon toasted sesame oil

Whisk the soy sauce, rice vinegar, and sugar in a small bowl; set aside.

Heat a large wok or high-sided sauté pan over medium-high heat. Add 1 tablespoon peanut oil, then the walnuts. Cook, stirring constantly, until fragrant and golden, about 2 minutes. Transfer the walnuts to a plate and set aside.

Add the remaining 2 tablespoons oil, then add the scallions, garlic, and ginger; stir-fry for 1 minute. Toss in the snow peas and celery; cook, stirring frequently, 1 minute.

Add the shrimp or scallops; cook, stirring constantly, until the shrimp are pink and firm or the scallops are opaque, 2 to 3 minutes.

Pour in the soy sauce mixture and bring to a simmer. Continue cooking, stirring frequently, until the sauce is reduced to a glaze, about 2 minutes.

Toss the walnuts back into the pan and stir-fry for 10 seconds. Turn off the heat and drizzle the sesame oil over the dish.

Variations: Substitute broccoli or cauliflower florets for the snow peas.

Add up to 1 teaspoon red pepper flakes with the shrimp.

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Looking for more shrimp dishes? Check out Filled Omelets, Seafood and Cheese Fondue Casserole, Steamed Shrimp with Classic Cocktail Sauce, Shrimp Yakitori, the shrimp filling for Summer Rolls, Shrimp Salad, Margarita Shrimp Salad, Mexican Lime Soup, Shrimp and Scallop Chowder, Pasta Marinara with Shrimp, Lo Mein, Singapore Mai Fun, Pad Thai, the shrimp variation to Southwestern-Inspired Arroz con Pollo, Crab, Shrimp, and Scallop Bread Pudding, or Autumn Paella with Chicken,