Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts
Ingredients:
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1 eggplant, halved lengthwise
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1/2 cup olive oil, divided
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salt and pepper to taste
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8 medium shrimp - peeled, deveined and chopped
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1/8 cup chopped fresh basil
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
- Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Stuffed Eggplant with Shrimp and Basil
Ingredients:
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1 pound linguini pasta
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1/4 cup butter
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5 cloves garlic, minced
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1 pound medium shrimp - peeled and deveined
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
- In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet.
- Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes.
- Remove cover, and bake an additional 5 minutes.
- In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.
Quick and Easy Shrimp Scampi
Ingredients:
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1 pound large shrimp, peeled and deveined and butterflied
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1 quart water
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1 1/2 cups cornstarch
Directions:
- Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
- In a large bowl, pour in water and mix in cornstarch and eggs.
- Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
- Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.
Fried Butterflied Shrimp
Ingredients:
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2 cups uncooked orecchiette pasta
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1/3 cup butter
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1/2 cup chopped shallots
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3 cloves garlic, chopped
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1/4 cup chopped green onion
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1 1/2 teaspoons Cajun seasoning, or to taste
Directions:
- Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
- Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp. Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.
Cajun Shrimp Orecchiette
Ingredients:
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8 ounces dry fettuccine pasta
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3 cloves garlic
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1/2 sweet onion, cut into wedges
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3 tablespoons fresh oregano leaves
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4 tablespoons olive oil
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4 medium tomatoes, chopped
Directions:
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
- In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
- Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Fresh Tomato Shrimp Pasta
Recipe by Pat Rota
"This is an amazing spicy grilled shrimp recipe. It has become my family's new favorite."
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1/3 cup olive oil
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1/4 cup sesame oil
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1/4 cup chopped fresh parsley
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2 tablespoons hot sauce
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2 tablespoons minced garlic
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1 tablespoon ketchup
Directions:
- Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
- Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
- Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Amazing Spicy Grilled Shrimp
Recipe by Kaeli
"This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!"
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2 ounces rice noodles (pad thai noodles)
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1 tablespoon olive oil
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1 clove garlic, minced
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1 1/2 tablespoons minced lemon grass
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1 teaspoon ground ginger
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2 teaspoons red curry paste
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1 (32 ounce) carton chicken broth
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2 tablespoons soy sauce
Directions:
- Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
- Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
- Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
- To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
Thai Curry Soup
Ingredients:
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1 teaspoon canola oil
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1/2 cup minced onion
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1/2 cup minced red bell pepper
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1 clove garlic, minced
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1 teaspoon ground cumin
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3/4 teaspoon ground coriander
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1/2 teaspoon curry powder
Directions:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Curry-Coconut Shrimp
Ingredients:
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3/4 cup butter
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1 1/2 teaspoons lemon juice
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8 cloves garlic, halved
Directions:
- Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
- Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
- Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
- Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.
Tilapia Scampi
Recipe by Linda Johnson
"This recipe is a definite winner. Especially if all the ingredients appeal to you. I've gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I've subbed frozen green peas for the roasted red bell peppers."
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1 pound fresh shrimp, peeled and deveined
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1 tablespoon olive oil
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1 tablespoon Cajun seasoning
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6 ounces fettuccini pasta
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1 tablespoon butter
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3 cups fresh mushrooms, sliced
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1 tablespoon chopped shallots
Directions:
- Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
- In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
Blackened Shrimp Stroganoff
Recipe by Chef John
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2 tablespoons butter
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8 ounces andouille sausage, cut into 1/4-inch slices
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2 tablespoons ground paprika
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1 tablespoon ground cumin
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1/2 teaspoon cayenne pepper
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1/2 cup diced tomatoes
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1 large green bell pepper, diced
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2 stalks celery, sliced 1/4 inch thick
Directions:
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Chef John's Sausage & Shrimp Jambalaya
Ingredients:
-
2 pounds large shrimp - peeled, deveined and chopped
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3/4 cup fresh lime juice
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5 roma (plum) tomatoes, diced
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1 white onion, chopped
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1/2 cup chopped fresh cilantro
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1 tablespoon Worcestershire sauce
Directions:
- Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
- Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
- Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
Avocado Shrimp Ceviche-Estillo Sarita
Recipe by ait0shi
"Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!"
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1 pound medium shrimp, peeled (tails left on) and deveined
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon garlic powder
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1 cup all-purpose flour
Directions:
- Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
- Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
Japanese Style Deep Fried Shrimp
Ingredients:
-
1 cup butter
-
2 large white onions, chopped
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6 stalks celery, chopped
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3 cloves garlic, pressed
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4 tablespoons all-purpose flour
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5 pounds fresh shrimp, peeled, deveined and chopped
Directions:
- In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
- Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
- Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
Ann's Shrimp Etouffee
Ingredients:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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1 teaspoon chicken bouillon granules
Directions:
- In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
- Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
Shrimp and Crab Bisque
Ingredients:
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1 (16 ounce) package penne pasta
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2 tablespoons olive oil
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1/4 cup chopped red onion
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1 tablespoon chopped garlic
Directions:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
- Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.
Penne with Shrimp
Ingredients:
-
1 1/2 cups creamy peanut butter
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1/2 cup coconut milk
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3 tablespoons water
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3 tablespoons fresh lime juice
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3 tablespoons soy sauce
Directions:
- In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.
The Best Thai Peanut Sauce
Ingredients:
-
3 tablespoons Cajun seasoning (such as Emeril's Essence®)
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1 lime, juiced
Directions:
- Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.
Spicy Lime Grilled Shrimp
Ingredients:
-
2 tablespoons olive oil
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1 tablespoon red pepper flakes
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1 teaspoon chopped garlic
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1/4 yellow onion, chopped
Directions:
- Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Honey Ginger Shrimp
Recipe by ambibambi
"After having these shrimp as an appetizer at a restaurant I have been trying to duplicate them. Serve with bread to mop up the extra yummy garlic butter!"
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1/4 cup butter
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2 cloves garlic, minced
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6 peeled and deveined large shrimp (21 to 25 per lb)
Directions:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.
- Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.
Shrimpcargot
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