Shrimp Recipe???!
I have a 1lb bag of 51-60ct shrimp defrosting at home (raw, shells on, deveined)!. I was thinking of making shrimp fried rice, but don't know if I want to!. I would do them with pasta and broccoli but I made pasta and broccoli as a side dish on Monday!. Any other ideas!?Www@FoodAQ@Com
Answers:
Lisa's Shrimp Scampi
Ingredients:
1/2 pk Linguine noodles
1 Tbls Green onion, minced
1 Tbls Olive oil or salad oil
4-5 cloves Garlic, minced
2 Tbls Lemon juice 1/4 tsp Salt
About 3/4 lb med raw shrimp (30-40), peeled
2 Tbls Fresh parsley, minced
1/4 tsp Lemon peel, grated
Dash of hot seasoning
Cooking Instructions:
Start cooking the noodles according to package, be sure that they are done in time with the shrimp!. In a large skillet over medium heat, melt butter!. Stir in onion, oil, garlic, lemon juice and salt!. Cook till bubbly!. Add shrimp and cook about 5-10 min!. Stir in parsley and lemon peel and hot seasoning!. Serve over the noodles with a lemon wedge for garnish!. Makes 2 servings!. ENJOY!
Additional Comments:
I usually add more lemon and butter if I want a saucier dish, this recipe is so good with a nice piece of bread to dip in the extra sauce!.Www@FoodAQ@Com
Ingredients:
1/2 pk Linguine noodles
1 Tbls Green onion, minced
1 Tbls Olive oil or salad oil
4-5 cloves Garlic, minced
2 Tbls Lemon juice 1/4 tsp Salt
About 3/4 lb med raw shrimp (30-40), peeled
2 Tbls Fresh parsley, minced
1/4 tsp Lemon peel, grated
Dash of hot seasoning
Cooking Instructions:
Start cooking the noodles according to package, be sure that they are done in time with the shrimp!. In a large skillet over medium heat, melt butter!. Stir in onion, oil, garlic, lemon juice and salt!. Cook till bubbly!. Add shrimp and cook about 5-10 min!. Stir in parsley and lemon peel and hot seasoning!. Serve over the noodles with a lemon wedge for garnish!. Makes 2 servings!. ENJOY!
Additional Comments:
I usually add more lemon and butter if I want a saucier dish, this recipe is so good with a nice piece of bread to dip in the extra sauce!.Www@FoodAQ@Com
these shrimp recipes are really yummy! try one :)
Shrimp with Tomatoes and Feta Cheese
INGREDIENTS:
1-1/2 teaspoons chopped garlic
1 tablespoon and 1-1/2
teaspoons olive oil
1/2 bunch green onions,
chopped
1 jalapeno peppers, chopped
2-1/2 ripe tomatoes, chopped
ground black pepper to taste
2 tablespoons chopped fresh oregano
2 tablespoons fresh parsley,
chopped
1/4 cup crumbled feta cheese
1 pound fresh shrimp, peeled
and deveined
1-1/2 teaspoons olive oil
salt and pepper to taste
DIRECTIONS:
1!. In a large saucepan, saute the chopped garlic in the olive oil until golden!. Add green onion and jalapeno peppers; saute about 3 minutes!.
2!. Mix in the chopped tomatoes and salt and pepper!. Bring to a boil and stir in the parsley!. Reduce heat!.
3!. In a medium saute pan, toss the shrimp with the olive oil!. Cook over medium heat until shrimp become pink!. Season with salt and pepper and mix in the tomato sauce!.
4!. To serve, crumble the feta cheese over the shrimp
Shrimp with Spicy Tomato Sauce
INGREDIENTS:
1 pound medium shrimp -
peeled and deveined
2 cloves garlic, peeled and
minced
1 tablespoon olive oil
4 plum tomatoes, finely chopped
salt
cayenne pepper
1-1/2 teaspoons butter
(optional)
DIRECTIONS:
1!. In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes!. Be careful not to burn the garlic!. Add the tomatoes and sprinkle with salt and cayenne pepper!. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes!.
2!. Season the shrimp with salt and add to the tomatoes!. Cook 3 to 5 minutes, or until no longer pink!. Stir in 1 tablespoon of butter for added richness, if desired!.
Honey Ginger Shrimp
INGREDIENTS:
2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
1/4 yellow onion, chopped 1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp -
peeled and deveined
salt and pepper to taste
DIRECTIONS:
1!. 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!.Www@FoodAQ@Com
Shrimp with Tomatoes and Feta Cheese
INGREDIENTS:
1-1/2 teaspoons chopped garlic
1 tablespoon and 1-1/2
teaspoons olive oil
1/2 bunch green onions,
chopped
1 jalapeno peppers, chopped
2-1/2 ripe tomatoes, chopped
ground black pepper to taste
2 tablespoons chopped fresh oregano
2 tablespoons fresh parsley,
chopped
1/4 cup crumbled feta cheese
1 pound fresh shrimp, peeled
and deveined
1-1/2 teaspoons olive oil
salt and pepper to taste
DIRECTIONS:
1!. In a large saucepan, saute the chopped garlic in the olive oil until golden!. Add green onion and jalapeno peppers; saute about 3 minutes!.
2!. Mix in the chopped tomatoes and salt and pepper!. Bring to a boil and stir in the parsley!. Reduce heat!.
3!. In a medium saute pan, toss the shrimp with the olive oil!. Cook over medium heat until shrimp become pink!. Season with salt and pepper and mix in the tomato sauce!.
4!. To serve, crumble the feta cheese over the shrimp
Shrimp with Spicy Tomato Sauce
INGREDIENTS:
1 pound medium shrimp -
peeled and deveined
2 cloves garlic, peeled and
minced
1 tablespoon olive oil
4 plum tomatoes, finely chopped
salt
cayenne pepper
1-1/2 teaspoons butter
(optional)
DIRECTIONS:
1!. In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes!. Be careful not to burn the garlic!. Add the tomatoes and sprinkle with salt and cayenne pepper!. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes!.
2!. Season the shrimp with salt and add to the tomatoes!. Cook 3 to 5 minutes, or until no longer pink!. Stir in 1 tablespoon of butter for added richness, if desired!.
Honey Ginger Shrimp
INGREDIENTS:
2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
1/4 yellow onion, chopped 1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp -
peeled and deveined
salt and pepper to taste
DIRECTIONS:
1!. 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!.Www@FoodAQ@Com
Caramelized Garlic Shrimp
______________________________________!.!.!.
Ingredients
GARLIC:
1/2 teaspoon kosher salt
20 garlic cloves, peeled
Cooking spray
SHRIMP:
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup fat-free, less-sodium chicken broth
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Preparation
Preheat oven to 350°!.
To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl!. Place garlic mixture on a jelly-roll pan coated with cooking spray!. Bake at 350° for 25 minutes or until browned, stirring occasionally!.
To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat!. Add shrimp; sauté 3 minutes or until done!. Remove shrimp from pan!.
Melt butter in pan over medium heat!. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper!. Cook 1 minute or until cheese melts, stirring constantly!. Stir in shrimp and spinach; cook 1 minute!. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well!. Serve immediately!.Www@FoodAQ@Com
______________________________________!.!.!.
Ingredients
GARLIC:
1/2 teaspoon kosher salt
20 garlic cloves, peeled
Cooking spray
SHRIMP:
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup fat-free, less-sodium chicken broth
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Preparation
Preheat oven to 350°!.
To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl!. Place garlic mixture on a jelly-roll pan coated with cooking spray!. Bake at 350° for 25 minutes or until browned, stirring occasionally!.
To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat!. Add shrimp; sauté 3 minutes or until done!. Remove shrimp from pan!.
Melt butter in pan over medium heat!. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper!. Cook 1 minute or until cheese melts, stirring constantly!. Stir in shrimp and spinach; cook 1 minute!. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well!. Serve immediately!.Www@FoodAQ@Com
Shrimp is always an ingredient that fits well for cajun style cooking esp if you enjoy bold flavors and a little kick!. check out http://www!.cajungoods!.com and you should find some great tasting recipes!.Www@FoodAQ@Com
Garlic Shrimp with Linguine or
Tequilla Lime Shrimp
http://www!.cherskitchen!.com/seafood!.htmlWww@FoodAQ@Com
Tequilla Lime Shrimp
http://www!.cherskitchen!.com/seafood!.htmlWww@FoodAQ@Com
Shrimp Company Casserole
2 to 3 lbs!. Shrimp, cooked, peeled, and cleaned
1 C!. Rice, Cooked
1 C!. Sharp Cheddar Cheese
1 can Mushroom Soup
1/2 C!. Chopped Green Pepper
1/2 C!. chopped Green Onions
1/2 C!. chopped Celery
1 stick Butter
8 lemons, sliced very thin
Mix first four ingredients together!. Sauté green peppers, green onions, and celery in butter!. Add to shrimp mixture!. Put into a long flat casserole and cover the top with lemon slices!. Cook covered for about 20 minutes at 375oF!.
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Garlic Shrimp Casserole
2 cups chicken stock
2 tablespoons cornstarch with 1 tablespoon water
2 garlic cloves, chopped
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
1 pint cooked rice
2 pints (4 cups) cooked shrimp
3/4 cup panko bread crumbs (Japanese bread crumbs)
Preheat oven to 350oF!.
In a small saucepan, combine the chicken stock, garlic, and the cornstarch slurry and bring to a simmer for 3 minutes!. Add the cream and the red pepper flakes!. In a foil lined terra cotta pot, pour the rice and add the shrimp!. Then pour the cream mixture over it!. Top with the panko and place in the oven for 45 minutes!. Cool for 15 minutes before serving!.
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SESAME ORANGE SHRIMP
2 large egg whites
? cup cornstarch
? cup sesame seeds
Coarse salt and ground pepper
1? pounds medium shrimp, peeled and deveined
? cup vegetable oil, plus more if needed
1 up fresh orange juice
2 ablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced
1!. In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy!. Add shrimp, and toss to coat!.
2!. Heat 1/4 cup oil in a large nonstick skillet over medium-high heat!. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side!. Transfer to a paper towel–lined plate to drain!. Add more oil to skillet if necessary for remaining batches!.
3!. Wipe skillet with a paper towel!. Add orange juice, soy sauce, and sugar!. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes!. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute!.
Per serving: 419 calories; 23!.3 grams fat; 32!.2 grams protein; 20!.4 grams carbohydrates; 1!.5 grams fiber
--Everyday FOOD
-----------------------------
SHRIMP PAD THAI
Serves 6; Prep time: 45 minutes
Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step!.
8 oz!. rice-stick noodles
1/4 cup tomato-based chili sauce (like cocktail sauce)
1/4 cup fresh lime juice
3 Tbsp!. soy sauce
2 Tbsp!. light-brown sugar
1 Tbsp!. anchovy paste
4 Tbsp!. vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten
ASSORTED GARNISHES (OPTIONAL):
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
1 cup bean sprouts
1/4 cup fresh cilantro, rough chopped
Lime wedges
1!. Bring a large pot of water to a boil; remove from heat!. Stir in noodles; let soak until softened (but still undercooked), 3 minutes!. Drain; rinse under cold water until cool!.
2!. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste!. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat!. Add garlic, and cook until fragrant, about 30 seconds!. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes!. Transfer shrimp to a plate!.
3!. Return skillet to medium-high heat!. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute!. Add bean sprouts, scallions, and shrimp!. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes!. Serve, topped with garnishes, if desired!.
Per serving: 436 calories; 16!.7 grams fat; 23!.7 grams protein; 50!.2 grams carbohydrates; 2!.7 grams fiber
Note: The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes!. (SPS note: I just used fish sauce instead of the anchovy + soy!.)
--Everyday FOOD magazineWww@FoodAQ@Com
2 to 3 lbs!. Shrimp, cooked, peeled, and cleaned
1 C!. Rice, Cooked
1 C!. Sharp Cheddar Cheese
1 can Mushroom Soup
1/2 C!. Chopped Green Pepper
1/2 C!. chopped Green Onions
1/2 C!. chopped Celery
1 stick Butter
8 lemons, sliced very thin
Mix first four ingredients together!. Sauté green peppers, green onions, and celery in butter!. Add to shrimp mixture!. Put into a long flat casserole and cover the top with lemon slices!. Cook covered for about 20 minutes at 375oF!.
-------------------------------
Garlic Shrimp Casserole
2 cups chicken stock
2 tablespoons cornstarch with 1 tablespoon water
2 garlic cloves, chopped
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
1 pint cooked rice
2 pints (4 cups) cooked shrimp
3/4 cup panko bread crumbs (Japanese bread crumbs)
Preheat oven to 350oF!.
In a small saucepan, combine the chicken stock, garlic, and the cornstarch slurry and bring to a simmer for 3 minutes!. Add the cream and the red pepper flakes!. In a foil lined terra cotta pot, pour the rice and add the shrimp!. Then pour the cream mixture over it!. Top with the panko and place in the oven for 45 minutes!. Cool for 15 minutes before serving!.
---------------------------
SESAME ORANGE SHRIMP
2 large egg whites
? cup cornstarch
? cup sesame seeds
Coarse salt and ground pepper
1? pounds medium shrimp, peeled and deveined
? cup vegetable oil, plus more if needed
1 up fresh orange juice
2 ablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced
1!. In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy!. Add shrimp, and toss to coat!.
2!. Heat 1/4 cup oil in a large nonstick skillet over medium-high heat!. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side!. Transfer to a paper towel–lined plate to drain!. Add more oil to skillet if necessary for remaining batches!.
3!. Wipe skillet with a paper towel!. Add orange juice, soy sauce, and sugar!. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes!. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute!.
Per serving: 419 calories; 23!.3 grams fat; 32!.2 grams protein; 20!.4 grams carbohydrates; 1!.5 grams fiber
--Everyday FOOD
-----------------------------
SHRIMP PAD THAI
Serves 6; Prep time: 45 minutes
Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step!.
8 oz!. rice-stick noodles
1/4 cup tomato-based chili sauce (like cocktail sauce)
1/4 cup fresh lime juice
3 Tbsp!. soy sauce
2 Tbsp!. light-brown sugar
1 Tbsp!. anchovy paste
4 Tbsp!. vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten
ASSORTED GARNISHES (OPTIONAL):
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
1 cup bean sprouts
1/4 cup fresh cilantro, rough chopped
Lime wedges
1!. Bring a large pot of water to a boil; remove from heat!. Stir in noodles; let soak until softened (but still undercooked), 3 minutes!. Drain; rinse under cold water until cool!.
2!. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste!. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat!. Add garlic, and cook until fragrant, about 30 seconds!. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes!. Transfer shrimp to a plate!.
3!. Return skillet to medium-high heat!. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute!. Add bean sprouts, scallions, and shrimp!. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes!. Serve, topped with garnishes, if desired!.
Per serving: 436 calories; 16!.7 grams fat; 23!.7 grams protein; 50!.2 grams carbohydrates; 2!.7 grams fiber
Note: The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes!. (SPS note: I just used fish sauce instead of the anchovy + soy!.)
--Everyday FOOD magazineWww@FoodAQ@Com