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Posts Tagged ‘shrimp’

Thai Shrimp Linguine

Thai Shrimp Linguine

Ingredients
1 package (9 ounces) refrigerated linguine
1 cup fresh snow peas
2 cups shredded carrots
1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
1/2 pound uncooked medium shrimp, peeled and deveined
1 cup Thai peanut sauce

Directions
Cook linguine according to package directions, adding snow peas and linguine at the same time.

Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink. Stir in peanut sauce; heat through.

Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat. Yield: 3 servings.

Recipe found here: Thai Shrimp Linguine

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Fat Tuesday

Jambalaya

Jambalaya

Ingredients
1 pound peeled and deveined shrimp (fresh shrimp is best)
1 lb smoked sausage cut into 1/2inch slices
2 1/2 Cups Long grain white rice
1-15oz Can of tomato sauce
1-10 oz can of ROTEL Tomatoes, chopped variety with green chilies (or two cups diced tomatoes, fresh or canned)
1 Can beef broth
1 Can French Onion Soup
1 Small green {or red} Bell pepper – chopped
2 Stalks celery – chopped
2 Cloves garlic – minced
3 Whole bay leaves
4 Tablespoons chopped parsley
1/2 Cup green onions – chopped
1/2 teaspoon Cajun Creole Seasoning
1 teaspoon Tabasco sauce
1/2 Cup melted butter
Vegetable Oil

Directions

Preheat oven to 350º

In a large heavy pot {the thicker the pot the better, it’ll distribute heat more evenly and won’t burn the ingredients on the bottom} brown the sausage on medium heat in a small amount of vegetable oil. Approx 8-10 minutes.

Once your sausage is brown add all ingredients into the pot except for the shrimp, the green onion, the parsley, the Cajun seasoning, and the Tabasco sauce – put those 5 items off to the side. Combine well. Place pot in oven and cook, uncovered, for 45 minutes.

After 45 minutes, remove pot and stir in shrimp and the remaining ingredients (4 chopped green onions, 4 tablespoons chopped parsley, 1/2 teaspoon Cajun Creole Seasoning & 1 teaspoon Tabasco sauce)

Place pot back into the oven and continue to bake for an additional 30 minutes {or until all liquid has been absorbed into the rice.} Remove from oven and fluff gently with a serving fork. Dish out to your loved ones and enjoy!

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1-2-3 Jambalaya

1-2-3 Jambalaya

Ingredients
1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 tablespoon olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley

Directions
In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.

In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.

In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation.
After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.

Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve Yield: 6 servings.

Recipe found by: 1-2-3 Jambalaya

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Basil Parmesan Shrimp

Basil Parmesan Shrimp

Ingredients
1/2 cup olive oil, divided
1/4 cup minced fresh basil
1 tablespoon white vinegar
1 tablespoon plus 1/2 cup grated Parmesan cheese, divided
1/2 teaspoon sugar
1 pound uncooked large shrimp, peeled and deveined
Lettuce leaves
1/4 cup butter, cubed

Directions
For dressing, combine 1/4 cup oil, basil, vinegar, 1 tablespoon Parmesan cheese and sugar in a saucepan over low heat. Meanwhile, combine shrimp and remaining cheese.

In a large skillet, heat butter and remaining oil. Add shrimp; saute for 3-4 minutes or until shrimp turn pink. Drain on paper towels. Serve on lettuce; drizzle with warm dressing. Yield: 4-6 servings.

Recipe found here: Basil Parmesan Shrimp

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spicy shrimp noodle bowl

Spicy Shrimp Noodle Bowl

Ingredients
1 (8.2-oz.) package teriyaki-flavored Asian-style noodles
2 (14.5-oz.) cans chicken broth
1 pound peeled and deveined, medium-size raw shrimp (3 1/40 count)
1/4 cup spicy Szechuan sauce
2 cups shredded napa cabbage
1 cup fresh snow peas, trimmed and cut into 1-inch pieces
3/4 cup shredded carrots
1/4 cup loosely packed fresh cilantro leaves
3 green onions, thinly sliced

Preparation
1. Cook noodles according to package directions; drain.

2. Stir together flavor packet from noodles and chicken broth in a 3-qt. saucepan. Bring to a boil; add shrimp, and cook 3 minutes. Stir in Szechuan sauce and next 3 ingredients. Cook 2 minutes. Stir in noodles, cilantro, and green onions.

Note: We tested with Annie Chun’s All Natural Asian Cuisine Teriyaki Meal Starter and House of Tsang Szechuan Spicy Stir Fry Sauce.

Recipe found here: Spicy Shrimp Noodle Bowl

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coconut shrimp

Coconut Fried Shrimp with Mango Horseradish

Ingredients
Breading:
1 cup shredded coconut
1 1/2 cups (Japanese breadcrumbs), slightly crushed

Sauce:
1 cup diced mango, fresh or frozen
1 tablespoon granulated sugar
1 teaspoon Sriracha
1/4 cup horseradish

Beer Batter:
1 1/2 cups lager beer
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Cajun spice
1 egg yolk
Shrimp:
1 cup seasoned all-purpose flour
Salt and ground white pepper
2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail on
8 cups vegetable oil

Directions
For the breading: In a small bowl, blend the panko and coconut and hold at room temperature until breading.

For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes. Remove from the heat and puree in a food processor or blender. Then add the horseradish. Serve or hold.

Cook’s Note: When blending hot liquids, remove the liquid from the heat and allow to cool for at least 5 minutes. Transfer the liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

For the batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.

For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.

Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked. Serve with the mango sauce.

Recipe found here: Coconut Shrimp with Mango Horseradish

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Ingredients
Canola or safflower oil, for frying
1/2 cup plain bread crumbs
1/2 teaspoon salt, eyeball it in palm of hand
2 pinches ground cayenne pepper
1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
1 lime
1 cup shredded coconut
2 egg whites
1 pound large fantail shrimp, deveined and peeled — ask for easy peels at fish counter

Directions
Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.

Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.

Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.

Recipe found here: Coconut Shrimp

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