08-04-10
Shrimp Francesca
As seen on the following webpage: http://allrecipes.com/Recipe/Shrimp-Francesca/Detail.aspx?ms=1&prop25=41728337&prop26=DailyDish&prop27=2010-08-04&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
1/2 cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese
Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
NUTRITION INFORMATION: Per serving: 391 calories; 25 g fat; 2.5 g fiber; 16 g carbohydrates; 23.6 g protein
07-13-10
Layered Shrimp Salad
Makes 4 to 6 Servings
Ingredients:
12 ounces cooked chilled shrimp, chopped
2 fresh jalapenos, seeded, ribbed and finely chopped divided
6 teaspoons lemon flavored olive oil, divided
Kosher salt and freshly cracked black pepper
4 medium vine-ripened tomatoes, seeded and diced
1 to 2 avocados, peeled, pitted, and diced
Chopped chives, for garnish
Directions:
Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad. Alternately, you can layer this salad in a large glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour.
Notes:
Turn this into a dip by simply serving with chips!
Go light on black pepper in this dish because of the jalapeno.
Use 1 jalapeno if you are not lover of heat.
Great way to use leftover shrimp cocktail.
Try substituting shrimp with fresh crab or lime-cooked fresh white fish. AWESOME!
07-02-10
Marinated Grilled Shrimp
As seen on the following webpage: http://allrecipes.com/Recipe/Marinated-Grilled-Shrimp/Detail.aspx?ms=1&prop25=39669940&prop26=DailyDish&prop27=2010-07-02&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions:
1.In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
NUTRITION INFORMATION: Per serving: 273 calories; 15 g fat; 0 g fiber; 2.5 g carbohydrates; 31 g protein
06-29-10
Blackened Shrimp Po’Boy
Makes 4 Servings
Ingredients:
Directions:
- Preheat a grill to medium-high. In a bowl, combine the shrimp, olive oil and creole seasoning. (If the seasoning is unsalted, add a pinch of salt.) In a small bowl, combine the mayonnaise, mustard and 1 1/2 teaspoons water, stirring until smooth.
- Lay the baguettes open on plates. Layer with the lettuce, bell pepper, tomatoes and scallions.
- Add the seasoned shrimp to the grill, cover and cook for 2 minutes. Flip and cook, covered, until just opaque throughout, 1 to 2 minutes more. Arrange the shrimp on top of the vegetables and drizzle with the mayo-mustard sauce.
06-16-10
Zippy Summer Shrimp
As seen on the following webpage: http://allrecipes.com/Recipe/Zippy-Summer-Shrimp/Detail.aspx?ms=1&prop25=38663218&prop26=DailyDish&prop27=2010-06-16&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1/3 cup extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds shell-on deveined jumbo shrimp
1/4 cup lemon juice
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.
NUTRITION INFORMATION: Per serving: 238 calories; 14 g fat; 0.5 g fiber; 2 g carbohydrates; 25 g protein
06-15-10
Marinated Grilled Shrimp
As seen on the following webpage: http://allrecipes.com/Recipe/Marinated-Grilled-Shrimp/Detail.aspx?ARBMID=2695&ARFMTID=1
Makes 6 Servings
Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions:
1.In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
NUTRITION INFORMATION: Per serving: 273 calories; 15 g fat; 0 g fiber; 3 g carbohydrates; 31 g protein
04-21-10
Asian Shrimp, Pineapple, and Peanut Salad
Makes 4 Servings
Ingredients:
Dressing:
2 tablespoons fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons olive oil
1 tablespoon sugar
1/2 cup thinly sliced shallots (about 2 large)
1 small jalapeño chile, thinly sliced
3 tablespoons (packed) fresh mint leaves
Salad:
16 peeled deveined cooked large shrimp with tails intact
6 ounces fresh pineapple, peeled, cut into 2×1/4-inch spears (about 1 1/4 cups)
1 large avocado, halved, pitted, peeled, coarsely chopped
2 tablespoons salted peanuts
1 lime, cut into 8 wedges (for garnish)
Directions:
For dressing:
Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
For salad:
Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.
NUTRITION INFORMATION: Per serving: 392 calories; 18 g fat; 4 g fiber; 16 g carbohydrates
04-21-10
Chipotle Shrimp Tacos
As seen on the following webpage: http://allrecipes.com/Recipe/Chipotle-Shrimp-Tacos/Detail.aspx?ARBMID=2599&ARFMTID=1
Makes 6 Servings
Ingredients:
1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp – peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
salt to taste (optional)
Directions:
In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
NUTRITION INFORMATION: Per serving: 377 calories; 11 g fat; 4 g fiber; 22 g carbohydrates
04-17-10
Bombay Shrimp and Chickpeas
Makes 4 Servings
Ingredients:
Directions:
- In a large bowl, mix together the yogurt, lemon juice, half the garlic, 1 teaspoon salt and the cumin. Transfer half the yogurt mixture to a small bowl. Add the shrimp to the large bowl and mix; cover and refrigerate for 15 minutes.
- In a medium saucepan, heat 1 1/2 tablespoons olive oil, the crushed red pepper and remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring, for 4 minutes. Add the tomatoes and remaining 1 teaspoon salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.
- Rub a grill pan with the remaining 1/2 tablespoon olive oil and heat over high heat. Add the marinated shrimp and grill, turning once, until cooked through, about 3 minutes on each side.
- Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.
04-17-10
Spicy Hot Pot with Noodles
Makes 6 Servings
Ingredients:
Directions:
- In a heavy, medium saucepan, heat the vegetable oil over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring occasionally, until soft, 2 to 3 minutes. Add the chili paste and brown sugar and cook, stirring often, for 30 seconds. Add 1 cup water, the chicken broth and soy sauce. Stir in the cabbage stem pieces and bring to a boil, then lower the heat and simmer for 25 minutes.
- Meanwhile, in a pot of boiling, salted water, cook the pasta according to package directions. Drain and rinse under cold water, then toss with 1 tablespoon sesame oil.
- Stir the cabbage leaves, beef and shrimp into the soup and bring to a boil until the shrimp is cooked through. Add the cilantro and remaining 1 tablespoon sesame oil. Divide the noodles among 4 to 6 bowls and add the hot broth with the vegetables, meat and shrimp.