I've been looking for some new shrimp recipes. These both sound good:
- Thread starter meryl
- Start date
Roasted Shrimp With Champagne Garlic Sauce
http://www.epicurious.com/recipes/recipe_views/views/238526
http://www.epicurious.com/recipes/recipe_views/views/238526
dawn_mo
Well-known member
These were really good. REC: 4 Minute Spicy Garlic Shrimp
I did them in a cast iron pan on the grill.
* Exported from MasterCook *
4 Minute Spicy Garlic Shrimp Recipe #107997
Recipe By :Rachael Ray/Chippie
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Seafood
Shrimp
Amount Measure Ingredient -- Preparation Method
12 shrimp (Jumbo sized -- peeled, deveined, &
tails intact)
2 tablespoons olive oil
2 garlic cloves (crushed with the side of a
knife)
1/4 teaspoon red pepper flakes
1 teaspoon steak seasoning (Montreal Seasoning by
McCormick is recommended)
1 teaspoon lemons -- zest of
2 teaspoons lemon juice
1 tablespoon fresh parsley (chopped)
Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes, and shrimp.
Season with grill seasoning or salt & pepper. Cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice, & chopped parsley. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.
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I did them in a cast iron pan on the grill.
* Exported from MasterCook *
4 Minute Spicy Garlic Shrimp Recipe #107997
Recipe By :Rachael Ray/Chippie
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Seafood
Shrimp
Amount Measure Ingredient -- Preparation Method
12 shrimp (Jumbo sized -- peeled, deveined, &
tails intact)
2 tablespoons olive oil
2 garlic cloves (crushed with the side of a
knife)
1/4 teaspoon red pepper flakes
1 teaspoon steak seasoning (Montreal Seasoning by
McCormick is recommended)
1 teaspoon lemons -- zest of
2 teaspoons lemon juice
1 tablespoon fresh parsley (chopped)
Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes, and shrimp.
Season with grill seasoning or salt & pepper. Cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice, & chopped parsley. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.
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REC: Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce.. Meryl, you might be interested
in this T&T fantastic shrimp recipe. It is delicious!
Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce
Grand Prize Winner/Category Winner--Entrées. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." -Karen Tedesco, Webster Groves, MO
Sauce:
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons fat-free, less-sodium chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Couscous:
1 cup uncooked couscous
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter
Shrimp:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 cups trimmed watercress
To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.
To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.
Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.
Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.
Yield: 4 servings
CALORIES 376 (25% from fat); FAT 10.6g (sat 2.7g,mono 4.1g,poly 2g); PROTEIN 17.6g; CHOLESTEROL 61mg; CALCIUM 84mg; SODIUM 763mg; FIBER 3.9g; IRON 2.1mg; CARBOHYDRATE 51.9g
Cooking Light, JANUARY 2006
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1141973
in this T&T fantastic shrimp recipe. It is delicious!
Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce
Grand Prize Winner/Category Winner--Entrées. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." -Karen Tedesco, Webster Groves, MO
Sauce:
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons fat-free, less-sodium chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Couscous:
1 cup uncooked couscous
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter
Shrimp:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 cups trimmed watercress
To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.
To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.
Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.
Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.
Yield: 4 servings
CALORIES 376 (25% from fat); FAT 10.6g (sat 2.7g,mono 4.1g,poly 2g); PROTEIN 17.6g; CHOLESTEROL 61mg; CALCIUM 84mg; SODIUM 763mg; FIBER 3.9g; IRON 2.1mg; CARBOHYDRATE 51.9g
Cooking Light, JANUARY 2006
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1141973
This has been my list, Traca posted Rec: Baked Coconut Shrimp with Dipping Sauce
I was planning on using raspberry preseves in the dipping sauce.
Cook It: Coconut Shrimp with Dipping Sauce
Serves: 4
Prep time: 20 minutes, plus 1 hour for marinating
Cook time: 14 to 18 minutes
1 14-ounce can light coconut milk, divided
1 jalapeño pepper, seeded and chopped
1/4 cup minced fresh cilantro
1 1/4 pounds uncooked medium shrimp, peeled and deveined, tails left on
3/4 cup all-purpose flour
4 egg whites
3/4 cup panko (Japanese) bread crumbs
3/4 cup flaked coconut, lightly toasted
1/3 cup reduced sugar apricot preserves
1 teaspoon spicy brown mustard
Preheat oven to 400 F. Prepare a baking sheet with non-stick cooking spray. In a small bowl, place 2 tablespoons of the coconut milk; cover and refrigerate.
In a large resealable plastic bag, combine remaining coconut milk, jalapeño, cilantro and shrimp. Seal the bag and turn to coat. Refrigerate for 1 hour.
Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut.
Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
Place shrimp on prepared baking sheet. Bake for 7 to 9 minutes on each side, or until lightly browned.
Meanwhile, for dipping sauce, combine preserves and mustard with the reserved coconut milk. Serve with shrimp.
-- Adapted from Light & Tasty, March 2007
© 1998-2007 Seattle Post-Intelligencer
http://seattlepi.nwsource.com/food/311547_stayfood14.html
I was planning on using raspberry preseves in the dipping sauce.
Cook It: Coconut Shrimp with Dipping Sauce
Serves: 4
Prep time: 20 minutes, plus 1 hour for marinating
Cook time: 14 to 18 minutes
1 14-ounce can light coconut milk, divided
1 jalapeño pepper, seeded and chopped
1/4 cup minced fresh cilantro
1 1/4 pounds uncooked medium shrimp, peeled and deveined, tails left on
3/4 cup all-purpose flour
4 egg whites
3/4 cup panko (Japanese) bread crumbs
3/4 cup flaked coconut, lightly toasted
1/3 cup reduced sugar apricot preserves
1 teaspoon spicy brown mustard
Preheat oven to 400 F. Prepare a baking sheet with non-stick cooking spray. In a small bowl, place 2 tablespoons of the coconut milk; cover and refrigerate.
In a large resealable plastic bag, combine remaining coconut milk, jalapeño, cilantro and shrimp. Seal the bag and turn to coat. Refrigerate for 1 hour.
Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut.
Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
Place shrimp on prepared baking sheet. Bake for 7 to 9 minutes on each side, or until lightly browned.
Meanwhile, for dipping sauce, combine preserves and mustard with the reserved coconut milk. Serve with shrimp.
-- Adapted from Light & Tasty, March 2007
© 1998-2007 Seattle Post-Intelligencer
http://seattlepi.nwsource.com/food/311547_stayfood14.html
I worked at a restaurant and they served a dish exactly like this except
it was deep fried. I haven't tried this recipe yet, but it looks delish!
Barb, I'd really recommend you try the apricot or maybe even an organge preserve. Maybe it's because I'm comparing it to the recipe I've tried before, but I just can't seem to wrap my brain around using raspberry preserves with this (too sweet).
If you're looking for an alternative, another good dipping sauce would be a Thai sweet chile sauce (here we can buy it bottled in the grocery store).
Hope this helps...
it was deep fried. I haven't tried this recipe yet, but it looks delish!
Barb, I'd really recommend you try the apricot or maybe even an organge preserve. Maybe it's because I'm comparing it to the recipe I've tried before, but I just can't seem to wrap my brain around using raspberry preserves with this (too sweet).
If you're looking for an alternative, another good dipping sauce would be a Thai sweet chile sauce (here we can buy it bottled in the grocery store).
Hope this helps...