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Archive for the ‘Shrimp’ Category

Makes 8 servings

  • 2 large shallots, peeled and chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, smashed
  • 3/4 cup soy sauce
  • 1/2 cup fresh lime juice
  • 2 tablespoons sugar
  • 1/4 cup chopped green onions
  • 1/4 cup peanut oil
  • 1/4 teaspoon coarsely ground black pepper
  • 2 pounds large shrimp, shells and tails on
  1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
  2. Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.
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Serves 4

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 small shallot, minced
  • 1 teaspoon purchased red curry paste
  • 1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
  • 1-1/2 pounds lean ground beef
  • 4 ounces peeled and cooked baby shrimp, chopped
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 4 large onion or sesame Kaiser rolls, split
  • Lettuce (optional)
  • Sliced tomatoes (optional)
  • Sweet pickle slices (optional)
  1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
  2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
  4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.

Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use.  

Test Kitchen Tip:The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160�F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

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Makes 4 servings

  • 1 pound fresh or frozen shrimp in shells or 8 ounces chilled cooked shrimp
  • 1 pound thin stalks fresh asparagus
  • 8 ounces dried linguine
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 8 medium Roma tomatoes, seeded and coarsely chopped
  • 2 tablespoon tomato paste
  • 1/3 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon butter or margarine
  • 2 tablespoons finely shredded fresh basil
  • Salt and freshly ground black pepper
  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.
  2. Trim woody ends off asparagus. Remove tips and set aside. Bias-slice the stalks into 1- to 1-1/2-inch pieces. Set aside. Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.
  3. Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 15 seconds. Add tomato and tomato paste; cook and stir for 3 minutes.
  4. Add asparagus stalks, wine, salt, and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp turn opaque. Stir in butter until melted.
  5. To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper.

8 ounces chilled, fully-cooked shrimp may be substituted

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Serves 4

  • 2 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 3 tbsp peeled, chopped fresh ginger
  • 1 scallion, trimmed and chopped
  • 1 small hot red chile, stemmed, seeded and finely chopped
  • 1 sweet red pepper, stemmed, seeded and chopped
  • 1 can (8 oz) water chestnuts, drained and chopped
  • 3/4 lb small shrimp, peeled, cleaned and chopped
  • 2 tsp dry sherry
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 head iceberg lettuce, leaves separated
  • 1/4 cup hoisin sauce for serving
  1. Heat oil in large skillet over medium-high heat.  Add garlic, ginger, scallion and chile.  Cook 30 seconds.  Add pepper and water chestnuts; cook for 2 minutes. 
  2. Stir in shrimp, sherry, soy and oyster sauces.  Cook 4 minutes, stirring occasionally.  Remove from heat; drizzle sesame oil on top.  Serve on lettuce pieces with hoisin. 

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Serves 5

  • 1/2 cup Caesar dressing
  • 1/3 cup Worcestershire sauce
  • 2 tbsp butter or stick margarine
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 1/2 tsp black pepper
  • 1 tsp hot-pepper sauce
  • 5 bay leaves
  • 3 garlic cloves, minced
  • 2 lb large shrimp
  • 1/3 cup dry white wine
  • 10 (1 oz) slices French bread baguette
  • 10 lemon wedges
  1. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil.
  2. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done.
  3. Serve with bread and lemon wedges.

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Makes 4 servings

  • 6 large eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp freshly grated Parmesan cheese
  • 2 tbsp finely chopped Italian flat-leaf parsley
  • 1/2 tsp grated lemon zest
  • 1 tsp fresh lemon juice
  • 10 medium shrimp, shelled and deveined, half roughly chopped
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 tsp hot red pepper flakes
  1. Preheat oven to 425°F. 
  2. In a medium bowl, whisk eggs, salt, and pepper.  Add cheese, parsley, lemon zest, and lemon juice; add whole and chopped shrimp to egg mixture. 
  3. In a small, heavy nonstick ovenproof skillet, heat butter and oil over medium-high heat; add egg mixture.  Stir eggs slowly for 1 minute, then place pan in oven and cook 9-10 minutes, until frittata is slightly set in the middle.  Remove pan from oven; sprinkle with red pepper flakes. 

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Serves 6

  • 1 lb spaghetti
  • 3/4 tsp garlic-herb seasoning
  • 3/4 tsp lemon pepper seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp garlic salt
  • 1/3 cup olive oil
  • 3 tbsp unsalted butter
  • 1/4 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 1/2 lb medium shrimp, shelled and cleaned
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  1. Cook spaghetti following package directions.  Reserve 1/4 cup of the cooking water and drain.  Return pasta to pot. 
  2. While spaghetti is cooking, mix garlic-herb seasoning, lemon pepper, black pepper, paprika, Italian seasoning and garlic salt in small bowl.  Set aside. 
  3. In a large skillet, heat oil and butter over medium heat.  Add onion and garlic and cook for 3 minutes, stirring occasionally.  Add shrimp and seasoning and stir to coat.  Increase heat to medium high and cook for about 4 minutes, turning shrimp halfway through cooking. 
  4. In pasta pot, mix together drained pasta, shrimp, and all liquid from the skillet.  Add 1/4 cup of the pasta water if more liquid is needed.  Stir in both kinds of cheese and serve immediately. 

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