Time 30m Yield 3 servings. Number Of Ingredients 13 Steps:
Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water. Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet. Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes. Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.
Time 25m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap. Refrigerate for 1 hour. Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned. TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted. Serve with steak or pasta with a white sauce. I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!
Time 10m Number Of Ingredients 6 Steps:
Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook, stirring, until garlic is fragrant and golden (but not brown), about 30 seconds. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes. Add butter, and stir to coat. Season with salt and pepper. Serve immediately.
Time 40m Yield 4-6 Number Of Ingredients 12 Steps:
Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper. Meanwhile, bring a large pot of salted water to a boil. Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate with a slotted spoon. Add the almonds to the skillet and cook, stirring often, until golden, about 3 minutes. Transfer to the plate with the shrimp and set aside. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the garlic oil. Add the shrimp, almonds, spinach, parsley, scallions and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Heat oven to 350°. Mix all ingredients except pea pods and almonds in Le Creuset® 2-quart bell pepper-shape casserole. Cover tightly. Bake 20 to 25 minutes, stirring once, until rice is tender and shrimp is pink. Stir in pea pods and almonds. Cover and let stand about 5 minutes or until hot.
Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees. Spread the almonds on a small rimmed baking sheet, and toast until golden (but not browned), and fragrant, about 10 minutes. Cool, and set aside. Reserve a scant 1/4 cup for garnish. In a saucepan, heat 1 1/2 tablespoons oil over medium heat; add onion, garlic, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. With a slotted spoon, transfer to the jar of a blender. Set the saucepan aside. Add the almonds, tomatillos, radish leaves, 1/2 cup cilantro, parsley, and 1 cup stock. Blend until smooth. Add 1 tablespoon oil to the saucepan, and place over medium-high heat. When oil is hot, add the puree. Cook, stirring, until mixture darkens slightly and thickens considerably, about 10 minutes. Stir in remaining 2 cups stock, reduce heat to medium low, and simmer until thick enough to coat the back of a spoon, about 20 minutes. Working in batches, return sauce to the jar of a blender, and puree until very smooth, keeping blender cap covered with a clean kitchen towel to avoid splattering. Return to saucepan, and season with salt. Just before serving, turn oven on to lowest setting. Season shrimp generously with salt, tossing to coat evenly. In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. When hot, add half the shrimp in a single layer. Cook until milky white underneath, about 1 1/2 minutes. Turn, and cook 1 minute more; do not overcook. Sprinkle with 2 tablespoons cilantro, and toss to combine. Transfer to a plate, and keep warm in oven. Repeat with remaining shrimp and cilantro, adding more oil to the pan if necessary. Roughly chop reserved almonds. Ladle a portion of the sauce onto each of six warm dinner plates. Arrange shrimp over sauce, and garnish with a few leaves of parsley and a sprinkling of reserved almonds. Serve immediately.
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Prepare a charcoal fire or preheat a gas or electric grill. Set the chopped tomatoes to drain in a fine-mesh colander or sieve. In a small sauté pan over medium-low heat, toast the almonds in a tablespoon of the oil, stirring frequently, until the almonds are golden brown- about 5 to 7 minutes-being careful not to burn them. Transfer the almonds to a mortar, food processor, or blender. In the oil remaining in the pan, gently sauté the garlic cloves, stirring frequently, until they are golden-about 15 minutes. Add the garlic to the almonds along with the parsley, black pepper, and hot pepper. Pound in the mortar or process or blend, gradually adding in the drained tomatoes to make a thick sauce. (If you’re using a food processor or blender, be careful not to overprocess; the mixture should be a little granular from the almonds.) Transfer the sauce to a bowl and beat in the lemon juice and vinegar. Reserve 2 tablespoons of the remaining oil and beat the rest into the sauce. Set the sauce aside. Toss the shrimp with the reserved 2 tablespoons oil. Cook the shrimp on the hot grill, about a minute to a side, until the shells are papery and the flesh is thoroughly cooked. Pile the shrimp on a platter and serve the sauce in a separate bowl (less messy); or pour the sauce over the hot shrimp and serve (very messy but delicious).
Number Of Ingredients 12 Steps:
- Peel shrimp. (If shrimp are frozen, do not thaw peel in cold water.) Make a shallow cut lengthwise down back of each shrimp wash out vein. 2. Heat oven to 350°.3. Mix water, mushrooms, rice, onion, garlic, salt, ginger and shrimp in ungreased square baking dish, 8 X 8 X 2 inches. Cover tightly with aluminum foil and bake 35 to 40 minutes or until liquid is absorbed and shrimp are pink.4. Stir in remaining ingredients except soy sauce. Cover and let stand 3 minutes or until pea pods are hot. Serve with soy sauce.1 Serving: Calories 535 (Calories from Fat 190) Fat 21g (Saturated 2g) Cholesterol 105mg Sodium 720mg Carbohydrate 71g (Dietary Fiber 10g) Protein 26g % Daily Value: Vitamin A 20% Vitamin C 70% Calcium 16% Iron 42% Diet Exchanges: 4 Starch, 1 1/2 Lean Meat, 2 Vegetable, 2 FatFrom “Betty Crocker’s Cooking for Two.” Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Time 25m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Time 10m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
In a large skillet over medium heat, melt butter. When foaming subsides, add garlic and red pepper flakes. Stir until fragrant, 30-60 seconds. Add shrimp. Sprinkle lightly with salt and pepper, and stir until they are pink and opaque, 3-4 minutes. Add parsley and lemon juice, toss, and serve.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined. Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
Heat olive oil in a large saute pan over medium heat. Add the garlic and pepper flakes. Cook until the garlic is sizzling (reduce heat if garlic colors too quickly), about 1 minute. Season shrimp with salt and pepper and add to pan. Add paprika and bay leaf. Saute until opaque on the bottom, about 1 minute. Turn shrimp over. Cook about 10 seconds. Add broth. Simmer until shrimp are cooked, about 1 minute. Remove shrimp from pan with a slotted spoon and keep warm. Add lemon juice to cooking liquid. Taste and correct seasonings. Spoon the sauce and sprinkle the parsley over the shrimp. Serve immediately.
Number Of Ingredients 12 Steps:
- Peel shrimp. (If shrimp are frozen, do not thaw peel in cold water.) Make a shallow cut lengthwise down back of each shrimp wash out vein. 2. Heat oven to 350°.3. Mix water, mushrooms, rice, onion, garlic, salt, ginger and shrimp in ungreased square baking dish, 8 X 8 X 2 inches. Cover tightly with aluminum foil and bake 35 to 40 minutes or until liquid is absorbed and shrimp are pink.4. Stir in remaining ingredients except soy sauce. Cover and let stand 3 minutes or until pea pods are hot. Serve with soy sauce.1 Serving: Calories 535 (Calories from Fat 190) Fat 21g (Saturated 2g) Cholesterol 105mg Sodium 720mg Carbohydrate 71g (Dietary Fiber 10g) Protein 26g % Daily Value: Vitamin A 20% Vitamin C 70% Calcium 16% Iron 42% Diet Exchanges: 4 Starch, 1 1/2 Lean Meat, 2 Vegetable, 2 FatFrom “Betty Crocker’s Cooking for Two.” Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
