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Posts Tagged ‘shrimp recipes’

Curry-Coconut Shrimp Want curry in a hurry? If that’s the case, try this recipe. With its ease of preparation and subtle coconut and curry flavors, this dish will become a favorite for quick dinners and easy entertaining.

Curry-Coconut Shrimp
Epicurious, courtesy of Ying Chang, Cooking with an Asian Accent

INGREDIENTS
1/4 cup unsweetened coconut milk
1½ tablespoons fish sauce
1 tablespoon fresh lemon juice
3 tablespoons seeded and finely chopped red bell pepper
1 tablespoon minced fresh cilantro leaves
1 teaspoon sugar
1 teaspoon curry powder
1½ pounds shrimp, peeled and deveined
2 cups cooked brown rice
4 lemon wedges, for serving
Fresh cilantro sprigs, for garnish, optional

DIRECTIONS
1. Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.

2. Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through.

3. Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer. Serve the shrimp over brown rice. Garnish with the lemon wedges and cilantro sprigs, if using.

Makes 4 servings

LINNELL’S NOTES
1. I buy shrimp that are already deveined. I peel them and they are ready to go. Peeled and deveined shrimp are also available, but I save the shells to enrich the flavor of soup stock.

2. Start the rice before you prepare the rest of the ingredients. This allows the rice enough time to steam.

3. How long the shrimp take to cook is dependent on what size shrimp you’re using. You do not want to overcook the shrimp, so I would check the shrimp after 4 minutes. If they still appear translucent and have not curled, let them cook one more minute. Continue to check after every minute. Once they are removed from the heat they will continue to cook a little more.

ENJOY!

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whitebean, shrimp, and arugula salad

In my best “Fretalian,” my own blend of French and Italian, I asked my waiter “Scuzi, qu’est-ce que c’est?” as I pointed to the menu. He obviously did not understand “Fretalian,” because he looked at me questioningly. While traveling through Italy, I noticed an oft-appearing item on menus and I wanted to find out what it was. I tried again, this time in English. “What is rocket?” The young Italian waiter continued to give me a puzzling look, so I tried gesturing. I pointed to the menu and then shrugged my shoulders with my palms facing up to the ceiling. “Ah,” he said and motioned for me to wait and then ran off to the kitchen. A minute later he came out with a green leaf in his hand. I looked at the leaf and smiled as I nodded my head in recognition. “Rocket,” the mysterious menu item, was none other than arugula. “Grazie,” I said to him as I placed my dinner order. This little story came to my mind, while I was preparing this low fat and impressively nutritious salad. The arugula or “rocket” adds a nice peppery punch to the salad and it texturally balances the other ingredients.

White Bean, Shrimp, and Arugula Salad
From the Essential Low Fat Cookbook by Antony Worrall Thompson

1 (14 oz) can cannellini beans, drained
1 Tbsp extra-virgin olive oil
Juice and zest of one lemon
1 tsp honey
1/2 tsp black pepper
1 mild long red chili, seeded and finely chopped
1 garlic clove, mashed to a paste with a little sea salt
1 red onion, thinly sliced
1 stick celery, thinly sliced
6 button mushrooms, thinly sliced
16 cooked jumbo shrimp, peeled
2 handfuls of arugula leaves

Directions:
1. Heat beans with a little salted water for 3 minutes. Drain and then tip into a bowl.

2. While they are still warm, combine beans with olive oil, lemon juice and zest, honey, pepper, and chili.

3. Allow to cool and then combine with remaining ingredients.

Serves 4

Linnell’s Notes:
1. Instead of using a mild long red chili, I chopped up half a red jalapeno to give the recipe a little kick.

2. Not being a big fan of raw onions, I used less than half of a red onion and found this amount to be perfect for my taste.

3. I used large shrimp that came de-veined.  I cooked them in water and Old Bay seasoning, drained them, and then peeled off their shells. Do not overcook the shrimp or else they will be dry and tough.

4. You might have noticed in the photograph, that there are no mushrooms. I had a mental “blip” and totally forgot to add them. It’s too bad because the mushrooms would have been delicious in this salad, not to mention the added nutrients they would have supplied!

Enjoy!

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Flavorful Scampi alla Griglia was one of my “go to” recipes to serve company in the early years of my marriage. Not only did it have an exotic name, but it was a gourmet triple treat – garlic, butter, and shrimp! I recently rediscovered this recipe when trying to figure out the “surf” part of a surf and turf birthday celebration for a friend. It was as good as I remembered!

Scampi alla Griglia
Adapted from a recipe in The Cooking of Italy cookbook by Time-Life

Ingredients:
2 lbs. large fresh shrimp in their shells or defrosted frozen shrimp
8 T. butter
1/2 cup olive oil
1 T. lemon juice
1/4 cup finely chopped shallots or scallions
1 T. finely chopped garlic
1 tsp. salt
Freshly ground black pepper
4 T. finely chopped fresh parsley, preferably the flat-leaf Italian type
Lemon quarters

Directions:
1. Shell the shrimp, being careful not to remove the last segment of shell or the tail.  Devein the shrimp by slitting down the back of each shrimp with a small sharp knife and lifting out the black or white intestinal vein. Wash the shrimp quickly under cold running water and pat dry with paper towels.

2. Preheat broiler to its highest temperature.

3. In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat on the stove top, being careful not to let it brown. Remove from burner.

4. Stir in olive oil, lemon juice, shallots, garlic, salt, and a few twists of freshly ground pepper. Add the shrimp and turn in the butter and oil mixture until they glisten on all sides.

5. Broil them 3-4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer, or until they are lightly browned and firm to the touch done.*

6. Transfer the shrimp to a serving platter, pour the sauce from the pan over them, and sprinkle them with parsley.

7. Garnish with lemons and serve.

Serves 6.

Linnell’s notes:
1. I buy the U20’s (under 20 shrimp per pound) size shrimp at Costco. They still have shells on, but the shells are slit and the shrimp are deveined.

2. *Cooking times will vary depending on the size of the shrimp you are using and the amount of heat generated by your broiler. Keep an eye on the shrimp while they are broiling, because they can quickly become overcooked! I did not need to broil mine for the total time suggested in the recipe.

3. This recipe would make a fabulous hot or “cold” appetizer. If serving it cold, my only word of advice would be to not serve it right out of the refrigerator because the butter will be congealed.

4. In the photo above the Scampi is served with an herbed quinoa “pilaf” on the side. I’ll post the quinoa recipe at a later date, but if you can’t wait, email me and I’ll send you the recipe.

Enjoy!!

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