Angry Shrimp Food

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ANGRY SHRIMP WITH CITRUS/SPINACH SALAD



Angry Shrimp with Citrus/Spinach salad image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 16

1 cup all-purpose flour
1 1/2 tablespoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground pepper
2 blood oranges, peeled and sectioned, pith removed
2 tangelos, peeled and sectioned, pith removed
2 grapefruit, peeled and sectioned, pith removed
Salt and pepper
Extra-virgin olive oil
2 pounds (16 to 20 count shrimp) 4 per person, peeled but with the tail on
6 large cloves garlic, thinly sliced
2 serrano or jalapeno peppers, thinly sliced
1 1/2 cups basil leaves, stemmed and cleaned
1 tablespoon orange, julienned
1 bunch basil, cleaned
3 cups pre-washed spinach, stems removed

Steps:

  • Mix the flour mixture for shrimp:
  • Combine the ingredients and set aside in container. This step can be done the day before dinner.
  • Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).
  • Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.
  • Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.
  • Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

ANGRY SHRIMP



Angry Shrimp image

Provided by Calvin Harris

Categories     Food Processor     Garlic     Leafy Green     Sauté     Dinner     Shrimp     Kale     Self

Yield Makes 6 servings

Number Of Ingredients 15

2 tablespoons pumpkin seeds
1/2 cup golden raisins
2 tablespoons olive oil, divided
3/4 cup diced white onion
1/4 cup dried cherries, chopped
2 teaspoons chipotle powder
4 teaspoons chopped garlic, divided
1/2 teaspoons ground cumin
1/2 cup Grand Marnier orange liqueur
20 ounces low-sodium vegetable broth
1 tablespoon cornstarch
2 pounds medium-large shrimp, peeled and deveined, thawed if frozen
1 tablespoon orange zest
6 cups kale, stems removed, chopped
3 cups cooked brown rice

Steps:

  • In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chipotle, 1 teaspoons garlic and cumin; cook 1 minute. Add Grand Marnier and cook, stirring, until alcohol is cooked out, 1 to 2 minutes. Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tablespoons cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.

ANGRY SHRIMP WITH TUSCAN WHITE BEANS



Angry Shrimp with Tuscan White Beans image

A hearty shrimp recipe created with Progresso® chicken broth and cannellini beans - dinner ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 18

1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 cup Gold Medal™ all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 egg
1 cup Progresso™ panko crispy bread crumbs
16 uncooked extra-large shrimp, peeled (tail shells left on), deveined
1/3 to 1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil, if desired

Steps:

  • In 1-quart saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
  • In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
  • Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
  • Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
  • Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
  • Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
  • Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.

Nutrition Facts : Calories 690, Carbohydrate 73 g, Cholesterol 160 mg, Fat 3, Fiber 9 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2140 mg, Sugar 2 g, TransFat 0 g

BRAZILIAN DRUNKEN ANGRY SHRIMP



Brazilian Drunken Angry Shrimp image

Make and share this Brazilian Drunken Angry Shrimp recipe from Food.com.

Provided by che gourmet

Categories     Brazilian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs shelled de-veined uncooked large shrimp (16-20 count)
1/2 cup chopped cilantro (divided)
4 garlic cloves, minced
1 1/2 tablespoons lime juice
1/2 teaspoon kosher salt (divided)
2 ounces good tequila
1/2 teaspoon ground fresh chili paste (I prefer sambal oelek, found in Asian section)
1 1/2 tablespoons olive oil
2 cups jicama (sliced matchsticks, may substitute water chestnuts)
1/2 cup scallion, sliced

Steps:

  • Combine shrimp, 1/4 c cilantro, garlic, lime juice, 1/4 teaspoon salt, and tequila in a glass bowl. Cover w/ plastic wrap and refrigerate for 20 minutes.
  • Heat oil in large nonstick skillet until medium hot. Cook jicama and green onions 3 minutes. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally. Remove from heat; stir in remaining cilantro, salt and ground chili paste. Serve over rice with extra lime wedges.
  • I recommend a white Sauvignon Blanc wine or Corona Beer w/ lime wedge.

Nutrition Facts : Calories 260.6, Fat 8.1, SaturatedFat 1.3, Cholesterol 259.2, Sodium 476.6, Carbohydrate 9.8, Fiber 3.6, Sugar 1.6, Protein 35.6

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