ANGRY SHRIMP
Provided by Calvin Harris
Categories Food Processor Garlic Leafy Green Sauté Dinner Shrimp Kale Self
Yield Makes 6 servings
Number Of Ingredients 15
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.
BATTER-FRIED SHRIMP
Provided by Michael Chiarello : Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
- In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed.
ANGRY SHRIMP WITH CITRUS/SPINACH SALAD
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 16
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.
GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
CITRUS SHRIMP AND SPINACH SALAD
Make and share this Citrus Shrimp and Spinach Salad recipe from Food.com.
Provided by marileamills
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
- Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
- Season with salt and pepper to taste (I season as I layer).
- Sprinkle with pecans.
- Drizzle with honey mustard mixture.
Nutrition Facts : Calories 242.4, Fat 7.1, SaturatedFat 0.7, Cholesterol 114.6, Sodium 726.6, Carbohydrate 31.9, Fiber 4.3, Sugar 24.6, Protein 16
THE BEST COLD SHRIMP SALAD
EatSimpleFood.com This healthy cold shrimp salad with chives, red onions, celery, a wee bit of mayonnaise, and horseradish is one of my favorite light and crunchy recipes.
Provided by beckie
Categories Main Dish
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and add 1/2 tsp salt. Add shrimp and cook ~ 3-5 minutes or until done.
- Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
- Drain water and chop shrimp.
- Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
- Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
- Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich. Happy Eating! Beckie
Nutrition Facts : Calories 313 calories, Sugar 1.2 g, Sodium 645 mg, Fat 23.4 g, SaturatedFat 3.7 g, TransFat 0.1 g, Carbohydrate 2.4 g, Fiber 0.7 g, Protein 23.6 g, Cholesterol 196.1 mg
CITRUS SHRIMP SALAD
"I first tasted this refreshing salad at a gathering I attended with my sister," recalls Nancy Rollag of Kewaskum, Wisconsin. "I pestered her until she got me a copy of the recipe."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the first eight ingredients in the order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes. Drain, reserving the marinade. , Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade.
Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 350mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
SHRIMP & SPINACH SALAD WITH VINAIGRETTE
Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.
Provided by Aroostook
Categories Greens
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
- Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
- Let stand an hour.
- Mix salad ingredients together in a bowl.
- Dress w/ vinaigrette.
Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9
CITRUS SHRIMP
Steps:
- In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
- Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
- Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g
ANGRY SHRIMP WITH CITRUS/SPINACH SALAD
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.
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- In a large saucepan, heat the olive oil. Add the shrimp, panko, crushed red pepper, garlic and lemon zest. Season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shrimp are just cooked through, about 6 minutes.
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- Place the shrimp in the boiling water and cook for 3-4 minutes or until they turn pink (don't overcook). Drain the shrimp and immediately plunge them into the ice bath.
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- Slice off 1/3 of each of the three citrus fruits and set aside for the salad dressing. Peel and slice the remaining portions and set aside.
- Juice the three small segments of fruit into a small bowl with a lid. Give the fruit a quick stir and measure out 1/3 cup juice. Discard the remaining juice.
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