CRISPY HERBED SHRIMP WITH CHIVE AIOLI
A healthy version of fried shrimp. Served with a lemon and chive dipping sauce. Quick and healthy dinner.
Provided by Erin S
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Start by making the aioli. In a small bowl stir together all of the ingredients. Set aside until ready to use. You can store leftovers in an airtight container in the fridge.
- In a small food processor combine 1/4 cup panko, Italian seasoning and the red pepper flakes. Pulse until well combined. Transfer to a shallow bowl. Add the remaining 1/2 cup of panko, and stir to combine. Place the egg whites in a shallow bowl. In a 3rd shallow bowl put the corn starch. Season the shrimp with salt and pepper. Working a few shrimp at a time, coat with the cornstarch (making sure to shake off the excess), dip into the egg whites, and then press into the panko. Transfer coated shrimp to a plate or small baking sheet, while you repeat with the rest of the shrimp.
- Heat 1 1/2 Tbls in a large skillet over medium-high heat. When the oil is hot add about 1/2 the shrimp to the pan. Becareful not to over crowd the pan. Cook for about 2 minutes per side or until golden brown and cooked through. Remove from pan, and repeat the process with the rest of the shrimp.
- Serve with the aioli dipping sauce.
Nutrition Facts : Calories 430 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 292 milligrams cholesterol, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1235 grams sodium, Sugar 2 grams sugar
PICKLED SHRIMP WITH LEMON CHIVE AIOLI
Provided by Kelsey Nixon
Time 32m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Combine the lemon juice, olive oil, vinegar, seafood seasoning, dill, parsley, mustard, chile, garlic, lemon slices and onion in a large bowl, toss together and set aside.
- In a large pot of boiling water, add the kosher salt. Add the shrimp and cook just until they begin to turn pink and float to the top, about 2 minutes. Drain and immediately add them to the pickling liquid.
- Let stand for 5 to 10 minutes at room temperature and then serve. Or refrigerate until you are ready to serve them.
- Serve with Lemon Chive Aioli for dipping.
- Combine the mayonnaise, lemon juice, chives, lemon zest and garlic in a small mixing bowl and whisk until fully combined. Serve alongside the pickled shrimp.;
SHRIMP AND CHIVE RAVIOLI WITH GRAPE TOMATO SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 24 ravioli
Number Of Ingredients 16
Steps:
- Make the Pasta Dough for Ravioli and set aside to rest.
- Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.
- Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
- Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
- Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
- Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
- To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
- Yield: enough for 48 ravioli
GRILLED GARLIC AND HERB SHRIMP
Steps:
- Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Remove shrimp from marinade, drain excess, and discard marinade.
- Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g
GARLICKY HERBED SHRIMP
I love shrimp. Love garlic. Love herbs. Cook 'em in butter and what could be better? -Dave Levin, Van Nuys, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients; toss to combine. In a large skillet, heat 1/4 cup butter over medium-high heat. Add half of the shrimp mixture; cook and stir until shrimp turn pink, 4-5 minutes. Transfer to a clean bowl., Repeat with remaining butter and shrimp mixture. Return cooked shrimp to pan. Stir in lemon juice; heat through. Stir in herbs.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 61mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
NITA'S SHRIMP WITH CHIVE & GARLIC BUTTER
Here is a recipe for delicious Shrimp well prepared and seasoned. Versatile too. See options in Nita's Notes. Serve with steamed rice, salad or a green vegetable and Garlic French Bread. Enjoy! Nita Holleman, 2003
Provided by Nita Holleman
Categories Very Low Carbs
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Peel (leave tails on), devein and rinse shrimp with cold water.
- Drain well.
- Prepare garlic and set aside.
- Chop chives.
- Squeeze lemon.
- Combine chives with mustard (optional), lemon juice.
- Set aside.
- Heat a large saucepan over low heat.
- Add butter and melt.
- Add shrimp and stir-fry keeping them turned for 3 minutes or until just pink.
- DO NOT OVERCOOK OR SHRIMP WILL BE TOUGH AND TASTELESS!
- Add minced garlic during last minute of cooking.
- Remove from heat, add mustard (optional), lemon juice, chives, salt to taste.
- Stir to combine.
- Sprinkle lightly with paprika.
- Divide and place in heated serving bowls.
- Serve with steamed white rice and a salad or steamed green vegetable, and garlic French Bread.
- ENJOY!
- *NITA'S TIP: Large shrimp are quicker and easier to prepare and worth the price!
- If you use extra large (jumbo) shrimp, you will need to cook them for about 4 minutes.
- **NITA'S TIP: You can use fresh basil or parsley and make the same recipe.
- Then you would have Basil Butter or Parsley Butter.
Nutrition Facts : Calories 455.4, Fat 27, SaturatedFat 15.3, Cholesterol 406.6, Sodium 1082.1, Carbohydrate 5.2, Fiber 0.2, Sugar 0.7, Protein 46.8
SPICY HERBED SHRIMP WITH CHIVE AIOLI
Make and share this Spicy Herbed Shrimp With Chive Aioli recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1/4 cup panko, parsley, thyme and crushed red pepper in a mini food processor; pulse to combine. Combine herb mixture with remainining 1/2 cup panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining shrimp and oil.
- Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.
Nutrition Facts : Calories 344.9, Fat 14.6, SaturatedFat 2.1, Cholesterol 218.7, Sodium 1391.8, Carbohydrate 24.1, Fiber 1.2, Sugar 2.5, Protein 28
More about "herbed shrimp with chive aioli food"
TENDER SHRIMP CAKES WITH LEMON AIOLI - THE ENDLESS …
From theendlessmeal.com
COOKING WITH CHIVES | COOKING LIGHT
From cookinglight.com
CRISPY HERBED SHRIMP WITH CHIVE AIOLI - BLOG.KSVADL.COM
From blog.ksvadl.com
CRISPY HERBED SHRIMP WITH CHIVE AIOLI AND ROASTED ASPARAGUS AND ...
From preventionrd.com
Estimated Reading Time 5 mins
FOODCOMBO
CRISPY HERBED SHRIMP WITH CHIVE AIOLI | FAVOREATS
From favoreatsapp.com
SAVORY GARLIC & ITALIAN HERB SHRIMP | MCCORMICK
From mccormick.com
LEMON & HERB GRILLED SHRIMP WITH ROASTED GARLIC AIOLI
From kalorik.ca
PEEL-AND-EAT SHRIMP WITH HERB AIOLI | SAVEUR
From saveur.com
CRISPY HERBED SHRIMP WITH CHIVE AIOLI - SAYMMM
From saymmm.com
HERBED SHRIMP WITH CHIVE AIOLI - WELLNESS.COM
From wellness.com
CRISPY HERBED SHRIMP WITH CHIVE AIOLI RECIPE
From keeprecipes.com
CRISPY HERBED SHRIMP WITH CHIVE AIOLI - MYFITNESSPAL
From myfitnesspal.com
BBQ SHRIMP WITH LEMON HERB AIOLI RECIPE - DIET DOCTOR
From dietdoctor.com
12 EASY AND HEALTHY SHRIMP RECIPES PERFECT FOR A DELICIOUS DINNER
From bhg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love