Pioneer Woman Shrimp Food

SPICY LEMON GARLIC SHRIMP

Steps:

• Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp. Bake until shrimp is opaque and butter is hot and bubbly. Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.

SHRIMP STIR-FRY

Steps:

• Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
• Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
• Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
• Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
• You can serve this with rice, with pasta or it's just perfect on its own.

SHRIMP TACOS

Steps:

• For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
• For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
• Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

SPICY LEMON GARLIC SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
• To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
• Bake until the shrimp is opaque and the butter is hot and bubbly.
• Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.

CHUCK'S FAVORITE SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread out 1 shrimp and place 2 or 3 jalapeno strips in the center. Bring up the sides of the shrimp and wrap half a slice of bacon around it somewhat tightly. Secure with a toothpick (soaked in water) and place on a broiler drip pan. Repeat with the remaining shrimp, jalapenos and bacon.
• Melt the butter in a small pan and combine with the garlic and some salt, pepper and hot sauce. Brush the mixture all over the shrimp. Roast the shrimp until the bacon is cooked and crisp, 25 to 30 minutes.

HONEY CHILE SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium heat.
• When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
• Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.

QUESADILLAS DE CAMARONES (SHRIMP QUESADILLAS) - PIONEER WOMAN

Steps:

• Pour red sauce over peeled and deveined shrimp, set aside.
• Chop vegetables into larges pieces.
• Heat skillet over high heat and add olive oil.
• Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
• Return skillet to high heat, then dump in the shrimp with the red sauce.
• Cook, stirring only occasionally, until shrimp is opague. Add in a little water if the sauce gets dry.
• Remove from skillet and chop shrimp into bite-size pieces.
• In a separate skillet, heat butter. Place tortilla in skillet then layer on ingredients; cheese, vegetables, and shrimp.
• Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.
• Remove from skillet and slice into wedges.
• Eat and Enjoy!