Roasted Rock Shrimp With Two Chiles Food

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OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL



Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 8 appetizer servings

Number Of Ingredients 7

24 large shrimp, shelled and deveined
Salt and freshly ground pepper
Extra-virgin olive oil
2 cloves garlic, crushed
Red Chile Oil, recipe follows
1 tablespoon fresh thyme leaves
Toasted Garlic Chips, recipe follows

Steps:

  • Preheat oven to 500 degrees F.
  • Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread.
  • 1 cup olive oil
  • 6 dried chiles de arbol, lightly toasted and crushed
  • 6 cloves garlic, finely chopped
  • Pinch salt
  • 3 sprigs fresh thyme, leaves removed
  • Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
  • 1 cup olive oil
  • 8 cloves garlic, thinly sliced
  • Salt
  • Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt.

CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE



Cumin-Roasted Shrimp with Green Chile Cocktail Sauce image

Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds peeled and deveined large shrimp, tails on
4 tablespoons olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Two 4.5-ounce cans chopped green chile peppers
1/2 cup loosely packed fresh cilantro leaves
2 tablespoons fresh lime juice (from 1 lime)

Steps:

  • Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
  • Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
  • Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

ROCK SHRIMP CEVICHE



Rock Shrimp Ceviche image

Provided by Food Network

Time 6h25m

Yield 2 servings

Number Of Ingredients 17

4 black peppercorns
1/2 lime
2 cups peeled and deveined fresh rock shrimp or red shrimp (about 12 ounces)
1/2 cup Pickled Peppers, recipe follows
1 cup freshly squeezed lime juice
1 cup freshly squeezed orange juice
1/2 small red onion, sliced
3 sprigs fresh cilantro, chopped
1 scallion, sliced
2 teaspoons ketchup
Kosher salt
2 cups distilled white vinegar
1/4 cup salt
1/4 cup sugar
1 jalapeño, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced

Steps:

  • Bring 6 cups water to a boil in a large pot. Add the peppercorns and lime and return to a boil. Add the shrimp, then turn off the heat. Stir and let sit until the shrimp is pink, 1 to 2 minutes. Immediately transfer the shrimp to an ice bath. When cold, drain thoroughly.
  • Place the shrimp, Pickled Peppers, lime juice, orange juice, onions, cilantro, scallions, ketchup and salt to taste in a large bowl. Stir until completely combined, then serve.
  • Heat the vinegar, salt and sugar in a small saucepan over medium heat until the salt and sugar dissolve. Pour the brine into a heatproof container and add 1 cup ice. Stir until cool. Place the jalapeños, red peppers and yellow peppers in another container and pour the brine over them. Let sit for at least 6 hours. The pickles will keep, covered in the refrigerator, for about 1 month.

RED LOBSTER ROCK SHRIMP CREOLE



Red Lobster Rock Shrimp Creole image

Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana.

Provided by Starfire aka Wendy

Categories     Creole

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced to one-half inch
1/2 cup onion, diced to one-quarter inch
1/4 cup celery, chopped fine
1 garlic clove, minced
2 tablespoons flour, all purpose
14 1/2 ounces whole canned tomatoes, roughly cut
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 -4 cups cooked rice

Steps:

  • Rinse shrimp briefly and remove any large veins that are visible.
  • In a small sauce pan, melt 2 tablespoons of butter over medium heat.
  • Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
  • Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
  • In a large skillet, melt two tablespoons of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
  • Add shrimp and cook until no longer transparent (three minutes).
  • Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
  • Serve over hot rice (white or wild mixture).
  • Chef's Tip:.
  • If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
  • Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
  • Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
  • Serve with French or sourdough bread.

Nutrition Facts : Calories 382.7, Fat 10.7, SaturatedFat 5.4, Cholesterol 250, Sodium 758.4, Carbohydrate 35.7, Fiber 1.5, Sugar 3.4, Protein 34.1

POPCORN ROCK SHRIMP WITH SPICY HONEY



Popcorn Rock Shrimp With Spicy Honey image

Make and share this Popcorn Rock Shrimp With Spicy Honey recipe from Food.com.

Provided by Chuck Hughes

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup honey
1 garlic clove, mashed
1 tablespoon peppercorn
1 tablespoon chili flakes
1 tablespoon smoked paprika
sea salt
oil, for deep-frying
2 cups cornstarch (Recommended -- Maizena)
1/2 cup flour
salt & freshly ground black pepper
4 eggs, beaten
2 lbs rock shrimp
lemon wedge

Steps:

  • For the spicy honey:.
  • In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
  • For the popcorn shrimp:.
  • Preheat the deep-fat fryer to 360 degrees F.
  • In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
  • Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.

Nutrition Facts : Calories 538.6, Fat 5.2, SaturatedFat 1.3, Cholesterol 314.4, Sodium 932.1, Carbohydrate 97.4, Fiber 2, Sugar 46.8, Protein 26.6

ROASTED SHRIMP STUFFED GREEN CHILES



Roasted Shrimp Stuffed Green Chiles image

A fresh tasting savory dinner. Easy to prepare and so many possible variations it will have you thinking. The amounts are approximate and you can adjust more or less to your preference. I have made these with shredded chicken, refried beans, shrimp and cheese or even left over taco meat and spanish rice. We always have frozen shrimp on hand and you can adjust the amount of fillings to your taste. Even low-fat and vegetarian versions are delicious! Note on handling the peppers: wear gloves if you have them, if not wash your hands well after cleaning!

Provided by Mamablowfish

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 chilies, fresh, medium size Anaheim chiles or 4 pablano chilies
1/2 cup sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
3/4 cup small shrimp, uncooked and devained
2 green onions, sliced
1 (16 ounce) can green enchilada sauce
sour cream
cilantro

Steps:

  • Leaving stems on, slit chiles lengthwise down one side and under cold water, clean out seeds and ribs.
  • Mix shrimp, green onion and 1/4 cup of enchilada sauce.
  • Mix the sharp and mozzarella together.
  • In small saucepan, warm up remaining enchilada sauce and keep warm.
  • Stuff each chile with 1/4 of the shrimp filling and top with 1/4 of the cheese filling and pack down. Chile may be pulled open a little to pack filling. You should have about a 2" opening after stuffing so cheese is showing.
  • Place chiles stuffed side up in a lightly greased baking dish.
  • Bake, uncovered at 400 degrees until chiles are soft and lightly tinged with brown. About 25 minutes.
  • To serve: Top each chile with remaining enchilada sauce, a dollup of sour cream and chopped cilantro.

Nutrition Facts : Calories 176, Fat 10.2, SaturatedFat 5.2, Cholesterol 25.9, Sodium 472.4, Carbohydrate 12.9, Fiber 2, Sugar 3.4, Protein 9.3

FRIED ROCK SHRIMP



Fried Rock Shrimp image

Make and share this Fried Rock Shrimp recipe from Food.com.

Provided by dnc_usa

Categories     Crawfish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb rock shrimp
1/2 cup flour
1 egg wash
2 cups panko breadcrumbs (Japanese bread crumbs)
4 cups corn oil
1 tablespoon butter
1/2 cup Thai sweet chili sauce
2 tablespoons tequila
1 medium lime, juice of

Steps:

  • Directions.
  • 1. For Shrimp:.
  • Using 3 shallow baking dishes 1 for flour, egg and Panko.
  • dredge rock shrimp first in flour remove excess, then egg and finally Panko set aside.
  • In a heavy sauce pan or deep fryer heat oil to 325 degrees.
  • add shrimp gradually and fry until golden brown remove from oil and drain on a paper towel.
  • 2. For Sauce:.
  • In a medium saute pan melt Butter over medium heat, add chili sauce simmer about 1 minute until bubbling, add tequila and flambe until sauce slighty thickens. Remove from heat and squeeze lime.

Nutrition Facts : Calories 2381.4, Fat 226, SaturatedFat 31.1, Cholesterol 179.9, Sodium 1048.5, Carbohydrate 59.5, Fiber 4.9, Sugar 7.2, Protein 32.8

CRISPY CREAMY ROCK SHRIMP WITH SWEET CHILE AIOLI AND APPLE SLAW



Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw image

Provided by Kerry Simon

Categories     Appetizer     Super Bowl     Mayonnaise     Apple     Shrimp     Tailgating     Deep-Fry     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 6 appetizer servings

Number Of Ingredients 26

For the sweet chile aioli:
1 cup mayonnaise
1 tablespoon white miso (also called shiro miso)
Juice of 1/2 lime
1 tablespoon sambal ulek
2 tablespoons Thai sweet chile sauce
2 teaspoons fresh cilantro, finely chopped
For the apple slaw:
1 medium Fuji apple, peeled, cored, and cut into julienne
1 celery heart, stalks cut crosswise into 1-inch pieces then cut into julienne, and tender leaves, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
1/2 cup micro greens such as arugula, coarsely chopped
Juice of 1/2 lime
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
For the shrimp:
About 10 cups vegetable oil
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
16 ounces Asahi Super Dry Beer
3 cups tempura mix*
1/2 pound fresh rock shrimp, peeled and deveined
*Available at Asian markets or in the Asian section of the supermarket
Special Equipment
Deep-fat thermometer

Steps:

  • Make the sweet chile aioli:
  • In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Make the apple slaw:
  • In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
  • Batter and fry the shrimp:
  • Line a baking sheet with 2 layers of paper towels.
  • In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.
  • In a small bowl, whisk together flour, salt, and pepper.
  • In a medium bowl, stir together beer and tempura mix-the mixture should be about as thick as pancake batter.
  • Lightly coat the shrimp in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the shrimp until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
  • Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
  • To serve:
  • Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.

PASTA WITH ROCK SHRIMP, CHILE, AND LEMON



Pasta with Rock Shrimp, Chile, and Lemon image

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

Provided by Nick Curtola

Yield 4 servings

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter
1/4 cup bonito flakes
2 teaspoons dried shrimp
12 ounces fresh or dried capellini, tagliatelle, or fettuccine, preferably egg-enriched
Kosher salt
2 tablespoons olive oil
1 red chile (such as Holland or Fresno), seeds removed, finely chopped
2 wide strips lemon zest, thinly sliced
1/2 pound rock shrimp or other small shrimp, peeled and deveined, cut into small pieces
1 tablespoon finely chopped tarragon
1 tablespoon fresh lemon juice
2 scallions, green parts only, thinly sliced
A spice mill or mortar and pestle

Steps:

  • Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 10 minutes to infuse.
  • Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes. Cover and chill butter until ready to use.
  • Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
  • Meanwhile, heat oil in a large skillet over medium. Add chile and lemon zest and cook, stirring, 20 seconds. Add rock shrimp and cook, tossing, 1 minute. Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid, and 3 Tbsp. bonito butter and toss to coat. Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and shrimp are cooked through, about 3 minutes. Season with salt if needed.
  • Divide pasta among bowls and top with scallions and reserved dried shrimp.

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