ONE-POT MOROCCAN SHRIMP TAGINE
The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.
Provided by SunnyDaysNora
Categories World Cuisine Recipes African North African Moroccan
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
- Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 28.8 g, Cholesterol 115 mg, Fat 11.2 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 1669.8 mg, Sugar 7.6 g
ROASTED SHRIMP
This is a great, simple and fast way to cook shrimp that can go with anything! I've served it over linguine, with orzo and cream sauce, accompanying a steak, or alone as an appetizer - the possibilities are endless!
Provided by Holly Van Lom
Categories Seafood Shellfish Shrimp
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
- Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
- Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 1 g, Cholesterol 187.8 mg, Fat 16.9 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 1600.2 mg
CAZUELA
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. -Louise Schmid, Marshall, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. , Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.
Nutrition Facts : Calories 416 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 968mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.
OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 8 appetizer servings
Number Of Ingredients 7
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.
SHRIMP ZARZUELA
Spain is quite famous for its seafood stews, and Shrimp Zarzuela reflects this culinary heritage. Golden Spanish olive oil, unique sherry wine vinegar, sweet paprika and fragrant saffron are the Spanish flavors that give this one-pot meal its character. The traditional seafood dishes of Spain use a variety of shellfish from the Mediterranean Sea; we simplified the recipe by focusing on ever-popular shrimp. Round out this meal by serving a premiere cheese from Spain, such as Manchego or Cabrales. From Foods of Spain.
Provided by Vicki in CT
Categories Chowders
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet over high heat, heat oil until hot. Add shrimp; cook stirring constantly, until they turn pink, about 4 minutes. Remove shrimp from skillet and reduce heat to medium-high.
- Add onion and garlic; cook, stirring occasionally, until onion is tender, about 1 minute.
- Add vinegar; cook just until vinegar has been absorbed, about 2 minutes.
- Add tomatoes, paprika, salt, red pepper and saffron threads; cook, stirring frequently until tomatoes are softened, about 3 minutes. Stir in wine; simmer, uncovered, for 5 minutes.
- Return shrimp to skillet and cook just until heated through, about 3 minutes. Serve with lemon wedges, chopped parsley and rice, if desired.
Nutrition Facts : Calories 276.6, Fat 14.9, SaturatedFat 2, Cholesterol 143.2, Sodium 944.3, Carbohydrate 8.7, Fiber 1.7, Sugar 4, Protein 16.8
BISTEC EN CAZUELA
Make and share this Bistec En Cazuela recipe from Food.com.
Provided by Yesi09
Categories Steak
Time 35m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a medium skillet. Add sliced onion and bell pepper, when onions are translucent add the minced garlic. Lower the heat and saute until bell pepper slices are soft. Do not brown.
- Add tomato sauce and puree. Stir well bring the heat to medium high.
- When the mixture stars bubbling lower the heat; cook for 10 minutes stirring frequently.
- Add the cup of wine and mix well.
- Add the oregano and cumin powders and the bay leaves.
- Add 1 teaspoon salt and pepper to taste. Simmer for 5 minutes.
- Spray the bottom of a heavy Dutch oven with Pam.
- Sprinkle the steaks with salt and pepper and place them on the bottom of the pan. Pour the sauce over adding a cup of water.
- Simmer until the steaks are tender. If it starts drying out, add small amounts of water when necessary. This can be cook faster in a pressure cooker. Place the grid from the pressure cooker on the bottom of the pan, spray with Pam. Proceed just as above.
- Cook 20 minutes after the pressure is obtained.
- Serve with white rice.
Nutrition Facts : Calories 294.1, Fat 16.5, SaturatedFat 2.5, Sodium 951.7, Carbohydrate 28.7, Fiber 12.9, Sugar 6.5, Protein 4.6
ROASTED SHRIMP AND CHORIZO
This robust baked dish sets delicately sweet shrimp against spicy chorizo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Toss tomatoes, garlic, onion, and oregano with oil in a large bowl; season with pepper and the salt. Spread mixture evenly in a 12-inch ovenproof skillet. Roast, stirring occasionally, until tomatoes burst, about 30 minutes.
- Add shrimp and chorizo, and stir until well coated. Roast until shrimp is cooked through, 10 to 12 minutes.
- Meanwhile, heat a grill or grill pan until medium-hot. Using remaining 1/3 cup oil, brush each side of bread with 1 teaspoon oil; season with salt and pepper. Grill bread, turning once, until golden brown, about 6 minutes. (Alternatively, toast bread under broiler.)
- Put a bread slice in each of four serving bowls. Divide shrimp mixture among bowls; garnish with oregano. Serve remaining bread slices on the side.
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