GRILLED SHRIMP GAZPACHO
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
- Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.
SHRIMP PAELLA WITH CHORIZO
Steps:
- Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
- In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.
CRISPY LEMONY SHRIMP
Steps:
- Preheat the oven to 400 degrees F.
- In a glass baking dish, toss together the shrimp, garlic, bread crumbs, and lemon juice. Season with salt and pepper, to taste, and toss again. Drizzle with 2 tablespoons of the olive oil and bake in the oven until the shrimp are just cooked through and the bread crumbs are golden brown, about 6 to 8 minutes.
- While the shrimp cook, heat a 10 or 12-inch saute pan over medium-high heat and add the remaining olive oil. When the oil is hot but not smoking, add the escarole to the pan and saute until wilted and tender. Season with salt and pepper, to taste, and serve with the shrimp.
CHEF ROCCO DISPIRITO'S BBQ RIBS
Make and share this Chef Rocco Dispirito's BBQ Ribs recipe from Food.com.
Provided by Ambervim
Categories < 4 Hours
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet.
- In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar.
- Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 1 hour and 30 minutes. Or, to enjoy all year round, place in the oven at 425°F for 1/2 hour and then lower to 275°F for another hour, until meat is tender.
Nutrition Facts : Calories 30, Fat 0.2, Sodium 202.4, Carbohydrate 7.1, Fiber 0.6, Sugar 4.7, Protein 0.8
MAMA'S MARINARA SAUCE AND MEATBALLS
In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.
Provided by By The Lake
Categories Meat
Time 3h
Yield 20 meatballs, 8 serving(s)
Number Of Ingredients 23
Steps:
- MAMA'S MARINARA SAUCE.
- Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
- Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
- MAMA'S MEATBALLS.
- Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
- In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
- Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
- Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
- Serve with a little extra Parmigiano-Reggiano sprinkled on top.
Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4
STEAK PIZZIAOLA
A wonderful meal in a dish. Original recipe is from Rocco DiSpirito from the Food Network, but I have adapted it to my taste.
Provided by Marie
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Heat oil in a saute pan over medium heat.
- Season beef on both sides with salt and pepper.
- Saute beef until browned on both sides.
- Transfer steak to an oven baking dish.
- Combine all other ingredients in a bowl and pour over steaks.
- Bake, uncovered for about an hour or until beef is tender.
- Adjust seasonings, if necessary by adding more salt and pepper.
Nutrition Facts : Calories 728.7, Fat 43.1, SaturatedFat 14.4, Cholesterol 115.7, Sodium 348, Carbohydrate 49, Fiber 7.2, Sugar 7.7, Protein 36.7
SHRIMP AND CHORIZO PAELLA
Make and share this Shrimp and Chorizo Paella recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium heat.
- Add chorizo and cook until fat begins to render.
- Add garlic and saute until fragrant.
- Add saffron, rice and broth, cover pot and bring to a boil.
- Reduce heat and cook at a gentle simmer for 30 minutes.
- Stir in diced tomatoes and juice, cover pot and continue to cook another 25 minutes.
- Season shrimp with salt and pepper.
- Stir shrimp and peas into mixture, adding more broth if rice appears dry.
- Cover, and continue to cook until shrimp are coked through and rice is tender (about 10 - 15 minutes).
- Allow paella to rest for 5 minutes.
- Fluff rice with fork and serve.
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RED COCONUT CURRY WITH SEAFOOD AND MIXED VEGETABLES
From foodandwine.com
- In a large nonstick skillet, heat the oil. Season the cod and shrimp with salt and pepper and cook over moderately high heat until browned and cooked through, about 3 minutes per side. Transfer the seafood to 4 bowls and keep warm.
- Add the sugar to the skillet and cook over moderate heat, stirring frequently, until it starts to melt, about 1 minute. Add the curry paste and cook, stirring, until fragrant and bright red, about 1 minute. Add the green beans, carrot, 2 cups of the chicken broth and the coconut milk and bring to a simmer. Add the mussels and cook over moderately high heat until they open, 1 to 2 minutes. With a slotted spoon, transfer the mussels to the bowls with the cod and shrimp. Discard any mussels that do not open.
- In a small bowl, whisk the arrowroot with the remaining 1 cup of chicken broth, add to the skillet and bring to a simmer over moderately high heat. Add the peas and cook until heated through, about 3 minutes. Season the sauce with salt and pepper and stir in the cilantro. Pour the sauce and vegetables into the bowls and serve with lime wedges and sliced jalapeños.
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