Sauteed Shrimp With Corn In Spicy Wine Sauce Food

SAUTEED SHRIMP WITH CORN IN SPICY WINE SAUCE

Steps:

• Combine the shrimp, vodka and egg white in a medium bowl. Mix well and refrigerate for 30 minutes, turning occasionally.
• Heat 1 tablespoon of the oil in a small saucepan. Add the garlic and cook over high heat until the ingredients release their flavor, about 1 minute. Add the reserved shrimp shells, sake and half the chopped tomatoes. Reduce the heat to medium and cook, stirring, for 3 minutes.
• Add the stock, salt, white pepper and cornstarch mixture, bring to a boil, and reduce heat to low and cook for 20 minutes, or until the liquid is reduced by half, stirring occasionally. Strain through a fine sieve; set aside the liquid.
• Heat the remaining 2 tablespoons of oil in a large skillet until hot but not smoking. Add the shrimp and stir-fry until half cooked, 1 to 2 minutes. Remove the shrimp with a slotted spoon; set aside.
• Add the remaining tomatoes, corn, bell pepper, jalapeno pepper and gingerroot to the skillet. Cook, stirring occasionally for 2 minutes. Return the shrimp and the reserved liquid to the skillet. Stir-fry over medium heat until the ingredients are heated through and the shrimp are cooked, about 3 minutes. Add the scallions, toss and serve immediately.

SHRIMP WITH SWEET CORN SAUCE

Steps:

• Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a Cajun mix rather than the garam masala).
• Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.
• Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.
• Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.
• Add the tomato paste and cook over low heat, stirring.
• Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).
• Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.
• Add to the pan and simmer till reduced.
• Add the shrimp and reserved corn and simmer for about 5 minutes.
• Season to taste with salt and pepper.

SHRIMP IN GARLIC WHITE WINE CREAM SAUCE WITH SUN DRIED TOMATOES

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley and tarragon and let the liquid reduce by half.
• Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, add the tomatoes and shrimp and let the sauce reduce to medium thickness. Season to your taste,.
• Toss the drained pasta or rice with the cream sauce and seafood,.
• Transfer to a serving dish, and sprinkle with cheese and red pepper flakes if you desire.

SPICY GARLIC SHRIMP WITH FETTUCCINE

Steps:

• In small saucepan, whisk together white wine with juice of 1/2 lemon, lemon pepper, oregano, basil, and thyme. Reduce over medium-low heat down to about 1/2 cup.
• In skillet, sauté garlic in 1/2 stick butter for about 4 minutes.
• Add red chili pepper flakes to garlic/butter mixture and sauté for about 1 minute.
• Add shrimp to skillet, cook until pink, about 5 minutes.
• Remove shrimp from pan, reserving leftover liquid.
• Add liquid from skillet to saucepan, whisking thoroughly, and raise heat to medium.
• Add 1/2 stick butter, sliced, to saucepan, continuing to whisk until melted.
• In separate ramekin or very small bowl, whisk together corn starch with small amount of half and half until smooth. Add to saucepan, continuing to whisk until entire mixture is smooth and begins to thicken.
• Add half and half to saucepan, continuing to whisk until thickened to desired consistency.
• Add to fettuccine, tossing until coated.
• Serve fettuccine on a plate, topped with sautéed shrimp.

SAUTEED SHRIMP WITH GARLIC AND WHITE WINE

Steps:

• Melt the butter in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
• Season with salt and pepper; transfer to a warm serving platter.
• Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
• Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
• Transfer to a serving plate; garnish with parsley sprigs and serve immediately.

SHRIMP IN WHITE WINE SAUCE

Steps:

• Heat oil in a large skillet and tilt pan to coat bottom. Add shallot and garlic and cook over medium heat for 2 minutes, until softened, but not browned.
• Add shrimp and cook, stirring just until pink and loosely curled, about 2 minutes.
• Stir in wine, salt, pepper, lemon juice, thyme and parsley. Cook 1-2 minutes, stirring to coat shrimp, until sauce is heated through.

SPICY SAUTEED SHRIMP APPETIZERS

Steps:

• In a large skillet, saute shrimp in olive oil. Add garlic and mushrooms. Remove from pan and deglaze pan with white wine and reduce. Add onions, simmer, remove from heat and fold in butter slowly. Salt to taste. Broil pepper bottoms and distribute the shrimp between them. Pour sauce over shrimp, garnish with lemon fan and a sprig of dill.