SAUTEED SHRIMP
Steps:
- Squeeze lemon over shrimp and set aside.
- Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
- Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.6 g, Cholesterol 172.7 mg, Fat 2.2 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 0.4 g, Sodium 225.9 mg, Sugar 0.6 g
SAUTEED SHRIMP
Easy, Easy!!! Chinese/Asian flavored and would be great on top of Chinese Fried Rice, Lo Mein Noodles, Pasta or Chinese Salad. Quick preparation and wonderful flavor!!!
Provided by Seasoned Cook
Categories High Protein
Time 21m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mix olive oil, lemon juice, honey, soy sauce, parsley and paprika. Add shrimp and toss to coat. Refrigerate 1 hour.
- In a large saucepan, sautee shrimp for approximately 5 to 6 minutes on low heat, stirring occasionally, until they are pinkish and cooked through.
- Serve with a garnish of lemon wedges or on top of fried rice, lo mein noodles, pasta, top of salad or with side dishes.
- Time does not include refrigeration time.
Nutrition Facts : Calories 401.5, Fat 26.6, SaturatedFat 3.8, Cholesterol 230.4, Sodium 561.8, Carbohydrate 8.6, Fiber 0.2, Sugar 6.1, Protein 31.6
QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE
Provided by Sunny Anderson
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
- Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.
GARLIC BUTTER SAUTEED SHRIMP
Steps:
- Defrost shrimp and completely pat dry. Devein the shrimp and remove the tail, optional.
- Combine the ingredients for the seasoning: the Italian seasoning, salt, pepper and paprika.
- In a bowl, coat the shrimp with the seasoning and mix well.
- In a skillet, over medium heat, melt the butter and garlic, stirring frequently.
- Add shrimp and cook 2-3 minutes per side.
- Remove from heat and drizzle freshly squeezed lemon, mix to combine.
- Enjoy.
Nutrition Facts : Calories 320 kcal, Carbohydrate 1 g, Protein 23 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 346 mg, Sodium 1175 mg, ServingSize 1 serving
CURRIED BANANA SAUCE
Goes well with fish or chicken, or even over rice as a side dish. Delicious!
Provided by trixie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
- Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 17.7 g, Fat 0.9 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 3.1 mg, Sugar 9.4 g
SAUTEED SHRIMP WITH CURRIED BANANA SAUCE
Make and share this Sauteed Shrimp with Curried Banana Sauce recipe from Food.com.
Provided by Julesong
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat.
- Add the onion, celery and garlic and saute without coloring for about three minutes.
- Add all the spiced and saute white stirring for another minute.
- Add the fruit and chicken stock and simmer over medium heat for 20 minutes.
- Puree the sauce in a blender until it is liquid and then strain through a sieve.
- Keep warm over low heat.
- Sprinkle salt and pepper over the shrimp.
- In a large skillet, melt the butter and oil over medium high heat.
- Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm.
- Don't over cook them.
- Place 6 shrimp over each serving of rice or noodles.
- Spoon some sauce over each dish.
SPICY SHRIMP SAUTé
This recipe is inspired by the late-night meals that feed chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant. After a rough day, a dish that can be thrown together quickly is invaluable. For restaurant workers, Mario Batali included, sometimes the evening starts out as just drinking and continues that way into the early morning, when they end up at someone's apartment and start preparing spicy food. Here is one of the best of those recipes.
Provided by The New York Times
Categories dinner, easy, lunch, quick, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 3534 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED SHRIMP
Steps:
- Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
- Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
- Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.
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SAUTéED SHRIMP IN FISH SAUCE CARAMEL - FOOD & WINE MAGAZINE
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Servings 4Total Time 30 minsCategory Shrimp
- In a medium saucepan, combine the sugar with 1 tablespoon of water. Cook over moderately high heat, swirling the pan, until an amber caramel forms, 4 to 5 minutes. Remove from the heat and immediately add the fish sauce, soy sauce and 2 tablespoons of water.
- Heat a large skillet over high heat until smoking. Add 1/2 tablespoon of the canola oil and stir in half of the garlic and crushed red pepper; season with salt and pepper. Add half of the shrimp in an even layer and cook over moderately high heat, turning once, until the shrimp are crisp on the outside and just white throughout, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, garlic, crushed red pepper and shrimp.
- Return all of the shrimp to the skillet; add the caramel sauce. Cook over high heat, tossing, until the shrimp are hot and evenly coated, 1 to 2 minutes. Scatter the watercress on a platter, top with the shrimp and sauce and serve. Eat the shrimp with or without the shells.
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- Toast cumin and coriander seeds in a small, dry skillet over medium-high heat, shaking the pan, until fragrant, 30 to 40 seconds . Let cool and crush with the bottom of a heavy pan.
- Heat oil in a large heavy skillet over medium-high heat. Add shrimp and crushed red pepper and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Season with salt and pepper and set aside.
- Add shallot, garlic, ginger, curry powder and the crushed cumin and coriander seeds to the pan. Cook, stirring, until the shallot is lightly browned, about 1 minute. Stir in tomatoes, peppers and zucchini. Cook the mixture over medium heat, stirring often, until the sauce is slightly thickened, 8 to 10 minutes. Add the reserved shrimp, cilantro (or parsley) and lemon juice to the pan and heat through.
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