Shrimp And Onions Food

SUNNY'S QUICK ONION AND GARLIC SHRIMP WITH PASTA

Steps:

• Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
• Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
• Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins 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 it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.

EASY SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

WEEKNIGHT SHRIMP AND ONION 'RISOTTO'

Steps:

• Melt 1 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until tender and golden brown. Remove from skillet.
• Add remaining 1 Tbsp. butter and onions to skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender and golden brown. Stir in rice until well blended. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender.
• Stir in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir.

SHRIMP & PEPPERS STIR FRY

Steps:

• Combine the first 7 Sauce ingredients, set aside.
• Heat the wok.
• Add Oil, swirl to coat.
• Add the shrimp and stir fry 1 1/2 minutes.
• Add Green Onions and Garlic, cook 30 seconds more.
• Empty the wok, scrape the good stuff and save.
• Reheat the wok, Add Oil, Swirl to coat.
• Add the Bell Peppers, stir fry 2 minutes.
• Add the mushrooms, stir fry 1 more minute.
• Push the peppers to the sides of the wok.
• Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
• Return the shrimp, stir with vegetables and sauce 'til heated through.
• Serve.

TEX-MEX SHRIMP FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the shrimp until cooked through, about 2 minutes per side.
• Serve with the warm tortillas and toppings.

SHRIMP AND ONIONS

Steps:

• Shell, clean and devein shrimp. Remove tails. Sprinkle with seasonings.
• Melt butter in large skillet. Add shrimp, bell pepper and onion and garlic if using. Cook over medium heat for 3-5 minutes.
• Move skillet from side to side to keep onions moving and to discourage sticking. Watch closely. Do not over cook nor scorch onions.
• Serve over white rice or grits.

SPICED SHRIMP AND RED ONION SAUTé

Steps:

• Toast first 3 ingredients in small skillet over medium-high heat until fragrant, shaking skillet, about 1 minute. Coarsely grind spices in mortar and pestle or spice grinder. Transfer to large bowl; mix in oil, ginger, chile sauce, cinnamon, and honey. Sprinkle with salt and pepper. Add shrimp and onion; toss to coat.
• Heat large nonstick skillet over medium-high heat. Add onion; cook until blackened in spots, turning occasionally, about 5 minutes. Move onions to side of pan. Add shrimp and marinade; sauté until shrimp are just cooked through, about 3 minutes. Transfer shrimp and onions to plates. Top with cilantro, if desired.

SHRIMP AND ONION KEBABS

Steps:

• In a large saucepan of boiling water boil onions until tender, 3 to 4 minutes, and drain in a colander. When onions are just cool enough to handle, peel, leaving root ends intact. While onions are still warm, in a bowl stir together with 1/4 cup marinade. Marinate onions, covered and chilled, stirring occasionally, 1 day.
• If desired, shell shrimp (see note, above). In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air. Marinate shrimp, chilled, at least 1 hour and up to 4. Prepare grill. Soak skewers in warm water 30 minutes.
• Drain shrimp, discarding marinade. In a sieve set over a bowl drain onions and reserve marinade for basting. Thread 3 shrimp and 2 onions, alternating shrimp with onions, onto skewers. Kebabs may be assembled 1 hour ahead and chilled, covered.
• Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

SHRIMP AND ONION SIMMERED IN CARAMEL SAUCE (TOM KHO)

Steps:

• Choose a small, heavy saucepan and fill sink with enough cold water to come halfway up the sides of pan. Dry pan. Combine 1/4 cup water and the sugar in pan and heat to bubbling over medium-low heat, stirring occasionally with a metal spoon. After 2 minutes, stop stirring and let cook undisturbed. Bubbles will form over surface and mixture will become clear.
• After about 15 minutes' cooking, mixture will begin to turn golden and then quickly darken; watch closely. When reddish on top and inky dark brown (like black coffee) underneath, quickly stop cooking by placing saucepan in cold water. Add 1/2 cup water; mixture will bubble furiously and seize up (it will dissolve again). Return saucepan to medium heat and stir until smooth. Pour into heatproof container such as a glass jar and let cool at least 10 minutes before using.
• Place shrimp in colander and toss with 1 tablespoon salt. Rinse immediately with lots of cold water and drain well.
• In medium pot, combine shrimp, 1/8 teaspoon salt, fish sauce and 3 tablespoons caramel sauce (remainder can be tightly covered and refrigerated indefinitely) and bring to a simmer over high heat. Add onion and pepper, stir, and boil uncovered 10 to 14 minutes more, until sauce is thick. Shrimp and onions will give off lots of liquid; cook at a strong boil to concentrate flavors (add a little water if sauce seems to thicken too quickly).
• Turn off heat, stir in oil, and taste for salt and pepper. Transfer to serving bowl, scatter with scallions, and serve over plain rice, with lime wedges.