Shrimp Ceylon Food

SHRIMP CEYLON

Shrimp Ceylon image

Make and share this Shrimp Ceylon recipe from Food.com.

Provided by Broke Guy

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup long-grain white rice
1/2 cup fresh cilantro leaves
2 tablespoons olive oil
1/2 lb green beans, halved crosswise
4 garlic cloves, chopped
2 red jalapeno chiles, thinly sliced
kosher salt and black pepper, to taste
1 1/2 teaspoons curry powder
1 1/2 lbs large shrimp, peeled deveined
1/4 cup fresh lime juice
1 teaspoon light brown sugar

Steps:

Cook the rice as you normally would but add the cilantro leaves along with the liquid. Fluff with a fork and set aside.
When the rice is half done, in a large skillet heat the oil on medium-high heat. Saute the green beans, garlic, chiles and the curry powder. Cook for 3-4 minutes.
Mix the shrimp with a little salt and pepper. Add to the skillet and stir-fry well for 5 minutes. The shrimp should be bright pink and the flesh should be opaque.
Combine the lime juice and the brown sugar until sugar dissolves. Plate the shrimp over the rice and serve with some of the lime juice mixture poured over the shrimp/rice.

VENETIAN SHRIMP AND SCALLOPS

Venetian Shrimp and Scallops image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups

Steps:

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

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