Shrimp Gabriella Food

SHRIMP GABRIELLA

Steps:

• Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
• Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
• Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

SHRIMP GABRIELLA

Steps:

• Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
• Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
• Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

SHRIMP LONGHI

Steps:

• For garlic toast, preheat broiler.
• Saute garlic in butter for 2-3 minutes.
• Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
• Put each slice of bread onto a serving plate and set aside.
• In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
• Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
• Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
• Remove shrimp from pan and pour out any excess butter.
• Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
• Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.
• Add basil and tomato to the pan and stir.
• Return shrimp to the pan and toss.
• Put shrimp on garlic toast and pour sauce over the shrimp.

CAST-IRON SKILLET BRUSSELS SPROUTS WITH SHRIMP AND MUSHROOMS

Steps:

• Combine the rice with 2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring occasionally, and then reduce the heat to low. Cover and cook until the rice is tender, about 15 minutes. Remove from the heat.
• Meanwhile, whisk together the garlic, ginger, soy sauce, honey and crushed red pepper in a small bowl. Set the sauce aside.
• Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of the vegetable oil to the hot skillet, then swirl to coat the bottom entirely. Place the Brussels sprouts cut-side down in a single layer. Cook, undisturbed, until the sprouts have developed a golden-brown crust, about 2 minutes. Toss the sprouts, then continue to cook until they're bright green and crisp tender, about 2 minutes.
• Add 1 more tablespoon of the vegetable oil to the skillet along with the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 2 minutes.
• Create space for the shrimp in the middle of the skillet and add the remaining 1 tablespoon vegetable oil. Lay the shrimp flat in a single layer and cook until the shrimp have turned pink and a light crust begins to form, about 3 minutes. Flip and continue to cook until just cooked through, about 1 minute.
• Pour the sauce over the shrimp and vegetables, then toss until everything is evenly coated and the sauce has reduced slightly, about 1 minute.
• Divide the rice and Brussels sprout mixture between 2 serving bowls. Top with the scallions, drizzle with sesame oil and sprinkle with sesame seeds.

SPAGHETTI SQUASH WITH COCONUT SHRIMP

Steps:

• Place the squash, flesh-side down, on a microwave-safe plate and microwave for 8 minutes. Flip the squash and microwave until the flesh can easily be scraped with a fork to mimic spaghetti noodles, about 8 minutes.
• Meanwhile, prepare the topping: Heat the 2 teaspoons coconut oil in a small skillet over medium-high heat. Add the panko, coconut flakes and 1/4 teaspoon salt. Cook, stirring often, until the panko is browned, 1 to 2 minutes. Remove to a small heatproof bowl to stop the browning. Add the basil and set aside.
• Heat the remaining 1 tablespoon coconut oil in a medium skillet over medium-high heat. Add the ginger and garlic. Cook, stirring constantly, until fragrant, about 15 seconds. Reserve 1 tablespoon of the coconut milk in a small bowl and add the rest to the skillet and stir to combine.
• Add the cornstarch to the reserved coconut milk and stir together with a fork to combine, ensuring there are no lumps. Whisk the cornstarch slurry into the coconut milk in the skillet. Continue to cook, whisking constantly, until the mixture comes to a boil and the sauce thickens, 2 to 3 minutes. Add the shrimp, 1 teaspoon salt and a few grinds pepper. Reduce the heat to low and cook, stirring occasionally, until the shrimp are cooked through, about 5 minutes. Stir in the lemon juice. Set aside.
• Carefully remove the squash from the microwave. Holding each half with a clean kitchen towel, use a fork to scrape the squash flesh into long strands into a large bowl. Add the coconut milk sauce and shrimp to the large bowl; toss to combine. Plate and sprinkle with the topping.