Shrimp Tosca Food

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

EASY SHRIMP TACOS

Steps:

• In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.

SHRIMP MOSCA

Steps:

• Heat oil in frying pan and add shrimp and spices, saute for 15 minutes, or until the shrimp turn pink.
• Add wine and simmer for 10 minutes more.
• Shrimp are to be peeled at tableside and served with hot, crisp bread for dunking into the sauce.

BEST EVER SHRIMP TOSCA

Steps:

• Butterfly shrimp by cutting down the middle to open them to lay flat.
• Dry shrimp and dredge them in flour.
• Dip in beaten eggs, then into Parmesan cheese.
• Heat oil on medium heat and fry shrimp until brown on both sides - do not overcook.
• Remove shrimp to platter.
• Remove oil from pan, but do not wash.
• Add lemon juice and butter to pan and stir until butter melts.
• Cook for 2 minutes.
• Drizzle over shrimp and serve immediately.

SHRIMP TOSCA

Steps:

• Make sure to clean, devein and dry off the shrimp. Slice 3/4 of the way down the shrimp to open them upso they lay flat. Dust in flour then egg wash and then parnesan cheese. Make sure your sautee pan is hot add the canola oil and when hot place your shrimp open side down. Cook until they release themselves from the bottom of the pan which they should be golden brown. Turn over, discard the oil, and squeeze the lemon juice around the pan twice. Add 2 1/2 tablespoons of butter and cover for about 2 minutes. Check to make sure the shrimp is translucent plate and pour the sauce over the shrimp. I serve it with risotto.

SHRIMP TACOS

Steps:

• In medium bowl, combine shrimp, taco seasoning, garlic and 2 T. lime juice; toss to coat.
• Heat oil in large skillet over medium high heat.
• Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimps turn pink.
• Remove shrimp from skillet; place on plate.
• cook remaining juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally.
• Return shrimp and coat with juices.
• Remove from heat.
• In small bowl, toss avocado with remaining lime juice.
• Spoon shrimp mixture into taco shells.
• Top with lettuce, avocado and tomato.
• Serve with salsa.