Shrimp With Green Sauce Food

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CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE



Cumin-Roasted Shrimp with Green Chile Cocktail Sauce image

Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds peeled and deveined large shrimp, tails on
4 tablespoons olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Two 4.5-ounce cans chopped green chile peppers
1/2 cup loosely packed fresh cilantro leaves
2 tablespoons fresh lime juice (from 1 lime)

Steps:

  • Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
  • Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
  • Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

SHRIMP WITH GREEN GODDESS SAUCE



Shrimp with Green Goddess Sauce image

Provided by Claire Robinson

Time 9m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound large shrimp, shelled and deveined, leaving tails on
1 cup creme fraiche or sour cream
1 tablespoon chopped fresh tarragon
2 scallions, roughly chopped
1 teaspoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
Freshly cracked black pepper

Steps:

  • Bring a 6-quart pot of highly salted water to boil over high heat. Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain, pat dry and reserve.
  • Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper. Transfer to a bowl and serve with the reserved shrimp.
  • BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great!

SHRIMP WITH GREEN SAUCE



Shrimp with Green Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, finely chopped
2 tablespoons brandy
1/2 cup dry white wine
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
18 large shrimp, peeled and deveined, tails intact
Warm baguette slices, for serving

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.
  • When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

MARK BITTMAN'S SHRIMP IN GREEN SAUCE



Mark Bittman's Shrimp In Green Sauce image

Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.

Provided by Mark Bittman

Categories     dinner, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

6 cloves garlic, peeled
1/3 cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili flakes, or to taste
1/3 cup stock (shrimp, fish or chicken) or white wine or water

Steps:

  • Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
  • Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1298 milligrams, Sugar 1 gram, TransFat 0 grams

SHRIMP ENCHILADAS WITH GREEN SAUCE



Shrimp Enchiladas with Green Sauce image

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.-Mari Acedo, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 cup plus 1 tablespoon olive oil, divided
16 corn tortillas (6 inches)
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 ounces each) green enchilada sauce
Chopped fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 479 calories, Fat 24g fat (5g saturated fat), Cholesterol 120mg cholesterol, Sodium 810mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 27g protein.

SHRIMP WITH GREEN SAUCE (GAMBAS EN SALSA VERDE)



Shrimp With Green Sauce (Gambas En Salsa Verde) image

A Spanish tapas. Be aware that tapas can be very small plates and you may actually want to serve something like 4 different tapas per person. This particular recipes yields just 3 shrimps per person with sauce.

Provided by threeovens

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

6 tablespoons olive oil, plus more for drizzling
5 garlic cloves, minced
2 tablespoons brandy
1/2 cup dry white wine
1 cup fresh parsley, chopped
salt & freshly ground black pepper
18 large shrimp, peeled deveined tails intact

Steps:

  • In a skillet, heat 2 tablespoons of oil over medium heat; add garlic and cook until softened, about 1 minute.
  • Add brandy and swirl it around in the skillet until it evaporates.
  • Add wine and 1/4 cup water and reduce slightly, 3 to 4 minutes.
  • Stir in parsley, 1/2 teaspoon salt and pepper to taste; transfer to a blender with 2 tablespoons oil and puree until smooth; cover and set aside.
  • Heat remaining 2 tablespoons of oil in skillet over high heat; add shrimps and cook until just pink, 1 or 2 minutes.
  • Add green sauce, season with salt and pepper and heat until warmed through.
  • Drizzle with additional olive oil or water just to loosen sauce.
  • Serve with crusty bread.

PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE



Perfectly Poached Shrimp with Green Goddess Sauce image

Provided by Rozanne Gold

Categories     Food Processor     Shellfish     Poach     Cocktail Party     Buffet     Mayonnaise     Shrimp     Summer     Tarragon     Chive     Parsley     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 12

Sauce
1 large garlic clove
2 cups mayonnaise
1 cup (packed) chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup chopped green onions (white and pale green parts only)
3 tablespoons chopped fresh tarragon
8 canned anchovy fillets
1 tablespoon rice vinegar
Shrimp
3/4 cup coarse kosher salt
4 pounds uncooked unpeeled jumbo shrimp (about 75)

Steps:

  • For sauce:
  • Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
  • For shrimp:
  • Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.

SHRIMP IN GREEN SAUCE (PORTUGAL)



Shrimp in Green Sauce (Portugal) image

This recipe is Fabulous. If you like garlic and spicy, this recipe is for you. "The Best Recipes in the World" by Mark Bittman is a great cookbook; he loves to keep it simple, so do I. This cookbook will be used a lot! He says although this recipe is a perfect weeknight dish (it certainly is), this also make a great appetizer at a dinner party (your guests will love you). The smell in your house makes you want to take a bite out of the air...

Provided by Pi-E8216

Categories     Portuguese

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 8

6 garlic cloves, peeled
1/3 cup extra virgin olive oil
6 scallions, trimmed and roughly chopped
1 cup parsley, without any thick stems
2 lbs shrimp, peeled (medium or large)
3 pinches hot red pepper flakes, to taste or 4 small whole dried chilies
1/3 cup white wine or 1/3 cup water
salt and pepper

Steps:

  • Preheat the oven to 500 degrees.
  • Combine garlic and oil in a food processor and blend until smooth, scraping down the sides as necessary. Add the scallions and parsley and pulse until the mixture is minced. Toss with the shrimp, salt, pepper and chiles.
  • Put the shrimp in a large enough roasting pan that will hold them comfortably. Add the liquid and place the pan in the oven. Roast, stirring once, until the mixture is bubbly and hot and the shrimp are pink, 10 to 15 minutes.
  • Serve immediately with rice or with a crusty bread to soak up the delicious sauce.
  • Note: I made this using only a 1/4 of olive oil (I try to cut down on calories where I can), 1 1/2 pounds of shrimp (for 2 people that was still a lot, so we had leftovers) and a lot more garlic, I used about 10 cloves couldn't help myself, there's no such thing as too much garlic! I used a dry white wine (Chardonnay) for the liquid. The best shrimp I ever had!
  • Also the author added if you want to make it Indian Style: substitute cilantro for the parsley and add 1 tablespoon of good curry powder.

Nutrition Facts : Calories 422.7, Fat 22.3, SaturatedFat 3.3, Cholesterol 345.8, Sodium 379.9, Carbohydrate 6.2, Fiber 1.2, Sugar 0.7, Protein 47.8

GREEN SAUCE SHRIMP PASTA RECIPE BY TASTY



Green Sauce Shrimp Pasta Recipe by Tasty image

Here's what you need: butter, fresh thyme, fresh rosemary, shrimp, flour, milk, onion, fresh parsley, green onion, salt, pepper, nutmeg, lime, cooked pasta

Provided by Gaspar Jose

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons butter
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
10 oz shrimp, peeled, deveined
3 tablespoons flour
25 oz milk, warm
½ onion, chopped
1 cup fresh parsley
½ cup green onion, or chives
salt, to taste
pepper, to taste
1 teaspoon nutmeg
½ lime, squeezed
10 oz cooked pasta, cooked

Steps:

  • In a large pan, add the butter, thyme and rosemary. Stir.
  • Add the shrimp and cook for 3 minutes. Take them out of the pan and set aside.
  • Sprinkle the flour and mix until it becomes slightly brown.
  • Pour the warm milk slowly while mixing.
  • Add salt, pepper, and ground nutmeg. Stir and add the chopped onion. Cook for 5 minutes.
  • Add the fresh parsley and green onion (or chives). Blend everything with a mixer.
  • Cook until the sauce is bubbling, turn off the heat. Add the shrimp. Stir and then add the lime juice
  • Stir in the pasta. Serve right away.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 72 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 12 grams

SHRIMP WITH GREEN GARLIC SAUCE



Shrimp with Green Garlic Sauce image

A beautiful and luscious dish. Bright pink shrimp with a pale green sauce. Make sure you have plenty of bread to soak up any remaining sauce. Nothing this good should be so easy!

Provided by Lorac

Categories     Cheese

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

3/4 cup butter
3 cloves garlic, chopped
1/2 medium onion, chopped
1/4 cup fresh parsley
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 ounce cognac
1 ounce sweet sherry
1 1/2 lbs large shrimp, shelled
1/4 cup parmesan cheese, freshly grated
French bread

Steps:

  • In a food processor, blend all ingredients except shrimp, cheese and bread.
  • Melt butter mixture in a skillet, add shrimp and saute until shrimp are pink outside and opaque in the center.
  • Top with cheese and serve atop French bread slices.

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