CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE
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
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
Provided by Claire Robinson
Time 9m
Yield 4 servings
Number Of Ingredients 8
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
Provided by Food Network Kitchen
Time 25m
Yield 6 servings
Number Of Ingredients 8
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
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
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
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
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)
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
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
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
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)
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
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
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
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
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
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.
More about "shrimp with green sauce food"
SHRIMP IN GREEN SAUCE RECIPE | EPICURIOUS
From epicurious.com
対象人数 4著者 Epicurious
GREEN SHRIMP AND GRILLED BREAD RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (16)著者 Kendra Vaculin対象人数 4合計時間 20 分
SHRIMP WITH GREEN SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (2)合計時間 10 分カテゴリ Entreeカロリー 260 (1 人分)
SALSA VERDE SHRIMP + VIDEO | KEVIN IS COOKING
From keviniscooking.com
SPANISH SAUTÉED SHRIMP WITH GREEN GARLIC SAUCE ...
From spainonafork.com
GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP) - THE …
From themediterraneandish.com
SHRIMP CHILE VERDE (CAMARONES EN CHILE VERDE) - LA …
From pinaenlacocina.com
SHRIMP IN GREEN SAUCE RECIPE | MYRECIPES
From myrecipes.com
PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE
From bonappetit.com
GRILLED SHRIMP WITH GREEN CHILE–CONDENSED MILK SAUCE ...
From foodandwine.com
SHRIMP SKEWERS WITH GREEN CURRY SAUCE RECIPE - TODAY
From today.com
THAI GREEN CURRY WITH SHRIMP (IN 20 MINUTES!)
From nourish-and-fete.com
SPICY SHRIMP WITH GREEN SAUCE | GRITSANDPINECONES.COM
From gritsandpinecones.com
SHRIMP TACOS WITH GREEN CHILE ADOBO - NOURISH AND FETE
From nourish-and-fete.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love