SHRIMPLY DELICIOUS PASTA
Fresh asparagus spears, minced garlic and two kinds of cheese help make this pasta dish shrimply delicious. (And as you can imagine, the shrimp does, too!)
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 4 servings, 1-1/4 cups each.
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, adding asparagus to the boiling water the last 3 min.
- Meanwhile, heat dressing in large skillet on medium heat. Stir in shrimp and garlic; cook and stir 1 min. Add reduced-fat cream cheese and broth; cook 2 min. or until cream cheese is completely melted and shrimp is heated through, stirring frequently. Stir in 3 Tbsp. Parmesan.
- Drain pasta mixture. Add to skillet; toss to coat. Transfer to platter; top with remaining Parmesan.
Nutrition Facts : Calories 520, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 175 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
SHRIMPLY DELICIOUS CREOLE
Make and share this Shrimply Delicious Creole recipe from Food.com.
Provided by Wilfong
Categories Creole
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 12-inch skillet, melt margarine and cook celery and pepper till tender.
- Add tomatoes and parsley.
- Add onion soup mix blended with water.
- Bring to a boil, reduce heat, and simmer for 20 minutes.
- Add shrimp, cook until pink.
- Serve over hot rice.
SHRIMPLY DELICIOUS SHRIMP SALAD
Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.
Provided by NIKIJO
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.
Nutrition Facts : Calories 312 calories, Carbohydrate 4.1 g, Cholesterol 228.7 mg, Fat 24.5 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 2 g
SHRIMPLY DELICIOUS SHRIMP AND GRITS
Steps:
- Preheat the oven to 375°F. Coat a 9 x 13-inch casserole dish with cooking spray.
- For the grits, melt the butter in a large saucepan set over medium heat. Add the onions and garlic and cook for 8 minutes or until golden, stirring occasionally. Stir in the broth, milk, and salt and bring to a boil. Gradually add the grits, stirring constantly with a whisk. Reduce the heat to low, cover, and simmer for 5 minutes. Remove the pan from the heat; stir in the cheese, eggs, and pepper. Spoon the grits mixture into the prepared casserole dish. Bake for about 40 minutes or until firm.
- For the tomato sauce, heat the oil in a large saucepan set over medium-high heat. Add the onion and sauté for 5 minutes. Add the bell pepper and rosemary and sauté for 1 minute. Stir in the tomatoes, wine, garlic, and salt. Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes.
- For the shrimp, heat the oil in a nonstick skillet set over medium-high heat. In a small bowl, stir together the black pepper, white pepper, cayenne, paprika, onion powder, and garlic powder. Toss the shrimp in the seasoning mix, and then put the shrimp in the pan. Cook and stir for 3 minutes or until the shrimp are opaque.
- To assemble the casserole, spread the tomato sauce over the grits in an even layer. Top the sauce with the shrimp. Serve immediately.
- note
- Crystal grew up preparing shrimp for this dish. Here's how it's done: First, remove the shells and legs. Take a paring knife and make a shallow slit along the back of each shrimp. With the tip of the blade, lift up and remove the vein. The vein will tend to stick to your knife, so set a glass of water beside you while you work to dip your knife in and remove the vein before moving to the next shrimp.
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