GARLIC SHRIMP STIR-FRY WITH PEPPERS & ONIONS
This Garlic Shrimp Stir-Fry with Peppers & Onions is fresh, fast, healthy and seriously easy to make! Add snow peas if you are a fan of them, but it's delicious without them!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 11
Steps:
- Prepare your rice of choice.
- In a large skillet, saute the garlic in butter for 2 minutes.
- Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
- Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
- Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
- Serve over the prepared rice.
Nutrition Facts : Calories 200 kcal, Carbohydrate 7 g, Protein 24 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 300 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SHRIMP, BELL PEPPER AND ONIONS SKILLET
This Shrimp, Bell Pepper and Onions Skillet is a delicious low-carb and gluten-free meal that's super-quick and easy-to-make and loaded with flavour. It's ready in less than 30 minutes and is great as leftovers, too.
Provided by Olivia Ribas
Categories Main Course
Time 22m
Number Of Ingredients 12
Steps:
- In a large cast iron skillet, heat the olive oil, and sauté the onions, bell peppers, and garlic for about 5-7 minutes.
- Add the diced tomatoes and all the spices. Toss well to combine.
- Season the shrimp with salt and pepper, add to the skillet, and cook for 5-6 minutes or until they become pink. Be careful not to overcook them. Otherwise, they will have a rubbery texture.
- Turn off the heat, and sprinkle with crumbled feta cheese.
- Serve with a side dish, such as a green salad, rice, quinoa, or cauliflower rice.
Nutrition Facts : ServingSize 1 /4, Calories 185 kcal, Carbohydrate 10 g, Protein 33 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 183 mg, Sodium 800 mg, Fiber 3 g, Sugar 5 g
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
PEPPERED SHRIMP ALFREDO
Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers.
Provided by Jenn Zeller
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
- Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Nutrition Facts : Calories 707 calories, Carbohydrate 50.6 g, Cholesterol 201.5 mg, Fat 45 g, Fiber 3.4 g, Protein 28.4 g, SaturatedFat 20.3 g, Sodium 1034.5 mg, Sugar 6.6 g
CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE
Categories Cheese Pepper Shellfish Appetizer Roast Christmas Low Carb Goat Cheese Shrimp Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
- Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
- Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets
SHRIMP AND RICE STUFFED BELL PEPPERS
I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!
Provided by Erin Marie M
Categories < 60 Mins
Time 35m
Yield 1 Pepper, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Cut tops off peppers and remove the seeds and ribs.
- Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
- When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
- Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
- Add bread crumbs and 1/2 the parmesan cheese.
- Stuff peppers graciously and top with the remaining parmesan cheese.
- Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.
GRITS WITH SHRIMP AND ROASTED RED BELL PEPPER
See how to devein shrimp.
Provided by Kevin von Klause
Yield Makes 6 main-course servings
Number Of Ingredients 14
Steps:
- Butter 11x7-inch glass baking dish. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers.
- Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce, and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)
- Preheat oven to 400°F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.
MAKE-AHEAD CHEESY SHRIMP & RICE
Make-Ahead Cheesy Shrimp & Rice is an almost perfect name for this delicious dish-all that's missing is the word bacon, the first ingredient on the list.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels.
- Add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in tomato sauce and salsa; simmer 2 min., stirring occasionally. Stir in shrimp and corn; simmer 2 min. Stir in bacon.
- Spoon rice into 13x9-inch baking dish sprayed with cooking spray; top with shrimp mixture and cheese. Cover with foil. Refrigerate up to 24 hours.
- Heat oven to 375ºF. Bake casserole, covered, 35 min. or until heated through, uncovering after 20 min.
Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 205 mg, Sodium 1460 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 5 g, Protein 30 g
OLD CHARLESTON STYLE SHRIMP AND GRITS
Great recipe for shrimp and grits.
Provided by berskine
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
- Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
- Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
- Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
- Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
- Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
- Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g
ROASTED RED BELL PEPPER BISQUE WITH SHRIMP AND ROMANO CHEESE
Categories Soup/Stew Cheese Dairy Pepper Shellfish Saut�� Lunch Shrimp Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.
- Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide shrimp mixture among 4 bowls.
- Rewarm soup; ladle around shrimp mixture. Sprinkle basil over and serve.
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