Spiced Shrimp And Red Onion Sauté Food

PERFECT SAUTEED SHRIMP (REALLY!)

Steps:

• Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
• In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
• Spritz with juice of the lemon wedges and serve immediately.

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SUNNY'S QUICK ONION AND GARLIC SHRIMP WITH PASTA

Steps:

• Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
• Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
• Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.

SAUTEED SHRIMP WITH THAI SPICED EGGPLANT AND THAI RED CURRY SAUCE

Steps:

• In a large saute pan, over high heat combine the oil and butter. Saute the shrimp until they are just pink, about 3 to 4 minutes, and season with salt and pepper. To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange 3 of the sauteed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of basil leaves.
• In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes. Add the Thai chiles and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1 to 2 minutes, stirring constantly. Deglaze the saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice, fish sauce, lime leaves and basil. Allow to simmer for 10 minutes and reduce slightly.
• Season, to taste, with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.
• Preheat a grill. With a fork, poke eggplant several times. Rub with 1 tablespoon of peanut oil. Grill until completely tender. Remove pulp from the charred skin and roughly chop the pulp.
• In a medium saute pan, heat the remaining 1 tablespoon peanut oil and butter. Over medium heat, saute the jalapeno, garlic, ginger, and onion until glossy and aromatic, about 2 minutes. Add the tomato and eggplant pulp. Stir until well blended. Add the sugar, cumin, and coriander. Season, to taste, with salt and pepper. Cook over low heat for about 15 minutes, stirring occasionally.
• Taste and correct seasoning with salt and pepper. Turn off heat and stir in cilantro and Thai basil. Use as needed.

SPICY SHRIMP SAUTé

Steps:

• Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.

SPICED SHRIMP AND RED ONION SAUTé

Steps:

• Toast first 3 ingredients in small skillet over medium-high heat until fragrant, shaking skillet, about 1 minute. Coarsely grind spices in mortar and pestle or spice grinder. Transfer to large bowl; mix in oil, ginger, chile sauce, cinnamon, and honey. Sprinkle with salt and pepper. Add shrimp and onion; toss to coat.
• Heat large nonstick skillet over medium-high heat. Add onion; cook until blackened in spots, turning occasionally, about 5 minutes. Move onions to side of pan. Add shrimp and marinade; sauté until shrimp are just cooked through, about 3 minutes. Transfer shrimp and onions to plates. Top with cilantro, if desired.

SPICY SHRIMP SAUTE

Steps:

• Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl. Add shrimp, tossing to coat.
• Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat until smoking, then add shrimp mixture. Saute for 2 minutes.
• Add scallions; cover, and cook for 3 minutes.
• Stir in soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated.
• Add cilantro and serve.

SHRIMP AND ONIONS

Steps:

• Shell, clean and devein shrimp. Remove tails. Sprinkle with seasonings.
• Melt butter in large skillet. Add shrimp, bell pepper and onion and garlic if using. Cook over medium heat for 3-5 minutes.
• Move skillet from side to side to keep onions moving and to discourage sticking. Watch closely. Do not over cook nor scorch onions.
• Serve over white rice or grits.