Spicy Three Pepper Shrimp Food

SPICY THREE PEPPER SHRIMP

Spicy Three Pepper Shrimp image

This is an easy weeknight recipe for 2 or 3 that has loads of flavor. As written, it's pretty spicy for the grown-ups, but can be toned down to suit your spice tolerance. I serve it over saffron rice.

Provided by PanNan

Categories Rice

Time 36m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil (divided)
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh ginger, peeled and grated
1/2 teaspoon salt
1 dash ground black pepper
1 lb jumbo shrimp, peeled and deveined
1 red bell pepper, sliced and cut in half horizontally
1 tablespoon finely chopped fresh cilantro
2 cups prepared saffron rice

Steps:

Combine 1 tbsp olive oil and the next 6 ingredients, garlic through shrimp. Stir and let rest for at least 15 minutes. If refrigerated, the mixture can rest up to two hours.
Heat the oil in a large nonstick skillet over medium-high heat. Add the peppers and saute about 2 minutes. Add the shrimp mixture and saute for 5 - 6 minutes, or until shrimp are opaque and cooked through. Be careful not to overcook the shrimp.
Sprinkle the cilantro on the shrimp and serve with the rice.

Nutrition Facts : Calories 1007.9, Fat 17.2, SaturatedFat 2.5, Cholesterol 286, Sodium 1871.8, Carbohydrate 161.8, Fiber 4.2, Sugar 2.6, Protein 44.6

4 MINUTE SPICY GARLIC SHRIMP

4 Minute Spicy Garlic Shrimp image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 17m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

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.

SPICY GARLIC AND PEPPER SHRIMP

Spicy Garlic and Pepper Shrimp image

Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops, or tofu can easily be substituted for shrimp. This makes for a wonderful supper.

Provided by Jim

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 1

Number Of Ingredients 9

Ingredients

2 ½ tablespoons vegetable oil
¼ cup water
1 cup shredded cabbage
1 tablespoon minced garlic
8 large fresh shrimp, peeled and deveined
2 teaspoons crushed red pepper flakes
2 tablespoons sliced onion
1 tablespoon chopped fresh cilantro
1 tablespoon soy sauce

Steps:

Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 12.1 g, Cholesterol 85.3 mg, Fat 35.6 g, Fiber 3.5 g, Protein 12.3 g, SaturatedFat 4.7 g, Sodium 1017.1 mg, Sugar 3.8 g

SPICY SHRIMP WITH HOT CHILI PEPPERS

Spicy Shrimp With Hot Chili Peppers image

Make and share this Spicy Shrimp With Hot Chili Peppers recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Asian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons cornstarch
2 tablespoons dry sherry or 2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon minced fresh garlic, to taste (lots is better!)
1 tablespoon fresh minced ginger
1 teaspoon sesame oil
1 1/2-2 lbs uncooked medium shrimp, peeled and deveined
3/4 cup chicken broth
3 tablespoons sugar, to taste
1 1/2 tablespoons cornstarch
1/4 cup soy sauce
3 tablespoons dry sherry or 3 tablespoons rice wine
2 teaspoons rice vinegar
6 small chili peppers or 1 teaspoon crushed dry red pepper flakes, to taste
4 tablespoons oil, divided
1 tablespoon minced fresh garlic, to taste
1 1/2 cups green onions, cut in 1/2 inch pieces
1 red bell pepper, seeded and cored, cut into 1/2 inch squares
1 1/2 teaspoons sesame oil

Steps:

In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
Meanwhile, blend together all sauce ingredients.
Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
Wipe out the pan with a paper towel.
Heat the remaining oil in the same pan.
Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
Add in the green onions and bell pepper; stir-fry 1 minute.
Add in the sauce mixture; cook, stirring until sauce boils and thickens.
Stir in the shrimp and sesame oil.
Serve immediately.

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