~ BUTTERED SHRIMP ~
INGREDIENTS:
1 kg. fresh shrimps (with head and shells on)
butter (around 1/4 of a bar)
minced garlic
1/2 can 7-up or Sprite (yes, soda it is!)
salt
pepper
PROCEDURE:
In frying pan, saute minced garlic in butter until golden brown. Add the shrimps. Pour in 7-up or Sprite. Add salt and pepper to taste. Let simmer until shrimps are cooked (or becomes red). Let sauce thicken for three minutes.
Cooks in just 10 minutes (or less)!
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Angel Hair Pasta With Shrimp
1 1/2 tablespoon Butter
1 1/2 tablespoon Flour
1 1/2 cup Milk
1/2 cup Cream
1 1/2 tablespoon Pesto Sauce
1 1/2 tablespoon Chopped parsley
1 tablespoon Minced garlic
2 tablespoons Parmesan cheese; grated
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
2/3 pound Capellini
1/2 Red pepper; cut in strips
1/4 pound Snow peas; trimmed
1 pound Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately
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ANGEL HAIR PASTA WITH SHRIMP %26amp;
BROCCOLI
8 1/4-inch medium shrimp
3 large garlic cloves
1/2 tsp. salt and pepper
6 tablespoons olive oil
6 tablespoons butter
1 bunch of broccoli, cut up
8 oz. angel hair
Marinade:
Toss together: Shrimp, garlic, salt and pepper, 4 tablespoons olive oil. Marinate the shrimp for 3 hours in the refrigerator.
After marinating, remove the garlic pieces. Add 3 tablespoons butter.
Pasta:
In a large saucepan, add broccoli and bring to a boil. Drain and return to saucepan; cover.
Editor's Note: Do not overcook. Broccoli will continue to cook after removed from heat. It should be a bright green color - emerald green, not olive green. Olive green indicates the broccoli has overcooked.
Heat 2 tablespoons olive oil and butter. Add shrimp and saute, tossing often.
Cook pasta. Drain and toss everything together. Serve.
GARLIC SHRIMP AND PASTA
2 teaspoons cornstarch
1 14.5 oz can chicken broth
3 teaspoons lemon juice
2 teaspoons olive oil
1 lbs. easy peel shrimp, shelled
4 cloves garlic, minced
3 teaspoons fresh or 1 teaspoon dried parsley
8 oz. dry extra thin spaghetti, cooked
1/8 tsp. ground red pepper
In a small bowl, stir together cornstarch, broth and lemon juice until smooth. Set aside.
Heat oil in 10'; skillet over medium-high heat. Cook shrimp, garlic and red pepper until shrimp turns pink. Do not overcook. Stir often. Remove from heat and set aside.
In same skillet, add cornstarch mixture and cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet, along with cooked spaghetti. Heat thoroughly. Add parsley and red pepper.
Serve warm.
Makes approx 6 1/2 cups.
Cajun Shrimp Pasta Recipe
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
2 tablespoons olive oil
1/2 onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon basil
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups diced peeled and seeded tomatoes
2 tablespoons sugar
1/2 cup green onions, chopped
3 cups chicken or shrimp stock
1 pound vermicelli pasta or linguine
1 pound fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated Parmesan cheese
Directions:
Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hotI'm looking for some good sea food recipes.Any body got any?
Margarita Shrimp
2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, saut茅ed in butter
Saut茅 onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander.
Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.
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Salmon in Vodka Cream Sauce Recipe
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon filets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm.
Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.
Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.
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Salmon and Pasta
Yields 4 servings
1 medium red onion, finely chopped
1 T. fresh minced garlic
4 C. water
1 C. red wine
1/2 C. soy sauce, divided
2 t. salt
1 t. black pepper
1 can straw mushrooms
1 package fresh angel hair pasta
1 bag fresh spinach
1/4 C. lemon juice
1 C. olive oil
4 salmon fillets
Breading:
2 C. bread crumbs
2 C. panko (Japanese bread crumbs, made from rice crackers)
1 t. each onion powder, garlic powder, salt and pepper
Saut茅 onion with garlic until garlic is brown and onion is almost translucent. Add 4 cups water, the red wine, 1/4 cup soy sauce, 2 teaspoons salt and 1 teaspoon pepper.
Bring to boil and add straw mushrooms. This is the broth and sauce into which you will place the cooked pasta. Do not use to cook pasta, or the broth will become starchy.
Mix the remaining 1/4 cup soy sauce, 1/4 cup lemon juice and 1 cup olive oil. Add salmon fillets and marinate at least four hours.
Preheat oven to 350掳F. Mix breading ingredients. Spray baking pan with nonstick vegetable oil. Remove fillets from marinade, dip in breading mixture and place in pan. Bake 15-20 minutes.
Meanwhile, in large saucepan, cook pasta in boiling water until al dente. Drain pasta and mix with broth mixture until well-coated. Dip a portion onto a plate using a ladle to get the broth and mushrooms.
Lay fresh spinach on top of pasta, then a salmon fillet. The heat of the pasta and salmon will slightly wilt the spinach. Serve with steamed asparagus, if desired, and a wedge of lemon.
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Shrimp in Garlic Sauce
Yields: 4 servings
1/3 C. olive oil
4 cloves garlic, sliced
2 small red chili peppers
3/4 lb. small shrimp (about 50 to 60), peeled and deveined
salt to taste
1 T. minced parsley
a little lemon juice, optional
In an earthenware casserole, heat oil, and add garlic and chili peppers. When garlic begins to turn golden, add shrimp and salt.
Cook shrimp for about 1 minute, sprinkle with parsley and serve immediately, with a little lemon juice squeezed over, if desired.
Serve with bread.I'm looking for some good sea food recipes.Any body got any?
Spanish Gambas Al Pil-Pil Recipe
Serves/Makes: 4
Ingredients:
* 1 1/2 pounds raw prawns (shrimps), shelled but with the tails in tact
* 8 ounces good quality olive oil
* 4 garlic cloves, finely chopped
* 1/2 chilli pepper, finely chopped
* 1/2 teaspoon paprika
* Salt
How to cook:
* Heat the oil in a frying pan until very hot then add the chilli and garlic and fry for 30 seconds until the garlic is almost golden.
* Making sure the oil is still very hot, add the prawns (shrimps) and paprika and cook, turning for 1-2 minutes only, until the prawns (shrimps) just turn pink. (Do not overcook.)
* Sprinkle with salt and serve immediately with crusty bread.
More on http://all-fish-seafood-recipes.com/inde鈥?/a>
or http://all-fish-seafood-recipes.com/inde鈥?/a>
Simplest, but yummy would be steaming the fish and add crispy fried garlic over it.
Other options would be topping it with garlic chili oil or grounding parsley add some fresh lemon juice...make sure it's not too much...it's got to equal the amount of parsley, then mix it with fresh black pepper.
that simple dish is great with yang chow fried rice or plain rice...Japanese rice would be best to use.
Fresh Shrimp, and Crab salad.
Needed: Shrimp. Crab meat, immatation is okay. Mayonaise. Relish. Carrots shreds. Salt. Pepper.
Mix all together. Eat on crackers..
I have literally hundreds of them... Could you narrow it down a little bit?!?
Thanks.
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