Cocktail Recipe Generator Recipe For Shrimp Recipe For Zucchini

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SHRIMP & ZUCCHINI



Shrimp & Zucchini image

Using this easy recipe, you will have an aromatic and delicious Shrimp and Zucchini Stir Fry on the table in minutes.

Provided by Holly

Categories     Main Course

Time 25m

Number Of Ingredients 8

12 oz shrimp (peeled and deveined)
2 small zucchini (about ¾ lb)
1 tablespoon olive oil (divided)
2 cloves garlic (minced)
¼ teaspoon dried oregano
¼ teaspoon chili flakes
⅓ cup heavy cream
2 tablespoons pesto

Steps:

  • Cut zucchini in half and then into 1/2" slices.
  • Season shrimp with salt & pepper.
  • Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
  • Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
  • Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
  • Garnish with parmesan cheese if desired.

Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Protein 19 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 242 mg, Sodium 749 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TOMATO SHRIMP WITH ZUCCHINI NOODLES



Tomato Shrimp with Zucchini Noodles image

Bright, colorful vegetable zoodle (zucchini spirals) tomato sauce dish that is simple and packed with flavor and shrimp... (of course). You most likely keep these ingredients in your pantry and kitchen all the time. I like hot and spicy foods, so I add that dash of Frank's RedHot® sauce to give the dish a little kick... yes, it's a Texas "thang".

Provided by Sahara B

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, or as needed
1 large yellow bell pepper, thinly sliced
½ pound asparagus spears, trimmed and cut into 1-inch pieces
¼ pound fresh sugar snap pea pods, sliced diagonally
1 pound extra-large shrimp - peeled, deveined, and tails removed
1 pinch kosher salt and ground black pepper to taste
1 (24 ounce) jar tomato, basil, and garlic pasta sauce (such as Bertolli®)
16 ounces zucchini noodles
1 tablespoon shaved Parmesan cheese, or to taste
1 tablespoon torn fresh basil leaves, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add bell pepper and cook until slightly softened, 5 to 6 minutes. Stir in asparagus and snap peas and continue to cook until bright green and tender, 3 to 4 minutes. Add shrimp and season with kosher salt and pepper. Cook until shrimp are firm and pink, 4 to 5 minutes.
  • Pour tomato sauce into the mixture and bring to a simmer. Toss in zucchini noodles and cook until tender yet firm to the bite, 6 to 7 minutes. Garnish with Parmesan cheese and basil.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 35.6 g, Cholesterol 177 mg, Fat 14 g, Fiber 7.9 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 989.3 mg, Sugar 19 g

SHRIMP COCKTAIL



Shrimp Cocktail image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 lemon, halved
1 onion, quartered
2 tablespoons kosher salt
1 bay leaf
10 black peppercorns
1 pound shrimp, unpeeled
1 cup ketchup
2 tablespoons grated fresh horseradish
1 tablespoon lemon juice
1 teaspoon hot sauce
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • For the shrimp: In a medium pot filled with water squeeze the lemon and drop in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes to develop the flavors.
  • Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool, and peel the shrimp. Refrigerate to chill through, about 30 minutes.
  • For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving.

SHRIMP COCKTAIL



Shrimp Cocktail image

Shrimp is poached in a savory and fragrant court bouillon and served with traditional cocktail sauce.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 15

2 medium carrots, quartered
2 stalks celery, quartered
1 head garlic, halved
1 lemon, halved
1 large onion, quartered
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium or large shrimp, in the shell, rinsed
1 cup ketchup
4 teaspoons prepared and drained horseradish
1/4 teaspoon Worcestershire sauce
1 lemon, zest finely grated and juiced
Hot sauce, optional
Lemon wedges, for serving

Steps:

  • For the shrimp: Put about 10 cups of water, the carrots, celery, garlic, lemon, onion, parsley, thyme and bay leaves in a large pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and simmer for 30 minutes.
  • Careful not to splash, drop the shrimp into the water and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 3 minutes for medium shrimp, 4 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp if desired. Refrigerate if not serving right away.
  • For the Cocktail Sauce: Combine the ketchup, horseradish, Worcestershire and lemon zest and juice in a small bowl. Add hot sauce if using. Mix well, then refrigerate until ready to serve
  • To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon wedges and serve.

SHRIMP COCKTAIL



Shrimp Cocktail image

Provided by Amanda Hesser

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds shrimp (16 to 20 per pound), peeled and deveined, shells reserved
5 tablespoons kosher salt
3 cups white wine
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 bay leaves
1 cup flat-leaf parsley leaves
4 sprigs fresh tarragon
2 lemons, halved
Cocktail sauce (see recipe)
Sauce Verte (see recipe)
Rouille (see recipe)

Steps:

  • In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt. Bring to a boil over high heat, reduce heat to low and simmer 20 minutes. Remove pot from heat, and steep until cool.
  • Strain shrimp broth into another large pot, and bring to a boil over high heat. Add wine, peppercorns, coriander seeds, bay leaves, parsley, tarragon and lemons. Boil 2 minutes. Add shrimp, and remove pot from heat. Steep shrimp until they are white, about 3 minutes. Fill a large bowl with water, ice and the 2 remaining tablespoons salt. Transfer shrimp to bowl. Let shrimp cool 3 minutes, then drain well. Refrigerate with a bag of ice on top, until ready to serve.
  • To serve, divide shrimp among four plates. Place sauces in individual ramekins on each plate, or in three small bowls to pass at the table.

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