SHRIMP & CORN STIR-FRY
I make this seafood stir-fry at summer's end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. -Lindsay Honn, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CORN AND SHRIMP BEIGNETS
A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.
Provided by Yewande Komolafe
Categories finger foods, appetizer, main course
Time 30m
Yield 24 beignets
Number Of Ingredients 13
Steps:
- Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
- While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
- Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
- Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
- Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.
SHRIMP BEIGNETS
Provided by Food Network
Categories dessert
Time 2h20m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Stuffing: Rough chop shrimp, taking care to remove any debris. Briefly saute in oil. Add tarragon, salt, and pepper. Deglaze with stock, but do not reduce. Remove from heat and add goat cheese to bind. Stir in goat cheese off the heat so it gently melts. Transfer to a container and refrigerate.
- Dough: In bowl of heavy-duty mixer, stir together water and yeast until yeast granules dissolve. Whisk in 1 cup flour to make thick batter. Cover bowl loosely with plastic wrap. Let stand for 30 minutes, or until sponge has doubled in volume and is bubbly.
- In mixing bowl, whisk together milk, butter, and eggs. In separate bowl, whisk together 6 1/2 cups of remaining flour and salt. Lightly oil large bowl.
- In bowl of heavy-duty mixer, using paddle attachment beat sponge on low speed until smooth. Add milk mixture and beat until blended. Using rubber spatula, scrape down sides of bowl. Add flour mixture one cup at a time. Increase speed to medium and beat dough for 5 minutes, or until is comes away from side of bowl and wraps around paddle. If dough is sticking to side of bowl at this point, add remaining 1/2 cup flour, 1 tablespoon at a time until dough stops sticking.
- Scrape dough into a lightly oiled bowl (it will be sticky). Cover bowl with plastic wrap and let dough rise for 45 to 60 minutes or until it has increased in volume 1 1/2 times.
- Lightly dust large baking sheet with flour. Dust work surface with flour. Scrape dough onto work surface and lightly sprinkle top of dough with more flour. Dust hands with flour. Gently press down on the dough to deflate it. Flatten dough into circle about 1/4-inch thick.
- Onto floured surface, roll dough out firmly and smoothly to 3/4-inch thickness. Using a sharp blade, square off dough as evenly as possible. Lightly brush entire surface with egg whites and mark 1/2 of prepared dough with a floured 3-inch cutter. Do not cut through dough. Place heaping tablespoon of shrimp mixture in center of marked circles. Be sure to keep away from outside ring.
- Gently fold remaining 1/2 of dough back over marked circles. Using fingers, press out air pockets from around shrimp filling. Cut through dough using cutter centered around the filling. Save dough scraps and roll out for more beignets. Deep fry at 375 degrees F for approximately two minutes on each side, or until golden brown.
CHEESY SHRIMP SCAMPI BEIGNETS WITH CORN MAQUE CHOUX AND BASIL REMOULADE
This Southern-inspired dish uses buttery shrimp scampi in the cleverest of ways. The convenience of using frozen shrimp shortens prep time while the garlic-butter sauce adds major flavor to crisp, golden beignets. They are nestled in creamy, sweet corn and topped with a zesty remoulade spiked with plenty of lemon and fresh basil.
Provided by Food Network
Time 50m
Yield 8 to 10 servings (about 28 beignets)
Number Of Ingredients 17
Steps:
- Prepare the shrimp according to the package directions for the microwave. Drain the melted butter sauce from the shrimp and reserve (you should have about 3/4 cup). When the shrimp are cool enough to handle, roughly chop them and set aside.
- Combine the butter, 1 1/4 cups water, 1/4 cup of the reserved scampi butter and 1 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Immediately add the flour, mixing vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 3 minutes. Set aside to cool for 5 minutes.
- Using a wooden spoon, beat in the eggs one at a time until a silky dough forms. Stir in the Monterey Jack and reserved chopped shrimp; set aside.
- Heat the remaining 1/2 cup reserved scampi butter in a large skillet over medium heat. Add the celery, bell pepper and onion and cook, stirring frequently, until softened, about 8 minutes. Add the corn and 1 teaspoon Cajun seasoning and cook until the corn is heated through, about 2 minutes. Stir in the cream and cook until slightly reduced, 2 to 3 minutes. Season to taste with salt and pepper and set aside.
- Combine the mayonnaise, basil, mustard, lemon juice, lemon zest and remaining 1 teaspoon Cajun seasoning in a small bowl and mix well; set aside.
- Set a wire cooling rack on a rimmed baking sheet. Fit a large, heavy-bottomed pot with a deep-fry thermometer, fill with 2 inches vegetable oil and heat to 350 degrees F.
- Grease a tablespoon with vegetable oil. Working in two batches, gently drop heaping tablespoons of batter into the oil and fry, stirring occasionally, until puffed, golden and cooked through, 7 to 8 minutes. Remove the beignets with a slotted spoon to the wire rack.
- Spoon the corn mixture on a large platter and top with the beignets. Serve with the basil remoulade.
SWEET CORN BEIGNETS WITH BACON-SUGAR DUST
Opposites attract deliciously in these irresistible beignets-crispy outside and soft and fluffy inside. Salty bacon sugar contrasts nicely with the sweet corn in the pastries.-Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the corn, sugar, eggs, butter, salt, vanilla and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a food processor, combine confectioners' sugar and bacon. Process until combined; set aside., Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Cut into 2-in. squares. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with bacon-sugar mixture. Serve warm.
Nutrition Facts : Calories 117 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 84mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
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