Creamy Shrimp Wrap Rsc Recipes

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SPICY SHRIMP WRAPS



Spicy Shrimp Wraps image

Here's a quick and easy recipe from Frankie Allen Mann of Warrior, Alabama that's deliciously big on seafood flavor and the sunny sweetness of mango. Coated with tasty taco seasoning, the cooked shrimp are tucked inside a tortilla wrap, along with coleslaw and dressed-up bottled salsa.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 cup salsa
1 medium ripe mango, peeled, pitted and diced
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream

Steps:

  • In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

Nutrition Facts : Calories 374 calories, Fat 9g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 1010mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 7g fiber), Protein 20g protein.

CREAMY SHRIMP PASTA



Creamy Shrimp Pasta image

If you don't have much time for dinner, try this creamy shrimp pasta recipe. It's quick and easy to make and my whole family loved it.

Provided by nch

Categories     Main Dish Recipes     Pasta     Shrimp

Time 25m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 ¼ pounds shrimp, peeled and deveined
1 splash dry white wine
1 cup heavy whipping cream
¼ cup chopped fresh basil
salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
  • Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

Nutrition Facts : Calories 780 calories, Carbohydrate 86.3 g, Cholesterol 298.6 mg, Fat 28.7 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 15 g, Sodium 336.4 mg, Sugar 3.2 g

SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING



Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing image

This recipe requires no cooking and is served cold, so it makes a perfect picnic in the hot summer months as well!

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp, from the seafood counter in market
1 rotisserie chicken, available in many markets
4 heaping tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste, optional (But it tastes better with it in. If you think you don't like anchovies, try them in this sauce. They just taste salty and yummy!)
1/2 cup grated Parmigiano-Reggiano, a few handfuls
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil, pour to the count of 4

Steps:

  • Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
  • Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
  • To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
  • Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
  • Place lettuce on a serving platter or pack in large plastic bag or container to travel.
  • To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
  • To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

CREAMY RANCH SHRIMP BISQUE #RSC



Creamy Ranch Shrimp Bisque #RSC image

Make and share this Creamy Ranch Shrimp Bisque #RSC recipe from Food.com.

Provided by tambocos

Categories     Weeknight

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

1 1/2 lbs medium shrimp, shells reserved
3 tablespoons olive oil
1/2 cup butter
1 large shallot, minced
3 stalks celery, cut into chunks
1 cup baby carrots
1/4 cup chopped parsley
1/2 teaspoon dried thyme
2 bay leaves
2 slices lemon zest
2 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1/2 sherry wine
3 tablespoons all-purpose flour
1 1/2 cups seafood stock
2 cups heavy cream
2 cups milk
1 cup Hidden Valley® Original Ranch® Dressing
kosher salt
fresh ground pepper, to taste
chives, for garnish

Steps:

  • Heat olive oil in a large pot over medium heat. Add butter and melt. Add the shrimp shells, shallots, celery, carrots, parsley, thyme, bay leaves, lemon zest, tomato paste and cayenne. Cook, stirring every occasionally, until the shells are red and the vegetables are tender, about 10 to 12 minutes.
  • Remove from heat and add sherry. Ignite the sherry with a wand lighter and cook until the flame subsides. Return the pot to the heat, sprinkle in flour and stir. Cook for another 2 minutes. Add seafood stock to deglaze. Stir browned pieces from the bottom of the pot. Add cream, milk, and HIDDEN VALLEY RANCH and bring to a boil. Turn the heat to low and simmer until reduced and thickened, 40 to 45 minutes. Strain into a clean pot and season with salt and pepper. Bring bisque to a simmer.
  • Chop shrimp into small pieces and add to bisque. Cook about 3 minutes until shrimp are done. Taste for seasoning and garnish with HIDDEN VALLEY RANCH DRESSING and chives.

FRIED SHRIMP RANGOON #RSC



Fried Shrimp Rangoon #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Do you love crab rangoon? These fried shrimp rangoon appetizers are a delicious alternative! Perfect for parties and potlucks!

Provided by YoshiS

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
8 ounces Greek yogurt
1 cup finely chopped cooked shrimp
1/4 cup finely chopped fresh chives
1 small shallot, minced
1 tablespoon Hidden Valley Original Ranch Seasoning Mix
2 (12 ounce) packages wonton wrappers
oil, for frying
sweet chili sauce or sweet and sour sauce, for dipping

Steps:

  • In a large bowl, combine the cream cheese, Greek yogurt, shrimp, chives, shallot, and Hidden Valley Original Ranch Seasoning Mix. Mix well until combined. Spoon about 1 tablespoon of filling in the middle of a wonton wrapper. Pinch the edges together to form a triangle. Continue with the remaining filling and wonton wrappers. Heat your oil to medium-high heat. Fry the shrimp rangoon until golden brown and crispy. Drain on paper towel-lined plates. Serve with your favorite dipping sauce.

CREAMY GARLIC SHRIMP TOAST



Creamy Garlic Shrimp Toast image

Sweet, butterflied shrimp in a garlicky cream sauce with a smoky paprika flavor are served over thick slices of buttery, pan-toasted French bread in this simple recipe for two! This sauce would be good over pasta, rice, or potatoes, but I think enjoying it like this is the best way to go.

Provided by Chef John

Categories     Shrimp Recipes

Time 30m

Yield 2

Number Of Ingredients 11

12 ounces large shrimp, peeled and deveined
1 pinch cayenne pepper
¼ teaspoon smoked paprika
3 cloves garlic, crushed, or more to taste
2 thick slices French bread
6 tablespoons clarified butter, melted, divided
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
½ cup heavy cream
2 tablespoons minced fresh Italian parsley
1 pinch salt, or to taste

Steps:

  • Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
  • Trim most of the crusts off of the bread.
  • Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
  • Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
  • Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
  • Turn off the heat and stir in parsley. Taste and add salt if needed.
  • Divide shrimp and sauce evenly over each piece of toasted bread.

Nutrition Facts : Calories 834.9 calories, Carbohydrate 26.4 g, Cholesterol 435.3 mg, Fat 63.9 g, Fiber 1.4 g, Protein 40.1 g, SaturatedFat 38.3 g, Sodium 580.3 mg

POPCORN SHRIMP AND AVOCADO SUSHI AND CREAMY RANCH SAUCE #RSC



Popcorn Shrimp and Avocado Sushi and Creamy Ranch Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Popcorn shrimp and avocado on sushi rice which is seasoned with lemon juice instead of rice vinegar. For sauce, Hidden Valley Ranch dressing, soy suce and parmesan cheese. Easy to make because this is like a Scop Sushi. No need to shape or roll up.

Provided by Hidemi

Categories     Rice

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 cup sushi rice, uncooked
1/3 cup lemon juice
2 tablespoons sugar
1/2 teaspoon salt
1/2 lb shrimp, cooked and without tail
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons milk
1 teaspoon mayonnaise
2/3 cup breadcrumbs
1 avocado
1/4 cup Hidden Valley® Original Ranch® Dressing
1 teaspoon soy sauce
1 teaspoon parmesan cheese

Steps:

  • 1. Rinse the sushi rice several times in running water until water gets clear. Drain in a colander. Cook in a saucepan with a lid or rice cooker according to package directions.
  • 2. While rice is cooking, make popcorn shrimp. Clean shrimp with running water, drain completely and sprinkle all-purpose flour (not listed) lightly. In a bowl, combine all-purpose flour, egg, milk and mayonnaise. Mix well. Dip each shrimp in the batter and coat with bread crumbs.
  • 3. In a skillet, heat canola oil and deep-fry shrimp until golden browned and crisp. (350 degrees F) Drain on paper towel. Set aside.
  • 4. Make sauce for sushi rice. In a small bowl, combine lemon juice, sugar and salt. Mix well.
  • 5. When the rice is done, transfer to the medium bowl. Add the sauce for sushi and mix gently. Don't stir too much. Let cool.
  • 6. Make sauce for topping. In a bowl, combine ranch dressing, soy sauce and parmesan cheese. Mix well.
  • 7. Halve avocado, remove seed and slice each halved avocado thinly.
  • 8. Place the sushi rice into 8x8 clear baking dish. Spread about 2/3 of ranch dressing sauce, arrange sliced avocadoes and put popcorn shrimp. Spread the rest of sauce on top.

Nutrition Facts : Calories 677.7, Fat 25.2, SaturatedFat 4.4, Cholesterol 166.2, Sodium 1380, Carbohydrate 90.6, Fiber 7.7, Sugar 11.7, Protein 22.7

SHRIMP LETTUCE WRAPS



Shrimp Lettuce Wraps image

Light Greek-flavored shrimp lettuce wraps.

Provided by Ashley DeStefano

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
½ red bell pepper, chopped
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
½ tablespoon Greek seasoning
½ cup sliced cherry tomatoes, or to taste
½ cucumber, halved and sliced
1 (4 ounce) can sliced black olives
1 head romaine lettuce, separated into individual leaves
½ cup feta cheese, crumbled

Steps:

  • Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
  • Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.9 g, Cholesterol 215.9 mg, Fat 16.9 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 9.1 g, Sodium 1022.9 mg, Sugar 3.5 g

CHEESY MAC-N-SHRIMP BALLS #RSC



Cheesy Mac-N-Shrimp Balls #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. These Mac-n-Shrimp Balls are made from the popular macaroni or elbow pasta along with succulent shrimp, in a creamy ranch sauce with lots of Parmesan cheese, flavored with a hint of lemon zest and nutmeg to keep your guest guessing. This mixture is then coated in bread crumbs and baked until golden-brown, to make perfect bite-sized appetizers that are sure to win hearts!!

Provided by ShemaGeorge

Categories     Weeknight

Time 2h

Yield 20 balls, 4 serving(s)

Number Of Ingredients 17

3/4 cup macaroni, uncooked
8 ounces shrimp, peeled and deveined
3/4 cup Hidden Valley® Original Ranch® Dressing
1/2 cup shallot, finely chopped
3/4 tablespoon garlic, minced
3 slices bacon
2 tablespoons Greek yogurt
1/2 teaspoon lemon zest
1 pinch nutmeg
1 cup parmesan cheese, shredded
1/2 teaspoon black pepper
1 1/2 tablespoons oil
2 slices bread
3 cups breadcrumbs
1 egg
salt
cooking spray

Steps:

  • Cook macaroni as per the directions on the box.
  • Take about 1 cup of cooked macaroni and pulse in the food processor once and keep it aside.
  • Take a heavy bottomed nonstick pan and cook the bacon until crisp.
  • Retain the fat in the pan and take the bacon and transfer onto a kitchen towel, once the bacon cools finely chop it.
  • Add the cleaned shrimp to the pan and cook for 3 minutes in the bacon fat. Season with salt.
  • Transfer the cooked shrimp to cutting board and give them a rough chop.
  • Add oil to the pan and stir in the finely chopped shallots and garlic and sauté for 5 minutes.
  • Take it off the heat and transfer it to a bowl.
  • Mix in ranch, parmesan cheese, cooked macaroni (both chopped and whole), chopped shrimp, black pepper, lemon zest, nutmeg and chopped bacon and cheese.
  • Cover and refrigerate the macaroni mixture for 1 hour.
  • Preheat the oven to 450°F.
  • Take 2 slices of bread and pulse them in the food processor until they look like bread crumbs.
  • Add the fresh bread crumbs to the macaroni mixture and form golf ball sized balls out of the mixture.
  • Take 2 bowls, one a beaten egg and other with breadcrumbs.
  • Dip the macaroni balls in egg and then coat them with the breadcrumbs.
  • Arrange the balls on a baking tray and spray oil on them and bake for 25 minutes turning then every 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 900.2, Fat 44.9, SaturatedFat 11.1, Cholesterol 158.9, Sodium 1923.9, Carbohydrate 88.1, Fiber 5, Sugar 7.5, Protein 35

CRISPY SHRIMP CUPS



Crispy Shrimp Cups image

The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

24 wonton wrappers
1 tablespoon butter, melted
1/8 teaspoon garlic powder
12 ounces cream cheese, softened
4 teaspoons honey
1 tablespoon minced fresh parsley
2 teaspoons hot pepper sauce
24 peeled and deveined cooked medium shrimp
Optional garnishes: lemon slices and fresh basil leaves

Steps:

  • Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned., In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.

Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CREAMY SHRIMP AND SCALLOP DISH



Creamy Shrimp and Scallop Dish image

Creamy thick shrimp and scallop sauce spread onto garlic bread with two sides of simply garlic mashed potatoes and roasted grape tomatoes.

Provided by arl838709

Categories     Breads

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

3 cups water
12 ounces frozen shrimp
16 ounces scallops
3 tablespoons butter
1/2 cup baby carrots, minced
1/2 yellow onion, minced
8 garlic cloves, minced
1/3 cup flour
2 cups seafood stock
1/4 cup heavy whipping cream
1/3 cup half-and-half
1/3 teaspoon salt, for main dish
1/4 teaspoon black pepper, for main dish
10 grape tomatoes, cut in half
2 teaspoons butter, for grape tomatoes
1 pinch black pepper, for grape tomatoes
1/2 teaspoon garlic salt, for grape tomatoes
1/2 teaspoon garlic powder, for grape tomatoes
1/2 teaspoon oregano, for grape tomatoes
24 ounces Simply Potatoes Garlic Mashed Potatoes
4 slices garlic bread
1/3 cup chopped green onion
2 basil leaves

Steps:

  • 1. Boil shrimp until cooked threw add scallops boil for another 3 minutes then put aside.
  • 2. In a pot put butter and fry garlic, onions, and carrots until golden, then add the flour, mix real well until creamy, add the stock, shrimp, scallops, drained, the half n half, and heavy cream mix well and boil for 10 minutes. Put aside to cool.
  • 3. Preheat oven at 350 degrees.
  • 4. Cut in half the grape tomatoes then marinate in melted butter garlic powder, garlic salt, black pepper, and oregano for 5 minutes.Then put in the oven on broil for about 5 to 7 minutes and keep checking on them.
  • 5. Then do the mashed potatoes as the directions are asked.
  • 6. Cut four slices of garlic bread for each plate.
  • 7. Spread the creamy shrimp and scallop sauce drained; on to the garlic bread garnish with green onions.
  • 8. 1st side of roasted grape tomatoes and garnish with basil leaves.
  • 9. 2nd side of simply mashed potatoes and garnish with chopped green onions.Enjoy!

Nutrition Facts : Calories 423.3, Fat 20.7, SaturatedFat 11.9, Cholesterol 262.3, Sodium 1572.8, Carbohydrate 22.1, Fiber 2.2, Sugar 2.8, Protein 36.5

CREAMY TUSCAN-INSPIRED SHRIMP



Creamy Tuscan-Inspired Shrimp image

Tuscan-inspired shrimp with sun-dried tomato strips, spinach leaves, and half-and-half over pasta.

Provided by DickHaldeman

Categories     Shrimp Pasta

Time 40m

Yield 4

Number Of Ingredients 15

6 ounces spaghetti
2 tablespoons salted butter
6 cloves garlic, minced
1 pound shrimp
1 small yellow onion, diced
½ cup sliced fresh mushrooms
½ cup white wine
5 ounces oil-packed sun-dried tomatoes, drained and cut into strips
3 cups baby spinach leaves
1 ¾ cups half-and-half
⅔ cup freshly grated Parmesan cheese
2 teaspoons dried Italian herb seasoning
1 tablespoon water
1 teaspoon cornstarch
1 tablespoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
  • While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
  • Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
  • Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
  • If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
  • Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 51 g, Cholesterol 238.7 mg, Fat 28.6 g, Fiber 4.8 g, Protein 35.7 g, SaturatedFat 14.6 g, Sodium 605.6 mg, Sugar 2.8 g

BACK PORCH BAYOU SHRIMP & CORN #RSC



Back Porch Bayou Shrimp & Corn #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Pour a glass of sweat tea, sit back, close your eyes and you can almost here the cicadas humming while you enjoy this Creole inspired dish, and because it's cooked and served in Reynolds Wrap clean up is so easy that you can linger on the porch a little longer. To bring back that feeling in the dead of winter place the packages on a baking sheet and cook in a 400 degree oven, and although 1 1/2 lbs. of shrimp is plenty, everyone always wants more.

Provided by cuticooper_9181577

Categories     Creole

Time 45m

Yield 4 ears of corn & 4 shrimp servings, 4 serving(s)

Number Of Ingredients 16

2 slices thick slab bacon, diced
1/4 cup onion, diced
1/3 cup red bell pepper, diced
1 large garlic clove, minced
1 lemon
1/4 cup white wine or 1/4 cup chicken stock
2 tablespoons Worcestershire sauce
1/2 teaspoon freshly ground coarse black pepper
1 teaspoon creole seasoning (such as Tony Chachereà s)
4 tablespoons butter
2 tablespoons green onions, chopped
2 tablespoons fresh parsley, chopped
4 ears fresh corn, shucked
1/4 cup heavy cream
1 1/2-2 lbs raw shrimp, peeled and cleaned
Reynolds Wrap Foil

Steps:

  • Over medium high heat sauté the diced bacon in a sauce pan until it just starts to crisp.
  • While the bacon is cooking dice the onion and then add to the pot. While the onion is cooking dice the red pepper and add. Mince the garlic and add.
  • Remove the zest from the lemon and set it aside and then add the juice from the lemon to the sautéed vegetables along with the wine, Worcestershire sauce, black pepper and Creole seasoning. Stir in 2 tablespoons of the butter, reduce the heat, and allow to the sauce to simmer, stirring occasionally, while preparing the corn.
  • Put the remaining 2 tablespoons of butter in a small bowl. Add 1 tablespoon of the sauce and mix in 1/2 of the green onion, parsley and lemon zest to make a compound butter for the corn. Tear off 4 rectangles of heavy duty Reynolds wrap that are about 3" longer than each ear of corn is lengthwise and then place each ear in the middle running lengthwise and rub the corn all over with the compound butter (I find my hands are the best tool for this), and seal each ear up tightly so that the butter doesn't leak out while cooking. Place the corn on a preheated hot grill and allow it to cook for about 7 minutes with the lid down.
  • Meanwhile remove the sauce for the shrimp from the heat and stir in the heavy cream and then in a medium sized bowl mix the shrimp with the sauce. Tear off four 12" squares of heavy duty Reynolds wrap and spread 1/4 of the shrimp in the middle of each square. Taking the foil by two corners at a time, fold the foil over the shrimp to make "boats".
  • Turn the corn and place the shrimp boats on the grill, and cook them both, covered, for about 8 minutes more. Allow the corn and shrimp to rest for a few minutes before serving as they will be very hot. To serve, open the shrimp packages and sprinkle the remaining green onion, parsley and lemon zest over the shrimp.

Nutrition Facts : Calories 404.4, Fat 21.7, SaturatedFat 11.7, Cholesterol 268.5, Sodium 1206, Carbohydrate 25, Fiber 3.5, Sugar 5.3, Protein 27.6

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From easywraprecipes.com


CREAMY SHRIMP ROLLS RECIPE | MYRECIPES
Instructions Checklist. Step 1. In a medium bowl, whisk the mayonnaise, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the shrimp, celery, and chives, if desired. Line the buns with the lettuce and fill with the shrimp mixture. Serve with the potato chips.
From myrecipes.com


CRISPY SHRIMP STUFFED PORK MEATBALLS! #RSC RECIPE
Place shrimp on a plate & sprinkle with 1 teaspoon Hidden Valley Original Ranch Dip mix. In another bowl,. mix pork with half of the bread crumb mixture & egg. Mix well. Add 1/2 of chives to remaining bread crumbs. Place one shrimp in the center of a scoop of pork & tightly form into balls. Roll balls in remaining. bread crumbs.
From foodnewsnews.com


CREAMY RANCH SHRIMP BISQUE #RSC RECIPE - FOOD.COM
Hidden Valley Contest Entry. A different twist on the classic Shrimp Bisque. May 11, 2014 - Ready, Set, Cook! Hidden Valley Contest Entry. A different twist on the classic Shrimp Bisque. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe …
From pinterest.co.uk


BACON-WRAPPED CRAB-STUFFED SHRIMP - ERICA'S RECIPES
2021-05-08 Spoon a scant Tablespoon of crab stuffing and place/mound onto each shrimp. Wrap each with bacon and arrange in a large, rimmed baking pan. (*see Notes) Put the shrimp in the 425°F oven and roast until the bacon renders and …
From ericasrecipes.com


HEALTHY SHRIMP AND AVOCADO WRAP | RECIPE | KITCHEN STORIES
Save. 1 avocado. ½ cucumber. ¼ red pointed pepper. 1 tbsp feta cheese. ¼ cup Green tomatoes. 1 sprig cilantro. Wash and chop cucumber, tomatoes cilantro avocado and thinly slice red pepper. Place ingredients onto the tortilla and spoon chunks of feta to finish.
From kitchenstories.com


SHRIMP WRAPS RECIPE | EAT SMARTER USA
Whip the cream. Mix cream cheese with the cream and season with salt, pepper and lemon juice. Fold in the shrimp. Cut the lettuce into strips and fold into the shrimp mixture.
From eatsmarter.com


POPCORN SHRIMP WRAPS - AQUA STAR
To make. Bake Popcorn Shrimp according to package directions. While shrimp are baking, make the ranch dressing by combining the ranch packet, yogurt, sour cream, and water in a small bowl. Whisk the dressing until smooth and set it aside. Prepare the remaining ingredients and make an assembly line. Into each wrap use, 2—3 Tbsp ranch dressing ...
From aquastar.com


CREAMY SHRIMP AND RICE RECIPE | MYRECIPES
Stir in cream cheese, and cook, stirring constantly, 30 seconds or until melted. Stir in shrimp, spinach, and 1/4 cup water; cook 2 minutes or until thoroughly heated. Fold in rice, lemon juice, and up to 1/4 cup additional water, if necessary, for desired consistency. (Mixture should be creamy.) Sprinkle with Parmesan cheese, and serve ...
From myrecipes.com


CAJUN LOUISIANA CREAM OF SHRIMP SOUP RECIPE - DOBBERNATIONLOVES
2021-03-04 In a large pot or dutch oven, saute sausage, onion, celery and peppers in butter until vegetables are tender. Add garlic, corn, tomatoes, chicken stock, thyme, chili powder, paprika, salt, pepper and cayenne. Bring to a boil. Reduce heat and …
From dobbernationloves.com


SPICY THAI SHRIMP WRAPS RECIPE | MYRECIPES
Step 1. Combine first 7 ingredients in a bowl; stir in shrimp. Spoon 1/2 cup shrimp mixture down center of each tortilla. Top each wrap evenly with 1/2 cup cabbage; roll up, burrito-style. Chill until ready to serve. Advertisement.
From myrecipes.com


EASY CREAMY GARLIC SHRIMP RECIPE - LITTLE SUNNY KITCHEN
30 minutes ago Instructions. In a large skillet over medium high heat, melt the butter and add the shrimp. Season with salt and pepper, and cook for 2-3 minutes or until opaque. Do not over cook. Remove onto a plate and set aside. To the same skillet, add garlic, and sauté for 30 seconds.
From littlesunnykitchen.com


GINGER SHRIMP, MANGO RIBBON & AVOCADO LETTUCE WRAPS #RSC
Directions. 1. Place the shrimp onto a flat tray; mix with olive oil, smoked paprika, lemon pepper seasoning, ginger and kosher salt. Evenly rub the spice blend onto the shrimp, cover the tray with saran and refrigerate for 15-20 minutes.
From plain.recipes


BACON WRAPPED SHRIMP RECIPE WITH CREAM CHEESE - FOOD NEWS
Take raw bacon strips and cut into 3" pieces. Wrap each shrimp (with cream cheese and jalapeño included) with a section of bacon. Mix Santa Fe seasoning (instructions below) Sprinkle shrimp with Santa Fe Seasoning on both sides. In a hot skillet, cook each shrimp on both sides, until bacon is cooked.
From foodnewsnews.com


BACK PORCH BAYOU SHRIMP CORN RSC RECIPE WITH INGREDIENTS FOR …
Heavy Cream; Raw Shrimp; Reynolds Wrap Foil ; Back porch bayou shrimp corn rsc cook into the below tags, occasion, time or more in which you can make this dish in 45 minutes timer limit for you or your family or relatives. The below tags or event are special for you or your loveable person so you should need to bookmark the back porch bayou shrimp corn rsc recipe as a …
From dinnerideaschicken.com


CREAMY RANCH SHRIMP BISQUE RSC RECIPE - WEBETUTORIAL
Creamy ranch shrimp bisque rsc is the best recipe for foodies. It will take approx 60 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make creamy ranch shrimp bisque rsc at your home.. The ingredients or substance mixture for creamy ranch shrimp bisque rsc recipe that are useful to cook such type of recipes are:
From webetutorial.com


SHRIMP LETTUCE WRAPS - KETO SHRIMP TACOS - LOW CARB YUM
2020-02-06 In the same skillet, brown mushrooms. Add celery and bell pepper. Sprinkle with remaining cajun seasoning and sauté for 2 to 3 minutes. Return shrimp on top and allow to heat up for 30 seconds without mixing. Arrange lettuce on a platter. Spoon mushroom mixture onto each lettuce and top with shrimp.
From lowcarbyum.com


WORLD BEST FISH COOKING RECIPES : CREAMY RANCH SHRIMP BISQUE #RSC
1 1/2 lbs medium shrimp, shells reserved ; 3 tablespoons olive oil ; 1/2 cup butter ; 1 large shallot, minced ; 3 stalks celery, cut into chunks ; 1 cup baby carrots ; 1/4 cup chopped parsley ; 1/2 teaspoon dried thyme ; 2 bay leaves ; 2 slices lemon zest ; 2 tablespoons tomato paste ; 1/4 teaspoon cayenne pepper ; 1/2 sherry wine ; 3 tablespoons all-purpose flour ; 1 1/2 cups …
From worldbestfishrecipes.blogspot.com


STUFFED BACON-WRAPPED SHRIMP WITH CREAM CHEESE - THE DINNER …
2022-02-08 Leave the tail exposed. Add olive oil to a deep skillet and heat to a medium-high temperature. The oil should cover about half of the shrimp when it is on its side in the pan. Add shrimp to the pan and cook for about 3-4 minutes on each side or until bacon is brown and crispy and the shrimp are cooked through.
From dinner-mom.com


CREAM OF SHRIMP SOUP - CAMPBELL SOUP COMPANY
The wholesome shrimp soup blended with sweet wine, tomatoes, and cream acts as a rich base for a variety of recipes. From Shrimp Enchiladas, Creamy Shrimp Scampi, Shrimp Dip and many more, visit Campbells.com’s Recipe Page for recipe inspiration. Where to Buy Nutrition Facts & Ingredients Nutrition Facts : About 2.5 Servings Per Container: Serving size: 1/2 Cup …
From campbells.com


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