Creamy Broccoli Slaw Recipes Recipe For Shrimp

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SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.

Provided by Bibi

Categories     Shrimp Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 22

1 cup reduced-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon Sriracha sauce, or to taste
½ teaspoon sesame oil
3 tablespoons peanut oil, or more as needed
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced ginger
1 (12 ounce) bag broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
⅔ cup onion, cut into long slices
⅔ cup red bell pepper, cut into long thin strips
⅔ cup carrots, cut diagonally into thin slices
⅔ cup fresh snow peas, trimmed
1 pound large shrimp (21-25 per pound), peeled and deveined
1 tablespoon cornstarch
2 tablespoons cold water
2 cups cooked rice, or to taste
2 teaspoons sesame seeds, or to taste

Steps:

  • Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
  • Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
  • Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
  • Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
  • Add stir-fried vegetables back to the skillet, and pour in sauce.
  • Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
  • Serve with hot, fluffy rice, and garnish with sesame seeds.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg

CREAMY ROASTED BROCCOLI



Creamy Roasted Broccoli image

Provided by Claire Robinson

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pounds fresh broccoli, florets removed, about 2 large bunches, divided
1/4 cup olive oil
2 teaspoons orange zest, plus juice from 1 large orange
Coarse salt and freshly cracked black pepper
1 1/2 cups heavy cream
2 large garlic cloves, peeled and smashed

Steps:

  • Preheat the oven to 425 degrees F.
  • Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes.
  • Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes.
  • With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm.

CREAMY BROCCOLI SLAW



Creamy Broccoli Slaw image

Provided by Ellie Krieger

Categories     side-dish

Time 45m

Yield 6 servings, 1 serving equals 1 1/2 cups coleslaw

Number Of Ingredients 10

1 cup lowfat Greek yogurt, or strained yogurt
1/3 cup raw sunflower seeds
3/4 teaspoon salt, divided
1/4 cup lowfat buttermilk
3 tablespoons lemon juice
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1/4 teaspoon black pepper
1 1/4 pounds broccoli stalks (from about 2 1/2 pounds broccoli bunches)
1 large or 2 medium carrots

Steps:

  • If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve.
  • Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve.
  • Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound. tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve.

CRISPY CREAMY ROCK SHRIMP WITH SWEET CHILE AIOLI AND APPLE SLAW



Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw image

Provided by Kerry Simon

Categories     Appetizer     Super Bowl     Mayonnaise     Apple     Shrimp     Tailgating     Deep-Fry     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 6 appetizer servings

Number Of Ingredients 26

For the sweet chile aioli:
1 cup mayonnaise
1 tablespoon white miso (also called shiro miso)
Juice of 1/2 lime
1 tablespoon sambal ulek
2 tablespoons Thai sweet chile sauce
2 teaspoons fresh cilantro, finely chopped
For the apple slaw:
1 medium Fuji apple, peeled, cored, and cut into julienne
1 celery heart, stalks cut crosswise into 1-inch pieces then cut into julienne, and tender leaves, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
1/2 cup micro greens such as arugula, coarsely chopped
Juice of 1/2 lime
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
For the shrimp:
About 10 cups vegetable oil
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
16 ounces Asahi Super Dry Beer
3 cups tempura mix*
1/2 pound fresh rock shrimp, peeled and deveined
*Available at Asian markets or in the Asian section of the supermarket
Special Equipment
Deep-fat thermometer

Steps:

  • Make the sweet chile aioli:
  • In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Make the apple slaw:
  • In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
  • Batter and fry the shrimp:
  • Line a baking sheet with 2 layers of paper towels.
  • In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.
  • In a small bowl, whisk together flour, salt, and pepper.
  • In a medium bowl, stir together beer and tempura mix-the mixture should be about as thick as pancake batter.
  • Lightly coat the shrimp in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the shrimp until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
  • Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
  • To serve:
  • Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.

SHRIMP COLE SLAW



Shrimp Cole Slaw image

A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.

Provided by jackdenton

Categories     Cajun

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (1 lb) bag Coleslaw (cabbage and carrots)
1 -2 lb cooked shrimp (small to medium)
1 cup chopped bell pepper (green, red or both)
1 bunch chopped green onion (all of white and half of green tops)
1 cup mayonnaise (I use Kraft Fat Free)
4 tablespoons lemon juice
1 tablespoon Tony Chachere's Seasoning
3 tablespoons prepared horseradish

Steps:

  • Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
  • In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8

DONNA LEIGH'S CREAMY BROCCOLI SLAW



Donna Leigh's Creamy Broccoli Slaw image

This is addictive. It's a combination of several recipes I've tried with my own tweaks. I've used different ramen noodle flavors. Feel free to experiment based on your tastes.

Provided by Donna Leigh

Categories     Salad     Coleslaw Recipes     With Mayo

Time 25m

Yield 6

Number Of Ingredients 11

1 cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons white sugar
⅛ teaspoon celery seed
1 (3 ounce) package Oriental-flavored ramen noodles, broken into small pieces
1 tablespoon olive oil
1 tablespoon sesame oil
¼ cup slivered almonds
1 (12 ounce) package broccoli coleslaw mix
½ cup chopped onion
¼ cup unsalted sunflower seeds

Steps:

  • Mix mayonnaise, vinegar, sugar, celery seed, and ramen noodle seasoning packet in a bowl; chill in refrigerator.
  • Heat olive oil and sesame oil in a skillet over medium heat; cook and stir ramen noodles and almonds until toasted, stirring frequently, 3 to 5 minutes. Remove from heat and cool.
  • Combine ramen noodles, almonds, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

Nutrition Facts : Calories 466 calories, Carbohydrate 20.9 g, Cholesterol 13.9 mg, Fat 41.4 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 6.8 g, Sodium 515.9 mg, Sugar 7.7 g

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