SPICY SHRIMP WRAPS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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
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
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
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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