SHRIMP & POLENTA ITALIAN BOWL #RAGU
Ragú® Recipe Contest Entry. This is the perfect family meal it's hardy and packed with flavors the Ragu chunky mushroom sauce is the perfect base for the cheesy and creamy polenta with cilantro sautéed jumbo shrimp top with crispy bacon.
Provided by joseel
Categories Sauces
Time 25m
Yield 5 , 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy. Remove bacon place on paper towel to drain excess fat.
- Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
- While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
- To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.
GRILLED SHRIMP AND POLENTA
This play on shrimp and grits uses store-bought polenta, because the last thing you want to do when it's hot is stand over a pot of steaming cornmeal. The shrimp, polenta, and grape tomatoes all grill together in just a few minutes and then get topped with a spicy butter that melts into a luscious sauce for the hot shrimp.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
- Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
- Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
- Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
- Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
- Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve.
- By this time, the grape tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
- Place 3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting). Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
CURRIED SHRIMP IN PEANUT SAUCE
A Cooking Light recipes that says if peanut butter in the sauce is new to you, get ready for a tasty surprise. Recipe calls for fettuccine; however, you could definitely substitute brown rice or regular white rice.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
- Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.
Nutrition Facts : Calories 583.6, Fat 24.1, SaturatedFat 4.8, Cholesterol 262.8, Sodium 1424.7, Carbohydrate 53.6, Fiber 5.2, Sugar 6.2, Protein 40.3
CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU
Make and share this Creamy Polenta and Garlic Lemon Shrimp #Ragu recipe from Food.com.
Provided by Yvetta L.
Categories Sauces
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
- To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
- To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
- To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
- Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.
Nutrition Facts : Calories 410.8, Fat 13.5, SaturatedFat 6.6, Cholesterol 172.8, Sodium 1272.2, Carbohydrate 45, Fiber 4.2, Sugar 6.3, Protein 29.2
SAUTEED SHRIMP OVER POLENTA
Red peppers, plum tomatoes, onion, sauteed shrimp... simple, succulent, and flavorful over creamy polenta. Sprinkle additional Parmesan on top if desired.
Provided by Mary Young
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
- Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
- Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.
Nutrition Facts : Calories 406 calories, Carbohydrate 42.5 g, Cholesterol 142.6 mg, Fat 15 g, Fiber 4.6 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 1165.7 mg, Sugar 8 g
CHEF JOHN'S DEVILED SHRIMP RAGU
This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
- Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
- Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
- Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
- Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
- Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g
CURRIED SHRIMP PASTA
his light and spicy shrimp dish comes together easily. My favorite pasta to use is capellini, but angel hair works fine if it isn't available. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.
Nutrition Facts : Calories 404 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
CURRIED SHRIMP
Make and share this Curried Shrimp recipe from Food.com.
Provided by MizzNezz
Categories Caribbean
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Have the spaghetti ready.
- In lg skillet, melt butter.
- Add onion and garlic; saute 1 minute.
- Add curry powder, milk,juice, and honey.
- Bring to a boil.
- Mix cornstarch and water; add to pan, stirring.
- Reduce heat;add shrimp, cook on med for 5 minutes.
- Put spaghetti on plate; spoon sauce over.
Nutrition Facts : Calories 433.9, Fat 23.3, SaturatedFat 17.6, Cholesterol 115.8, Sodium 509.3, Carbohydrate 41.2, Fiber 1.7, Sugar 7, Protein 17.1
PASTA WITH SHRIMP RAGù
Provided by Mark Bittman
Categories dinner, pastas, appetizer, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
- Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
- When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED SHRIMP AND POLENTA #RAGU
Ragú® Recipe Contest Entry. A fusion of Italian and Middle Eastern flavors and ingredients utilizing Ragu Spicy Italian Style Sauce
Provided by Erin C.
Categories Sauces
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place water and milk in a large pot on high, cook till boiling.
- When boiling add the salt and polenta and whisk for five minutes.
- Lower heat and simmer covered for 45 minutes, whisking occasionally.
- When polenta has finished cooking, pour onto a cutting board to cool. When it is cooled, cut into rectangles. Add olive oil to a frying pan and crisp the polenta on both sides. You will need to let it cook for about five minutes on each side. When finished cooking on both sides remove from the hear and plate the polenta.
- Cook bacon in a sauce pan, when finish remove from pan and shop into fine pieces.
- Add garbanzo beans to the saucepan and cook in the bacon drippings for two minutes.
- Add jar of Ragu Spicy Italian Sauce and bring to a simmer.
- In a frying pan heat olive oil on low heat.
- After two minutes add the shrimp and season with salt and curry powder.
- Cook the shrimp for a several minutes on each side, till it turns pink.
- Finish the dish by pouring sauce over the fried polenta and topping with the cooked shrimp.
Nutrition Facts : Calories 516.7, Fat 29.4, SaturatedFat 6.2, Cholesterol 42, Sodium 2774.6, Carbohydrate 51.9, Fiber 6.4, Sugar 0.3, Protein 13.3
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- In a medium saucepan, bring 5 cups of water to a boil with the sugar. Whisk in the polenta in a thin stream. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat. Stir in 3 tablespoons of the olive oil and season with salt. Press a piece of parchment or wax paper directly onto the surface of the polenta and keep warm.
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