CREAMY TUSCAN SHRIMP AND SCALLOPS
Steps:
- Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
- Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
- Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
- Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
- Season with salt and pepper, if desired.
- Return shrimp and scallops to skillet and serve topped with cream sauce.
- Optional: serve over cooked pasta, if desired.
BAKED STUFFED SHRIMP WITH RITZ CRACKERS®
My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.
Provided by Julie Cahoon
Categories Seafood Shellfish Scallops
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
- Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
- Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
- Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
- Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
BAKED STUFFED SHRIMP
My Grandma's Baked Stuffed Shrimp recipe is a delicious New England restaurant recipe that dinner guests always rave about! It's buttery and perfectly seasoned.
Provided by Jillian - Food Folks and Fun
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Move oven rack to the middle position and preheat to 375°Line a rimmed baking sheet with foil and lightly spray it with noncook cooking spray.
- In a small skillet or pan add the butter and melt over medium heat. Add in the shallot and saute, stirring frequently, until softened and the edges begin to turn light brown, about 3-4 minutes. Add garlic and cook until fragrant, about 30-60 seconds.
- In a medium bowl, add the shallot, crushed Ritz crackers, melted butter, sherry wine, and pepper. Stir until combined.
- Remove the shell, leaving the tail section intact. Hold the shrimp in your hand with the inside of the curve facing down. Make a shallow cut with a paring knife down the back of the shrimp. Use the tip of the knife or a toothpick to remove the vein.
- Then, flip the shrimp, so the inside of the curve is facing up. Run the paring knife along the length of the inside, cutting about ½-inch into the flesh, BUT NOT ALL THE WAY THROUGH! You should now be able to flatten the shrimp with the tail pointing up. Place the shrimp, with this new cut side facing up, on the prepared baking sheet and repeat with the remaining shrimp.
- Use a 1-Tablespoon scoop to scoop the stuffing into a mound on the flat part of the shrimp. Repeat with the remaining shrimp.
- Bake for 20 minutes, or until the shrimp are pink and the stuffing is golden brown.
- Serve with lemon wedges, a sprinkle of paprika, and melted butter for dipping, YUM!
Nutrition Facts : ServingSize 4 shrimp, Calories 388 kcal, Carbohydrate 19 g, Protein 25 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 323 mg, Sodium 1239 mg, Fiber 1 g, Sugar 3 g
SHRIMP AND SCALLOP CURRY
Provided by John Phillips
Categories Milk/Cream Ginger Rice Shellfish Sauté Quick & Easy Scallop Shrimp Curry Cilantro Bon Appétit Hawaii
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
THAI CURRIED SHRIMP AND SCALLOPS
I didn't have any green or red curry paste as a base, so I had to improvise and came up with this, it might have just been a one-hit-wonder, as I haven't made this dish again and am drawing the spices from memory, so just sample the paste and if it tastes about right, go with it!
Provided by Silke 2
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Using a food processor, puree the ginger and garlic.
- Add in the rest of the sauce ingredients to form a relatively thick paste.
- It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
- Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
- At the same time, boil some water for the noodles (or you can serve with rice if you want).
- Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
- Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
- After about 90 seconds, slowly stir in a can of coconut milk.
- Reduce heat and simmer for a few minutes to reduce the liquid.
- Serve over noodles or rice.
CURRIED SHRIMP
Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
- Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
- Add sour cream and lime juice to skillet; stir to combine. Serve hot.
Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g
SHRIMP AND SCALLOP CURRY
Curry recipe is delicious served over rice. Recipe originally printed in Bon Appetit (December 1981)
Provided by ellie_
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine shells, green onion, garlic and curry powder in medium skillet over med.
- high heat and cook for 1 minute.
- Blend in cream and wine.
- Increase heat to high and cook, stirring constantly for 5 minutes.
- Remove from heat.
- Discard shells.
- Set sauce aside.
- Season shrimp and scallops with salt, pepper and curry powder.
- Heat butter in saucepan over med.
- high heat.
- Add shrimp and scallops in batches and cook for 2 minutes.
- Remove shrimp and scallops from pan and set aside.
- Add cream sauce to pan and cook until sauce is thick about 3 minutes.
- Return shrimp and scallops to saucepan.
- Blend in parsley.
Nutrition Facts : Calories 570.4, Fat 47.3, SaturatedFat 28.8, Cholesterol 247.8, Sodium 237.8, Carbohydrate 7.6, Fiber 0.4, Sugar 0.7, Protein 22.8
GRILLED CURRIED SHRIMP
Here's a spicy start to dinner. Toss the shrimp in a combination of olive oil, curry powder, paprika, and salt, then grill until charred. Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a medium bowl, combine oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Place in refrigerator; let marinate 1 hour.
- Heat a grill pan over medium-high heat. Remove shrimp from refrigerator; letting excess marinade drip into bowl, transfer shrimp to grill pan, working in batches, if necessary.
- Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter; serve hot with chutney.
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