DRUNKEN SHRIMP
Spicy large shrimps cooked in beer which my mom makes during weekends.
Provided by misch
Categories Main Dish Recipes Stir-Fry Shrimp
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
- Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g
DRUNKEN SHRIMP OR CHICKEN OR CRAWFISH PASTA
Wow! Enough said. Actually, this is the most incredible creamy pasta dish ever created. It's courtesy of Chef Gus Martin, from Dickie Brennan's Palace Cafe in New Orleans. Better drink some red wine with this to combat the clogging arteries, though. It's well worth all the effort, you will be hailed a hero! To make with chicken or crawfish, just substitute same amount for the shrimp. For the Creole Seasonings we use Recipe #22089.
Provided by Penny Stettinius
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Core the tomatoes and cut into halves.
- Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
- Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
- Arrange cut side down in a baking pan and roast in the oven until the skins blister.
- Squeeze the seeds from the tomatoes and chop coarsely.
- Julienne the bell peppers.
- Bring the cream to a boil in a heavy saucepan.
- Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
- Saute the garlic in the butter in a large saute pan until golden brown.
- Add the shrimp, leeks, mushrooms, and Creole seasoning.
- Saute until the shrimp are partially cooked.
- Add the beer and stir to deglaze the pan.
- Cook until the beer has evaporated.
- Add the tomato cream and pasta; mix well and season with kosher salt.
- Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
- Garnish with parsley.
Nutrition Facts : Calories 1632.7, Fat 102.6, SaturatedFat 62.4, Cholesterol 694.5, Sodium 852.8, Carbohydrate 106.8, Fiber 6.5, Sugar 8.3, Protein 66.6
SHRIMP OR CRAWFISH PASTA RECIPE
Provided by á-266
Number Of Ingredients 12
Steps:
- Saute onions, celery and bell pepper in margarine in large dutch oven or saucepan. Add shrimp and seasonings and cook until pink. Add soups, rotel and green onions. Bring to boil and lower to simmer. Add cheese whiz, stirring constantly. Boil pasta in salted water until tender but firm. Drain and add to shrimp mixture.
LIKE OUTBACK SHRIMP AND CRAWFISH PASTA
Shrimp and crawfish tails in a creamy sauce. I'm not normally a huge seafood fan but this is pretty good.
Provided by Wendy Brunell
Categories Crawfish
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta until done.
- Drain.
- In a skillet, melt the butter.
- Stir in the Cajun seasoning and cream.
- Bring to boil, and reduce the sauce by half, stirring often.
- Add the green onions, crawfish and shrimp.
- Cook until just heated through.
- To serve, pour sauce over angel hair pasta.
- Garnish with additional chopped green onions.
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