THE HURRICANE PORT-A-SHRIMP
Steps:
- Remove the woody stem from and wash the Portabella Mushroom.
- Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
- Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
- Plate with the sautéed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.
HURRICANE SHRIMP
From Chef Dino Lubbat, Dinotto Ristorante, Chicago, IL. I like that each shrimp looks like a little hurricane.
Provided by Ambervim
Categories Healthy
Time 23m
Yield 14 Shrimp
Number Of Ingredients 10
Steps:
- Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
- Add shrimp and toss. Marinate for 1 hour or more under refrigeration.
- Preheat oven to 400°F.
- Unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut Kataifi strands to about 8 inches long.
- For each shrimp, spread a Kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. Wrap freeform or tightly compress for a more compact look.
- His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel.
- I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp.
- Serve with Recipe # 481797 as a dipping sauce.
Nutrition Facts : Calories 119.9, Fat 1.9, SaturatedFat 1.2, Cholesterol 40.8, Sodium 190, Carbohydrate 20.4, Fiber 2.6, Sugar 7, Protein 6.5
COCONUT GARLIC SHRIMP, ASPARAGUS, TOMATO PASTA
Well it's been a long week since Hurricane Irma slammed into Florida & the Caribbean and things are slowly, finally settling back to some kind of normalcy. This includes making a new dish for dinner. After replacing 75% of the contents of my freezer and refrigerator because of no power I can say with a smile, I'm back! I've been wanting to make this recipe for quite some time. The original recipe that I adapted this from (Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro) from www.skinnytaste.com. The original recipe was more of a stew and could be served over rice. I added more garlic and served it over pasta instead. I also added asparagus since I had some in the fridge that had to be used or I would lose it. I may try it with peas instead next time or possibly broccoli! And for those of you who know me, know I really do NOT like peppers (green, red, yellow....) jalapeno yes, but sweet peppers no. This recipe has red peppers in it and I can barely taste them. I did use the small rainbow peppers (the red ones) and they aren't as strong-tasting so that's probably why I liked them. So how did the recipe turn out? Let's just say, my husband and I could not stop eating it! It was incredible! I can't wait to have it as leftovers again! It's a very easy recipe to make and I will be making it again for sure. The only thing I might do next time is add another can of the coconut milk so it has more sauce for the pasta. Other than that it's a home run! It's not a heavy meal, the sauce is light, yet it is a very filling dish. Hope you enjoy it!
Provided by Popcorngirl12
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan heat the olive oil and sauté the red pepper until soft, about 4 minutes.
- Add the white parts of the scallions, ¼ cup of the fresh cilantro (or the 1 tbsp of dried), the garlic and red pepper flakes. Cook for about a minute or so until well blended.
- Add the tomatoes, coconut milk and ¼ tsp of salt. Stir well and bring to a boil. Once it boils, cover the pot and simmer for about 10-15 minutes until the sauce thickens a bit.
- Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.
- Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.
- Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.
- Pour all of the shrimp mixture into the pot with the pasta and mix well. Let it simmer for just a minute or so to get everything mixed.
- Serve. Top with the green part of the scallions and rest of fresh cilantro if using fresh. We also like to add a little parmesan cheese on top as well.
Nutrition Facts : Calories 399.6, Fat 3.3, SaturatedFat 0.5, Cholesterol 142.9, Sodium 854.2, Carbohydrate 64.1, Fiber 4.8, Sugar 4, Protein 27.7
SHRIMP LINGUINE WITH PARMESAN CREAM SAUCE
Easy and elegant, this creamy pasta dish with a hint of heat makes any dinner seem like a special affair. -Athena M. Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions., Meanwhile, in a large skillet, saute the onion, mushrooms and garlic in butter and oil for 2-3 minutes or until vegetables are tender. Stir in cream and cheese; sprinkle with pepper flakes., Drain linguine. Add shrimp and linguine to skillet; cook over medium-low heat for 5-7 minutes or until shrimp are no longer pink. Sprinkle with salt and pepper.
Nutrition Facts : Calories 567 calories, Fat 35g fat (16g saturated fat), Cholesterol 149mg cholesterol, Sodium 240mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY
This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you'll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don't be surprised if this becomes your favorite quick go-to.
Provided by Robert Broadfoot
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
- Drain and set pasta aside.
- In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
- Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
- Add oregano and spinach, cook until wilted.
- Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
- When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
- Enjoy!
Nutrition Facts : Calories 648 calories, Carbohydrate 48 grams, Fat 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
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