Iberian Shrimp Recipes

IBERIAN SHRIMP

Iberian Shrimp image

My mother has made this recipe for years. She got it from a neighbor in the 70's. It is one of my favorite ways to eat shrimp.

Provided by MsKittyKat

Categories Spanish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

5 teaspoons olive oil
1/2 cup chopped red pepper
1/2 cup chopped onion
3 cloves garlic, minced
2 ounces cooked ham, chopped (may use bacon if you wish)
1/2 cup dry sherry
1/4 cup chopped parsley
2 tablespoons fresh squeezed lemon juice
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
3/4 cup plain breadcrumbs
1 lb raw shrimp, peeled

Steps:

Preheat oven to 400 degrees.
Saute the red peppers, onion and garlic in 1 tablespoon olive oil until the vegetables are softened.
Add the remaining ingredients including breadcrumbs, except the last teaspoon of olive oil and saute for a few minutes, until shrimp just begins to turn opaque.
Put into a casserole and drizzle with remaining teaspoon of olive oil.
Bake for 10-15 minutes until shrimp is just cooked through.

Nutrition Facts : Calories 433.3, Fat 11.3, SaturatedFat 2.3, Cholesterol 186.1, Sodium 336.1, Carbohydrate 24.5, Fiber 1.8, Sugar 4.3, Protein 30.4

ITALIAN SHRIMP

Italian Shrimp image

Not sure why this is called Italian Shrimp. it is really barbequed shrimp with Italian hervs, garlic and Olive oil. Serve as an appetizer in a chafing dish with wooden picks or as a main course with a mixed green salad and crusty French bread. Plan ahead as it needs to marinate for at least 4 hours.

Provided by MarieRynr

Categories Easy

Time 4h18m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter
1/3 cup Worcestershire sauce
1 tablespoon olive oil
2 teaspoons rosemary
2 teaspoons crushed garlic
1 teaspoon black pepper
1 teaspoon thyme
1/2-1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon celery salt
3 lbs medium shrimp, peeled and deveined

Steps:

Heat the butter in a large skillet. Stir in the Worcestershire sauce, olive oil, rosemary, garlic, black pepper, thyme, cayenne pepper, salt and celery salt. Simmer for 8 to 10 minutes, stirring occasionally. Do not boil. Remove from heat and let stand until cool.
Add the shrimp to the marinade and toss to coat. Spoon into a 4 QT baking dish. Marinate, covered, in the refrigerator for 4 to 10 hours, stirring occasionally.
Bring the shrimp to room temperature and bake at 400*F for 15 to 18 minutes, or until the shrimp turns pink. Serve with wooden picks.

Nutrition Facts : Calories 307.4, Fat 16.2, SaturatedFat 8.1, Cholesterol 289.7, Sodium 592, Carbohydrate 4.3, Fiber 0.1, Sugar 1.2, Protein 34.9

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories Appetizers and Snacks Tapas

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Steps:

Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE

Perfectly Poached Shrimp with Green Goddess Sauce image

Provided by Rozanne Gold

Categories Food Processor Shellfish Poach Cocktail Party Buffet Mayonnaise Shrimp Summer Tarragon Chive Parsley Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 12

Ingredients

Sauce
1 large garlic clove
2 cups mayonnaise
1 cup (packed) chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup chopped green onions (white and pale green parts only)
3 tablespoons chopped fresh tarragon
8 canned anchovy fillets
1 tablespoon rice vinegar
Shrimp
3/4 cup coarse kosher salt
4 pounds uncooked unpeeled jumbo shrimp (about 75)

Steps:

For sauce:
Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
For shrimp:
Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.

SHRIMP STEW

Shrimp Stew image

"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 small onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1-1/2 cups diced fresh tomatoes
1/2 cup tomato sauce
4-1/2 teaspoons minced fresh dill or 1 teaspoon dill weed
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese
1/2 cup minced fresh parsley

Steps:

In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.

Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.

ITALIAN SHRIMP AND PASTA

Italian Shrimp and Pasta image

We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 garlic clove, minced
2 tablespoons olive oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
6 ounces uncooked angel hair pasta

Steps:

In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

Mark Bittman's Shrimp In Green Sauce image

Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.

Provided by Mark Bittman

Categories dinner, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cloves garlic, peeled
1/3 cup extra virgin olive oil
6 scallions, trimmed and chopped
1 cup parsley, leaves and thin stems
2 pounds shrimp, peeled
Salt and pepper to taste
4 dried chilies or a few pinches of crushed red chili flakes, or to taste
1/3 cup stock (shrimp, fish or chicken) or white wine or water

Steps:

Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1298 milligrams, Sugar 1 gram, TransFat 0 grams

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Iberian Shrimp Recipes

IBERIAN SHRIMP

My mother has made this recipe for years. She got it from a neighbor in the 70's. It is one of my favorite ways to eat shrimp.

ITALIAN SHRIMP

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE

SHRIMP STEW

"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."

ITALIAN SHRIMP AND PASTA

We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!

MARK BITTMAN'S SHRIMP IN GREEN SAUCE

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