Jumbo Shrimp With Pepper Salsa Recipes

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JUMBO SHRIMP WITH BASIL AND MINT PESTO



Jumbo Shrimp with Basil and Mint Pesto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 26m

Yield 6 servings

Number Of Ingredients 9

3/4 cups lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1/4 cup olive oil
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
2 pounds uncooked jumbo shrimp, peeled and de-veined
2 tablespoons extra-virgin olive oil

Steps:

  • Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
  • Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
  • Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
  • Transfer the shrimp to a platter and serve.

GRILLED JUMBO SHRIMP



Grilled Jumbo Shrimp image

At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.

Provided by Taste of Home

Categories     Dinner

Time 21m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon olive oil
1/2 teaspoon sugar
1 garlic clove, minced
Dash crushed red pepper flakes
Dash ground ginger
2/3 pound jumbo shrimp, peeled and deveined
12 cherry tomatoes
Hot cooked rice

Steps:

  • In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

SHRIMP SALSA



Shrimp Salsa image

This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.

Provided by witchywoman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

½ pound salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

Steps:

  • Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g

JUMBO SHRIMP AND ASPARAGUS



Jumbo Shrimp and Asparagus image

If you don't love asparagus, this will bring you into the fold. It's fantastic.

Provided by AMYSTEPHEN

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 6

Number Of Ingredients 9

2 cups water
2 bunches asparagus, trimmed and cut into 1 inch pieces
2 tablespoons vegetable oil
24 large fresh shrimp, peeled, deveined and cut in half lengthwise
2 teaspoons chopped fresh ginger root
3 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon dry sherry
salt to taste

Steps:

  • In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
  • Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

Nutrition Facts : Calories 107 calories, Carbohydrate 7.8 g, Cholesterol 44.3 mg, Fat 5.2 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 537.6 mg, Sugar 3.3 g

ROASTED JUMBO PRAWNS WITH HOT PEPPER AND SPICED TOMATO SALTSA



Roasted Jumbo Prawns with Hot Pepper and Spiced Tomato Saltsa image

This roasted jumbo prawn recipe is courtesy of chef Jim Botscaos and can be found in his cookbook, " The New Greek Cuisine."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 5

Spiced Tomato Saltsa
24 jumbo prawns or shrimp, heads on, peeled, deveined, and tails intact
1 1/2 tablespoons Hot Pepper Mix and Hot Pepper Bread Crumb Mix
Coarse salt
6 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees.
  • Spread enough of the salsa to evenly cover the bottom of a 16-by-10-by-2-inch baking dish. Season prawns with hot pepper mix and salt and place them, in a single layer, slightly overlapping, over the saltsa. Sprinkle with pepper-breadcrumb mixture. Drizzle with half of the olive oil and transfer to oven.
  • Roast until prawns become pinkish-white in color and breadcrumbs are golden brown. Remove from oven and drizzle with remaining olive oil; serve immediately.

SOUTHWESTERN SHRIMP WITH SALSA



Southwestern Shrimp with Salsa image

I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. -Lindsay Matuszak, Reno, Nevada

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
20 uncooked jumbo shrimp, peeled and deveined
1 cup uncooked saffron rice
AVOCADO-CORN SALSA:
1 medium ripe avocado, peeled and cubed
2 to 3 tablespoons lime juice
1-1/2 cups frozen corn, thawed
1 medium tomato, peeled, seeded and chopped
2 jalapeno peppers, seeded and minced
1/4 cup minced fresh cilantro
1 green onion, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

Nutrition Facts : Calories 461 calories, Fat 16g fat (2g saturated fat), Cholesterol 154mg cholesterol, Sodium 1254mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.

GRILLED SHRIMP WITH PAPAYA SALSA



Grilled Shrimp with Papaya Salsa image

Provided by Marian Burros

Categories     appetizer, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

12 jumbo shrimp, shelled and deveined
1 large papayas, diced
1/3 cup finely chopped red onion
1/2 large red bell pepper, chopped
1 tablespoon chopped cilantro
Juice of 1/2 lime
1/4 to 1/2 jalapeno pepper, minced
2 teaspoons rice vinegar

Steps:

  • Grill shrimp on stove-top grill or preheated broiler. Allow about 4 to 5 minutes total.
  • Meanwhile, combine remaining ingredients and mix well. Arrange salsa on each of two dinner plates and surround with shrimp.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 307 milligrams, Sugar 34 grams, TransFat 0 grams

JUMBO SHRIMP WITH SWEET-AND-SOUR SAUCE



Jumbo Shrimp With Sweet-And-Sour Sauce image

A simple and delicious shrimp dish. The sauce can be made ahead of time. I decreased th marmalade after reading Kitz review because 1/2 cup was my typo. Should be 1/4 cup marmalade, but feel free to add more if you like it sweeter.

Provided by Nimz_

Categories     No Shell Fish

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 teaspoons minced garlic
1/2 teaspoon minced ginger
1/4 cup orange marmalade
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon light soy sauce
1 tablespoon peanut oil
2 lbs large shrimp, peeled and deveined (16-20)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon paprika
1/4 teaspoon fresh ground black pepper

Steps:

  • For the Sauce:.
  • In a small saucepan warm the peanut oil over medium heat.
  • Add the ginger and garlic.
  • Cook until golden brown, about 60 to 90 second, stirring often.
  • Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
  • Remove from heat and set aside at room temperature.
  • If made ahead, warm the sauce over medium heat until the marmalade has melted again.
  • Shrimp:.
  • In a large bowl mix the oil, salt, chile powder, paprika and pepper.
  • Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
  • Thread shrimp onto metal skewers or you can also use a fish basket.
  • Heat grill to 500 to 550 degrees (high heat).
  • With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
  • Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.

Nutrition Facts : Calories 416.3, Fat 17.6, SaturatedFat 2.7, Cholesterol 345.6, Sodium 885.9, Carbohydrate 16.5, Fiber 0.5, Sugar 12.1, Protein 46.6

PEPPER POT SHRIMP RECIPE BY TASTY



Pepper Pot Shrimp Recipe by Tasty image

Here's what you need: chicken stock, whole milk, butter, salt, cornmeal, oil, garlic, red bell pepper, yellow bell pepper, green bell pepper, large red onion, scotch bonnet pepper, okra, large tomato, chicken stock, jerk seasoning, jumbo shrimps, salt, sugar, fresh italian parsley

Provided by Pierce Abernathy

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 20

4 cups chicken stock
4 cups whole milk
½ cup butter
2 teaspoons salt
2 cups cornmeal
2 tablespoons oil
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
½ large red onion, diced
½ scotch bonnet pepper
12 spears okra, chopped
1 large tomato, diced
½ cup chicken stock
2 tablespoons jerk seasoning
10 jumbo shrimps, peeled and deveined
2 teaspoons salt
1 teaspoon sugar
2 bunches fresh italian parsley, chopped to serve

Steps:

  • In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat.
  • Add oil to a large pan over medium-high heat.
  • Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.
  • Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.
  • Add in the okra and cook for 1 minute.
  • Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.
  • Season the stew with salt and sugar.
  • Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley.
  • Serve the shrimp stew over the grits.
  • Enjoy!

Nutrition Facts : Calories 1046 calories, Carbohydrate 94 grams, Fat 67 grams, Fiber 7 grams, Protein 15 grams, Sugar 21 grams

JUMBO SHRIMP WITH PEPPER SALSA



Jumbo Shrimp with Pepper Salsa image

Make and share this Jumbo Shrimp with Pepper Salsa recipe from Food.com.

Provided by Bekah

Categories     Sauces

Time 14m

Yield 4 serving(s)

Number Of Ingredients 13

32 large raw shrimp, shelled but with tails on
1 cantaloupe, seeded and cut into cubes (pineapple could also be used here)
2 tablespoons lime juice
1 teaspoon chopped garlic
1 teaspoon chopped ginger
6 medium tomatoes, chopped
1 small red onion, minced
1 red bell pepper, seeded and chopped
1 teaspoon chopped garlic
1 green chili pepper, deveined,seeded and chopped fine
2 tablespoons lime juice
2 tablespoons chopped cilantro
salt and pepper

Steps:

  • If using a broiler, preheat to high.
  • If cooking on BBQ, start it up!
  • Soak 8 bamboo skewers in cold water so they won't burn.
  • Combine all ingredients for the marinade.
  • Add the shrimp and stir to coat them completely.
  • Cover and chill while preparing the salsa.
  • Mix together all salsa ingredients and season with salt and pepper.
  • Thread the cubes of melon onto 8 UNSOAKED skewers and set aside on serving tray.
  • Thread 4 shrimp onto each of the soaked skewers, piercing them through both ends.
  • This way should help keep them flat.
  • Broil 4 inches from the heat until pink, turning them once.
  • Or cook on BBQ, turning once until pink.
  • This should only take 3-4 minutes.
  • Move cooked shrimp to serving tray with the melon.
  • Serve with salsa on the side.
  • ENJOY!

Nutrition Facts : Calories 166.7, Fat 1.8, SaturatedFat 0.4, Cholesterol 85.1, Sodium 117, Carbohydrate 25.7, Fiber 4.6, Sugar 18.6, Protein 15

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