SHRIMP LINGUINE
Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!
Provided by KRIS GERRETSEN
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Cook pasta until al dente according to package directions.
- While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
- Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 g
SIMPLE MARINATED SHRIMP
My easy crowd-pleasing recipe is prepared a day ahead of time, cutting down on the need for party-day fuss. I always seem to get a lot of requests for the recipe whenever I make it for a special occasion. -Margaret DeLong, Lake Butler, Florida
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.
Nutrition Facts : Calories 182 calories, Fat 12g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges
JUMBO SHRIMP GRAND MARINER RECIPE - (3.9/5)
Provided by á-19576
Number Of Ingredients 10
Steps:
- SHRIMP: Peel and devein the shrimp. Pat dry with a paper towel. Dredge the shrimp in corn starch and set aside. SAUCE: Add the evaporated milk, honey, Grand Marnier, cayenne pepper, white pepper and nutmeg to a sauce pan over medium high heat until it comes to a slight boil. Mix the cornstarch for the sauce with a few tablespoons of cold water to dissolve. Add the cornstarch slurry to the sauce and stir until it thickens to the consistency of pancake batter. Taste the sauce and adjust the ingredients to taste ...start with a little more Grand Marnier. When you're satisfied with the sauce, keep warm over very low heat stirring occasionally to prevent skimming. FRY SHRIMP: Add the vegetable oil (peanut, olive, or canola) to a deep frying pan or wok to a depth of about 1/4 to 1/2 inch. Heat to a shimmer. Carefully place the shrimp in the oil. Fry for about 1 to 1 1/2 minutes on each side. Do not overcook the shrimp. Remove from the pan and set aside. Arrange the shrimp on a serving platter in a pile, see photo. With a large serving spoon, drizzle the sauce over the shrimp to taste. Garnish with finely chopped parsley or other green herb. Serve immediately.
MOUTHWATERING SHRIMP MANIER
Amazingly quick and easy elegant meal for family or special guests! Someone prepared this for me while in New Orleans and served it over a yellow saffron rice! The mix of colors and textures made this spectacular meal one I'll make over and over again! Hope you try it :)
Provided by Gingerbee
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Clean shrimp, set aside.
- In a large skillet, melt 2 sticks of butter.
- Add celery, onions, garlic, worcestershire sauce, salt and pepper.
- Cover and simmer till soft for 20 minutes.
- Add shrimp and cook to taste (approximately 10 minutes).
- Dissolve flour in 1/2 cup cold water and add to pan, stirring to thicken.
- Serve immediately over yellow rice or pasta of choice.
Nutrition Facts : Calories 528.7, Fat 34.7, SaturatedFat 20.2, Cholesterol 426.9, Sodium 986.6, Carbohydrate 5.8, Fiber 0.8, Sugar 1, Protein 47.1
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