PEPPER SHRIMP
Steps:
- Devein the shrimp leaving the shell on. Wash and drain. Season with ginger, pimento pepper, garlic, black pepper, chadon beni, lime juice, 1 chive and salt.
- Take a fork and scour the sides of the carrot. Note: We are doing this to make a pattern. Cut the carrot into 1/8 " slices. Cut the onion in four. Then cut each piece in half. Separate the onion layers. Cut up the hot pepper and chive.
- Heat the oil in the wok over a medium flame. Add the hot pepper and fry for 1 minute. Be careful! Add the shrimp and stir fry for 1 minute. Add about 1/4 cup of ketchup, soy sauce and a little water. Then add the onion, chive, sweet pepper and carrots. Add 1/4 cup ketchup and 1/4 cup water. Stir. Cover and simmer for 2 minutes.
- Remove from the flame when the water has reduced to the right consistency. Garnish with a sprig of chive.
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
PEPPERED SHRIMP
Peppered shrimp is delicious and this recipe looks really easy. From Church Suppers. Author's note: The original recipe calls for 2 T black pepper. Adjust the pepper to your taste.
Provided by Recipe Junkie
Categories Very Low Carbs
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- In a glass baking dish, melt the butter in the oven.
- Remove the dish from the oven and add the salt, garlic and black pepper.
- Meanwhile, wash the shrimp, leaving the shells on.
- Add the shrimp to the butter mixture and stir well to coat.
- Bake for 15-18 minutes.
Nutrition Facts : Calories 239, Fat 13.5, SaturatedFat 7.5, Cholesterol 269.5, Sodium 1319.5, Carbohydrate 2.3, Fiber 0.2, Protein 26
RICHMOND PEPPERED SHRIMP
Make and share this Richmond Peppered Shrimp recipe from Food.com.
Provided by Brookelynne26
Categories < 15 Mins
Time 15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Thinly slice scallions, separating the green and white portions; set the green aside for garnish. In a medium bowl, combined the sliced white portions of scallion with the ginger, garlic, horseradish, sherry, soy sauce, tomato sauce and brown sugar. Mix well and set aside.
- In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking. Add the shrimp and cook, stirring, until just pink, about 3 minutes.
- Stir in the sauce mixture, crushed red pepper and black pepper. Cook, stirring frequently, until the shrimp are opaque and the sauce is heated through, 3 to 5 minutes. Transfer to a large serving dish or platter and serve hot or at room temperature, garnished with the parsley, cilantro and the reserved sliced scallion greens.
Nutrition Facts : Calories 142.2, Fat 4.6, SaturatedFat 0.7, Cholesterol 143.2, Sodium 876.8, Carbohydrate 6.3, Fiber 0.8, Sugar 3.4, Protein 16.3
BAKED LEMON-PEPPER SHRIMP
A quick and easy dish to put together and tastes really good, adjust your spices as needed. Serve over pasta or by itself.
Provided by GYPSYCHEF
Categories Main Dish Shrimp
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 2 g, Cholesterol 203.3 mg, Fat 13.1 g, Fiber 0.8 g, Protein 18.9 g, SaturatedFat 7.6 g, Sodium 374.1 mg, Sugar 0.5 g
PEPPER SHRIMP
Provided by William Matthews
Categories dinner, lunch, appetizer, main course, side dish
Time 35m
Yield Eight servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the wine, tomato sauce, chervil, lemon juice, mustard, oregano, salt and pepper.
- Heat the oil in a skillet and cook the minced garlic over medium heat for 1 minute. Add the tomato-sauce mixture and bring to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 10 minutes.
- Remove from heat and set aside to cool for 5 minutes. Stir in chopped parsley.
- Place the shrimp in a single layer in a nonmetal baking dish. Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature, or overnight in the refrigerator.
- Preheat the broiler. Broil the shrimps about 6 inches from the heat for 10 minutes or until cooked through, turning once.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 2 grams, Sodium 779 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP AND ROASTED PEPPERS
Provided by Robert Farrar Capon
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and devein shrimp. Singe peppers over a gas flame or under a broiler until blackened all over. Allow to cool and rub off charred skin. (Don't be afraid to leave a bit of the charring behind; the flavor is essential to the dish.) Stem and seed the charred peppers and cut them into shrimp-sized pieces.
- Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they turn white and pink. Remove and reserve.
- Add shallots to skillet and saute 1 minute without browning. Add tomato puree and bring to the boil. Add butter, salt and pepper to taste and stir until butter is melted. Add peppers and bring to the boil again.
- Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 815 milligrams, Sugar 10 grams, TransFat 0 grams
PEPPER POT SHRIMP RECIPE BY TASTY
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
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
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