Ricks Shrimp In Green Almond Sauce Recipes

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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

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

RICK'S SHRIMP IN GREEN ALMOND SAUCE



Rick's Shrimp in Green Almond Sauce image

Chef Rick Bayless shares his recipe for this elegant Mexican dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 12

1 cup (about 5 ounces) blanched almonds
3 1/2 tablespoons extra-virgin olive oil, plus more if needed
1/2 small white onion, sliced
1 medium clove garlic, halved
Fresh hot green chiles to taste (about 2 serrano or 1 jalapeno), stemmed and coarsely chopped
5 to 6 medium tomatillos (about 9 ounces), husked, rinsed and coarsely chopped
8 radish leaves
3/4 cup loosely packed chopped fresh cilantro leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish
3 cups Homemade Chicken Stock Homemade Chicken Stock, Homemade Fish Stock, or low-sodium canned chicken stock
Coarse salt
2 pounds (about 48) medium-large shrimp, peeled and deveined (tails on, if desired)

Steps:

  • Preheat the oven to 350 degrees. Spread the almonds on a small rimmed baking sheet, and toast until golden (but not browned), and fragrant, about 10 minutes. Cool, and set aside. Reserve a scant 1/4 cup for garnish.
  • In a saucepan, heat 1 1/2 tablespoons oil over medium heat; add onion, garlic, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. With a slotted spoon, transfer to the jar of a blender. Set the saucepan aside. Add the almonds, tomatillos, radish leaves, 1/2 cup cilantro, parsley, and 1 cup stock. Blend until smooth.
  • Add 1 tablespoon oil to the saucepan, and place over medium-high heat. When oil is hot, add the puree. Cook, stirring, until mixture darkens slightly and thickens considerably, about 10 minutes. Stir in remaining 2 cups stock, reduce heat to medium low, and simmer until thick enough to coat the back of a spoon, about 20 minutes. Working in batches, return sauce to the jar of a blender, and puree until very smooth, keeping blender cap covered with a clean kitchen towel to avoid splattering. Return to saucepan, and season with salt.
  • Just before serving, turn oven on to lowest setting. Season shrimp generously with salt, tossing to coat evenly. In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. When hot, add half the shrimp in a single layer. Cook until milky white underneath, about 1 1/2 minutes. Turn, and cook 1 minute more; do not overcook. Sprinkle with 2 tablespoons cilantro, and toss to combine. Transfer to a plate, and keep warm in oven. Repeat with remaining shrimp and cilantro, adding more oil to the pan if necessary.
  • Roughly chop reserved almonds. Ladle a portion of the sauce onto each of six warm dinner plates. Arrange shrimp over sauce, and garnish with a few leaves of parsley and a sprinkling of reserved almonds. Serve immediately.

ROASTED SHRIMP COCKTAIL WITH GREEN GODDESS DRESSING



Roasted Shrimp Cocktail with Green Goddess Dressing image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 14

2 pounds large shrimp (14 to16 shrimp per pound)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
2 stalks celery, cut into sticks

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
  • For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.

SHRIMP WITH GREEN SAUCE



Shrimp with Green Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, finely chopped
2 tablespoons brandy
1/2 cup dry white wine
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
18 large shrimp, peeled and deveined, tails intact
Warm baguette slices, for serving

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.
  • When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

GARLIC ALMOND SHRIMP



Garlic Almond Shrimp image

"This attractive and delicious stir-fry makes a perfect dinner for two," says Nancy Zimmerman of Cape May Court House, New Jersey. "Mandarin oranges and snow peas add color and flavor, plus it's quick and easy to make."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 13

1 can (11 ounces) mandarin oranges
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 tablespoon reduced-sodium soy sauce
1 package (6 ounces) frozen snow peas, thawed
1 cup sliced fresh mushrooms
1 small onion, thinly sliced
1 teaspoon canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1 small garlic clove, minced
3 tablespoons slivered almonds, toasted
Hot cooked rice, optional

Steps:

  • Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 230 calories, Fat 6g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 739mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

ALMOND-CRUSTED SHRIMP



Almond-Crusted Shrimp image

Looking for a seafood recipe? Then check out this delicious shrimp with almond - a wonderful dinner drizzled with butter.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

1/2 cup all-purpose flour
1 1/4 teaspoons salt
1 large egg
2 tablespoons water
1 cup panko or plain dry bread crumbs
1/2 cup sliced almonds
16 uncooked peeled deveined extra-large shrimp (about 1 lb), thawed if frozen and peel left on tails
1/4 cup butter or margarine, melted

Steps:

  • Heat oven to 375°F. Generously spray 15x10x1-inch pan with cooking spray.
  • In shallow dish, mix flour and salt. In another shallow dish, beat egg and water with fork or wire whisk until well mixed. In third shallow dish, mix bread crumbs and almonds.
  • Coat shrimp with flour mixture. Dip shrimp into egg, coating well; finally, cover with bread crumb mixture, spooning mixture over shrimp and pressing to coat. Place coated shrimp in pan. Drizzle with butter.
  • Bake 30 to 35 minutes or until shrimp are pink and firm.

Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 3 g, TransFat 1/2 g

GREEN SAUCE SHRIMP PASTA RECIPE BY TASTY



Green Sauce Shrimp Pasta Recipe by Tasty image

Here's what you need: butter, fresh thyme, fresh rosemary, shrimp, flour, milk, onion, fresh parsley, green onion, salt, pepper, nutmeg, lime, cooked pasta

Provided by Gaspar Jose

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons butter
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
10 oz shrimp, peeled, deveined
3 tablespoons flour
25 oz milk, warm
½ onion, chopped
1 cup fresh parsley
½ cup green onion, or chives
salt, to taste
pepper, to taste
1 teaspoon nutmeg
½ lime, squeezed
10 oz cooked pasta, cooked

Steps:

  • In a large pan, add the butter, thyme and rosemary. Stir.
  • Add the shrimp and cook for 3 minutes. Take them out of the pan and set aside.
  • Sprinkle the flour and mix until it becomes slightly brown.
  • Pour the warm milk slowly while mixing.
  • Add salt, pepper, and ground nutmeg. Stir and add the chopped onion. Cook for 5 minutes.
  • Add the fresh parsley and green onion (or chives). Blend everything with a mixer.
  • Cook until the sauce is bubbling, turn off the heat. Add the shrimp. Stir and then add the lime juice
  • Stir in the pasta. Serve right away.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 72 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 12 grams

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY



One-Pan Shrimp And Green Bean Stir-fry Recipe by Tasty image

Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup broccoli, chopped
1 cup green beans
1 cup carrot, sliced
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seed

Steps:

  • Mix together all sauce ingredients in a small bowl.
  • Heat oil over a nonstick pan and add shrimp stirring until cooked.
  • Pour sauce in pan and stir to coat meat.
  • Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
  • Cook until meat is cooked through and veggies are soft.
  • Serve over rice or alone.
  • Enjoy!

Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams

ALMOND SAUCE



Almond Sauce image

Great on all veggies and noodles and as a dip for meats.

Provided by steward

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 10

1 cup almond butter
1 cup water
1 cup chopped scallions
½ cup soy sauce
6 tablespoons sesame oil
¼ cup white wine vinegar
2 tablespoons peanut oil
4 cloves garlic
4 teaspoons white sugar
1 teaspoon red pepper flakes

Steps:

  • Blend almond butter, water, scallions, soy sauce, sesame oil, vinegar, peanut oil, garlic, sugar, and red pepper flakes in a blender until smooth.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 5.8 g, Fat 16.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 523.3 mg, Sugar 2.1 g

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

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

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

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From feedmephoebe.com


PARISIAN FISH WITH ALMOND SAUCE - STONESOUP
2019-01-21 2 fish fillets. salad leaves or green veg to serve. roast almonds or other nuts. Instructions. For the sauce mix almond butter, water, garlic and lemon juice in a small bowl until it is smooth and creamy. Season with a pinch of salt. Taste and add more salt or lemon if needed. Heat a medium frying pan on a medium high heat.
From thestonesoup.com


ROCK SHRIMP RECIPE IN LEMON GARLIC BUTTER SAUCE - DINNER-MOM
2018-01-22 Instructions. Melt 1 Tablespoon butter in a skillet over medium heat. Add olive oil and garlic to skillet and stir to combine. Add shrimp to skillet and toss to coat with butter mixture then spread into a single layer. Cook shrimp for 3-4 …
From dinner-mom.com


10 BEST ALMOND MILK CREAM SAUCE RECIPES - YUMMLY
2022-06-07 unsweetened almond milk, freshly ground black pepper, sliced shallots and 10 more Vegan Pumpkin Cream Sauce This Gal Cooks cornstarch, red pepper flakes, pumpkin purée, garlic, salt, extra virgin olive oil and 1 more
From yummly.com


3 LEAN AND GREEN SHRIMP RECIPES | JUNE | RECIPE SELF
2022-05-20 Step 2: Get a bowl. Add 1.5 lbs of medium peeled shrimps and toss with 1/2 tsp of cajun seasoning. Place the shrimps on the skillet and cook until pink. It will take around 2-3 minutes. Stir occasionally and don’t overdo. Pour the shrimps onto a dish and set aside. Step 3: Add 1/4 cup of chicken stock into the skillet.
From recipeself.com


CREAMY GARLIC SHRIMP WITH PARMESAN (LOW CARB) - CAFE DELITES
2020-09-21 Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside. Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds).
From cafedelites.com


RICK BAYLESSSHRIMP COCKTAIL - RICK BAYLESS
Bring 1 quart of water to a boil over high heat and heavily salt it—it should taste like sea water. (Some cooks flavor the broth by adding a small sliced onion, a couple of roughly chopped garlic cloves, a couple of bay leaves and some coarsely ground black pepper, and simmering for 10 minutes or so.) Scoop in the shrimp and cover.
From rickbayless.com


SHRIMP CREOLE RECIPE - SIMPLY RECIPES
2022-03-18 Sauté the onions, peppers, and celery: While the rice is cooking, make the shrimp creole. In a large pan set over medium heat, add the butter. Once the butter melts and is foamy, add the onions, bell pepper, and celery to the pan. Add the salt and cayenne pepper. Cook, stirring occasionally, until soft, 6-8 minutes.
From simplyrecipes.com


PORK IN ALMOND SAUCE (CARNE EN SALSA DE ALMENDRAS)
Method. Heat 2 tablespoons of the olive oil in a large cazuela or shallow flameproof casserole. Add the whole garlic and the slice of bread and fry over a medium-high heat for 2 minutes, turning once, until golden brown. Lift out and leave to drain and cool. Cut the pork across into 2.5cm-thick slices and then into 75-100g pieces.
From thehappyfoodie.co.uk


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