Shrimp And Onions Recipes

SHRIMP, BELL PEPPER AND ONIONS SKILLET

Steps:

• In a large cast iron skillet, heat the olive oil, and sauté the onions, bell peppers, and garlic for about 5-7 minutes.
• Add the diced tomatoes and all the spices. Toss well to combine.
• Season the shrimp with salt and pepper, add to the skillet, and cook for 5-6 minutes or until they become pink. Be careful not to overcook them. Otherwise, they will have a rubbery texture.
• Turn off the heat, and sprinkle with crumbled feta cheese.
• Serve with a side dish, such as a green salad, rice, quinoa, or cauliflower rice.

GARLIC SHRIMP WITH ONIONS AND PEPPERS

Steps:

• In large non-stick pan, heat up oil and lightly saute onion, bell pepper and garlic. Season the shrimp with salt and pepper, add to pan and cook for 5-6minutes until almost done. Toss in the red pepper flakes, add lime juice and allow to heat through (2-3 mins). Sprinkle minced cilantro on top to serve. Serve with green salad and crusty bread or Mexican rice.

SHRIMP AND ONIONS

Steps:

• Shell, clean and devein shrimp. Remove tails. Sprinkle with seasonings.
• Melt butter in large skillet. Add shrimp, bell pepper and onion and garlic if using. Cook over medium heat for 3-5 minutes.
• Move skillet from side to side to keep onions moving and to discourage sticking. Watch closely. Do not over cook nor scorch onions.
• Serve over white rice or grits.

SUNNY'S QUICK ONION AND GARLIC SHRIMP WITH PASTA

Steps:

• Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
• Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
• Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.

ALL YOU CAN EAT SHRIMP WITH GREEN ONION, GARLIC AND BBQ SPICES

Steps:

• Whisk together the paprika, ancho powder, brown sugar, cumin, salt and pepper in a small bowl.
• Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
• Heat your grill to high. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or saute pan; add half of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turn out onto brown paper bags. Wipe out of the pan with paper towels, and repeat with the remaining ingredients.

SHRIMP AND SCALLION STIR-FRY

Steps:

• Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

SPICED SHRIMP AND RED ONION SAUTé

Steps:

• Toast first 3 ingredients in small skillet over medium-high heat until fragrant, shaking skillet, about 1 minute. Coarsely grind spices in mortar and pestle or spice grinder. Transfer to large bowl; mix in oil, ginger, chile sauce, cinnamon, and honey. Sprinkle with salt and pepper. Add shrimp and onion; toss to coat.
• Heat large nonstick skillet over medium-high heat. Add onion; cook until blackened in spots, turning occasionally, about 5 minutes. Move onions to side of pan. Add shrimp and marinade; sauté until shrimp are just cooked through, about 3 minutes. Transfer shrimp and onions to plates. Top with cilantro, if desired.

SIMPLE MARINATED SHRIMP

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.

SHRIMP & PEPPERS STIR FRY

Steps:

• Combine the first 7 Sauce ingredients, set aside.
• Heat the wok.
• Add Oil, swirl to coat.
• Add the shrimp and stir fry 1 1/2 minutes.
• Add Green Onions and Garlic, cook 30 seconds more.
• Empty the wok, scrape the good stuff and save.
• Reheat the wok, Add Oil, Swirl to coat.
• Add the Bell Peppers, stir fry 2 minutes.
• Add the mushrooms, stir fry 1 more minute.
• Push the peppers to the sides of the wok.
• Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
• Return the shrimp, stir with vegetables and sauce 'til heated through.
• Serve.

EASY SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.