SHRIMP IN CREAM SAUCE
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
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.
SHRIMP AND RICE WITH SWEET RED SAUCE
This is a sweet thick shrimpy red sauce that our family really enjoys served over hot rice. The use of frozen salad shrimp makes this super fast too. Try it, if you like sweet tomato glazes/sauces, I think you'll love it. You'll also learn my trick for making a fast "roux" in the process. Remember, this is a sweet sauce, so if you don't like that kind of thing, you might want to skip this recipe.
Provided by Caryn Dalton
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make a roux like this: Take the 1/2 cup flour and put it in a microwave safe glass measuring cup or other dish with 1/4 butter and microwave on high at one minute intervals, stirring well with a fork after each minute. NOTE: YOUR DISH WILL BE HOT USE CAUTION. Repeat this process until a light caramel color is achieved. Don't be tempted to skip the stirring process or nuke for longer than 1 minute intervals because microwaves vary greatly in cooking strength and you could end up with a burned mess fast.
- Meanwhile, in a med-large stockpot sauté green onion and green pepper in remaining 2 TB of butter on med-high heat until onions are lightly caramelized or brown on edges.
- Turn down heat to low and add roux (flour and butter mix) to onions and green peppers.
- Slowly add diced tomatoes then tomato sauce, stirring constantly and scraping bottom of pot to ensure flour is incorporated well and not stuck to bottom of the pot. Add garlic, Tabasco, Worcestershire, milk and sugar.
- Simmer on LOW 10-20 minutes stirring often (want to get everything nice and hot). Add frozen shrimp and simmer 10 minutes longer.
- Serve over hot, cooked rice and enjoy.
Nutrition Facts : Calories 310.5, Fat 14.2, SaturatedFat 8.5, Cholesterol 183.4, Sodium 657.4, Carbohydrate 27.2, Fiber 2.1, Sugar 13.3, Protein 19.6
SHRIMP FRIED RICE I
This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.
Provided by sal
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.
- In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled.
- In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 43.2 g, Cholesterol 104.8 mg, Fat 5.1 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 150.3 mg, Sugar 2.6 g
SHRIMP IN GARLIC CREAM SAUCE OVER RICE
Steps:
- Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
- Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
- Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.
Nutrition Facts : Calories 837.1 calories, Carbohydrate 50.6 g, Cholesterol 488.3 mg, Fat 50.6 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 29.3 g, Sodium 1078.6 mg, Sugar 2.3 g
PINEAPPLE SHRIMP FRIED RICE
My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. -Bonnie Brien, Pacific Grove, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.
Nutrition Facts : Calories 491 calories, Fat 18g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 513mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 5g fiber), Protein 28g protein.
ONE-POT SPICED SHRIMP AND RICE
This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.
Provided by Kendra Vaculin
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
- Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
- Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
- Divide shrimp and rice among bowls and top with parsley.
SHRIMP IN SPICY RED SAUCE
This is a Mexican recipe I found on one of my many travels around the country. I love the smokey taste of chipotles and try to use them in many dishes, or alone. Have fun with this one and make it your own.
Provided by E. Elaine Gypsy Dan
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the mashed garlic with the melted butter and saute the shrimp until pink.
- Puree peeled tomatoes and chipotles in a food processor or blender etc.
- Pour over the shrimp and simmer until it is thickened.
- Serve hot.
- White rice goes well with this dish and a nice Mexican beer, or if you are lucky enough to find it try pulque, an alcaholic beverage made from the maguey cactus.
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