Shrimp Bruno Recipes

SHRIMP BRUNO RECIPE

Steps:

• Recipe Flour shrimp, shaking off excess and dip in egg wash. Heat pan until hot. Add the blended oil to hot pan. Place shrimp in the hot oil. Add salt and saute until golden brown. Add crushed garlic and continue to saute. Drain off excess oil and garlic. Recipe Note: For egg wash, separate egg yolks from egg white. Discard egg yolks. Lightly whisk egg whites to create egg wash.
• Flour shrimp, shaking off excess and dip in egg wash. Heat pan until hot. Add the blended oil to hot pan. Place shrimp in the hot oil. Add salt and saute until golden brown. Add crushed garlic and continue to saute. Drain off excess oil and garlic.
• For egg wash, separate egg yolks from egg white. Discard egg yolks. Lightly whisk egg whites to create egg wash.
• Sauce Add lemon juice and white wine. Let reduce. Add mustard, chicken stock, and butter, then stir. Line-up shrimp on plate. Strain sauce and pour on top of shrimp. Sauce Note: Use same pan. Squeeze juice from 1/2 lemon and take out any seeds.
• Add lemon juice and white wine. Let reduce. Add mustard, chicken stock, and butter, then stir. Line-up shrimp on plate. Strain sauce and pour on top of shrimp.
• Use same pan. Squeeze juice from 1/2 lemon and take out any seeds.

SHEET PAN SHRIMP BOIL RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
• In a small bowl, combine butter, garlic, and Old Bay Seasoning.
• Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
• Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
• Serve immediately with lemon wedges, and sprinkle with parsley.
• Enjoy!

QUICK SHRIMP GUMBO

Steps:

• In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.

SHRIMP ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

SHRIMP GUMBO

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
• Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

SHRIMP BRUNO

Steps:

• Place the flour and the beaten eggs in two separate shallow bowls near the stove.
• In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment.
• Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.
• Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding).
• Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt.
• Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high.
• Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes.
• Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.
• Discard the garlic and spoon a little over sauce over each serving.
• Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.

SHRIMP WITH MANGO SALSA

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.