BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
- For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
- In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.
SHRIMP BRUSCHETTA WITH CUCUMBER-CHILE MIGNONETTE
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and chile pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
- For the shrimp salad: When ready to serve, combine the shrimp with the mignonette. Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture.
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
SHRIMP LIMONCELLO
Barton Brands. They say that this recipe was created by chef Robert Carmosino of Sole Restaurant in Oceanside, N.Y.
Provided by dicentra
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and de-vein shrimp. Dredge shrimp lightly in flour.
- Place shrimp in medium to hot saucepan with olive oil; sauté lightly, about 2 minutes on each side.
- Remove shrimp from pan, also empty oil, but do not wipe out pan.
- Add garlic and shallots to pan; sauté on medium heat until light golden.
- Pour in Caravella Limoncello and consumme and stir. Stir in tomato paste. Raise heat and bring ingredients to a boil.
- Add shrimp and butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, but do not overcook shrimp; may need to remove shrimp before sauce is finished cooking.
- Add salt and pepper to taste. Serve immediately with fettuccine or risotto and sautéed spinach.
Nutrition Facts : Calories 353.5, Fat 32.3, SaturatedFat 13.1, Cholesterol 120.2, Sodium 523.2, Carbohydrate 3.6, Fiber 0.2, Sugar 0.6, Protein 13
SHRIMP LIMONCELLO
I love cooking with spirits and seafood and this recipe combines the both. I use fresh herbs so if using dried herbs I would cut the amounts in half to your taste.
Provided by FruityBev
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a saute pan, mix the oil, garlic, zest and herbs.
- Heat the pan to medium-high. Cook until the mixture becomes aromatic, (less than a minute).
- Add the shrimp. Cook until the shrimp become pink, 3-4 minutes, tossing to blend the shrimp and herb mixture.
- Remove shrimp and set aside.
- Wipe out the pan with a paper towel and return to the stovetop.
- Add Limoncello to the pan and cook over medium-high heat until it is reduced in half.
- Remove from heat and whisk in the butter and cream.
- Pour over the shrimp.
Nutrition Facts : Calories 141.8, Fat 7.8, SaturatedFat 2.7, Cholesterol 153.1, Sodium 660.3, Carbohydrate 1.5, Fiber 0.1, Protein 15.6
SHRIMP BRUSCHETTA WITH LIMONCELLO
Categories Shellfish Appetizer Sauté Quick & Easy
Number Of Ingredients 10
Steps:
- In a 12 to 14 inch sauté pan, heat the olive oil over medium heat until just smoking. Add the garlic and cook until it turns light brown. Add the shrimp and cook without turning for 2-3 minutes until bright red. Turn the shrimp over and cook for an additional 1 minute. Add the lemon juice and limoncello, and cook until reduced by 1/3, about 3 minutes. Season with salt and pepper. Remove from heat and set aside. Grill or toast the bread and place on a platter. Spoon 1 Shrimp with sauce onto each toast, sprinkle with lemon zest and parsley and serve immediately.
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- Brush baguette slices with 2 tablespoons olive oil. Grill or toast bread slices until golden; arrange on a platter. Set aside.
- Sauté garlic and shallots in remaining 6 tablespoons hot olive oil in a large skillet over medium-high heat 1 minute or until light golden brown. Add shrimp, and sauté 2 to 3 minutes or until shrimp turn bright pink. Turn shrimp, and cook 1 additional minute. Remove shrimp with a slotted spoon.
- Add lemon juice and limoncello to skillet; cook over high heat until mixture is reduced by two-thirds, about 2 minutes. Return shrimp to mixture, stirring until shrimp are coated. Remove from heat; add salt and pepper to taste.
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