SHRIMP AND ROMAINE STIR-FRY
Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.
Provided by Lillian Chou
Categories Garlic Leafy Green Stir-Fry Quick & Easy Shrimp Gourmet Dinner Seafood Shellfish
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make sauce:
- Stir together all sauce ingredients in a small bowl.
- Make stir-fry:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.
SHRIMP ROMAINE SALAD
A refreshing dinner awaits when this shrimp-topped entree salad is on the menu. Brown rice increases the nutrition, and citrus flavors make it a delight any time of year. -Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper. Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing.
Nutrition Facts : Calories 301 calories, Fat 6g fat (1g saturated fat), Cholesterol 166mg cholesterol, Sodium 498mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP FRITTERS
Make and share this Shrimp Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 8 appetizer
Number Of Ingredients 11
Steps:
- Coarsely chop shrimp, set aside.
- Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
- Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours.
- Pour oil to a depth of 5 inches into a Dutch oven.
- When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
- Drain fritters on paper towels.
GRILLED ROMAINE WITH SHRIMP AND GREEN GODDESS DRESSING
Provided by Stuart O'Keeffe
Time 20m
Yield 2 servings
Number Of Ingredients 18
Steps:
- For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up.
- For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
- For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
- For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.
CRUNCHY SHRIMP FRITTERS
To make these super-tasty and summer-y fritters, juicy shrimp are poached in lemon water and then coated in a batter made with rice flour before being deep fried to golden brown perfection. The rice flour ensures an ultra-crisp coating with a side benefit of making this dish naturally gluten-free!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
- Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
- Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.
SHRIMP FRITTERS WRAPPED IN LETTUCE AND HERBS
Provided by Amanda Hesser
Categories dinner
Time 10m
Yield Makes about 12 fritters
Number Of Ingredients 14
Steps:
- In a bowl, combine the shrimp, scallion, ginger, chili, fish sauce, sesame oil, salt, sugar and rice flour.
- In a heavy saucepan, heat 2 inches of oil over medium-high heat. When the oil is hot, drop the shrimp in flattened golf-ball-size patties into the oil. Fry until golden on all sides, turning once, 1 to 2 minutes. Drain on paper towels. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up and eat immediately.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP FRITTERS WITH ROMAINE
Make and share this Shrimp Fritters With Romaine recipe from Food.com.
Provided by TasteTester
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop shrimp. In bowl beat egg. Add shrimp, 2/3 of the onions, the flour, and 2 teaspoons of the seasoning.
- In large skillet heat 1/4 cup cooking oil over medium-high heat. In 1/3-cup portions, carefully drop about half of the shrimp mixture in hot oil; slightly flatten with spatula.
- Cook for 3 minutes on each side or until golden and heated through. Transfer to paper towels; cover and keep warm. Cook remaining shrimp mixture.
- Shred 2 teaspoons of peel from the lime. Cut lime in half. Juice half of the peel into a bowl. Stir in peel, mayonnaise, remaining seasoning, and honey.
- Cut remaining lime half in wedges. Serve fritters with romaine, mayonnaise, and lime wedges.
Nutrition Facts : Calories 290.1, Fat 9.6, SaturatedFat 1.8, Cholesterol 279, Sodium 427.3, Carbohydrate 23.6, Fiber 4.6, Sugar 8.3, Protein 28.7
BREAD AND SHRIMP SKEWERS WITH ROMAINE SALAD
This twist on a Caesar salad will satisfy kids as well as grown-ups. Lemony shrimp and a bright dressing make the dish a standout.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a medium bowl, combine shrimp, half the garlic, lemon zest, and 1 tablespoon oil. Season with salt and pepper and toss to coat. In another medium bowl, toss bread with 1 tablespoon oil and season with salt and pepper. Thread shrimp and bread onto eight 8-inch wooden or metal skewers. Transfer skewers to a rimmed baking sheet and bake until shrimp is opaque throughout and croutons are golden, 7 minutes.
- Meanwhile, in a large bowl, combine remaining garlic, lemon juice, 2 tablespoons oil, egg yolk, and mustard; season with salt and pepper. Whisk until well combined; stir in Parmesan. Add romaine and toss to coat. Sprinkle salad with more Parmesan and serve alongside skewers.
Nutrition Facts : Calories 366 g, Fat 19 g, Fiber 3 g, Protein 25 g
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SHRIMP FRITTERS WITH ROMAINE | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (18)Calories 455 per servingTotal Time 30 mins
- Coarsely chop shrimp. In bowl beat egg. Add shrimp, two-thirds of the onions, the flour, and 2 teaspoons seasoning.
- In large skillet heat 1/4 cup cooking oil over medium-high heat. In 1/3-cup portions, carefully drop about half the shrimp mixture in hot oil; slightly flatten with spatula. Cook for 3 minutes on each side or until golden and heated through. Transfer to paper towels; cover and keep warm. Cook remaining shrimp mixture.
- Shred 2 teaspoons peel from lime. Cut lime in half. Juice half into bowl. Stir in peel, mayonnaise, remaining seasoning, and honey. Cut remaining lime half in wedges. Serve fritters with romaine, mayonnaise mixture, lime wedges and remaining green onion. Makes 4 servings.
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