Shrimp Fritters With Romaine Recipes

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SHRIMP AND ROMAINE STIR-FRY



Shrimp and Romaine Stir-Fry image

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

For sauce:
1/3 cup reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon dried hot red-pepper flakes for stir-fry
3 tablespoons vegetable oil
5 garlic cloves, forced through a garlic press
1 tablespoon finely chopped peeled fresh ginger
1 1/4 pounds peeled and deveined large shrimp (about 21 to 25 per pound), patted dry
2 romaine hearts, cut crosswise into thirds
Accompaniment: white rice

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



Shrimp Romaine Salad image

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

2 cups cooked brown rice
2 cups torn romaine
1-1/2 cups orange segments
1 cup halved cherry tomatoes
1/2 cup sliced red onion
3 tablespoons orange juice concentrate
2 tablespoons cider vinegar
1 tablespoon olive oil
3/4 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound cooked medium shrimp, peeled and deveined

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



Shrimp Fritters image

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

1 lb shrimp, cooked, peeled, and deveined
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
2 large eggs
1/4 cup beer
1 medium onion, chopped
1 jalapeno pepper, seeded and minced
4 garlic, cloved minced
1/2 teaspoon dried thyme

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



Grilled Romaine with Shrimp and Green Goddess Dressing image

Provided by Stuart O'Keeffe

Time 20m

Yield 2 servings

Number Of Ingredients 18

1/2 cup flat-leaf parsley leaves
1/2 cup spinach leaves
2 tablespoons snipped chives
1 tablespoon tarragon leaves
2 cloves garlic
1/4 cup mayonnaise
1/4 cup canola oil
2 tablespoons fresh lime juice
1 1/2 teaspoons red wine vinegar
1 tablespoon olive oil
1 lemon, juiced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 romaine lettuce hearts, sliced in half lengthwise, stem attached
1 pound shrimp, peeled and deveined (16 to 21 shrimp)
Canola oil, for coating
1/4 cup store-bought croutons
1/4 cup shaved Parmesan

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



Crunchy Shrimp Fritters image

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

1 lemon, plus zest and wedges for serving
Kosher salt
12 ounces large unpeeled shrimp (about 10)
Vegetable oil, for frying
3/4 cup white rice flour (such as Bob's Red Mill), plus more as needed
1 teaspoon baking powder
1 teaspoon sugar
3/4 cup seltzer or club soda, plus more as needed
1 large egg, whisked
Tartar sauce

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



Shrimp Fritters Wrapped in Lettuce and Herbs image

Provided by Amanda Hesser

Categories     dinner

Time 10m

Yield Makes about 12 fritters

Number Of Ingredients 14

10 ounces small shrimp, peeled and chopped
1/4 cup thinly sliced scallion
2 teaspoons minced ginger
1 dried red chili, ground with a mortar and pestle
1 tablespoon fish sauce
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt
1/2 teaspoon sugar
2 teaspoons rice flour
Canola oil, for frying
12 cilantro sprigs
24 mint leaves
12 bibb lettuce leaves
2 limes, quartered

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



Shrimp Fritters With Romaine image

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

1 lb peeled and deveined cooked shrimp, tails removed
1 egg
6 green onions, thinly sliced
1 lime
1/3 cup mayonnaise or 1/3 cup salad dressing
1 tablespoon honey
1 head romaine lettuce, sliced crosswise
1/4 cup all-purpose flour
3 teaspoons seafood seasoning (such as Old Bay)

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



Bread and Shrimp Skewers with Romaine Salad image

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

3/4 pound large peeled and deveined frozen shrimp (about 24), thawed
2 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
5 ounces crusty bread, cut into 1-inch pieces (3 cups)
1 hard-cooked egg yolk, mashed
1 teaspoon Dijon mustard
1/4 cup grated Parmesan, plus more for serving
2 large hearts romaine lettuce, leaves separated

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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