Shrimp Gabriella Recipes

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SHRIMP GABRIELLA



Shrimp Gabriella image

Delightfully flavorful barbecued shrimp. Use your favorite barbecue sauce to baste shrimp with.

Provided by Gabriella Campbell

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 45m

Yield 6

Number Of Ingredients 5

12 large shrimp
6 ounces provolone cheese, cut into 12 strips
¼ cup green chile peppers, diced
6 slices bacon, cut in half
¼ cup barbecue sauce

Steps:

  • Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  • Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  • Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 5.3 g, Cholesterol 59.9 mg, Fat 20.4 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 9.1 g, Sodium 619.3 mg, Sugar 3.2 g

BAJA GARLIC SHRIMP



Baja Garlic Shrimp image

Provided by Marcela Valladolid

Time 18m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1 pound medium shrimp, peeled and deveined, tail on
Salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons white wine
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley leaves
Serving suggestion: cooked white rice

Steps:

  • Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

SHRIMP GABRIELLA



Shrimp Gabriella image

Delightfully flavorful barbecued shrimp. Use your favorite barbecue sauce to baste shrimp with.

Provided by Gabriella Campbell

Categories     Shrimp Appetizers

Time 45m

Yield 6

Number Of Ingredients 5

12 large shrimp
6 ounces provolone cheese, cut into 12 strips
¼ cup green chile peppers, diced
6 slices bacon, cut in half
¼ cup barbecue sauce

Steps:

  • Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  • Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  • Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 5.3 g, Cholesterol 59.9 mg, Fat 20.4 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 9.1 g, Sodium 619.3 mg, Sugar 3.2 g

COLD SHRIMP SALAD



Cold Shrimp Salad image

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

2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
½ cup olive oil
chili pepper flakes

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 LONGHI



Shrimp Longhi image

I had this dish for dinner at Longhi's Restaurant in Maui when my husband and I went to Hawaii on vacation recently. My husband had the same dish for dinner a couple of days later, but his was made with scallops instead of shrimp. We both fell in love with it. What's not to love about seafood cooked in a scampi-style sauce then served over garlic toast? The original recipe was developed by Chef and Owner Bob Longhi. I've changed a couple of things to reflect our preferences. And as an aside, be sure not to toast the bread too long, or it becomes too hard and crunchy to eat!

Provided by Kendra

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon butter, melted
1 garlic clove, crushed
2 slices crusty Italian bread, about 1 inch thick
3 tablespoons butter, melted
1 tablespoon olive oil
1 lb shrimp, peeled and deveined (about 12 large shrimp)
1/4 cup flour
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 cup white wine (I used Pinot Grigio)
2 tablespoons lemon juice
4 -6 tablespoons butter, cut into 1T pieces
1/4 cup fresh basil, minced
1 tomatoes, seeded and diced

Steps:

  • For garlic toast, preheat broiler.
  • Saute garlic in butter for 2-3 minutes.
  • Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
  • Put each slice of bread onto a serving plate and set aside.
  • In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
  • Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
  • Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
  • Remove shrimp from pan and pour out any excess butter.
  • Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
  • Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.
  • Add basil and tomato to the pan and stir.
  • Return shrimp to the pan and toss.
  • Put shrimp on garlic toast and pour sauce over the shrimp.

Nutrition Facts : Calories 918.8, Fat 56.3, SaturatedFat 31, Cholesterol 563.8, Sodium 961.5, Carbohydrate 29.6, Fiber 2, Sugar 3.4, Protein 52.1

SHRIMP AND GARLIC BRUCHETTA



Shrimp and Garlic Bruchetta image

My daughter took this dish to a potluck dinner party at a professor's house. The students and professors voted and said hers was the best savory dish of the evening. Talk about a top grade! -Pamela Schofield, Melrose, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

4 plum tomatoes, seeded and chopped
6 tablespoons olive oil, divided
6 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds uncooked small shrimp, peeled and deveined
1 cup (4 ounces) crumbled feta cheese
1 tablespoon lemon juice
2 teaspoons minced fresh basil
2 teaspoons minced fresh parsley
36 slices French bread baguette (1/4 inch thick)
1 garlic clove, halved
Optional: Lemon wedges and additional fresh basil

Steps:

  • Preheat oven to 425°. In a 13x9-in. baking dish, combine tomatoes, 4 tablespoons oil, minced garlic, salt and pepper. Bake, uncovered, 15 minutes. Stir in shrimp, cheese, lemon juice, basil and parsley. Bake, uncovered, 10-12 minutes longer or until shrimp turn pink., Meanwhile, brush baguette slices with remaining oil. Place bread on ungreased baking sheets. Bake 1-2 minutes on each side or until lightly browned. Rub toast with cut surface of garlic; discard garlic. Using a slotted spoon, top with shrimp mixture. If desired, serve with lemon wedges and top with additional fresh basil.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

SPICY SHRIMP MASALA



Spicy Shrimp Masala image

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.

Provided by Zainab Shah

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons coarsely ground black pepper
1/4 cup ghee or neutral oil
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1 medium red onion, finely chopped
1 teaspoon Kashmiri red chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 to 3 Thai green chiles, finely chopped
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup coconut milk, stirred (optional)
1 to 2 tablespoons lemon juice (from about 1/2 lemon)
1/4 teaspoon garam masala
1 to 2 tablespoons fresh cilantro, chopped
Roti or pita, for serving

Steps:

  • Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
  • Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
  • Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
  • Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
  • Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

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