Shrimp Hearts Of Palm Skillet Recipes

SHRIMP & HEARTS OF PALM SKILLET

Shrimp & Hearts of Palm Skillet image

Shrimp is always your best bet when you want a quick but elegant dish. So it is with this 25-minute skillet recipe served with hearts of palm and ham.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

Ingredients

1/2 cup KRAFT Zesty Italian Dressing
3/4 cup finely chopped carrots
1 small red pepper, chopped
4 slices OSCAR MAYER Smoked Ham
1 lb. large shrimp (26 to 30 count), cleaned
1 can (14 oz.) hearts of palm, halved crosswise, quartered lengthwise
4 green onions, sliced
2 cups hot cooked rice

Steps:

Heat dressing in large skillet on medium-high heat. Add carrots, peppers and ham; cover. Cook 10 min. or until vegetables are tender, stirring occasionally.
Add shrimp, hearts of palm and onions; cover. Cook 5 min. or until shrimp turn pink and hearts of palm are heated through.
Serve over the rice.

Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

SHRIMP AND HEARTS OF PALM RéMOULADE

Shrimp and Hearts of Palm Rémoulade image

Provided by Bon Appétit Test Kitchen

Categories Food Processor Appetizer New Year's Eve Mayonnaise Shrimp Boil Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

Ingredients

Rémoulade:
1/2 cup loosely packed flat-leaf parsley leaves
1 celery stalk, coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, peeled
1 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
Shrimp:
1 onion, quartered
4 sprigs thyme
2 bay leaves
1 tablespoon kosher salt plus more
1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns plus freshly ground black pepper
2 celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal
2 pounds uncooked unpeeled large shrimp
1 14-ounce can hearts of palm, drained, sliced on the diagonal
Butter lettuce leaves
Lemon wedges

Steps:

For rémoulade:
Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
For shrimp:
Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

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2011-12-12 Step 2. Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. …
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Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
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