Shrimp In Spicy Red Sauce Recipes

SHRIMP IN SPICY RED SAUCE

Steps:

• Mix the mashed garlic with the melted butter and saute the shrimp until pink.
• Puree peeled tomatoes and chipotles in a food processor or blender etc.
• Pour over the shrimp and simmer until it is thickened.
• Serve hot.
• White rice goes well with this dish and a nice Mexican beer, or if you are lucky enough to find it try pulque, an alcaholic beverage made from the maguey cactus.

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

RED SHRIMP SAUCE WITH IMPORTED ITALIAN PASTA

Steps:

• Peel and devein shrimp. Save shells.
• Core, peel and coarsely chop garlic cloves.
• In a pot large enough to hold all ingredients, saute garlic over low heat until translucent; remove. Increase heat to medium and add shells. Stir until pink. Discard shells with a slotted spoon retaining as much juice as possible.
• Quick cook shrimp in the same pot until partly cooked through. Remove and reserve shrimp in a bowl. Refrigerate until final reheat and cooking at the end. Protect all secreted juices.
• Place tomatoes, red pepper flakes, remaining olive oil, several stalks of basil, salt and pepper in the pot. Simmer for about 2 hours, adding water or optional clam broth as needed.
• When close to serving, place pasta in a pot of salted and rapidly boiling water. Cook pasta according to package until al dente.
• Just before pasta is ready, remove basil and reheat the shrimp in the sauce.
• Strain pasta and place some of the shrimp sauce in the empty pasta pot. Add cooked pasta and mix, adding more sauce if needed to make sure pasta is coated with sauce. Place in a large serving bowl and top with a generous amount of additional sauce. Serve with additional sauce on the side.

SPICED SHRIMP AND RED ONION SAUTé

Steps:

• Toast first 3 ingredients in small skillet over medium-high heat until fragrant, shaking skillet, about 1 minute. Coarsely grind spices in mortar and pestle or spice grinder. Transfer to large bowl; mix in oil, ginger, chile sauce, cinnamon, and honey. Sprinkle with salt and pepper. Add shrimp and onion; toss to coat.
• Heat large nonstick skillet over medium-high heat. Add onion; cook until blackened in spots, turning occasionally, about 5 minutes. Move onions to side of pan. Add shrimp and marinade; sauté until shrimp are just cooked through, about 3 minutes. Transfer shrimp and onions to plates. Top with cilantro, if desired.

SPICY SHRIMP IN CREAM SAUCE

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.

RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
• Add in the soy sauce and sauté about 1 more minute.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and top with green onion.
• Enjoy!

SHRIMP WITH RED SAUCE

Steps:

• Mix first six ingredients together and marinate shrimp in mixture for 3 hours, refrigerated.
• Mix all the sauce ingredients except the sesame oil and set aside.
• Heat 3 cups vegetable oil in wok to 350 degrees. Add marinated shrimp and cook 1 minute, until shrimp change color. Drain shrimp and set aside. Drain wok and reserve 2 tablespoons of the oil.
• Heat wok over high heat and add reserved oil. When a wisp of white smoke appears add carrots, giner, garlic, onions and scallion and stir-fry thoroughly. Add sauce to mixture, stirring until it boils and thickens. Add shrimp and stir a few seconds to heat. Turn off heat, stir in sesame oil and serve immediately in a preheated serving dish.

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE

Steps:

• In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
• Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.