Shrimp Longhi Recipes

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SHRIMP DIJONNAISE



Shrimp Dijonnaise image

This is a very easy dish to prepare for two. After the shrimp have marinated, dinner can be on the table in minutes! It's a refreshing departure from meat, and the mixture of flavors is delicious. -Wanda Penton, Franklinton, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup lemon juice
1/4 cup butter, melted
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
3/4 pound uncooked large shrimp, peeled and deveined

Steps:

  • In a large resealable bag, combine the lemon juice, butter, oil, mustard, Worcestershire sauce and garlic. Add shrimp; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. , Drain and discard marinade. Broil shrimp 4 in. from the heat for 4 minutes or until shrimp turn pink.

Nutrition Facts :

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 CREOLE



Shrimp Creole image

I was making a Mary Kay delivery about 35 years ago to a customer and she was cooking this Shrimp Creole for dinner. It smelled so good I had to ask for the recipe. Picked up the ingredients on the way home and fixed it for our dinner that night. It has been on the menu here in the Gardner house ever since.

Provided by Marsha Gardner

Categories     Seafood

Number Of Ingredients 10

1 1/2 lb shrimp, peeled and deveined
1 green bell pepper, diced
1 large onion, diced
2 celery stalks
3-4 clove garlic, minced
4 Tbsp olive oil, extra virgin
1 qt tomatoes, i prefer home canned
kosher salt and freshly ground pepper to taste
8-10 Tbsp frank's hot sauce
1 bay leaf

Steps:

  • 1. Saute bell pepper, onion and celery until tender in olive oil. Add garlic and saute for 2-3 more minutes.
  • 2. Add tomatoes and seasonings and simmer until thick, 2-3 three hours.
  • 3. Add shrimp just before serving. They will turn pink as soon as they are done. Don't allow shrimp to boil or over cook as they will become rubbery and tough.
  • 4. Serve with rice, salad and a good crusty bread to sop up all the wonderful juice.

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Top Asked Questions

What is the best way to cook shrimp in a bag?
In a large resealable bag, combine the lemon juice, butter, oil, mustard, Worcestershire sauce and garlic. Add shrimp; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Broil shrimp 4 in. from the heat for 4 minutes or until shrimp turn pink.
How to cook shrimp in egg roll?
Shred a carrot. Slice the sweet peppers thinly. Shell the shrimp and chop them into bite size pieces. Add the oil to a saute pan and add the shrimp. Cook quickly until the shrimp starts to turn pink. It will look translucent. It will finish cooking in the egg roll.
What happens after the shrimp have been marinated?
After the shrimp have marinated, dinner can be on the table in minutes! It's a refreshing departure from meat, and the mixture of flavors is delicious.

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