Shrimp Newburg Rachael Ray Recipes

SHRIMP COCKTAIL WITH RACH'S QUICK REMOULADE

Shrimp Cocktail with Rach's Quick Remoulade image

Rachael Ray's quick shrimp cocktail is portable for tailgating. Kept chilled, both the shrimp and the dipping sauce can be made the night before. Just before serving, stir the remoulade and remember to take along a bowl for guests to discard the tails once they're done.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 8 to 10 starter servings

Number Of Ingredients 11

Ingredients

1 lemon
1 tablespoon coriander seeds, a palmful
1 tablespoon mustard seeds, a palmful
2 dried bay leaves
36 large to jumbo shrimp, raw, peeled and deveined (ask for these at the fish counter)
1 1/2 cups mayonnaise
1/2 cup Creole mustard, eyeball the amount
2 teaspoons cayenne pepper sauce, eyeball it
2 scallions, thinly sliced
1 rib celery, finely chopped
1 lemon, juiced

Steps:

For the shrimp: Place a deep pot half filled with water on the stove over high heat. Squeeze the juice of 1 lemon into the water and drop the halved lemon into the pot. Add the coriander seeds, mustard seeds and bay leaves to the water. When the water boils, add the shrimp. Boil until the shrimp turn pink and the tails curl towards the heads, 4 to 5 minutes. Drain and cold shock under running water.
For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.
Arrange the shrimp around the sauce on a serving plate and serve.

GRILLED SHRIMP

Grilled Shrimp image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halved

Steps:

Preheat griddle or grill pan over high heat.
Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

SHRIMP NEWBURG (RACHAEL RAY)

Shrimp Newburg (Rachael Ray) image

Make and share this Shrimp Newburg (Rachael Ray) recipe from Food.com.

Provided by Lakerdog2

Categories Healthy

Time 35m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups brown rice
1 tablespoon unsalted butter
1 teaspoon unsalted butter
1 1/2 lbs large shrimp, cleaned and cut into thirds, shells reserved
1 1/2 cups 2% low-fat milk
2 teaspoons cornstarch
1 onion, finely chopped
2 tablespoons flour
1/4 cup sherry wine
salt and pepper
1/2 cup finely chopped chives

Steps:

Cook rice as directed, cover to keep warm.
In a large saucepan, melt 2 tsps butter over medium heat. Add the shrimp shells and cook, stirring until crisp, about 5 minutes. In a small bowl, whisk the milk with the cornstarch, then whisk into the shrimp shells. Bring to a simmer, whisking, then cook for 1 minute. Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid, discard the shells. Wash and dry the saucepan.
In the saucepan, melt the remaining 2 tsps butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the flour for 2 minutes. Slowly whisk in the milk mixture and bring to a boil. Lower the heat and simmer for 1 minute.
Stir in the shrimp and sherry and cook, stirring until the shrimp is firm, about 2 minutes. Season with salt and pepper, stir in chives.

Nutrition Facts : Calories 612, Fat 10.7, SaturatedFat 4.6, Cholesterol 276.7, Sodium 300.2, Carbohydrate 68.7, Fiber 3.1, Sugar 7.1, Protein 44.1

SPITFIRE SHRIMP

Spitfire Shrimp image

Provided by Rachael Ray : Food Network

Time 15m

Yield 6 to 8 servings for snacking

Number Of Ingredients 11

Ingredients

1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish

Steps:

Preheat large nonstick skillet over medium-high heat.
Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

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