Shrimp Riviera Recipes

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SHRIMP RIVIERA



Shrimp Riviera image

Make and share this Shrimp Riviera recipe from Food.com.

Provided by R. Warren Meddoff

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb jumbo shrimp (peeled, deviened, tail on, butterflied, & flattened)
3 tablespoons extra virgin olive oil
3 tablespoons green peppercorns, drained & rinsed
2 large shallots, chopped
1/2 cup chopped scallion
2 large roma tomatoes (peeled, seeded & chopped)
1/2 cup Pernod
1 cup heavy cream
1/2 cup sour cream
1/2 teaspoon herbes de provence
salt
pepper

Steps:

  • Heat olive oil in a skillet over medium high heat.
  • Add the shrimp and saute for one minute.
  • Stir in scallions, shallots, tomatoes& peppercorns and saute for another minute.
  • Add the Pernod and reduce by half over high heat.
  • Remove the shrimp with a slotted spoon.
  • Stir the cream, sour cream and Herbs into the sauce and reduce until lightly thickened over medium-high heat (about ten minutes).
  • Return the shrimp to the pan and season to taste with salt and pepper.
  • Serve immediately with crusty french bread and a glass of good white wine.

Nutrition Facts : Calories 494.5, Fat 40.2, SaturatedFat 19.2, Cholesterol 266.7, Sodium 211.1, Carbohydrate 8, Fiber 0.8, Sugar 1.4, Protein 26

SHRIMP AND PASTA PRIMAVERA



Shrimp and Pasta Primavera image

This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.

Provided by Ma Field

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 tablespoon olive oil
1 tablespoon garlic, minced
4 cups assorted fresh vegetables, chopped coarsely (I used zucchini, broccoli, red onion and yellow peppers)
8 ounces shrimp, frozen cooked peeled and deveined (I used a lot less!)
1/2 lemon, juice of
black pepper, to taste
salt, to taste
4 ounces parmesan cheese (shredded or shaved)
8 ounces cooked pasta (I used vermicelli)

Steps:

  • Cook pasta according to package directions. Drain and keep warm.
  • Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
  • Saute garlic for about 1 minute.
  • Add vegetables and saute until just crisp-tender.
  • Add shrimp and saute until just heated through.
  • Season lightly with salt and pepper.
  • Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
  • Remove from heat.
  • Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

SHRIMP & SAUTéED SPINACH RECIPE - (3.9/5)



Shrimp & Sautéed Spinach Recipe - (3.9/5) image

Provided by á-3209

Number Of Ingredients 5

1 pound cleaned, deveined and shelled large shrimp
2 1/2 tablespoons olive oil
1 1/2 tablespoons Simply Asia Sweet Ginger Garlic Seasoning
1/4 cup dry white wine
3 cups fresh spinach or kale

Steps:

  • In a medium skillet, add 1 tablespoon of olive oil and heat until a slight shimmer occurs on the surface. In a separate bowl combine the shrimp, 1 tablespoon of olive oil and the sweet ginger garlic seasoning, tossing lightly until shrimp are thoroughly coated. Add the shrimp to the hot skillet, quickly sautééing until they are cooked and turn opaque. Pour in wine to quickly bubble and deglaze the skillet, scraping up the delicious brown "bits" on the bottom. Remove shrimp to a small bowl and cover to keep warm. In the same skillet, add in the final 1/2 tablespoon of olive oil and toss in the spinach or kale, quickly stirring until the leaves are just wilted. Throw the shrimp back in for a final "toss", then plate up on a small serving dish.

SHRIMP PASTA PRIMAVERA



Shrimp Pasta Primavera image

They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

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