Shrimp Segnette Recipes
SHRIMP SKEWERS
Provided by Ina Garten
Yield 8 to 10 for cocktails
Number Of Ingredients 9
Steps:
- Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
EASY SHRIMP STIR FRY
I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
SHRIMP SEGNETTE
Shrimp Segnette
Provided by Waldorf Astoria
Yield 4 servings
Number Of Ingredients 52
Steps:
- Sweat the shallot and garlic in 1 tablespoon of olive oil. Add the chopped cauliflower and vadauvan. Continue to cook until the vadauvan becomes very aromatic, glace with white wine, and reduce until gone. Add just enough water to cover and cook until all the water has evaporated and the cauliflower is soft. Whip the mascarpone and hold in the fridge. Blend the cauliflower mixture until completely smooth. Season the mixture with salt and Meyer lemon zest, add the honey and cool. Once cooled, fold the cauliflower mixture into the whipped mascarpone.
- Heat 2 tbs oil in a large pot. Add the shrimp shells and cook until red and fragrant. Add the vegetables and sweat until soft. Add tomato paste and mix to coat evenly. Deglaze with 1 cup white wine and reduce by half. Add water to cover and let simmer for approximately 35-45 min. Cool down immediately.
- Whip egg whites to soft peaks and fold in vegetables and shrimp meat. Add this mixture to the (room temperature) shrimp stock on the stove. Turn heat to medium high and whisk well for 30 seconds. Let stock heat up very slow, being careful not to let it boil. Gently scrape the bottom of the pot with a rubber spatula to make sure nothing scorches. Once the raft forms on top of the stock, lower the heat to a low simmer and let clarify for 35-40 min. Make a hole in the raft just large enough to fit a ladle. Strain off the consommé through a chinois lined with cheese cloth.
- Place Vadouvan Curry Spice ingredients into spice grinder and pass to a chinois. Clean and devein shrimp. Season the shrimp with Cajun Spice.
- Cook pasta in boiling salt water until al dente and place into part of the hot shrimp consommé. Sear shrimp in hot olive oil until golden brown, then turn over and pull from heat so they do not overcook. Heat beech mushrooms also in part of the hot shrimp consume. Place cappelletti pasta and seared shrimp onto your plate, garnish with the beech mushrooms, shaved watermelon radish, micro flowers/greens and fennel fronds. Then pour your hot shrimp consume into your plate and finish with the shrimp oil.
30 BEST WAYS TO MAKE SHRIMP FOR DINNER
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- Select your favorite recipe.
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Nutrition Facts :
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