ROASTED SHRIMP COCKTAIL WITH GREEN GODDESS DRESSING
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.
SHRIMP WITH GREEN GARLIC SAUCE
A beautiful and luscious dish. Bright pink shrimp with a pale green sauce. Make sure you have plenty of bread to soak up any remaining sauce. Nothing this good should be so easy!
Provided by Lorac
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, blend all ingredients except shrimp, cheese and bread.
- Melt butter mixture in a skillet, add shrimp and saute until shrimp are pink outside and opaque in the center.
- Top with cheese and serve atop French bread slices.
MARK BITTMAN'S SHRIMP IN GREEN SAUCE
Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
- Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1298 milligrams, Sugar 1 gram, TransFat 0 grams
PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE
Provided by Rozanne Gold
Categories Food Processor Shellfish Poach Cocktail Party Buffet Mayonnaise Shrimp Summer Tarragon Chive Parsley Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- For sauce:
- Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
- For shrimp:
- Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.
SHRIMP WITH ORANGE TOMATO COCKTAIL SAUCE AND GREEN GODDESS DIPPING SAUCE
Categories Shellfish Appetizer Sauté Fourth of July Quick & Easy Shrimp Summer Party Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 20
Steps:
- Prepare shrimp:
- Bring a 6- to 8-quart pot two-thirds full of salted water to a boil, then simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes. Drain and cool. Peel shrimp, leaving tail and first segment of shell intact.
- Make cocktail sauce:
- Stir together all cocktail sauce ingredients until well combined.
- Make Green Goddess sauce:
- Purée all sauce ingredients in a food processor until smooth and light green.
- Serve shrimp with sauces for dipping.
LIGHTENED GREEN GODDESS DRESSING WITH GRILLED SHRIMP
This anchovy-spiked dressing-which can be made in 10 minutes-goes well with grilled shrimp. It's a healthier version of the classic dressing and uses light mayonnaise and yogurt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 10m
Number Of Ingredients 10
Steps:
- For the sauce, in a food processor, pulse parsley, anchovies, scallion, and garlic until scallion and parsley are finely chopped. Add mayonnaise, yogurt, and vinegar; pulse until combined. Season with salt and pepper.
- For the shrimp, heat the grill to medium high; lightly oil grates. Peel and devein shrimp. Thread shrimp horizontally onto five 12-inch-long skewers. Grill, turning skewers over once, until shrimp are opaque throughout, 4 to 6 minutes. Remove from skewers, and if desired, serve over watercress with lemon wedges
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