Shrimp à Laméricaine Recipes

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SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)



Shrimp a La Diabla (Camarones a la Diabla) image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

1/2 cup vegetable oil
4 cups dry Yunnan chiles
2 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper
4 tablespoons melted butter
2 1/2 pounds shrimp, shelled and deveined
Serving suggestions: rice and beans, corn or flour tortillas

Steps:

  • Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
  • Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
  • Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
  • Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
  • Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.

30 BEST WAYS TO MAKE SHRIMP FOR DINNER



30 Best Ways to Make Shrimp for Dinner image

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 30

Bang Bang Shrimp
Garlic Butter Shrimp
Shrimp Alfredo
Roasted Shrimp Enchiladas With Jalapeño Cream Sauce
Grilled Shrimp Skewers
Cajun Shrimp and Rice Skillet
Garlic Butter Shrimp Scampi
Shrimp Fajitas
Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
Shrimp Stir Fry
Shrimp Salad Recipe
Shrimp Lettuce Wraps with Peanut Sauce
Creamy Garlic Butter Tuscan Shrimp
Cheesy Shrimp Garlic Bread
Sheet-Pan Shrimp Boil
Shrimp Dip
Air Fryer Frozen Shrimp
Shrimp Lo Mein
Pesto Shrimp with Mushrooms
Tomato-Basil Shrimp Skewers
Shrimp Stuffed Avocados
Shrimp and Grits
Marinated Cocktail Shrimp
Easy Shrimp u0026amp; Sausage Gumbo
Lemon Garlic Butter Shrimp with Asparagus
Spicy Thai Shrimp Salad
One-Pot Lemon Orzo Shrimp
Shrimp Scampi Pizza
Grilled Pistachio-Lemon Pesto Shrimp
Fresh Linguine with Shrimp and Peas in a Pink Cream Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a shrimp recipe in 30 minutes or less!

Nutrition Facts :

PAELLA 'A L'AMERICAINE



Paella 'a l'Americaine image

A whole rice dinner in one pot, Spanish style, that's the paella, and a hearty, savory family or party dish it is, too. You can put anything into a paella you want, as long as you have rice, saffron, garlic, and paprika for your base; the trimmings can be chicken or rabbit or fish, lobster, snails, mussels, sausage, or even squid. But the key to its success is the rice, which must be perfectly cooked, with the grains separate and slightly al dente--and for success you need either the fat Italian rice, the short-grained Spanish rice, or "converted" rice. This recipe is from Julia & Company. Don't even try it without a paella pan. :)

Provided by skat5762

Categories     One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 24

1 lb Italian sausage or 1 lb fresh pork sausage
2 tablespoons olive oil
1 cup sliced onion
1 cup sliced green bell pepper
1 cup sliced red bell pepper
8 chicken thighs or 8 chicken drumsticks (I use bone-in, or more)
1/2 cup dry white wine or 1/2 cup vermouth
3 cloves minced garlic (I tend to use more)
4 1/2 cups good-quality chicken broth
1/2 teaspoon saffron strand
1 teaspoon paprika
1/4 teaspoon ground coriander
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon oregano
salt and pepper
2 cups italian rice or 2 cups converted rice (Julia suggests Uncle Ben's; I use arborio)
16 -24 raw shrimp, in the shell
3 medium tomatoes, peeled,seeded,juiced,and roughly chopped
2 cups fresh green peas or 2 cups diced fresh green beans, blanched 5 minutes
1 cup chickpeas, fresh cooked or canned (I use black beans)
1/2 cup black olives, pitted
2 lemons, quartered
parsley sprig

Steps:

  • Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid.
  • Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers.
  • Cover and cook slowly until vegetables are tender.
  • Remove with a slotted spoon, leaving fat in pan.
  • Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides.
  • Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients.
  • Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice.
  • (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove.
  • Sprinkle in the rice, mixing it down into the liquid with a spoon.
  • Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice.
  • When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives.
  • Again, do not stir, simply push these ingredients down into the rice with a spoon.
  • Carefully correct seasoning.
  • Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente.
  • (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid.
  • Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
  • Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.

Nutrition Facts : Calories 640.9, Fat 42.1, SaturatedFat 13.2, Cholesterol 147.1, Sodium 1389.3, Carbohydrate 23.9, Fiber 6.4, Sugar 5.9, Protein 40

SHRIMP FRANCESE OVER LINGUINE



Shrimp Francese over Linguine image

A delicious dish of lightly-battered shrimp in a lemon-wine sauce served over pasta. This shrimp Francese is simply delicious! Serve with Parmesan cheese.

Provided by TJW2

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 4

Number Of Ingredients 13

3 teaspoons cornstarch
3 teaspoons water
1 (14 ounce) can chicken broth
½ cup dry white wine
¼ cup salted butter
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley
1 pinch salt and ground black pepper to taste
1 (8 ounce) package linguine pasta
1 pound jumbo shrimp, peeled and deveined
½ cup all-purpose flour
3 large eggs, beaten
2 tablespoons vegetable oil, or as needed

Steps:

  • Combine cornstarch and water in a small bowl. Bring chicken broth, wine, butter, lemon juice, parsley, salt, and pepper to a boil in a medium saucepan over medium heat, stirring occasionally. Add the water and cornstarch mixture, 1 teaspoon at a time, until sauce thickens slightly. Remove from heat.
  • While sauce is heating, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
  • Coat shrimp with flour, then with beaten egg.
  • Heat oil in a large skillet set over medium-high heat. Pan-fry shrimp in the hot oil until opaque, 2 to 3 minutes on each side, working in batches if needed.
  • Add cooked shrimp to the finished sauce. Place a serving of pasta on each plate; add about 5 shrimp and a few spoonfuls of sauce over top.

Nutrition Facts : Calories 603.3 calories, Carbohydrate 56.8 g, Cholesterol 345 mg, Fat 24.7 g, Fiber 2.4 g, Protein 33 g, SaturatedFat 10.1 g, Sodium 845.8 mg, Sugar 3.2 g

SHRIMP à L'AMéRICAINE



Shrimp à l'Américaine image

Number Of Ingredients 12

2 pounds Large shrimp, shelled and deveined
6 tablespoons Unsalted butter
3 tablespoons Extra-virgin olive oil
4 heads Shallots, thinly sliced
2 cloves Garlic, minced
3/4 cup Dry white wine
2 tablespoons Cognac
1 can Canned diced tomatoes (15-oz.)
2 teaspoons Tomato paste
1/4 teaspoon Cayenne pepper
1/4 cup Crème fraîche
1 loaf Crusty bread

Steps:

  • Season the shrimp with salt and pepper. In a large skillet, melt 3 tablespoons of the butter in the olive oil over moderately high heat. Add half of the shrimp and cook, tuning once, until lightly browned but not cooked through, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining shrimp.
  • In the skillet, melt the remaining 3 tablespoons of butter. Add the shallots and garlic and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes.
  • Add the wine and Cognac and simmer until slightly reduced, about 2 minutes. Stir in the tomatoes, tomato paste and cayenne and simmer for 5 minutes, stirring occasionally.
  • Add the shrimp and cook, stirring until just cooked through, 3 to 5 minutes. Stir in the crème fraîche; season with salt and pepper.
  • Serve with bread.

SHRIMP A LA KING



Shrimp a la King image

Provided by Pierre Franey

Categories     brunch, dinner, easy, lunch, quick, weekday, one pot, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 3/4 pounds shrimp, shelled and deveined
Salt and freshly ground pepper to taste
2 tablespoons finely chopped shallots
1 sweet red bell pepper, cored, seeded and cut into small strips
1/3 pound mushrooms, thinly sliced
1/4 cup dry sherry
3/4 cup heavy cream

Steps:

  • Heat the butter in a nonstick skillet. Add the shrimp, salt, pepper and shallots. Cook quickly, shaking and tossing the skillet, over high heat about 2 minutes.
  • Using a slotted spoon, put the shrimp on a warm dish. Add the red pepper, mushrooms, salt and pepper to the skillet. Cook, stirring, over medium-high heat until wilted, about 2 minutes.
  • Add the sherry and reduce to half. Add the cream and cook over high heat about 2 minutes. Return the shrimp to the sauce and cook just to heat through. Serve with rice.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 14 grams, Sodium 1145 milligrams, Sugar 4 grams, TransFat 0 grams

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