Shrimpinaspicygingercilantrobrothcleaneating Recipes

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SAUTEED SHRIMP WITH SPINACH



Sauteed Shrimp with Spinach image

Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.

Provided by adrian

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 17m

Yield 2

Number Of Ingredients 5

1 ½ cups fresh baby spinach
1 ½ teaspoons granulated garlic powder
20 frozen shrimp, thawed
1 teaspoon ground black pepper
1 tablespoon olive oil, or as needed

Steps:

  • Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
  • Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 3 g, Cholesterol 152.1 mg, Fat 7.7 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 193.6 mg, Sugar 0.6 g

SHRIMP MARINARA OVER LINGUINE



Shrimp Marinara over Linguine image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 pound linguine pasta
2 teaspoons olive oil
2 shallots
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 pound large shrimp, peeled and deveined
Wilted Mustard Greens with Brown Sugar, recipe follows
2 teaspoons olive oil
2 teaspoons Pre-Chopped Garlic, recipe follows
1 tablespoon brown sugar
1 bunch mustard greens, chopped
2 tablespoons water
Salt and ground black pepper
1 head garlic, peeled
Olive oil, to cover

Steps:

  • Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
  • In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.
  • Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.
  • Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

STIR-FRIED SESAME SHRIMP AND SPINACH



Stir-Fried Sesame Shrimp and Spinach image

The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don't eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don't have to stem it, just cut away the base of the leaves and rinse well.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 10

1 pound large shrimp, peeled and deveined
Salt to taste
1/8 teaspoon sugar
2 tablespoons canola oil or light sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crumbled dried red chili
2 tablespoons sesame seeds
1 generous bunch spinach (about 1 pound), stems trimmed at the end, rinsed in 2 changes water
2 teaspoons dark sesame oil

Steps:

  • Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
  • Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
  • Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 733 milligrams, Sugar 1 gram, TransFat 0 grams

SHRIMP IN A SPICY GINGER-CILANTRO BROTH - CLEAN EATING



Shrimp in a Spicy Ginger-Cilantro Broth - Clean Eating image

This is out of the Fall 2008 clean eating magazine...So I made this tonight...7/21/12...mine turned out very much like the photo in the magazine...it was a pale yellow like chicken broth...not sure what happen with the 1st reviewer...I used steamed broccoli and threw in a touch of sliced chili pepper for additional color and heat...I do think that a splash of lime would really bring all the flavors together...hope you enjoy it!

Provided by teresas

Categories     Chowders

Time 20m

Yield 1 1/2 cup, 4 serving(s)

Number Of Ingredients 7

4 cups chicken broth, reduced sodium
1 bunch cilantro
2 inches ginger, fresh, peeled
2 garlic cloves
1 chili pepper, Thai
1 lb cooked shrimp, peeled and deveined
1 cup frozen asian-style vegetables (can use steamed fresh)

Steps:

  • Pour chicken broth into a microwave-safe bowl and microwave covered on high until broth is hot, approximately 3 minutes, depending on the power of your appliance.
  • Meanwhile, chop cilantro, including stems.
  • Reserve 1 cup of chopped leaves for garnish.
  • Thinly slice ginger.
  • Crush garlic cloves with the flat side of your knife.
  • Cut chili pepper in half: remove seeds if you want less heat in your soup.
  • When broth is hot, pour into a medium saucepan.
  • Add chopped cilantro stems and leaves (except reserved cup) ginger, garlic and chili pepper and cover.
  • Simmer over medium heat for 5 minutes.
  • Strain broth into the microwave-safe bowl, then return strained broth to saucepan.
  • Add shrimp and vegetables.
  • Cook for 3 minutes.
  • Garnish with cilantro leaves you've set aside and discard the rest.

CREAMY SHRIMP LINGUINE



Creamy Shrimp Linguine image

"My husband loves shrimp, so I'm always looking for different ways to fix it," explains Jackie Hannahs of Fountain, Michigan. "This easy recipe, nicely seasoned with fresh garlic, tastes so good."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
2/3 cup chopped onion
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
3 tablespoons butter
3/4 cup heavy whipping cream
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
1 pound cooked small shrimp, peeled and deveined

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

Nutrition Facts : Calories 697 calories, Fat 37g fat (22g saturated fat), Cholesterol 335mg cholesterol, Sodium 669mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.

SPINACH SHRIMP FETTUCCINE



Spinach Shrimp Fettuccine image

I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it. It is easy and light, and it fits into my busy schedule. -Kristin Walker, Suffolk, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound uncooked fettuccine
1 package (6 ounces) baby spinach
2 tablespoons olive oil
4 garlic cloves, minced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 medium plum tomatoes, seeded and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer. , Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 85mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

SKILLET SHRIMP WITH SPINACH AND MUSHROOMS



Skillet Shrimp With Spinach and Mushrooms image

Make and share this Skillet Shrimp With Spinach and Mushrooms recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Savory

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces ziti pasta, uncooked (or use similar pasta)
1 (6 ounce) package fresh Baby Spinach
3 tablespoons butter
1 onion, finely chopped
2 cups white fresh button mushrooms, sliced
1 -2 tablespoon fresh minced garlic (or to taste)
1 cup chicken broth
1/4 cup dry white wine
2 (3 ounce) packages cream cheese
1 pinch nutmeg (or to taste)
salt and black pepper
1 1/2 lbs fresh cooked medium shrimp (tails removed)
parmesan cheese

Steps:

  • Cook the pasta in a large pot of boiling water until al dente, drain and return to pot.
  • Add in the fresh spinach leaves; toss until the spinach leaves wilt; set aside.
  • Melt about 2-3 tablespoons butter in a skillet over medium heat.
  • Add in the sliced mushrooms; cook until the mushrooms release their moisture and are browned (about 8-10 minutes).
  • Add in onion and saute for about 8 minutes or until softened, adding in the garlic the last 1-2 minutes of cooking.
  • Add/stir in chicken broth and the white wine, increase heat to medium-high and cook stirring about 8-10 minutes, or until the mixture slightly thickens.
  • Reduce heat to medium-low and add in the 6 ounces cream cheese with pinch of nutmeg; stir until smooth then season with lots of black pepper and salt to taste.
  • Add in cooked shrimp and cook until heated through.
  • Serve the cooked pasta with spinach in a large serving bowl and top with the creamed sauce; toss to combine.
  • Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 779.7, Fat 28.4, SaturatedFat 15.8, Cholesterol 328.9, Sodium 672.6, Carbohydrate 73.8, Fiber 4.6, Sugar 4.1, Protein 53.4

SHRIMP BROTH



Shrimp Broth image

Provided by Pierre Franey

Categories     easy

Time 20m

Yield about 6 cups

Number Of Ingredients 7

Shells from 2 pounds of raw shrimp
6 cups water
6 peppercorns
1/2 cup coarsely chopped onion
1 rib celery, coarsely chopped
1 bay leaf
Salt to taste if desired

Steps:

  • Put all the ingredients into a saucepan and bring to a boil. Let simmer about 20 minutes. Strain, discarding the solids.

UTOKIA'S GINGER SHRIMP AND BROCCOLI WITH GARLIC



Utokia's Ginger Shrimp and Broccoli with Garlic image

Parchment packets filled with shrimp and broccoli florets and seasoned with an Asian-inspired ginger sauce are baked for a delicious and easy-clean-up dinner.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 7

Reynolds® Parchment Paper
4 cups broccoli florets
1 pound raw shrimp, peeled and deveined
2 cloves garlic, crushed
1 tablespoon sesame oil
½ tablespoon grated fresh ginger
½ tablespoon soy sauce

Steps:

  • Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
  • Divide broccoli and shrimp evenly on one-half of each sheet near crease.
  • Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
  • Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
  • Bake 13 to 15 minutes or until shrimp is done.
  • Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 6.9 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 2.5 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 341.7 mg, Sugar 1.6 g

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