SHRIMP & CARAMELIZED ONIONS
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Coat a non-stick skillet with cooking spray and place over medium heat until hot. Add purple onion and saute 10 minutes. Add sherry and next 5 ingredients. Cook for 3 minutes or until liquid evaporates. Remove from heat and stir in green onions, then set aside. Place shrimp on a rack coated with cooking spray; place rack in a shallow roasting pan. Broil 5-6 minutes from heat for 2 minutes on each side or until done. Serve with onion mixture.
CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES
Provided by Bobby Flay
Time 1h55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
- Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
- Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
- Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.
SAUTEED SHRIMP WITH SPINACH
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
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 ALFREDO WITH SPINACH
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook fettuccine according to package directions. Saute mushrooms and onion in butter in a large skillet until tender. Stir in Alfredo sauce, spinach and shrimp; heat through. Drain fettuccine; add to sauce and toss to coat.
Nutrition Facts : Calories 519 calories, Fat 18g fat (10g saturated fat), Cholesterol 244mg cholesterol, Sodium 810mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 6g fiber), Protein 39g protein.
CREAMY SAFFRON SHRIMP WITH GNOCCHI AND CARAMELIZED ONION
It sounds fancy, but this is a simple and delicious meal you can easily make for any occasion. Feel free to add any vegetables you like and make a meal out of it.
Provided by @lex
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Stir in the onion, mushrooms, and brown sugar. Cook and stir until the onion has cooked to a deep brown color, about 10 minutes. Remove the caramelized onions and set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi floats to the top, about 3 minutes; drain, and keep warm.
- Place the skillet over medium-high heat, and stir in the shrimp. Cook and stir until the shrimp have turned pink on the outside and are no longer translucent in the center, about 5 minutes. Add the caramelized onions, sour cream, paprika, and saffron. Cook and stir until the mixture begins to simmer, then gently fold in the cooked gnocchi, then season to taste with salt.
- Pour the gnocchi into a serving dish, and sprinkle with shredded basil and Parmesan cheese to serve.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 26.7 g, Cholesterol 197.6 mg, Fat 14.7 g, Fiber 2.2 g, Protein 23.7 g, SaturatedFat 8.7 g, Sodium 374.2 mg, Sugar 3.3 g
SHRIMP PIZZA WITH SPINACH AND CARAMELIZED ONIONS
I had some left over shrimp from last night's po' boys and decided to try them on a pizza. I used the Recipe #12365 from Chef #18650 for the alfredo sauce.
Provided by Heirloom
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- In a large skillet melt butter over medium heat and cook onion until caramelized, about 6 minutes.
- Remove onion onto separate plate, set aside.
- In same pan sauté shrimp until bright pink and cooked through.
- Remove shrimp to separate plate, set aside.
- In same skillet drizzle 1/2 tablespoon olive oil.
- Sauté spinach until wilted, remove pan from heat.
- Place pizza crust on stone or on baking sheet, spread alfredo sauce out evenly over crust, leaving 1/2 inch border around crust.
- Spread spinach, onions, shrimp and mozzarelly evenly.
- Season with salt and pepper to taste.
- Bake for 8-10 minutes or until cheese is melted and dark brown in spots.
Nutrition Facts : Calories 227.6, Fat 13.4, SaturatedFat 7.5, Cholesterol 160.7, Sodium 834.6, Carbohydrate 3.4, Fiber 0.4, Sugar 1.1, Protein 22.7
CARAMELIZED ONION SPINACH DIP
I was inspired by my family's classic spinach dip for this recipe. I added slowly caramelized onions for a hint of sweetness and depth of flavor. This dip is delicious with veggies or even potato chips.
Provided by Kelsey Nixon
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat and add the oil. Stir in the onions and sprinkle liberally with salt and pepper. Reduce the heat to medium-low and cook the onions, stirring occasionally, until caramelized, 30 minutes. Remove from the heat and cool.
- Combine the mayonnaise, sour cream, cream cheese and cayenne in a mixing bowl and mix vigorously until smooth. Add the onions and thawed and drained spinach and mix well. Taste and adjust the seasoning with salt and pepper as necessary.
- Serve with cut-up vegetables or chips, if using.
CARAMELIZED ONION-SHRIMP SPREAD
Serve your guests or assemble it at a gathering - this onion-shrimp appetizer is ready to go in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 18
Number Of Ingredients 8
Steps:
- In 1-quart saucepan, melt butter over medium-low heat. Add onion; cook 15 minutes, stirring frequently. Add garlic; cook 1 minute, stirring occasionally, until onion and garlic are tender and browned. Stir in apple jelly. Cook, stirring constantly, until melted. Remove from heat. Let stand 5 minutes to cool.
- Meanwhile, in small bowl, stir together cream cheese and shrimp. On 8-inch plate, spread shrimp mixture into a 5-inch round.
- Spoon onion mixture over shrimp mixture. Sprinkle with chives. Serve with crackers.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 3 g, TransFat 0 g
CARAMELIZED ONION AND SPINACH DIP RECIPE BY TASTY
Here's what you need: olive oil, fresh rosemary, medium yellow onions, garlic, frozen spinach, cream cheese, sour cream, mayonnaise, lemon zest, kosher salt, freshly ground black pepper, lemon juice, pita chip
Provided by Jordan Kenna
Categories Appetizers
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
- Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
- Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
- Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
- Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams
RICE PILAF WITH SPINACH AND CARAMELIZED ONIONS
Categories Leafy Green Onion Rice Side Christmas Thanksgiving Vegetarian Quick & Easy Spice Spinach Carrot Healthy Christmas Eve Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (side-dish) servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large wide pot over medium heat. Add onions; sauté until tender and deep brown, about 20 minutes. Transfer 1/2 cup onion slices to small bowl and reserve. Add carrot, cumin, and garlic to onions in pot; stir 1 minute. Stir in rice. Add broth; bring to boil. Reduce heat to low; cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Stir spinach into rice mixture; cover and cook until spinach wilts, about 2 minutes. Season to taste with salt and pepper. Transfer pilaf to bowl; top with reserved 1/2 cup onion slices.
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