GARLIC ROASTED SHRIMP AND POTATOES
Garlic Roasted Shrimp and Potatoes is a super easy pantry essential sheet pan dinner for busy weeknights with super crispy potatoes, spices, peppers, onions and shrimp.
Provided by HWC Magazine
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (218 degrees C)
- Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
- In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
- Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
- Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
- In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
- Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
- Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 219 kcal, Carbohydrate 8 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 214 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g
GARLIC SHRIMP AND POTATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the shrimp, snap peas, garlic, thyme and olive oil in a large bowl; set aside.
- Put the potatoes in a pot and cover with water by 1 inch; bring to a boil. Reduce to a simmer and cook until fork-tender, about 10 minutes. Reserve 1/4 cup cooking water, then drain the potatoes and return to the pot. Add the buttermilk, 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Mash, gradually adding the reserved cooking water as needed. Stir in 1 tablespoon chives.
- While the potatoes are cooking, spread the shrimp and snap peas on a baking sheet. Broil until just cooked through and charred in spots, 6 to 8 minutes.
- Dot the shrimp and snap peas with the remaining 2 tablespoons butter and sprinkle with the lemon zest. Toss until the butter melts and the mixture is well coated; season with salt and pepper. Divide the potatoes, shrimp, snap peas and any juices from the baking sheet among plates. Sprinkle with the remaining 1 tablespoon chives.
Nutrition Facts : Calories 440, Fat 20 grams, SaturatedFat 9 grams, Cholesterol 173 milligrams, Sodium 993 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 23 grams, Sugar 9 grams
SWEET POTATO PILAF
I haven't tried this yet, but it looks really yummy! Serve with roast chicken or turkey. 4 servings 45 min.
Provided by dicentra
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan and sauté onions, mushrooms and garlic for 5 minutes.
- Add water, sweet potato, rice and spices. Bring to a simmer.
- Add the orzo and cover. Reduce heat and cook until all the liquid is absorbed. Remove from heat and fluff with a fork.
- Stir in scallions and serve hot.
Nutrition Facts : Calories 330.2, Fat 5.3, SaturatedFat 0.9, Sodium 320.2, Carbohydrate 62.9, Fiber 4.3, Sugar 3.9, Protein 8.2
JIM'S SOLO SHRIMP AND MUSHROOM PILAF
I serve this dish with a simple salad of leafy greens and sliced tomato tossed in Avocado Oil. Of course other oils can be used. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 30m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat the avocado oil in a sauce pan that has a tight fitting lid.
- Drain the mushrooms and save the liquid.
- Add the mushrooms and the shrimp to the hot oil and stir for a minute.
- Add the rice and stir until the grains are coated in the oil.
- Add 2/3 cup of the mushroom liquid.
- If you are short, add enough water to make 2/3 cup.
- Cover the pan, lower the heat to the lowest setting and cook for 15 minutes DO NOT PEEK.
- After 15 minutes, remove the pan from the heat, do not touch the cover and let sit for another 10 minutes.
Nutrition Facts : Calories 541.8, Fat 16.4, SaturatedFat 2.2, Cholesterol 276, Sodium 1171.3, Carbohydrate 60.5, Fiber 6.5, Sugar 4.4, Protein 37.5
SHRIMP PILAF
This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.
Provided by Hey Jude
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
- Lift out and set aside (shrimp will get more cooking time later).
- Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
- Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
- Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
- Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
- With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
- Sprinkle with parsley.
POTATOES SAUTEED WITH SHRIMP
Make and share this Potatoes Sauteed With Shrimp recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry potatoes in 3 T olive oil until browned and tender.
- Remove and keep warm.
- Add remaining oil to skillet, add shrimp.
- Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
- Return potatoes and mix well.
Nutrition Facts : Calories 446.6, Fat 15.2, SaturatedFat 2.1, Cholesterol 142.9, Sodium 1285.7, Carbohydrate 57.1, Fiber 6, Sugar 4.7, Protein 22.2
SWEET POTATO PILAF
The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 cups.
Number Of Ingredients 12
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 350mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SHRIMP AND CORN PILAF
Categories Rice Shellfish Side Low Fat Quick & Easy Lunch Shrimp Corn Fall Summer Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes.
- Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon.
SHRIMP PILAF FLORENTINE
With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
- Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.
Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 115 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1000 mg
SOLO SHRIMP AND POTATO PILAF
The texture contrast between the smooth silky rice and the slightly crunchy mouth feel of the potatoes is an interesting experience. The Dill goes well with the potatoes and the Thyme replaces the traditional lemon flavor in giving the shrimp a nice kick. The onion gives this meal for one just a hint of sweetness. But remember Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and butter in an 8 inch frying pan that has a tight fitting lid.
- Saute the onion until transparent.
- Add the dill, thyme and rice and stir until all the rice grains are covered in the fat and spices.
- Add the remaining ingredients, and cover with a tight fitting lid.
- Reduce the heat to the minimum setting and cook for 15 minutes.
- Do NOT remove the cover.
- Take the pan off the heat and let it sit for another 15 minutes.
- Serve with a salad or vegetable.
Nutrition Facts : Calories 830.2, Fat 29.4, SaturatedFat 10.3, Cholesterol 366.8, Sodium 703.9, Carbohydrate 91.5, Fiber 5.4, Sugar 7.1, Protein 47.8
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