JUMBO SHRIMP AND ASPARAGUS
Steps:
- In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
- Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.
Nutrition Facts : Calories 107 calories, Carbohydrate 7.8 g, Cholesterol 44.3 mg, Fat 5.2 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 537.6 mg, Sugar 3.3 g
SPICY JUMBO SHRIMPS WITH OLD CAPE FLAVOURS
A simple shrimp (prawn) recipe with a leaning towards the tandoori style. Use the largest shrimp you can get, and sea-fresh shrimps are always better tasting than farmed shrimp. But if beggars can't be choosers, the spice in this recipe will make any shrimp or prawn taste great! (Edited on 21 Oct 2010)
Provided by Zurie
Categories South African
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl mix the ingredients from the yoghurt, down to the salt. Whisk well. It's best to do this well ahead, and leave this sauce, covered, at room temperature -- the flavours meld and improve a lot.
- Place the cleaned shrimps (preferable in one layer) in a large oven dish or tin, and coat the shrimps with the mixture. Keep some of the sauce for later, if there is enough. Shake the dish, so the thickish sauce penetrates to the bottom of the dish.
- Marinate the shrimps in the fridge for 1 hour.
- To grill over hot coals, skewer the shrimps close together on skewers (soaked in water if using wooden skewers). Grill quickly and carefully only until they curl up and turn pink, using any leftover or extra sauce to brush them with.
- Or bake in a 350 deg F/180 deg C oven, brushing once with the rest of the marinade.
- Bake only until they turn pink and curl up -- better watch this, as I forgot to time this bit! If they're cold out of the fridge they will take longer -- it's better to take the dish out of the fridge 30 minutes before cooking time. (Tonight, cold from the fridge, they took only about 20 mins to cook).
- If done in the oven, serve with the juices, over rice. If grilled on skewers, serve with salads and bread.
- Be warned that shrimps shrink a lot in cooking, and as a main dish 2 lbs/1 kg will really only serve 4 adults!
- You could stretch it by serving it as a starter, on baby mixed greens moistened with vinaigrette. Serve with crusty bread.
- Prep time does not include cleaning the shrimps or the marinating time.
Nutrition Facts : Calories 450.8, Fat 13, SaturatedFat 2.7, Cholesterol 485.9, Sodium 2467.6, Carbohydrate 28.2, Fiber 0.9, Sugar 20.9, Protein 54.4
JUMBO SHRIMP WITH FREGOLA
Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this recipe, a simple fish broth enhances the flavor of the shrimp. Though head-on shrimp can be difficult to find, it's worth the extra effort to seek them out - they contribute depth and richness. The fregola should absorb enough broth to swell and soften, but the dish should retain a soupy consistency. This dish is traditionally served with carta da musica, a crisp Sardinian flatbread, and accompanied by a flavorful dry white wine such as Vermentino.
Provided by Raffaele Solinas
Categories Pasta Appetizer Sauté Shrimp Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Peel shrimp, reserving heads and shells. Devein shrimp. Put shrimp heads and shells in large pot. Add celery, carrot, tomato, onion, and 4 1D2 cups water. Set over high heat, season with salt and freshly ground black pepper, and bring to boil. Lower heat, cover pot, and simmer 40 minutes, skimming occasionally.
- Strain broth into 4-cup measuring cup, pressing on solids to extract flavorful liquid. Add water if necessary to make 4 cups liquid. Return broth to pan, add fregola, and set over high heat. Bring to boil, reduce heat, and simmer, uncovered, 15 minutes. Add shrimp and simmer additional 5 minutes.
- Divide among 4 soup bowls. Drizzle 1 tablespoon olive oil over each bowl, and sprinkle with parsley and basil.
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