SPICY SHRIMP BROTH
Provided by Marcela Valladolid
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
- Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
- Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.
GARLIC SHRIMP & MUSHROOM PASTA
Effortless and delicious: That's exactly how we like Monday-through-Friday meals to be, and this one fits the bill perfectly. The lightly coated pasta and veggie mixture tastes like it came from an Italian restaurant, but it's ready in no time for just a few dollars a serving. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.
Nutrition Facts : Calories 469 calories, Fat 23g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 648mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
SPICY SHRIMP-STUFFED MUSHROOMS
These mushrooms are stuffed with spicy cream cheese, then breaded and topped with shrimp. Hide half of them for you to eat secretly throughout the evening, and serve the rest.
Provided by Cameron Penner
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h5m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside.
- Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat.
- Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet.
- Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat.
- Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan.
- Bake in the preheated oven until hot and juicy, about 20 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 5.1 g, Cholesterol 40.9 mg, Fat 8.7 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 0.7 g
SHRIMP AND RICE CASSEROLE
I've been making this delicious dish for more than 30 years, and it hasn't failed me once. It's fast to fix plus it always pleases family and friends.-Marcia Urschel, Webster, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the shrimp, rice, soup, mushrooms, cheese, 2 tablespoons butter, green pepper, onion, lemon juice, pepper, mustard and Worcestershire sauce., Transfer to a greased 1-1/2-qt. baking dish. Combine bread crumbs and remaining butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until lightly browned.
Nutrition Facts : Calories 333 calories, Fat 17g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 746mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
SHRIMP AND MUSHROOM CASSEROLE
This is heavenly. Rich and creamy, not for those watching their weight. I often add a half a cup of monterey jack cheese and I always substitute Frenche's Fried onions for the bread crumbs, just grind them up in the food pro. Very pretty in individual ramikins.
Provided by Jackie H.
Categories Weeknight
Time 45m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In saucepan over medium-low heat melt butter.
- Stir in flour. Do not brown.
- Slowly stir in half and half, will be thick.
- Stir in soup and mushrooms. Add garlic powder to taste.
- Fold in shrimp, and cheese.
- Pour into a buttered casserole dish.
- Top with bread crumbs.
- Bake for 30-35 minutes.
SPICY SHRIMP CASSEROLE
Make and share this Spicy Shrimp Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel shrimp and devein.
- Combine rice, shrimp, cheese and soup in a bowl.
- Melt butter in a large skillet over medium-high heat and add green onions.
- Cook, stirring constantly until tender.
- Stir green onions, Worcestershire sauce, and next 4 ingredients into rice mixture.
- Spoon mixture into a lightly greased 11 x 7 x 1.
- 5 inch baking dish.
- Bake at 375 degrees for 45 minutes.
Nutrition Facts : Calories 254.6, Fat 13.1, SaturatedFat 6.3, Cholesterol 217.3, Sodium 1365, Carbohydrate 6.6, Fiber 0.3, Sugar 1.2, Protein 26.7
SPICY SHRIMP AND GRITS
Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
Provided by William A.
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
- Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
- Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
- Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.2 g, Cholesterol 117.1 mg, Fat 13.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 7 g, Sodium 749.5 mg, Sugar 1.3 g
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