Stuffed Shrimp With Basil Cream Sauce Recipes

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SHRIMP IN TOMATO BASIL CREAM SAUCE



Shrimp in Tomato Basil Cream Sauce image

Provided by Amy @ The Blond Cook

Categories     Seafood

Time 15m

Number Of Ingredients 10

1 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt (more or less, to taste)
1/2 teaspoon freshly cracked black pepper (more or less, to taste)
2 tablespoons unsalted butter
1 tablespoon freshly minced garlic
1 cup heavy cream
1 (14.5-ounce) can diced tomatoes (undrained)
3/4 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/2 cup loosely packed chopped or julienned fresh basil

Steps:

  • Rinse shrimp and pat dry with a paper towel. Season with salt and pepper.
  • Melt butter in a large skillet over medium high heat. Add shrimp and cook for approximately 1-1/2 minutes on each side, or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside (leave any juices in the skillet).
  • In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
  • Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
  • Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
  • Remove skillet from heat and add fresh basil. Stir to combine. Season cream sauce with additional salt and pepper, if desired.
  • Return shrimp to skillet. Serve over your favorite cooked pasta, if desired.

Nutrition Facts : Calories 433 calories, Sugar 4.2 g, Sodium 838.3 mg, Fat 32.1 g, SaturatedFat 20 g, TransFat 0.7 g, Carbohydrate 7.2 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 275.8 mg

BASIL SHRIMP



Basil Shrimp image

This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.

Provided by Gail Laulette

Categories     Seafood     Shellfish     Shrimp

Time 1h30m

Yield 9

Number Of Ingredients 10

2 ½ tablespoons olive oil
¼ cup butter, melted
1 ½ lemons, juiced
3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
½ cup minced fresh basil leaves
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers

Steps:

  • In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
  • Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
  • Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 2.4 g, Cholesterol 243.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 426.4 mg, Sugar 0.3 g

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

STUFFED SHRIMP



Stuffed Shrimp image

Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that's a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience. More Shrimp Appetizers »

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 6

4 ounces cream cheese, softened
4-1/2 teaspoons prepared horseradish
1 tablespoon grated Parmesan cheese
1 pound cooked large shrimp, peeled and deveined
Minced fresh parsley
Seafood cocktail sauce, optional

Steps:

  • In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.

Nutrition Facts :

SHRIMP RAVIOLI WITH BASIL CREAM SAUCE



Shrimp Ravioli With Basil Cream Sauce image

Make and share this Shrimp Ravioli With Basil Cream Sauce recipe from Food.com.

Provided by Pebbles

Categories     < 60 Mins

Time 1h

Yield 24 ravioli, 4 serving(s)

Number Of Ingredients 9

1/4 cup peeled garlic clove
1 tablespoon extra virgin olive oil
1/2 lb cooked deveined, peeled, chopped shrimp
1/3 cup fresh goat cheese
1 large egg yolk
1 cup whipping cream
1 shallot, chopped
1/4 cup fresh packed basil leaves
24 wonton wrappers

Steps:

  • Preheat oven to 350. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes. Let cool and chop.
  • Mix shrimp, goat cheese, egg you and garlic in bowl.
  • Bring cream and shallot to boil in small pan. Reduce heat and simmer until about 3/4 cup about 8 minutes. Cool.
  • Add sauce to blender and add basil and blend until finely chopped. Season with s & P.
  • Place half of wonton wrappers on work surface. Add one teaspoon shrimp mixture to each. Brush edges with water and fold over to form triangles. Repeat with remaining wontons.
  • Cook ravioli in large pot of boiling salted water about 3 minutes.
  • Serve in bowls with warm sauce. Garnish with shredded basil.

Nutrition Facts : Calories 462.3, Fat 27.9, SaturatedFat 14.9, Cholesterol 248.7, Sodium 428.4, Carbohydrate 33.5, Fiber 1.2, Sugar 0.2, Protein 19.2

STUFFED SHRIMP WITH GARLIC CREAM SAUCE



Stuffed Shrimp with Garlic Cream Sauce image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings as an appetizer

Number Of Ingredients 22

3 tablespoons olive oil
1 tablespoon butter
1 small onion, minced
2 shallots, minced
1 clove garlic, minced
1 teaspoon anchovy paste
2 cups half-and-half
1 tablespoon cornstarch
1 tablespoon water
Kosher salt and freshly ground black pepper
1 artichoke, stem and leaf ends trimmed
Kosher salt
2 tablespoons olive oil plus additional for drizzling shrimp
1 medium onion, minced
2 cloves garlic, minced
2 shallots, minced
2 cups bread crumbs
3 tablespoons minced flat-leaf parsley
Freshly ground black pepper
Approximately 3/4 cup chicken stock
18 large shrimp (about 15 shrimp per pound), peeled but with tails on
2 tablespoons butter, melted

Steps:

  • To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
  • In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
  • To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
  • Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
  • Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
  • Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.

BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM



Bacon Wrapped Crab Stuffed Shrimp with Lemon Basil Cream image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 30

1 pound lump crabmeat, picked clean
1/2 butter crackers, crushed (recommended: Ritz)
3 scallions, tops and whites finely chopped
1/2 red bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon table salt
Pinch cayenne pepper
16 large shrimp, peeled
16 slices bacon
2 lightly packed cups fresh basil
1 cup walnuts
1 cup freshly grated Parmesan
1 tablespoon minced fresh garlic
1 cup olive oil
1/4 cup fresh lemon juice
1 cup all-purpose flour
8 tablespoons butter
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon minced onion
1 teaspoon minced fresh garlic
1/4 cup dry white wine
1 cup heavy cream
3 tablespoons pesto (see recipe above)
1 teaspoon roux (see recipe above)

Steps:

  • Preheat the oven for 350 degrees F.
  • To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
  • Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
  • To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
  • To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
  • Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
  • Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
  • Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.

THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)



The Lady and Son's Crab-Stuffed Shrimp (Paula Deen) image

I am a Paula Deen Fanatic. She is probably the only chef on Food Network I would fall down and worship at her feet. I got the Christmas mag., "Celebrates" and Savannah Country Cooking (this one is SIGNED BY PAULA AND MICHAEL!) for Christmas. I'm posting the recipes here that are in these cookbooks that are not already posted (the ones I want to try, anyway) because if I were to get something on these cookbooks or they got messed up in anyway, I'd have to commit suicide. So...enjoy right along with me!

Provided by Redneck Epicurean

Categories     Crab

Time 1h

Yield 5 serving(s)

Number Of Ingredients 23

1 tablespoon butter
3 green onions, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 teaspoon garlic powder
1/4 cup whipping cream
1 tablespoon Dijon mustard
1 dash cayenne pepper
1/2 cup saltine crumbs
1/4 cup mayonnaise
1 egg
2 tablespoons fresh parsley, minced
1/2 lemon, juice of
1 lb crabmeat, picked for shells
20 large shrimp, peeled but leave the tails on (extra large or jumbo shrimp)
12 slices bacon, halved crosswise
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced garlic
3 tablespoons minced yellow onions
1/4 cup white wine
2 cups whipping cream
1 chicken bouillon cubes, crushed or 1 teaspoon chicken bouillon granule
3 tablespoons basil pesto (homemade or store-bought)

Steps:

  • FOR THE SHRIMP:.
  • Preheat the oven to 350°F.
  • Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
  • Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
  • Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
  • WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
  • Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
  • To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.

Nutrition Facts : Calories 924.2, Fat 80.6, SaturatedFat 38.8, Cholesterol 328.5, Sodium 1709.7, Carbohydrate 16.3, Fiber 2.1, Sugar 2.4, Protein 32.9

HOOLEY'S DEVIL STUFFED SHRIMP



Hooley's Devil Stuffed Shrimp image

This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!

Provided by Monkibonz

Categories     Appetizers and Snacks     Spicy

Time 15m

Yield 12

Number Of Ingredients 8

12 jumbo cooked shrimp, peeled and deveined with tails on
½ cup crabmeat, flaked
1 tablespoon chili sauce
1 teaspoon prepared horseradish
2 dashes hot pepper sauce (e.g. Tabasco™)
2 tablespoons capers, drained
1 (3 ounce) package cream cheese, softened
1 pinch paprika, for garnish

Steps:

  • Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
  • In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
  • Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 0.8 g, Cholesterol 65.7 mg, Fat 2.9 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 164.3 mg, Sugar 0.2 g

STUFFED SHRIMP WITH BASIL CREAM SAUCE



STUFFED SHRIMP WITH BASIL CREAM SAUCE image

Categories     Shellfish     Appetizer     Bake

Yield 6

Number Of Ingredients 23

1 TBS Butter
1 TBS Olive Oil
1/2 cup bell pepper, chopped
3 stalks green onion, chopped
1 egg, beaten
2 TBS fresh parsley, chopped
4 1/2 Tsp heavy cream
1/4 Tsp dried mustard
2 TBS mayonnaise
1/2 cup Ritz crackers, crushed
1/2 lemon juice
1 pinch cayenne pepper
1/2 Tsp garlic powder
2 cups crab meat
6 strips bacon, uncooked
jumbo prawns
1 TBS olive oil
1/4 cup onion, finely dice
1 Tsp mince garlic
1/4 cup white wine
2 cups heavy cream
1 Tsp chicken base
3 TBS Pesto

Steps:

  • Crabmeat Stuffing: Heat butter & oil in a skillet, then saute bell pepper & onion until translucent. In a mixing bowl, combine egg, parsley, cream, mustard, cayenne pepper,garlic powder mayonnaise, crushed crackers, lemon juice, sauteed pepper & green onion. Mix well, then fold in crab meat. Peel, devein & butterfly prawns. Stuff with crabmeat stuffing & wrap 1/2 slice of bacon, securing with a toothpick. Bake at 350 degrees for about 7-8 minutes. Basil Cream Sauce: Heat 1 TBS olive oil & saute diced onions & garlic. Deglaze with 1/4 cup of wine. Add cream, chicken base. Simmer until reduced by half. Thicken with 1 Tsp of roux consisting of 1/4 cup melted butter & 1/4 cup flour. Add pesto.

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From pinterest.com


EASY BAKED STUFFED SHRIMP (20 MIN) - ZONA COOKS
2019-07-15 Use a melon baller to scoop the stuffing mixture into the butterflied shrimp. Curl the shrimp tails over top of the stuffing mixture. Bake the stuffed shrimp for 5 – 8 minutes. (Bake longer for shrimp larger than 16-20 size) Remove the pan from the oven and sprinkle the stuffed shrimp with more parsley if desired. Serve immediately.
From zonacooks.com


SHRIMP WITH CREAM SAUCE RECIPE - THERESCIPES.INFO
Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve. Step 2 Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes.
From therecipes.info


STUFFED SHELLS WITH CREAM CHEESE AND RICOTTA - THERESCIPES.INFO
Spinach and Ricotta Stuffed Shells - House of Nash Eats hot houseofnasheats.com. How to Make Stuffed Shells with Ricotta Cheese & Spinach Prep and rinse. Firstly, preheat the oven to 375 degrees F. Spray a 9x13-inch pan with cooking spray to help keep the shells from sticking and make cleanup easier. Cook pasta shells according to the package directions in salted, boiling water, then rinse ...
From therecipes.info


SHRIMP STUFFED RAVIOLI WITH PESTO SAUCE - THERESCIPES.INFO
Top Results For Shrimp Stuffed Ravioli With Pesto Sauce Updated 1 hour ago. www.yummly.com
From therecipes.info


BACON-WRAPPED CRAB-STUFFED SHRIMP - ERICA'S RECIPES
2021-05-08 Spoon a scant Tablespoon of crab stuffing and place/mound onto each shrimp. Wrap each with bacon and arrange in a large, rimmed baking pan. (*see Notes) Put the shrimp in the 425°F oven and roast until the bacon renders and lightly browns, 15-20 minutes. Switch the oven to broil.
From ericasrecipes.com


SHRIMP STUFFED RAVIOLI WITH BASIL - PLAIN.RECIPES
Add the tomatoes and shrimp, heat to a gentle boil, then simmer for 15 minutes. Add cayenne pepper, salt, and white pepper to taste, then cook for 35 minutes. Set aside in a refrigerator until cold.
From plain.recipes


SHRIMP RAVIOLI WITH BASIL CREAM SAUCE RECIPES - FOOD NEWS
Shrimp Ravioli With Basil Cream Sauce Recipe. 1/4 mascarpone. Directions: Melt butter in pan. Add onion and shrimp and cook down. Add garlic. Add basil, parsley, slap ya mama, and lemon juice. Remove from the pan into a bowl. Allow it to cool and add cheese. Have your rolled out ravioli ready.
From foodnewsnews.com


RECIPESOURCE: SHRIMP STUFFED RAVIOLI WITH BASIL - FOOD NEWS
Amazing Shrimp Stuffed Ravioli with Basil and Creamy Sauce. Ingredients. 2 pounds ground beef. 6 cups water. 1 can (28 ounces) tomato sauce. 1 can (28 ounces) diced tomatoes, undrained. 2 cups chopped green peppers. 1/4 cup packed brown sugar. 2 teaspoons salt. 2 …
From foodnewsnews.com


SHRIMP STUFFED RAVIOLI WITH PESTO SAUCE - PLAYFUL COOKING
Instructions. To make the Pasta dough, mix the ingredients (flour, egg yolk, pinch of salt and extra virgin olive oil ) and knead to form soft dough. Make sure it's not sticky. In a pan heat 2 tbs oil, saute the shrimp and chopped portobello with some salt, pepper and chilly flakes.
From playfulcooking.com


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