Texas Shrimp With Peppers And Corn Recipes

SHRIMP WITH PEPPERS AND CORN

Steps:

• In a small saucepan combine rice and tomatoes. In a small bowl mix together cumin, salt, and black pepper; stir half of the cumin mixture into the rice. Cover and cook over medium heat until heated through. Reduce heat to low; cover and keep warm.
• Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add peppers and corn. Cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic. Sprinkle shrimp with remaining cumin mixture. Add shrimp to skillet. Cook until shrimp are opaque and peppers are crisp-tender (2 to 5 minutes, depending on size of shrimp).
• Serve shrimp mixture over rice; sprinkle with parsley.

CAJUN SHRIMP AND CORN

Steps:

• Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
• Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

SHRIMP & CORN STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

SHRIMP AND CORN WITH BASIL

Steps:

• Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.

SHRIMP, CORN, AND RED PEPPER SALAD SANDWICHES

Steps:

• Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. (Can be made 1 day ahead. Chill.)
• Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.

SMOKY TEX-MEX SHRIMP PENNE WITH PEPPERS AND CORN EASY PREP & PAN INCLUDED

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp. If using steak strips, separate into a single layer and pat dry. Follow same instructions as shrimp in Steps 2 and 3, baking uncovered in hot oven until no pink remains and steak reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes. 1 Prepare the Ingredients Turn oven on to 400 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.Combine pasta, corn, diced peppers, salsa, cream cheese, 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper in a mixing bowl.Transfer pasta mixture to provided tray and spread into an even layer. Cream cheese will melt as meal bakes. 2 Add the Shrimp Pat shrimp dry.Top pasta with shrimp. 3 Bake the Dish Bake uncovered in hot oven until shrimp reach a minimum internal temperature of 145 degrees, 20-25 minutes.Carefully remove from oven. Stir in chipotle butter and half the shredded cheese until melted and creamy. Crush tortilla strips. Top meal with remaining shredded cheese and tortillas. Bon appétit!

SMOKY TEX-MEX SHRIMP PENNE WITH PEPPERS AND CORN EASY PREP & PAN INCLUDED

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp. If using steak strips or flank steak, separate into a single layer and pat dry. Follow same instructions as shrimp in Steps 2 and 3, baking uncovered in hot oven until no pink remains and steak reaches minimum internal temperature, 20-25 minutes. Rest, 3 minutes. 1 Prepare the Ingredients Preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry.Mix pasta, corn, peppers, salsa, cream cheese, 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper in provided tray. Spread into an even layer. Cream cheese will melt as meal bakes. 2 Add the Shrimp Pat shrimp dry. Top pasta with shrimp. 3 Finish the Dish Bake uncovered in hot oven until shrimp reaches a minimum internal temperature of 145 degrees, 20-25 minutes.Carefully remove from oven. Stir in butter and half the Parmesan until melted and creamy. Crush tortillas. Top meal with remaining Parmesan and tortillas. Bon appétit!

SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN

Steps:

• Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
• Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
• Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
• Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
• Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

GRILLED SHRIMP, RED PEPPER AND CORN SALAD

Steps:

• Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
• Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
• Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
• Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.

CAJUN CORN AND SHRIMP

Steps:

• In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

SHRIMP WITH FRESH PINEAPPLE AND CORN

Steps:

• Cook the shrimp on medium-high heat until fully pink, seasoning with blackened seasoning while you stir, about 5 minutes. Add pineapple and allow to cook for 5 to 7 minutes. Mix in corn and cook for 5 to 7 minutes.
• Serve warm on a bed of spinach.

SHRIMP CREOLE - SOUTHEAST TEXAS STYLE

Steps:

• In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
• Saute the onion, celery, bell pepper and garlic until tender.
• Add the other 1/4 cup butter to the skillet and stir in until melted.
• Sprinkle the flour into the skillet and stir until combined.
• Add the canned tomatoes, tomato paste and red wine, blending well.
• At this point, add all the remaining ingredients except for the shrimp.
• Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
• Add shrimp to simmering creole and stir to combine.
• Cook approximately 10 more minutes, until shrimp turns pink and is done.
• Remove bay leaves before serving.
• Serve over hot cooked rice.