PERFECT SAUTEED SHRIMP (REALLY!)
This sauteed shrimp recipe comes out juicy and seasoned to perfection in less than 10 minutes! Here are the secrets to how to saute shrimp.
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Thaw the shrimp, if frozen. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin.
- In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
- Spritz with juice of the lemon wedges and serve immediately.
Nutrition Facts : Calories 221 calories, Sugar 0 g, Sodium 436 mg, Fat 9.5 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 34.3 g, Cholesterol 296.6 mg
SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
- Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
- Meanwhile, cook the pasta in boiling salted water according to package instructions.
- To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
- Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
- Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
SEAFOOD MIX IN CREAM SAUCE
This 15-minute recipe makes an easy, quick, delicious meal, perfect for using that frozen bag of seafood mix.
Provided by Vered DeLeeuw
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Heat one tablespoon of butter in a large skillet over medium-high heat. Season the seafood with half the kosher salt and black pepper.
- When the butter starts foaming, add the seafood to the skillet and cook, stirring often, until just cooked through and no longer translucent, about 3 minutes.
- Using a slotted spoon, transfer the seafood to a plate, cover with foil, and set aside.
- Pour the liquids out of the skillet, wipe it clean with paper towels (careful, it's hot), and add the remaining butter. Reduce the heat to medium.
- When the butter starts foaming, add the garlic to the skillet. Sauté, stirring, until fragrant, 30-60 seconds, depending on how hot your skillet is.
- Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.
- Add the Parmesan cheese and gently stir until melted, about 30 seconds.
- Add the seafood back to the skillet. Gently stir to combine with the sauce and to reheat, about 1 more minute. Sprinkle with parsley and serve.
Nutrition Facts : ServingSize 0.5 recipe, Calories 476 kcal, Carbohydrate 8 g, Protein 40 g, Fat 32 g, SaturatedFat 19 g, Sodium 902 mg, Fiber 1 g, Sugar 1 g
MIXED SEAFOOD SAUTE
Make and share this Mixed Seafood Saute recipe from Food.com.
Provided by MizzNezz
Categories < 30 Mins
Time 17m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and oil in lg skillet.
- Add all the seafood and cook and stir for 2 minutes.
- Add seasonings, mix well.
- Mix cream and sherry; add to skillet.
- Bring to a boil; cook 1 minute.
- Remove from heat and stir in the parmesan cheese.
Nutrition Facts : Calories 530.9, Fat 29.9, SaturatedFat 15.3, Cholesterol 288.4, Sodium 2337.8, Carbohydrate 7, Sugar 0.6, Protein 47.5
DAVE'S LOW COUNTRY BOIL
Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!
Provided by Lisa
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
- Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g
DAVE'S SEAFOOD SAUTE
Steps:
- Prepare white rice according to package directions. In 12" fry pan, heat olive oil. Saute garlic, onions, celery until soft, about 3 minutes. Add butter and melt. Add parsley and basil. Add tomatoes, zucchine, green pepper and saute 1 minute. Add shrimp, scallops, and crabmeat. Pour wine over seafood. Stir thoroughly. Saute 2 - 3 minutes, turn shrimp and saute 2 - 3 more minutes. Plate rice and ladle seafood mix over it.
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