Best Papaya Glazed Shrimp With Red Pepper Vinaigrette Recipes

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SPICY GLAZED SHRIMP



Spicy Glazed Shrimp image

Provided by Food Network

Categories     appetizer

Time 12h50m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons paprika
2 sticks butter
10 cloves garlic
1 1/2 tablespoons cayenne
1/2 cup tomato paste
1 tablespoon sugar
2 tablespoons salt
16 large shrimp, peeled and deveined, tails on
Cooking oil
16 basil leaves, for garnish

Steps:

  • Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use.
  • For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick.
  • To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature.

GREEN PAPAYA SALAD WITH SHRIMP



Green Papaya Salad with Shrimp image

Categories     Salad     Herb     Quick & Easy     Lunch     Papaya     Peanut     Shrimp     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

1/4 pound small shrimp (about 9), shelled
For dressing
1 large garlic clove, forced through a garlic press
3 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon sugar
1 small thin fresh red or green Asian chili (1 to 2 inches long) or serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)
3/4 pound green papaya, peeled, seeded, and coarsely shredded, preferably in a food processor (about 3 cups)
1 carrot, shredded fine
1/3 cup fresh coriander leaves, washed well and spun dry
2 tablespoons roasted peanuts, crushed

Steps:

  • In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
  • Make dressing:
  • In a large bowl whisk together dressing ingredients until sugar is dissolved.
  • Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
  • Serve salad sprinkled with peanuts.

JUMBO SHRIMP WITH MANGO PAPAYA RELISH IN BUTTER LETTUCE CUPS



Jumbo Shrimp with Mango Papaya Relish in Butter Lettuce Cups image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 medium-sized Mexican or Hawaiian papaya, diced
1 large mango, semiripe
1/2 small red onion, diced small
1medium-sized beefsteak tomato, diced
1 teaspoon crab boil seasoning (recommended: Old Bay)
1 handful fresh cilantro leaves, coarsely chopped
2 tablespoons freshly squeezed orange juice
Olive oil
1 1/2 pounds jumbo fresh shrimp, or frozen and thawed, peeled (tail off) cut in half
1/2 teaspoon red pepper flakes
1 package butter lettuce

Steps:

  • In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated.
  • In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes. Use a rubber spatula to mix until incorporated. Transfer the shrimp to the skillet and cook through. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes. Set aside.
  • Wash lettuce and pull it apart into 8 large pieces, which will serve as your "lettuce cups". With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp. Best served at room temperature.

PAPAYA SHRIMP WITH SAUTEED BEET GREENS AND BOILED ROOT VEGETABLES



Papaya Shrimp with Sauteed Beet Greens and Boiled Root Vegetables image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 10

1 large turnip
3 beets with greens attached
6 medium shrimp, peeled and deveined
1 small papaya
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
Kosher salt
Freshly ground black pepper
1 Roma tomato, sliced

Steps:

  • Wash and peel the turnip. Put it into a medium pot, cover it with water, and add a pinch of salt. Bring it to a boil and cook until tender, about 15 to 20 minutes; set aside. While the turnip is cooking, wash and peel the beets. Remove the greens, wash them well, and set aside. Put the beets into the boiling water and cook until tender, about 20 to 30 minutes. Remove and set them aside.
  • Slice the papaya in half, scoop out and discard the seeds. Carefully scoop out the fruit and reserve the shells. Coarsely chop the papaya and put it into a small bowl.
  • Melt 2 tablespoons butter in 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the beet greens and 1/2 the garlic. Cook the beet greens until wilted, about 5 to 7 minutes; season with salt and pepper. Remove and set aside. Add the remaining butter, olive oil, and garlic to the pan and cook the shrimp until they are pink and done, about 3 minutes; season with salt and pepper. Add the shrimp to the papaya and mix well.
  • Fill the reserved papaya shells with the shrimp mixture and put them onto plates. Serve with slices of turnips and beets, the beet greens, and slices of tomato.

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