SHRIMP AND ARTICHOKES IN PEPPERY BUTTER SAUCE
Steps:
- Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierces with a knife.
- While artichokes are cooking, preheat oven to 500°F.
- Drop garlic into a food processor with motor running and mince. Turn motor off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and pulse to combine. Add butter and blend until combined well.
- Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes.
- Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges.
PEPPERY PASTA WITH ARUGULA AND SHRIMP
Linguine served with a fresh, light sauce and tossed with arugula and shrimp. This is a low cost meal since the shrimp is cut in half to go further. Substitute baby spinach if you do not want to use arugula. From "Cooking Light" magazine.
Provided by threeovens
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine 2 teaspoons of the garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula; toss well.
- Bring 4 quarts of salted water to a boil; add pasta and cook until al dente, about 10 minutes.
- Drain pasta, then add to arugula mixture and toss to wilt arugula.
- Heat a large skillet, over medium high heat, and shrimp, season with 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute about a minute.
- Add 1 teaspoon garlic and shallots; saute until shrimps are done, about another minute.
- Remove shrimp and add broth and lemon juice to the skillet, scraping bottom of skillet to loosen any browned bits; reduce liquid by half, about 5 minues.
- Return shrimp, remove skillet from heat, and stir in the butter.
- To serve: arrange pasta on each serving plate, spoon shrimp mixture over each serving and top with cheese.
PEPPERY SHRIMP
Steps:
- Shake all ingredients except 1 tsp oil in a resealable plastic bag. Refrigerate 4 to 6 hours. Drain with a sieve; shake off excess marinade. Heat remaining 1 tsp oil in a large skillet over medium heat. Cook shrimp in single-layer batches until pink, about 3 to 5 minutes, shaking pan to turn shrimp. Serve warm or at room temperature.
PEPPERY SHRIMP AND RICE
"This recipe has evolved over the years to satisfy my husband's yearning for shrimp over rice, which he enjoyed while growing up in Louisiana," writes Cynthia Schaible Boyll of Loveland, Ohio. Chili sauce and red pepper flakes give a Cajun kick to this pretty, palatable dish.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute celery and onion in oil for 3 minutes. Add garlic; cook 1 minute. Add peppers; cook 3 minutes longer. , Stir in the tomato sauce, sherry, chili sauce, sugar, basil, oregano and pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until vegetables are tender. Add shrimp; heat through. Serve with rice.
Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 129mg cholesterol, Sodium 913mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
HOT AND PEPPERY COCKTAIL SHRIMP
If you're one hot shrimp lover, this recipe is for you!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h17m
Yield 12
Number Of Ingredients 9
Steps:
- Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.
- Heat oven to 400°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan.
- Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 80 mg, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 140 mg
PEPPERY SHRIMP
Steps:
- Shake all ingredients except 1 tsp oil in a resealable plastic bag. Refrigerate 4 to 6 hours. Drain with a sieve; shake off excess marinade. Heat remaining 1 tsp oil in a large skillet over medium heat. Cook shrimp in single-layer batches until pink, about 3 to 5 minutes, shaking pan to turn shrimp. Serve warm or at room temperature.
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