Best Shrimp Stuffed With Apple And Vegetables Recipes

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SHRIMP WITH APPLES AND SNOW PEAS



Shrimp With Apples and Snow Peas image

I tried this unusual recipe years ago and just unearthed it again. Shrimp, tart apples and snow peas are combined with a sweetish and creamy mustard sauce; serve over rice or pasta. It's just a little bit odd, but it's a nice combination of flavors.

Provided by EdsGirlAngie

Categories     Apple

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb snow peas, trimmed
5 tablespoons butter
2 large tart cooking apples, peeled and sliced
2 tablespoons sugar
1/2 cup minced onion
2 lbs raw shrimp, peeled and deveined
3/4 cup white wine
2/3 cup Dijon mustard
3/4 cup heavy cream

Steps:

  • Blanch snow peas in boiling water for about 3 minutes, then plunge into ice water to stop the cooking process; set aside.
  • In a large skillet, melt 2 tablespoons of the butter and saute apple slices over medium heat about 5 minutes.
  • Sprinkle slices with the sugar and raise the heat, stirring slices constantly until they are lightly caramelized; reserve slices.
  • In the same skillet, melt the remaining 3 tablespoons butter and lightly cook the minced onion, covered, about 25 minutes or until soft and lightly colored; raise heat and add shrimp, cooking about 3 minutes or until firm and pink.
  • Remove shrimp from skillet and reserve.
  • Pour the wine into the skillet and reduce it by 2/3 over high heat.
  • Reduce heat and whisk in the mustard.
  • Pour in the cream and simmer uncovered for 15 minutes or until sauce is reduced slightly.
  • Drain snow peas thoroughly and pat dry; add them to the mustard-cream sauce along with the apples and shrimp; simmer together for 1 minute and serve over rice or pasta.

GRILLED SHRIMP AND APPLE SKEWERS



Grilled Shrimp and Apple Skewers image

Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.

Provided by MOONROZE

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 4

Number Of Ingredients 11

3 tablespoons honey
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon strawberry jam
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons white sugar
2 Gala apples, cored and cut into eighths
16 jumbo shrimp, peeled and deveined

Steps:

  • Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
  • Preheat an outdoor grill for medium-high heat.
  • Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.
  • Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 29.1 g, Cholesterol 213 mg, Fat 11.5 g, Fiber 1.8 g, Protein 23.2 g, SaturatedFat 1.7 g, Sodium 246.5 mg, Sugar 25.3 g

SESAME SHRIMP AND APPLE SALAD



Sesame Shrimp and Apple Salad image

Bloggers Adam and Joanne Gallagher from Inspired Taste, top baby lettuce with tart green apple, red bell pepper and shrimp.

Provided by Inspired Taste

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 13

8 uncooked large shrimp, peeled, deveined
Wooden skewers
Cooking spray
1/4 teaspoon salt
Freshly ground black pepper
2 teaspoons cider vinegar
1 teaspoon olive oil
1 teaspoon honey
1/2 teaspoon toasted sesame oil
1/2 teaspoon reduced-sodium soy sauce
3 cups baby lettuce leaves
1 Granny Smith apple, cut into thin matchsticks
1/2 red bell pepper, cut into thin matchsticks

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
  • Thread shrimp onto skewers, 2 to 4 per skewer. Spray shrimp evenly with cooking spray. Sprinkle with salt and pepper. Bake 5 to 8 minutes or until shrimp are pink.
  • Meanwhile, in small bowl, beat vinegar, olive oil, honey, sesame oil and soy sauce with whisk until well blended.
  • In large bowl, toss lettuce, apple and bell pepper with dressing. Divide salad evenly between 2 serving plates. Top each with shrimp.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 14 g, TransFat 0 g

STUFFED SHRIMP WITH SCAMPI SAUCE AND TOFFEE-APPLE DIP



Stuffed Shrimp With Scampi Sauce and Toffee-Apple Dip image

Make and share this Stuffed Shrimp With Scampi Sauce and Toffee-Apple Dip recipe from Food.com.

Provided by Publix Aprons Simpl

Categories     Apple

Time 30m

Yield 8

Number Of Ingredients 13

1/3 cup French-fried onions, coarsely crushed
2 tablespoons fresh Italian parsley, coarsely chopped
1/3 cup white wine (or chicken broth)
24 large shrimp, tail on (peeled and deveined, about 10 oz)
2 (3 ounce) premium lump crab cakes, thawed
1/2 cup scampi, finishing sauce
1 1/2 cups sweet apples, slices chopped
1 (8 ounce) bag toffee pieces, divided
1 (8 ounce) container whipped cream cheese
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (8 ounce) bag deli cinnamon sugar pita chips

Steps:

  • Stuffed Shrimp with Scampi Sauce:.
  • Preheat oven to 400°F.
  • Crush fried onions. Chop parsley.
  • Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands).
  • Bake 10-12 minutes or just until shrimp are pink and opaque and stuffing is 165°F Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve.
  • Toffee-Apple Dip:.
  • Cut apples into small pieces; set aside 1/2 cup apples and 1/2 cup toffee bits for later use. Combine remaining ingredients (except pita chips) until blended. Transfer dip to serving bowl and chill until ready to serve.
  • Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.

Nutrition Facts : Calories 443.2, Fat 20.7, SaturatedFat 11.1, Cholesterol 100.8, Sodium 360.1, Carbohydrate 55.3, Fiber 1, Sugar 53, Protein 9.4

STUFFED SHRIMP WITH SCAMPI SAUCE AND TOFFEE-APPLE DIP



Stuffed Shrimp with Scampi Sauce and Toffee-Apple Dip image

[DRAFT]

Provided by Food Network

Categories     main-dish

Yield 8 Servings

Number Of Ingredients 15

Stuffed Shrimp with Scampi Sauce:
1/3 cup french-fried onions, coarsely crushed
2 tablespoons fresh Italian parsley, coarsely chopped
1/3 cup white wine (or chicken broth)
24 large peeled/deveined shrimp (about 10 oz), tail on
2 (3-oz) premium lump crab cakes, thawed
1/2 cup scampi finishing sauce
Toffee-Apple Dip:
1 1/2 cups sweet apple slices, chopped
1 (8-oz) bag toffee bits, divided
1 (8-oz) tub whipped cream cheese
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (8-oz) bag Deli cinnamon sugar pita chips

Steps:

  • Stuffed Shrimp with Scampi Sauce: 1. Preheat oven to 400°F. 2. Crush fried onions. Chop parsley. 3. Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands). 4. Bake 10-12 minutes or just until shrimp are pink and opaque and stuffing is 165°F. Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve. Toffee-Apple Dip: 1. Cut apples into small pieces; set aside ½ cup apples and ½ cup toffee bits for later use. Combine remaining ingredients (except pita chips) until blended. Transfer dip to serving bowl and chill until ready to serve. 2. Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.

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