Best Shrimp With Scallions And Crispy Potatoes Recipes

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ONE-POT SHRIMP BOIL WITH CORN AND POTATOES



One-Pot Shrimp Boil with Corn and Potatoes image

Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
Coarse salt
Spice Bundle for One-Pot Shrimp Boil
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
Spicy Butter
Hot sauce

Steps:

  • Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
  • Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
  • Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
  • Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
  • Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.

Nutrition Facts : Calories 397 g, Fat 4 g, Fiber 7 g, Protein 41 g

GARLIC ROASTED SHRIMP AND POTATOES



Garlic Roasted Shrimp and Potatoes image

Garlic Roasted Shrimp and Potatoes is a super easy pantry essential sheet pan dinner for busy weeknights with super crispy potatoes, spices, peppers, onions and shrimp.

Provided by HWC Magazine

Categories     Main Course

Time 40m

Number Of Ingredients 9

4 cups potatoes (chopped (we left the peel on))
1 onion (peeled and sliced )
3 tbsp olive oil ((2 tbsp for potatoes and reserve 1 tbsp for shrimp and peppers))
2 tsp garlic powder (dried ground)
2 tsp paprika (dried ground)
2 tsp cumin (dried ground)
salt and pepper (to taste)
2 bell peppers (chopped)
12 oz shrimp (large peeled, deveined and tail removed.)

Steps:

  • Preheat oven to 425 degrees F (218 degrees C)
  • Chop potatoes into 1.5-inch sections. Try to keep them all the same size so they cook evenly. Dry very well with a paper towel (very important step)
  • In a large bowl, add chopped potatoes, 2 tablespoons olive oil (reserve 1 tablespoon of olive oil for shrimp and peppers) onions, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin powder, salt and pepper and toss well. (reserve the other teaspoons of garlic powder, paprika and cumin powder for the shrimp and peppers) You can also do this step right on the baking sheet pan, if you do not want to dirty another bowl.
  • Place seasoned potatoes and onion on a lined sheet pan in a single layer. (line your baking sheet with aluminum foil and you can thank us later as clean-up is a snap) Make sure there is no overlapping of potatoes.
  • Bake potatoes and onions for 20 minutes and then toss. Place back in the oven to continue baking.
  • In the meantime, Unthaw, peel and devein shrimp and remove tail. Dry well. Set aside. Chop your bell peppers.
  • Toss your shrimp, bell peppers, 1 tablespoon olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of cumin, salt and pepper together. At the 24 minute mark of baking, add your seasoned shrimp and bell pepper mixture to the roasted potatoes, toss and spread out in an even layer to continue roasting for 6-8 minutes or until the shrimp are no longer translucent.
  • Test to make sure your potatoes are fork tender and your shrimp are no longer translucent. Your shrimp should be nice and pink. Remove from the oven. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 219 kcal, Carbohydrate 8 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 214 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g

BAKED SHRIMP WITH SCALLIONS, TOMATOES, AND FETA



Baked Shrimp with Scallions, Tomatoes, and Feta image

Provided by Leslie Revsin

Categories     Onion     Tomato     Bake     Quick & Easy     Feta     Shrimp

Yield Makes 4 servings

Number Of Ingredients 7

4 scallions
2 garlic cloves
1 1/2 pounds large (21-25 count) shrimp
2 tablespoons extra-virgin olive oil
One 28-ounce can chopped tomatoes in juice
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh dill or oregano

Steps:

  • PREP
  • Chop white and green parts of scallions. Finely chop garlic. Peel and devein shrimp.
  • 1. Preheat oven to 400°F. Heat olive oil in a large ovenproof skillet over medium heat. Add scallions and garlic and cook, stirring often, until scallions wilt, about 2 minutes. Add tomatoes and their juice and bring to a boil. Cook until tomato juices thicken, about 5 minutes. Season with freshly ground pepper to taste.
  • 2. Remove from heat and stir in shrimp. Sprinkle with feta cheese.
  • 3. Bake until cheese melts and shrimp are firm and opaque, about 10 minutes. Sprinkle with dill and serve hot.

SPICY SHRIMP AND TOMATOES WITH SCALLION RICE



Spicy Shrimp and Tomatoes with Scallion Rice image

The sauce for these shrimp is made by simply tossing quickly sauteed tomatoes and shrimp in a bowl with what is known as compound butter: room temperature butter that has been flavored by mashing in something tasty like herbs or seasoning--in this case, lemon zest and hot sauce. You can make the butter and cook the shrimp and tomatoes in the time it takes to cook the rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
3 scallions, sliced, whites and greens kept separate
1 cup medium-grain white rice
Kosher salt
1 bay leaf
1 lemon
2 to 3 teaspoons hot sauce, plus more for serving
1/4 cup lightly packed fresh parsley leaves, roughly chopped
1 pound large peeled and deveined shrimp, tails removed
Freshly ground black pepper
2 tablespoons olive oil
1 pint grape tomatoes (about 20)

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
  • Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
  • Sprinkle the shrimp liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes. Transfer to the mixing bowl with the butter. Heat the remaining 1 tablespoon olive oil in the skillet. Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more. Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more.
  • Fluff the rice and stir in the scallion greens. Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate. Serve immediately, with extra hot sauce.

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