Best Shrimply Delicious Pasta Recipes

SHRIMPLY DELICIOUS SHRIMP SALAD

Shrimply Delicious Shrimp Salad image

Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.

Provided by NIKIJO

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
½ cup chopped onion
2 hard-cooked eggs, chopped
¾ cup mayonnaise
salt and pepper to taste

Steps:

In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

Nutrition Facts : Calories 312 calories, Carbohydrate 4.1 g, Cholesterol 228.7 mg, Fat 24.5 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 2 g

SHRIMPLY DELICIOUS

Shrimply delicious image

This recipe does have quite a few ingredients, but it really goes together quickly and easily. Don't let the amount of onions fool you....when they cook down you'll have ½ of what you started with much like cooking spinach. Also if you have fresh mushrooms you can use them as well, for this dish I like the small button...

Provided by Irisa Raina 9

Categories Seafood

Time 1h25m

Number Of Ingredients 20

Ingredients

2 pounds jumbo shrimp " head off, tail on "
4 cloves of oil simmered garlic " smashed "
2 & ½ large sweet onions " chopped "
2 tablespoon garlic oil " for sautéing the onions "
2 tablespoon unsalted butter " for sautéing the onions "
1 large orange
1 lemon
2 teaspoon turbinado sugar
2 jars - 4.5 ounces button mushrooms " drained "
1 poblano pepper " seeded and cored "
1 jar - 12 ounce jar of artichokes " drained "
1 yellow squash sliced into strips
1 - 6 ounce bag fresh spinach " washed and chopped "
1 can - 14.5 ounce can fire roasted tomatoes " drained " reserve liquid
1 tablespoon unsalted butter " for sautéing the vegetables' "
1 lb. pasta of your choice
white wine
parmesan cheese
HOW TO MAKE GARLIC OIL:
cook 2 heads of garlic in 2 cups of oil let it cool and then peel and clean the garlic and set aside, this is how you'll get the garlic oil.

Steps:

1. In a very large pan " you'll use this for the rest of the recipe "chop the onion and sauté it with the garlic, garlic oil, butter and sugar till it is caramelized, remove and set aside.
2. Put the shrimp in the pan and add the wine " enough just to cover the shrimp" to the pan along with the juice from the orange and lemon, bring this to a simmer and cook the shrimp till they are almost done. They will cook further when added to the vegetables.
3. Bring a pot of salted water to a rolling boil and cook the pasta according to the box directions, drain and rinse, put back in the pot & cover till you are ready to serve this dish. Reserve one cup of the pasta water, and add it to the pot of pasta and toss, this will keep the pasta from sticking.
4. Remove the shrimp from the wine and refrigerate the shrimp, if you are making this ahead of time..." reduce the wine sauce by half "then add the unsalted butter to the wine and add the mushrooms, artichokes, squash, tomatoes, peppers and spinach. Cook on low till the peppers are soft, and spinach has wilted.
5. Add the reserved tomato broth to the wine and cook for just a minute. Add the shrimp and cook for 3 minutes or until the shrimp look fully cooked.
6. Serve over pasta and freshly grated cheese, and toasted baguette bread.

SHRIMPLY DELICIOUS SHRIMP AND GRITS

Shrimply Delicious Shrimp and Grits image

Categories Sauce Breakfast Bake Dinner Shrimp Simmer Boil

Yield makes 8 servings

Number Of Ingredients 30

Ingredients

Grits
Cooking spray
2 teaspoons unsalted butter
4 cups chopped sweet onions, such as Vidalia (about 2 large)
2 garlic cloves, minced
3 cups chicken broth (see page 200)
2 cups whole milk
1/2 teaspoon salt
1 1/4 cups quick-cooking grits
8 ounces smoked Gouda cheese, grated (2 cups)
2 large eggs, lightly beaten
1/4 teaspoon freshly ground black pepper
Tomato Sauce
2 teaspoons olive oil
1 cup chopped sweet onion, such as a Vidalia
1 1/2 cups chopped red bell peppers
1 tablespoon chopped fresh rosemary
2 (14 1/2-ounce) cans Italian-flavored diced tomatoes
1/2 cup dry white wine
8 garlic cloves, minced
1/4 teaspoon salt
Shrimp
2 teaspoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1/4 teaspoon cayenne
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 pound large shrimp, peeled and deveined

Steps:

Preheat the oven to 375°F. Coat a 9 x 13-inch casserole dish with cooking spray.
For the grits, melt the butter in a large saucepan set over medium heat. Add the onions and garlic and cook for 8 minutes or until golden, stirring occasionally. Stir in the broth, milk, and salt and bring to a boil. Gradually add the grits, stirring constantly with a whisk. Reduce the heat to low, cover, and simmer for 5 minutes. Remove the pan from the heat; stir in the cheese, eggs, and pepper. Spoon the grits mixture into the prepared casserole dish. Bake for about 40 minutes or until firm.
For the tomato sauce, heat the oil in a large saucepan set over medium-high heat. Add the onion and sauté for 5 minutes. Add the bell pepper and rosemary and sauté for 1 minute. Stir in the tomatoes, wine, garlic, and salt. Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes.
For the shrimp, heat the oil in a nonstick skillet set over medium-high heat. In a small bowl, stir together the black pepper, white pepper, cayenne, paprika, onion powder, and garlic powder. Toss the shrimp in the seasoning mix, and then put the shrimp in the pan. Cook and stir for 3 minutes or until the shrimp are opaque.
To assemble the casserole, spread the tomato sauce over the grits in an even layer. Top the sauce with the shrimp. Serve immediately.
note
Crystal grew up preparing shrimp for this dish. Here's how it's done: First, remove the shells and legs. Take a paring knife and make a shallow slit along the back of each shrimp. With the tip of the blade, lift up and remove the vein. The vein will tend to stick to your knife, so set a glass of water beside you while you work to dip your knife in and remove the vein before moving to the next shrimp.