Best Yogurt Marinated Shrimp Kuwait Gulf States Recipes

Gulf Shrimp Jambalaya image

Provided by Anne Burrell

Time 1h42m

Yield 6 to 8 servings

Number Of Ingredients 15

2 pounds medium gulf shrimp, peeled and deveined, shells reserved
Extra-virgin olive oil
1 pound andouille sausage, cut into rounds
2 green peppers, seeded and cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1 (28-ounce) can diced tomatoes
1 teaspoon cayenne pepper
2 cups long-grain rice
2 fresh bay leaves
1 bundle fresh thyme
5 scallions, whites and greens thinly sliced, for garnish

Steps:

For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.

Garlic Shrimp in Yogurt image

Provided by MarraMamba

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons vegetable oil
8 garlic cloves, minced
3/4 cup water
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/2 lbs large shrimp, peeled and deveined
2 teaspoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1 (8 ounce) carton plain fat-free yogurt
3/4 cup sliced green onion

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until golden (about 30 seconds), stirring constantly.
Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes.
Add shrimp and cook 3 minutes.
Combine flour, sugar, salt, and yogurt in a small bowl and stir with a whisk.
Stir the yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.

Nutrition Facts : Calories 231.7, Fat 7.3, SaturatedFat 1, Cholesterol 216, Sodium 1306.8, Carbohydrate 13.2, Fiber 1, Sugar 7, Protein 27.6

Yogurt Tabasco Shrimp image

Provided by MizzNezz

Time 41m

Yield 3 serving(s)

Number Of Ingredients 11

Steps:

Rinse the shrimp and pat dry.
Mix the yogurt, tobasco, garlic and spices.
Add shrimp and mix well.
Cover and refrigerate for 1/2 hour.
Heat oil in lg skillet.
Add mushrooms; cook and stir for 2 minutes.
Add shrimp mixture and cook gently, stirring, until shrimp changes color, 2-3 minutes.

Nutrition Facts : Calories 391.8, Fat 16.1, SaturatedFat 3.7, Cholesterol 356.2, Sodium 576.7, Carbohydrate 9.3, Fiber 1, Sugar 4.6, Protein 50.9