SHRIMP AND VEGGIE CHEAT SHEET WITH HOISIN DRESSING
Hoisin is a Chinese sauce made of soybeans. It has a strong flavor: it's a little sweet, a little salty, a little umami. It's kind of like a Chinese barbecue sauce!
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Sprinkle the shrimp with 1/2 teaspoon each of salt and pepper. Set aside.
- Whisk the hoisin, soy, vinegar, Dijon, ginger, sesame oil and garlic together in a large bowl. Whisk in the vegetable oil. Add the bok choy to the bowl, then toss, then transfer them to one side of the baking sheet. Add the red pepper to the bowl, then toss in the remaining marinade, and transfer them to the center of the baking sheet. Toss the shrimp in the remaining marinade and arrange it on the last side of the baking sheet. Pour any remaining marinade over the vegetables and shrimp. Bake until the shrimp are pink and opaque and the vegetables are starting to char, 15 to 20 minutes. Remove from the oven and set aside. (The bok choy can be chopped into smaller pieces if desired.)
- Divide the rice among 4 bowls. Add a few shrimp and the vegetables to each bowl. Top with the sesame seeds, scallions, peanuts, crunchy noodles and cilantro. Drizzle with the sriracha, if using. Serve warm!
SHRIMP WITH A YUZU DRESSING
Yuzu is an Asian citrus fruit. It resembles an underripe lime and has that same sourness. It has a wonderful light floral note, too. It does great sunken into mayonnaise. This shrimp dish is a knockoff of a Nobu restaurant classic for a reason-it's ethereal. Use rock shrimp or small shrimp for this, so it can be eaten in little bites. A note about substitutions: If yuzu is unavailable, simply sub in lime juice and a few grates of lime zest.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes.
- For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside.
- For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet.
- Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter.
- Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt.
- Raise the oil temperature to 350 degrees F.
- Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches.
- Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste.
MIRLITON AND SHRIMP DRESSING
Mirlitons, our local squash, are also know as chayote. Any variety of fall squash may be substituted. Diced day-old bread is the best to use for these kinds of dressings; bread crumbs will make the dressing too dry. Mirliton dressing is too loose for a stuffing, so it's always served as a side dish.
Provided by Food Network
Categories side-dish
Yield Serves 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
- Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well combined.
- Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes.
SHRIMP CORN BREAD DRESSING
A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.
Nutrition Facts :
SHRIMP WITH RUSSIAN DRESSING
Steps:
- Combine the ketchup and mayonnaise in a bowl and serve with the shrimp.;
SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: shrimp, oil, salt, black pepper, dried oregano, large head romaine lettuce, cherry tomato, orange bell pepper, lime, water, ripe avocado, full-fat greek yogurt, salt, black pepper
Provided by Joey Firoben
Categories Lunch
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
- Transfer the shrimp to a roasting tray and spread into one even layer.
- Roast for 6 minutes, until the shrimp have just turned pink.
- For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
- In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
- Transfer the salad to serving bowls and drizzle on the avocado dressing.
- Enjoy!
Nutrition Facts : Calories 204 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
VICKI'S SHRIMP AND CRAB PASTA
My sister made this for me one time several years ago. We all loved it so I remembered how she made it, now when she wants to make it she calls me to remind her how to make it. The last time she called I told her I was going to post it on my favorite cookbook website so she could find it anytime. So here it is Vicki!
Provided by Queena Frye
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Spaghetti strings according to package directions.
- In a large skillet saute the Bell Pepper in the butter till tender.
- Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
- Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
- Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
- Serve with Garlic Bread and Fresh Salad for a complete meal.
Nutrition Facts : Calories 257, Fat 13.8, SaturatedFat 6.3, Cholesterol 128.5, Sodium 1003.4, Carbohydrate 9.9, Fiber 0.5, Sugar 1.8, Protein 22.9
AUNT VICKI'S SHRIMP DRESSING
Categories Fish Side Bake Christmas Thanksgiving Stuffing/Dressing
Yield 10 people
Number Of Ingredients 15
Steps:
- Start to boil gizzards with salt and pepper, replenish water as necessary (gizzards can take several hours) Prepare cornbread as directed on package (add 2 tbsp. flour too) Dice onions, green peppers and celery. Sautee and put aside Steam shrimp (if possible) boil if no steamer. DO NOT OVERCOOK SHRIMP. Cut into about 3 pieces each and put aside In a large bowl, break the cornbread into manageable sized pieces, slice gizzards and add onions, green peppers and celery Grate the 2-3 eggs in, add the dry seasoning (sage, etc. above. Watch amount of salt as broth is salty) Add chicken broth and shrimp Bake at 400 degrees for about 1 hour (but don't let dressing get dry) Note: all ingredients should be cooked before adding to cornbread. You can actually add shrimp after dressing is cooked as they are easy to overcook.
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