BLACKENED SHRIMP
Steps:
- Place shrimp in a bowl. Season with blackened seasoning.
- Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 0.6 g, Cholesterol 270.7 mg, Fat 14 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5 g, Sodium 531.4 mg
BLACK SHRIMP
I first tried this at a New Year's Eve party one year and immediately had to ask for the recipe. I couldn't believe how simple it was. This is not for wimpy taste buds - I warn you now that this will be very, very hot. I recommend using Paul Prudhomme's Blackened Cajun Seasoning Blend for this, if it's available - if not, then use any brand you like. You control the amount of heat by how much spice blend you add - this is a true "to taste" recipe. And please don't overcook your shrimp or it will be tough. This is a lightning fast dish so you have to move very quickly. I buy big bags of precooked, peeled shrimp and have it thawed and ready to go. If you wish to make extra, make it in batches as if you add too much shrimp to the pan, you'll end up with soggy, steamy shrimp. This is the amount for one batch at a time - I don't ever make just one batch. Prep time assumes you have already thawed your shrimp (or use precooked fresh if you like).
Provided by HeatherFeather
Categories Cajun
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- First- turn on the kitchen fan an/or open a window- there may soome smoke when you make this and you don't want to have to stop in the middle to go turn off the fire alarm.
- Heat a large, deep skillet over fairly high heat (medium high on an electric stove).
- Melt butter (if you like a little more, go ahead- just so long as it is real butter, not margarine or spread) but be quick as you don't want it to burn.
- Immediately toss in the shrimp and start stirring very quickly with a slotted spoon to coat with butter.
- With your free hand, shake Cajun seasoning liberally to coat all sides of the shrimp- as much as you like.
- I go very heavy on the seasoning because I like it very hot.
- Let shrimp sit without stirring for 1 minute, then quickly turn over and cook another minute- the goal here is to get the shrimp golden brown.
- Immediately toss into a serving bowl and serve as an appetizer with toothpicks.
- This may take a little trial& error to get the seasonings the way you like it- I absolutely do not measure this at all.
- I use Paul Prudhomme's Cajun Seasoning but you can use any brand you like.
Nutrition Facts : Calories 137.7, Fat 4.1, SaturatedFat 2.1, Cholesterol 228.6, Sodium 274.3, Protein 23.7
SHRIMP WITH BLACK BEAN SAUCE
Steps:
- In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
- While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.
BLACK PEPPER SHRIMP
This dish, adapted from Lucy Carvalho, the cookbook author Nik Sharma's grandmother, owes its fragrance and fiery bite to a generous amount of crushed black peppercorns in a velvety gravy. Like many other Indian home cooks, Ms. Carvalho, who lived in the coastal city of Mumbai, took the Indo-Chinese dish black pepper chicken and substituted shrimp instead. Some versions of this dish call for curry leaves to be fried with the spices, or they might call for another protein in place of the shrimp, like tilapia, cod or catfish. Here, the peppercorns are infused in hot oil, then left to steep as the dish cooks. Fish sauce bolsters the savoriness, but can be left out. For an even stronger bump of heat, increase the amount of black pepper and toss in a sliced serrano. Serve it all over rice for a fast, satisfying dinner.
Provided by Nik Sharma
Categories weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high. Add the black peppercorns and sauté until fragrant, about 30 seconds. Add the onion and half the scallions, and sauté, scraping the bottom of the pot as necessary, until the onions turn translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the green and red bell peppers and sauté until they begin to soften, about 3 to 4 minutes. Add the shrimp and sauté for 1 minute, then stir in 2 cups water, the soy sauce and fish sauce (if using). Bring the liquid to a boil over medium-high heat. Cook the shrimp just until they turn pink, about 2 minutes. (Keep an eye on them: The shrimp can turn rubbery quickly.)
- Working quickly as the liquid cooks, mix the cornstarch with 2 tablespoons water in a small bowl to form a slurry. Add this mixture to the saucepan as soon as the shrimp turns pink, and cook over medium heat until the sauce thickens, about 30 seconds. Remove from the heat and add more soy sauce, to taste, if desired. Garnish with the cilantro and remaining scallions. Serve hot or warm with rice.
BLACK PEPPER SHRIMP (PAULA DEEN)
This recipe from Paula Deen of Food Network couldn't be easier. It seems like a LOT of black pepper, but trust me--it works. You get it all over your fingers as you shell the shrimp and eat them, so have some wet wash cloths rolled up and ready. This cooks up in just a few minutes, so have the rest of your dinner ready before you start (I suggest a hearty salad and bread).
Provided by SharleneW
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Rinse and drain shrimp and place in shallow baking pan.
- Melt the butter in a small saucepan.
- Add the garlic and sauté for 3 to 4 minutes.
- Pour the garlic butter mixture over shrimp and toss to coat.
- Sprinkle about half the pepper over shrimp until they are well covered.
- Remember--don't be afraid!
- Bake until pink (about 5 minutes).
- Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.
- Don't overcook!
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